best way to cook rainbow trout?

Question

Whats the best way to cook a 2lb rainbow trout???

Answer 1

Personally I like trout the best cooked over a campfire or, just pan fried at home but, if you want a tasty more formal dish you will like this.

Stuffed Rainbow Trout

1/4 butter
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/4 chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
3 cups Italian bread, cubes
1 large egg, slightly beaten
1 tablespoon chablis (or other dry white wine)
4 (8 ounce) whole farm raised trout, dressed
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 cup all-purpose flour
2 slices bacon, cut in half
Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
Remove from heat, stir in parsley and next 4 ingredients.
Add bread cubes; toss gently.
Combine egg and white wine; stir into bread mixture.
Spread evenly into 11- x 7- x1 ½” baking dish; set aside.
Rinse trout; pat dry.
Sprinkle inside of fish evenly with ½ tsp salt.
Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
Dredge fish in flour.
Place over stuffing, overlapping slightly.
Drizzle with reserved lemon juice mixture.
Place bacon over trout.
Cover and bake at 350* for 45 minutes.
Uncover and bake an additional 15 minutes.

Answer 2

theres only one way to cook rainbow trout gut the fish take the head and fins off rub the skin with butter o generous amount open the fish and put anob of butter inside also some black pepper and salt place the fish on some tin foil and squeeze some lemon on top fold the tinfoil into a parcel with trout inside place a pre-heated oven 180 degrees for 15-20 mins the fish will steam in the oven i like to eat it with salad but thats up to you bon-a-petit

Answer 3

Frying is a great method; I would use cornmeal (fine ground).

Grilled on the whole is nice too. Very hot grill...season with herbs, lemon, salt pepper, and olive oil. To serve, drizzle more olive oil and lemon and garnish with some nice french fries or boiled potatoes and quickly sauteed spinach.

Seared skin-on is another nice way. Super hot skillet...season fillet with salt and pepper...very little olive oil in the skillet and put the fillet in skin side down. Put another skillet on top to press the skin to the bottom, hot pan, to make very crisp. 2 1/2 min on the skin side and 1 1/2 minutes on the other side for a 8 oz fillet. Rest 2 minutes and serve similar to the grilled above.

For a 2 pound trout, if you remove the head and bones, you will yield 1 pound of flesh...2 individual 8 ounce fillets.

Answer 4

Gut it. No need to remove the head. squeeze lemon inside cavity, add dill, bay leaf, sea salt.
Take 2 sheets of newspaper, soak in water, drain and wrap the trout in them. Bake in 200degC oven until paper is crisp dry- about 20-25 min. Paper peels away trout skin and you can easily slice bone-free fillets from each side!

Answer 5

The best way is to coat it in a really good rock sea salt - and I really mean coat it. Then bake it in the oven until the skin is crisp and has come right away from the skin. The results are stunning!

Answer 6

Lay on a sheet of foil.....sprinkle with salt and parsley and fresh lemon juice.......a dash of white wine.... don't wrap it too tight....25 mins in oven at 200 degrees...serve with baby new potatoes and a bottle of Chablis...perfect !

Answer 7

This might not be an easy way to cook it , but I recommend
hot smoking it , or bake it with lemon and butter, good luck.

Answer 8

in a frying pan over an open fire
if you've got some lemon, pepper and olive oil give it a bit a coating of that- gert lush!

mmm

Answer 9

Wrapped in foil and put in oven for 10-15 mins.

Answer 10

slice open, put 2 half lemon slices in side, a knob of butter on top and wrap in foil, place in the oven and it will steam in the foil and have a lovely lemony flavour to it....yummy