whats the best way to cook trout?

Question

I bought a nice big fillet of trout for Dinner I intend to do julien carrots, broccolli and new potato's with dill and lemon sauce
but whats the best way to cook the fish ?

Answer 1

http://www.google.co.uk/search?hl=en&q=trout+recipes&meta=

Answer 2

From the British Trout Association:

Roast Trout Fillets with Rosemary Potatoes

Serves 4
15 minutes to prepare
approx 25-30 minutes for cooking

50g (2oz) butter, softened
450g (1lb) potatoes, peeled and sliced into discs
2 cloves garlic, finely sliced
1 red onion, finely sliced
sprigs of rosemary
2 rashers streaky bacon or pancetta, roughly chopped
salt and ground black pepper
4 trout fillets weighing about 175g (6oz) each
50g (2oz) almonds, roughly shredded and browned
2 tbsp horseradish cream
250g (9oz) crème friache
juice of 1 lemon



Use half the softened butter to grease a large roasting tin and lay the slices of potatoes on the top. Scatter over the garlic, onions, rosemary sprigs and bacon or pancetta pieces, season with a little salt and ground black pepper.

Cook in a pre-heated oven at 200°C (400°F) mark 6 for 20 minutes, until just cooked and lightly golden around the edges.

Arrange the trout fillets skin side down on top of the potatoes and smear the remaining butter on the fish. Scatter over the shredded almonds and season. Return to the oven to cook for a further 5-6 minutes.

Meanwhile, mix together the horseradish cream and lemon juice into the crème fraiche, season well. Serve the potatoes and fish with a spoon of cream to accompany.

Answer 3

Trout fillets with lime and caper sauce

Serves 4



Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
8 trout fillets
125g/4oz unsalted butter
2 tbsp capers in brine, drained and washed
2 tbsp chopped fresh chervil or dill
1-2 tbsp lime juice
salt and pepper



Method
1. Wash and dry the trout fillets and season lightly. Melt 25g/1oz of the
butter in a large frying pan and as soon as it starts to foam, add the
fillets, skin side down. Fry gently for 3 minutes, carefully flip over and
cook for a further 1 minute.
2. Using a fish slice, transfer the trout to heated plates and keep warm in
a low oven.
3. Add the remaining butter to the pan with the capers and dill and fry
until golden brown. Add lime juice to taste and a little salt and pepper. Spoon over the trout and serve.
4. Using a small pair of tweezers pull out any small bones that may still remain in the trout.

Answer 4

I have a great recipe for trout. I do not have the measurements of the ingredients as I make it from scratch rather than from a recipe.
1. chop up some pistachios very finely, mix this with coarse Parmesan cheese and fine bread crumbs.
2. Place your trout in an egg wash then dip in the bread crumb mixture.
3. Pan fry the breaded trout in a non stick pan coated with EVOO.
4. Cook Thoroughly.
5. Top with a citrus butter sauce (made with salted butter, lemon juice and gelatin to thicken) artichoke hearts and fresh basil.

I know its a very vague recipe but I promise after trying to make it a few times, you'll have it down pat. I promise its worth the work. Good Luck and enjoy!

Answer 5

When I go fishing in the Sierras I enjoy cooking what trout I catch in a frying pan over an open fire. Of course, if you want to put it on the barbecue you can do that also, but remember to spray the grill with some Pam so that it will not stick and fall apart when you turn it over. You might also want to try squiriting some lemon juice on it along with a sprinkle of Mrs. Dash to give it some flavor. Pan frying is good in a large enough pan and sprayed with Pam as well. Medium heat works best as you cook it slowly. You can look inside to make sure that it is fully cooked. Good luck.

Answer 6

try this one..

Cedar Plank Trout

Trout that is grilled on a cedar plank is a good way to grill fish but also a traditional method of preparation. This recipe will require a thin, clean, untreated cedar plank to set the fish on while it grills. The smoke of the wood really enhances the flavor of the fish.

INGREDIENTS:

2 12-ounce trout, whole and cleaned
1/2 cup fresh dill, chopped
3 tablespoons olive oil
1 lemon sliced thinly
1 teaspoon coarse salt
1/2 teaspoon black pepper
1 untreated cedar plank large enough to fit the fish

PREPARATION:

Soak the cedar plank submerged in water for 1 hour. Preheat grill. Lightly coat inside and outside of each trout. Season inside with salt and pepper and stuff with lemon slices and dill. Place soaked cedar plank on grill over direct medium heat.

When cedar plank starts to smoke place fish on plank. Grill for about 15 minutes or until the fish is done. The flesh should be opaque and plank easily. Remove from grill.
This trout makes a great smoked fish appetizer or spread. To make spread remove bones and skin from the meat and break the meat up and mix with cream cheese.

Answer 7

Assuming you have a skin side and a flesh side, here is what I like to do:

cut a few slits in the skin (just on the surface to keep it from buckling)
heat saute pan on med-high
season trout with s/p
add tsp (or so) olive oil
add tbs butter (nice size pat)
(watch closely) when butter begins to brown (nutty smell)
add trout skin side up
cook for 2 mins
turn to skin side down
cook for ~5 - 7 mins (depends on thickness)
when fish flakes it's done

I also like to stove top smoke trout with cracked black pepper.

Answer 8

This sounds really nice.

For the fish, descale if necessary, score the skin so it does not curl, heat some oil and butter in a large pan and fry the fish which has been seasoned with salt and pepper. That is it. Job done.

If you have some almonds you could fry them in the butter last minute. Sounds lovely.

Answer 9

I usually steam it. I dont actually have a steamer, so I just put a big pot of boiling water on the hob, and then put a colander (making sure the colander doesnt get submerged in the water) in the pan, and put the fish in the colander. It doesnt take long - turn it over after a few mins (depending on the thickness of the fish).

Answer 10

It's a matter of taste:
+ Grilled
+ Fillet and done in some olive oil and garlic
+ Steamed and served with lemon mayonnaise
+ Baked
+ Baked in salt (in the oven)
+ Poached
+ Oven and the fish in a foil or oven paper bag.

Answer 11

in a frying pan with butter, sprinkle with salt and pepper only anything else will drown out the taste of this wonderful tasting fish, offer lemon wedges