Year Round Hunting and Fishing Adventures
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Cooking Tips
The best fish products can be ruined in the kitchen.
Rainbow trout, like other foods can be rendered unpalatable when prepared
incorrectly.
Trout, like all other fish and seafood, is best prepared as fresh as possible.
A "fishy" taste can be attributed to a lack of freshness and can ruin an
otherwise enjoyable meal.
Freshness can be detected in the grocery store simply by utilizing your sense of
smell. Fresh trout have very little or no fishy smell.
If you detect a strong smell, then the product is not as fresh as you would
prefer.
The number one thing to remember in cooking trout is do not over-cook.
Pay attention to cooking and heat recommendations. Marinating the trout in lemon
juice, adding lemon juice,
or using lemon pepper in the recipe helps eliminate the fishy flavor some people
detest.
I haven't tried out most of these
recipes yet so I can not guarantee how they really taste.
If you have recipes of your own that you would
like posted on out recipe pages then please
email me and I will
get them right up for you.
If you try any of these out and they really stink, then let me know too and I
will take them down.
Thanks to everyone!
Ali
Fried Trout
Easy Fried Trout (For 2 pounds of rainbow trout fillets)
1 t. salt
1/8 t. pepper
1 egg
1 t. milk
1 c. flour (or 1/2 c. flour & 1/2 c. cornmeal)
Sprinkle fillets or whole trout inside and out with salt and pepper.
Beat egg and blend in milk. Dip fish in egg/milk mixture and roll in flour or
flour/cornmeal mix.
Place fish in frying pan with 1/8 inch cooking oil. Cook on moderate heat until
golden brown on both sides.
Cooking time: 10 minutes depending on thickness of fish.
Grilled Trout
Preheat grill on high heat. Spray or brush fillet side of the North Carolina
rainbow trout fillets lightly with oil.
Salt, pepper, and season to taste. Place directly on the grill, fillet side
down. Cook for 3-5 minutes. Spray or brush skin lightly with oil.
Turn fillets over for 3-5 minutes or until fish flakes easily with fork.
No Oil "Fried" Trout
Crush 2 c. corn flakes in zip lock bag. Salt, pepper, and season North Carolina
rainbow trout fillets to your preference.
Place fillets in zip lock bag with corn flakes and shake to bread the fillets.
Place on broiler pan, skin-side down, and bake at 350 degrees for 15 minutes or
until fish flakes easily with fork.
Baked Trout 1
2 pounds of North Carolina rainbow trout fillets
spray oil
salt
lemon pepper
paprika
Preheat oven to 350 degrees. Spray or brush the fillets lightly with oil.
Place the fillets in a baking dish, skin down. Sprinkle fillets with salt, lemon
pepper, and paprika.
Bake uncovered for 20-30 minutes or until the fish flakes easily with a fork.
(You can "spice up" this recipe by substituting cayenne pepper for the paprika).
Baked Trout 2
2 pounds of North Carolina rainbow trout fillets
8 ounce can white-sauce (New England style) clam chowder
1 clove garlic (or equivalent)
Preheat oven to 350 degrees. Place fillets in baking dish or pan, fillet side up
(skin side down).
Follow clam chowder directions (with most canned clam chowders, add a can of
water). Add garlic to clam chowder. Heat clam chowder in a pot to simmer.
Pour clam chowder over trout fillets. Bake uncovered for 25-30 minutes or until
the fish flakes easily with a fork.
The clam chowder in the baking pan can be thickened to make an excellent sauce
to serve over the baked trout fillets.
*This recipe works well using a microwave. Microwave covered for 10-12 minutes
until trout flakes easily with a fork.
Baked Trout 3
North Carolina rainbow trout fillets
Italian bread crumbs
seasonings (salt, pepper, garlic, and/or lemon pepper)
Preheat oven to 350 degrees. Place fillets in baking dish or pan, fillet side up
(skin side down).
Season to taste (salt, pepper, garlic, and/or lemon pepper). Liberally sprinkle
bread crumbs over the fillets to completely cover the fillets.
Bake uncovered for 25 minutes or until the fish flakes easily with a fork. The
bread crumbs will turn light brown.
Broiled Trout
Salt, pepper, and season North Carolina rainbow trout fillets to taste.
Place on preheated broiler pan 2 inches from heat.
Broil 5 to 8 minutes or until slightly brown. Turn and cook 5 to 8 minutes until
fish flakes easily with fork.
