Anyone have recipes to cook a trout?

Question

Baked method would be best.

Answer 1

I am a firm believer that they should be cooked plainly.
A good fresh trout needs nothing except a little salt to cook with, and a little vinegar or lemon on the plate.

Wrap in baking paper and bake at 180 degrees C for 20 mins

Answer 2

Trout & tomato vinaigrete
For the vinaigrette:
1 pint cherry tomatoes * 1 tbs pastis- Pernod or Richard
5 tbsp olive oil * 1 tbsp sherry vinegar * 1-3 drops hot sauce
1 teaspoon sugar

For the trout:
4 freshwater trout fillets (about 8 oz. each)
2 cups vegetable broth * 1/2 cup red wine vinegar
salt & freshly ground pepper
In a food processor, combine the tomatoes, pastis, vinegar, olive oil, sugar, hot sauce, salt and pepper and blend until puréed. Set aside.
In a large casserole, combine the vegetable stock and the vinegar and bring to a boil. Sprinkle the trout fillets with salt and pepper. When the stock is boiling, add the fillets, return stock to a simmer & cook trout in it. Using a slotted spoon, remove the trout and place on a serving platter. Spoon the vinaigrette across the middle of the fish and serve with some white rice & veggies.

Baked Trout & white wine sauce
4 cleaned trout * 2-1/2 oz. butter * 4 shallots, finely chopped
6 tbsp. heavy cream * 3/4 cup Riesling - white wine
salt and freshly ground pepper
5 oz. mushrooms, cleaned and cut into quarters
*** Preheat oven to 425°F.
Season the fish with salt and pepper * use 1 tbsp of the butter to grease a large baking dish. scatter the shallots over the bottom. then place the fish in the dish, pour the wine to cover the fish & cover with foil. Bake for 20 minutes. Melt 1 tablespoon of the butter in a skillet and sauté the mushrooms until they are golden.
arrange trout filets on a serving platter add the mushrooms on top; keep warm. Strain the cooking liquid into a small saucepan and reduce over high heat until it has a syrupy consistency then add the cream and cook until the sauce is thick and creamy, stir
in the remaining butter pour over the fish & serve.

Answer 3

I have a great recipe for trout.

Ingredients
2 cleaned trouts
4 tbs of olive oil
4 tbs of sweet butter
1/3 cup of fresh parsley chopped fine
2/3 cup of seasoned breadcrumbs
3 cloves of Garlic (chopped fine)
1/3 cup of white wine
1/2 lemon
Mix all ingredients together except for butter. Stuff opening on the trout. Place in a greased baking then add white wine, lemon and butter and bake for about 25 minutes in 375 degrees oven. They really come out delicious. This recipe can be also placed on the barbecue. Get heavy duty aluminum foil. Place stuffed trouts; wrap tightly and place on barbecue for about 14 minutes. It also comes out delicious. Take your choice. Enjoy

Answer 4

Baked Trout Saratoga

INGREDIENTS
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.

Answer 5

wrap the trout in Foil with sliced onions,salt pepper,all the mixture put in the inside of the trout plus salt and pepper on the top with a good wallop of butter and wrap well and bake in a moderate oven. After 20 minutes or so check to see if cook. It is delicious.

Answer 6

First mix honey and mustard together, then coat the trout with this mixture. Then coat the trout with crushed pecans and bread crumbs. Next saute the trout in a little white wine and butter (crumbs down first to create a crust). Then top with a pineapple mango salsa. Next, open a bottle of Sauvignon Blanc (My favorites are from the Marlborough region in New Zealand). Pour a glass, and most importantly of all.... ENJOY!

Answer 7

Partner, I could give you so many recipes it wouldn't fit here. Instead, I'll give you the best and easiest recipe that I love the most.

1 fire, burnt down to hot embers (or stove in the house)
1 frying pan (or wrap in foil and toss on the fire) (or put in the oven.)
1 pat of butter with olive oil in the pan
2 pats of butter put inside the trout

Just gut the fish. Leave head and skin on.
Fry up, and have a good fishing buddy or ole ugly dog to join you.
Guaranteed to knock your hat in the creek!!!

A little story. My fishing buddy and I went trout fishing, and both had out limit for the day. We sat down near the creek, built a small fire in our fire pan, and we ate all 14 of them! Cooked just like I told you above.

After cleaning up the fire, and skillet, I said well lets go home. My buddy just happens to be a lawyer, said "WHY!" I told him we had caught our limit for the day. He responded where are they?
That is the first and only time I broke the law! We caught 14 more, and took'em home.

Answer 8

BACON WRAPPED TROUT

3/4 c. melted butter
1 pkg. dry onion soup mix
1/4 tsp. pepper
3 lb. trout
1/2 lb. bacon

Combine butter, soup mix, pepper. Spread trout with mixture and wrap bacon sliced about them. Secure with toothpicks. Cook 10 minutes per side or until meat flakes easily.

Answer 9

Here's the Epicurious link to baked trout recipes. I haven't tried any, but the reviews are all good.

Answer 10

im a fisherman from pa. If its a brownie, you need to scale it and gut it of course, put two teaspoons butter and half a teaspoon of minced garlic where the guts used to be and spread it real good. then take a couple lemon wedges and spritz all over the outside. wrap in foil and grill or back on 350 for 12 minutes. make sure to preheat!