rainnbow trout? havent a clue how to cook it any ideas please?

Answer 1

with olive oil, rock salt and lemon gently and slowly wrapped in foil in the oven - don't over cook it! It will be dry and awful. Serve on bed of quality jasmine rice that has been boiled with saffron and sugar snap peas and small corn on the cobs, fresh nice veg, and a good chilled Chablis.

Answer 2

Ingredients
25g/1oz white breadcrumbs
55g/2oz dried apricots, finely chopped
2 tbsp coriander, finely chopped
40g/1 1/2oz pistachio nuts, finely chopped
55g/2oz melted butter
seasoning
2 fresh whole trout, gutted and rinsed

150g/5oz new potatoes
1 tbsp olive oil
a large handful of basil, roughly chopped



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the breadcrumbs, apricots, half the coriander, pistachios, half the butter and some seasoning to taste, into a bowl, and mix well.
3. Place each of the trout on a large sheet of buttered foil on a baking tray. Spoon half the mixture into each of the cavities. Brush the trout with the rest of the melted butter and enclose the foil around each of the fish to form 2 parcels. Place the tray into the oven for 25-30 minutes.
4. While the fish is cooking, boil the new potatoes in a separate pan for 10 minutes. Drain and pat dry. Cut them all in half lengthways, brush with the olive oil and transfer into a hot griddle to cook for each side on 2 minutes each.
5. When the potatoes are cooked, remove from the heat, season lightly and sprinkle with the basil. Remove the cooked fish from the foil and serve with the new potatoes.

Answer 3

season them good inside and out, slice up some red onion and lemon, put some of each inside, put some butter in with em, lay trout on heavey foil, place a few more onion and lemon slices on top, a little more butter. Wrap em up in the foil and bbq them, leave the ends of the foil open slightly to get some smokey taste from the bbq. Or dip them in milk then a 50/50 mix of corn meal and flour and pan fry them in a cast iron skillet. One more thing, some trout are red meat like a salmon and some are white, I wouldnt fry a red meat trout.

Answer 4

I love to keep trout nice and simple.

Chuck the whole trout (cleaned and gutted, of course) under a hot grill, drizzled with a little lemon juice and olive oil. Turn it over when the skin starts to crisp and bubble up, and throw a handful of flaked almonds over the top of the other side. Grill until skin browning and bubbling up. Serve with a nice green salad with a dressing of your choice. Perfect!

Answer 5

Depends how big it is. For trout medium to small you pan fry. put a SMALL amout of oil in frying pan. To much oil and the fish will absorb it making it mushy . Roll fish in flour put in heated pan cooking till crispy and brown then turn it over and cook till crispy. Propably three or four minutes on each side .You can use butter instead of oil if you watch it carefully so it doesn't burn.

Answer 6

If you had a wider audience I'm sure you could a hundred more.
PS-SST you can eat trout raw
roll it in flour fry in a pan or on a grill a minuet or 2 on each side
And don't forget the cheek muscle the most delicious sweet meat ever.

Answer 7

Baked Trout.
Remove head and tail and make two or three slices to the bone in each side.
Sprinkle with salt and some lemon juice. Place on, a bed of lemon slices, (from the lemons you have squeezed for the juice) on a piece of tinfoil.
Fold into a parcel and bake at 170C for about 15 minutes

Answer 8

Hi Jacks,
Lay on some buttered foil, stuff with Fennel Sprigs, Fresh Parsley, Dill, Fresh Lemon, Coarse Sea Salt & Cracked black Pepper make a parcel oven bake ( 200 c ) for 20 mins
........job done !!!!
Yours ...
RobboOne

Answer 9

Try poaching it on a low heat, simmer, in a court bouillion with dill for about 8-10 minutes according to size.

Answer 10

I simmer it in soy sauce on a medium heat, 3-5 minutes per side. Serve with white rice.