Blackened Trout
4 North Carolina rainbow trout fillets
1/2 c. unsalted butter
1 T paprika
2 1/2 t salt
1 t cayenne pepper
3/4 t white pepper
3/4 t black pepper
1/2 t thyme
1/2 t oregano
1 t onion powder
1 t garlic powder
Preheat large, heavy skillet until very hot. Combine paprika, salt, onion
powder, garlic powder, cayenne pepper,
white pepper, black pepper, thyme, and oregano in a small bowl. Dip fillets in
melted butter, then in seasoning mixture.
Place in hot skillet and cook 2-3 minutes on each side until blackened.
Pan Fried Rainbow Trout With Sage & Wild
Mushrooms
Recipe by Brian Johnson
Ingredients For Fish:
4 whole cleaned whole trout (cut into two filets per fish)
1 tablespoons vegetable oil
2 pieces of raw bacon
1 tablespoon whole butter
1 teaspoon salt
1 teaspoon ground black pepper
1 cup of flour
Ingredients For Sage Mushrooms:
1 tablespoon fresh minced sage
1 cup sliced shitake mushrooms
1/2 cup sliced oyster mushrooms
3 tablespoon apple cider vinegar
3 tablespoons white wine
1 tablespoons whole butter
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
pinch of sea salt or kosher salt
pinch of ground black pepper
Preparation:
This dish is prepared in two steps, first the cooking of the rainbow trout.
While the rainbow trout is finishing cooking you will begin to prepare in
separate sauté pan the wild mushroom and sage mixture that will top the fish.
Prepare The Fish:
Remove the head, tail and back of the rainbow trout to leave two filets per
fish.
Also remove any small fins by cutting around them.
Heat a large sauté pan over a medium flame and add one tablespoon of vegetable
oil and the two pieces of raw bacon.
Cook the bacon until it becomes very crisp and remove. Once the bacon has been
removed lightly dust the trout filets with seasoned flour
(salt and pepper), add one tablespoon of whole butter to the sauté pan and
quickly add the fish filets flesh side down.
Note that once you add the whole butter to the hot oil the butter will begin to
burn,
quickly adding the fish to the pan will reduce the heat and add a nice golden
brown color to your sautéed trout.
Prepare The Mushroom Mixture:
As soon as the fish starts to cook begin to sauté the mushroom mixture so they
will both be done cooking near the same time.
Heat a medium sauté pan over a medium high flame for 1 minute. Once the pan is
hot add the whole butter, olive oil and minced garlic.
Sauté for 30 seconds, add both the shitake and oyster mushrooms and season with
a pinch of salt and pepper.
While your starting to cook the mushroom take note of how the rainbow trout is
cooking.
Once it starts to turn a nice golden brown color flip the fish over and cook for
another 90 seconds and remove.
Place the fish on paper towels and reserve. Finish cooking the mushroom by
adding the sauté, white wine and apple cider vinegar.
Cook for another minute or until the mushrooms are fully cooked and soft to the
touch.
Plate The Fish:
Crisscross two filets on each of the four plates. Top with the mushroom sage
mixture and sprinkle with crumbled bacon. Garnish with any remaining fresh sage.
Serves 4
Griddled Trout with Herbs
4 fresh trout
4 sprigs fresh rosemary, or 1 tbsp. dried
4 tbsp. soft butter
12 fresh mint leaves or 1 1/2 tsp. dried
leaves from 4 sprigs fresh thyme or 1 1/2 tsp. dried
4 fresh sage leaves or 1 scant teaspoon dried
1-2 teaspoons coarse sea salt
4-6 grinds black pepper
Clean the trout. Put one sprig or generous shake of rosemary down the middle of
each fish.
Chop remaining herbs. Add herbs, salt and pepper to the butter, mix. Coat the
fish on the butter mixture.
Grill fish on both sides until done, about 4 or 5 minutes. The skin should be
well browned and flaking off.
Grilled Trout Fillets
Ingredients Needed:
Fillet from a fat ~2kg. Taupo or Tongariro rainbow trout (skin on, ribs in,
flying ribs in or out)
0.5 t sea salt
1 T finely chopped onion
1.5 T chopped bacon
1 T diced tomato (or three thin slices)
2 T grated colby cheese (or your preference)
half-dozen drops of lemon juice (optional)
Microwave Method:
1. Place fillet flesh side down in appropriately sized microwave dish on
elevation trivet. 2. Microwave for 2 minutes at 50% power.*
3. Remove from oven, turn flesh-side up, sprinkle on salt, onion, bacon, tomato
and optional lemon juice.
