its my mums birthday & I m cookin her favourite trout.... any ideas on a nice recipe I have not got a clue?

Answer 1

Get the fishmonger to take the head and tail off, In the body cavity place butter, lemon slices and a bit of tarragon and season with a bit of salt and pepper. Make a parcel out of tin foil and cook at 180 centigrade for 15 mins. Make sure the oven is preheated.
Serve with asparagus, new potatoes and hollandaise sauce. Delicious.

Answer 2

Stuff with dressing (if you have some Stovetop Stuffing, that works too - but make the recipe before stuffing). Season the trout with black pepper, wrap in foil and bake until the fish is done - 400º maybe 30 minutes depending on the size of your trout. We stayed at a trout farm once and fresh trout is wonderful!

It would be good with a sauce to pour over all too.

Answer 3

Trout Recipe

Grilled Trout Recipe (Smoked):

2 c. water

juice of 1 lemon

5 cloves garlic, sliced

4 cloves shallot, sliced

2 tbsps. salt

2 tbsps. sugar

2 tbsps. chopped dill

Made for 6 (12 oz.) boneless rainbow trout


Start by mixing the brine ingredients together and pour over the trout. Marinate in the frige for 4 to 5 hours. Smoke the trout in a covered grill for 25 minutes at 250-300 degrees.



Use a tight-fitting lid for your grill to make this technique work. Start by soaking wood chips in water for several hours. Build a charcoal fire on one side of your grill. Place a shallow pan of water in the other half of the grill. When the fire is glowing, it's ready for cooking. Than scatter wet wood chips on top of the coals. This should produce lots of smoke. Place the trout on grill directly over the pan of water. Put the lid on grill to trap the smoke inside. Within about 25 minutes the trout is ready and smoked.



Top with any type of heavy cream sauce, horseradish, or just add a little lemon juice.

Answer 4

Happy birthday! I am not sure what my favourite birthday present was, some things I've got I can't remember whether i got them for my birthday or christmas or what. I remember my brother gave me a year's subscription to the National Film Theatre when I was 16, that was a really good present. No videos or DVDS in those days, so the NFT was really the only place to go to see the old films that I liked. Nowadays I've got all of them on DVD so don't need to go out to see them. That must have been one of the very best presents I ever got. And my parents gave me a portable typewriter when I was about 8, which I used for about 20 years i think, that was a really good present.

Answer 5

Scrape the scales off under running water (or you will find scales stuck to the most unlikely places for weeks and months to come!) or have your fishmonger do it for you!

Wash the fish inside and out, leaving head and tail on or off, depending on your preference (though watch the tail does not get burnt!)

Pat dry and sprinkle with salt.

Melt the butter and olive oil (healthier and stops the butter burning too quickly) until foaming. Put a handful of almonds into the pan and fry until golden brown, but whatch them, they turn quickly.

Remove with a slotted spoon onto kitchen paper and sprinkle with salt. Keep warm

Fry the fish on both sides until golden and cooked all the way through - 3-4 minutes on each side should be fine.

Serve with boiled new potatoes dressed with a little oil and dill and a fresh salad with a simple lemon dressing and add lemon on the side to squeeze. Enjoy.

Have a spare bowl handy for the bones.

Answer 6

The best thing is keep it simple!
Use butter to grease up a baking dish slice some potato's and lay in the dish add some finely chopped garlic 1 clove, a finely chopped onion and some rosemary cook 200 degrees heat oven 20Min's. add trout skin side down on potatoes smear with a little bit butter, salt and pepper cook for 6 Min's. serve with a wedge of lemon and a blob of crème friache...... green beans go well with it too.
now I'm hungry!

Answer 7

Hi
Crush shallots and put them in an ovenproof dish then, then take the de-scaled trout and put on the shallots put lemon and lime in the gut of the fish, then pour wine over it, up to the middle of the fish,put a lid on (or tin-foil) put into a hot oven and 1/2 cook, then remove the top and dot withe butter and cook until the fish moves when pressed with the thumb, serve in the dish.

Answer 8

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 15-20 minutes

Answer 9

once gutted,stuff the trout with a mixture of fresh anchovies,butter and garlic mixed together. score the fish with a sharp knife down to the bone on either side,then squeeze the juice of an orange over the fish.cover in fresh dill and place in a medium oven on a oiled baking tray for around 10 mins. when the fish looks done,eat it!

Answer 10

Keep the trout whole, cleaned inside (get the fishmonger to do it) ..
in a bowl, mix-
3 tbs flour
1 egg
handful of grated cheddar cheese
handful chopped mushrooms
small tin red peppers(if you don't like them use sweetcorn)
salt&pepper&little cummin
Mix to a thick dough consistency, if too thick use little water-open the body of fish and stuff - wrap whole fish tightly in foil and bake for 40 mins in hot oven.
Serve with crusty bread & mixed salad........heaven!