4. Microwave for 2 more minutes at 50% power.*
5. Remove from oven & evenly distribute the grated cheese over the other
ingredients.
6. Microwave a further 45 seconds at 100% power.*
*based on 850 watts of power
Conventional Method:
1. Place skin side down, flesh side up in an appropriately sized oven dish.
2. Sprinkle on salt, onion, bacon, tomato and optional lemon juice.
3. Cook for 15 minutes under fan grill, or grill.
4. Remove from oven, sprinkle cheese over other ingredients and grill for ~5
more
minutes, or until cheese is melted.
High Sierra Rosemary Trout
submitted by: Paulette Kenyon
1 - 12" trout
3 new red potatoes, thinly sliced
1 large red onion, halved and sliced
1/4 C julienne cut green bell pepper
2-3 medium tomatoes, sliced thinly
3 small sprigs fresh rosemary
3 small cloves garlic, thinly sliced lengthwise
1 Tablespoon olive oil
salt & pepper
Preheat oven to 375 degrees.
Take a casserole dish large enough for 2 trout to lay flat in and coat the
inside with the olive oil.
Place a few slices of garlic inside the cavity of each trout. Also place some
onion slices and a rosemary sprig into each trout.
Next, evenly distribute the potatoes, onion, pepper, and tomato slices in the
casserole dish so that all the flavors will combine nicely.
Break the final sprig of rosemary into smaller pieces and sprinkle in here and
there. Also sprinkle in remaining garlic pieces.
Follow with salt and pepper.
Season both sides of the trout with plenty of salt and pepper.
Then, lay the trout over the potato mixture. Pull a few onion slices out of the
mixture to lay across the tops of the fish.
Cover casserole and bake in oven for 20-25 minutes until fish is done.
Serves 2
Pasta Salad with Smoked Trout and Fresh
Dill
1 cup rotelle pasta
2 Tbsps olive oil
1 cup sweet red onion, sliced thin
1/4 cup fresh dill, chopped, or 2 Tbsps dried
3/4 lb smoked trout, boned, skinned, cut into 1/2" cubes
1 cup ripe Roma tomatoes, seeded, cut into thin slivers
3 Tbsps prepared horseradish
1/2 cup buttermilk
1/2 cup mayonnaise
salt and fresh ground pepper
drops of lemon juice to taste
Arugula or watercress sprigs
1 Tbsp capers, drained
Cook pasta al dente and immediately plunge into cold water to stop the cooking.
Drain thoroughly and toss with oil to prevent pasta from sticking.
Lightly toss pasta with remaining ingredients and correct seasonings.
Arrange on a chilled platter and garnish with arugula sprigs and capers.
Trout Kabobs
from Gaston's White River Resort
2 pounds of trout filets or steaks about 3/4 inch thick
1 large green pepper
1 quart water
4 small onions (1/2 pound)
16 French bread cubes
1 cup butter (1.5 x 1.5 inch)
3/4 teaspoon garlic salt
4 metal skewers
4 lemon wedges
16 inches long
Core and seed green pepper, cutting it in half. In a 3 quart saucepan, heat
water to boiling. Add the green pepper and onions; cover.
Cook over high heat for 4 minutes. Drain, rinse under cold running water and
drain again.
Cut the onions in half. Cut the green pepper into 1" pieces. Cut trout into 1"
chunks.
Alternately thread 2 onion halves, 1/4 of the green pepper pieces, 1/4 of trout
and 4 bread cubes on each skewer.
In a 1-quart saucepan, heat butter and garlic salt over medium heat until the
butter is melted. Generously brush the trout,
bread and vegetables with the melted butter.
Grill the kabobs 4-5" from heat, turning and brushing with margarine 4 times,
until trout flakes easily at thickest part, about 8-10 minutes.
Serve kabobs on a plate of steaming white rice, with lemon wedges and compliment
with a fresh fruit salad.
Serves 4
Vinaigrette Trout Salad
from Gaston's White River Resort
1 pound smoked trout
1 quart shredded cabbage
1/4 cup chopped onion
1/4 cup chopped parsley
2 hard-cooked eggs, chopped
Vinaigrette Dressing
Salad Greens
Paprika
Flake the fish and combine with the cabbage, onion, parsley and eggs.
Add dressing and mix thoroughly. Serve on salad greens.
Sprinkle with paprika.
Baked Trout (whole)
from Gaston's White River Resort
1 whole trout 3-4 lb
1 tin of whole peeled tomatoes in juice
1 onion
1 clove of garlic
Salt & pepper
Basil
Tarragon
White wine
Corn flower
Clean trout , place in baking dish , if you have a baking dish large enough
leave head and tail on.
Rub salt into the gut cavity . Put the tomatoes , onion and garlic (sliced fine)
, basil , tarragon and pepper into the cavity.
Pour a glass of wine over the trout , then cover entire dish with tin aluminum
foil, poke some small holes in foil.
Pre heat oven to 180 degrees Celsius. Place baking dish in the middle of the
oven and cook for 40 minutes.
Stuffed Seafood Trout
from Gaston's White River Resort
4 whole trout
1/2 Lb. medium shrimp, shelled
1/2 Lb. Lump Crabmeat
2 Fresh Rosemary Sprigs
1 Whole Tomato, Seeded and diced
1 whole onion chopped
2 cloves garlic, minced
1/4 Cup Bread Crumbs
Salt & Pepper to taste
Clean the trout and split lengthwise, set aside. Dice onion, cube tomato, and
mince garlic. Mix ingredients with crabmeat and shrimp, set aside.
Sprinkle inside of fish with salt and pepper to taste. Set rosemary sprig inside
fish.
Spoon shellfish and vegetable mixture into fish, distributing evenly between all
pieces. Top filling with breadcrumbs.
Fish may be sewn shut with high grade thread to hold it together if necessary.
Place all pieces on the grill and cook 10 minutes per side, or until done.
Serve with boiled parsley potatoes and green vegetable like broccoli or brussel
sprouts.
Recommended wine: a semi-dry Hungarian white wine, like Tokai Furmint.
Serves 4
Mushroom Trout Masterpiece
from Gaston's White River Resort
4 trout steaks, 6-8 ounces each
Steaming liquid: Salted Water
Makes 1-2 cups
1-2 cups of water are needed to steam the fillets, depending on the pan used.
For each cup, add 1 tablespoon of salt and stir.
Steam the filets for 9-10 minutes or until they flake easily when tested with a
fork.
Sauce: Mushroom Sauce
Makes 1 & 1/2 cups
2 cups chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon Dijon-style mustard
1/4 cup dairy sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup milk
1 tablespoon white wine
1/8 teaspoon pepper
In a small saucepan, cook and stir mushrooms and onion in butter over medium
heat until the onion is tender, about 5 minutes.
Stir in flour, salt and pepper. Blend in milk.
Cook over medium heat, stirring constantly, until thickened, about 3 Minutes.
Remove from heat and stir in sour cream, mustard and wine.
Pour the sauce over the steamed fillets and serve.
Serve with a spinach salad with a sweet/sour dressing, a mix of wild and long
grain rice, fresh French bread, and orange sherbet for dessert.
Serves 6
Backpacker’s Stuffed Trout
Here’s an easy one to do next time you’re on a backcountry fishing trip.
Use your favorite recipe for herb stuffing or wild rice stuffing.
Stuff trout, place in foil wrap, sprinkle with lemon juice and salt and pepper.
Bake in campfire for one hour at 325. Serve.
Shrimp Stuffed Trout
1 2-3 lb. trout, whole
1/2 LB shrimp, peeled
Fresh chopped parsley
2 cloves garlic, chopped
1 Tbsp. butter
Rinse and dry the fish with a paper towel. Melt the butter in a saucepan.
Add shrimp, parsley and garlic. Sauté for about five minutes. Stuff trout with
shrimp mixture.
Bake in 350-degree oven for 30-40 minutes, depending on the size of the fish.
Serve with steamed vegetable and flavored rice.
Rainbow Trout with Grilled Vegetable Salsa
Serves 2-4
4-4oz trout filets
1/4 c plus 2 tsp. fresh lemon juice
2 Tbsp. olive oil
1 small eggplant cut in half lengthwise
2 bell peppers, 1red & 1 green
5 green onions
3 1/2 oz. black ripe pitted olives
1 /4 tsp. salt
1/8 tsp. ground black pepper
Marinate filets in 1/4 C lemon juice and 1 tbsp. olive oil. Meanwhile, brush
vegetables with remaining oil and cook over grill until tender,
about ten minutes. Cool slightly and finely chop vegetables and olives. To make
salsa, toss vegetables and remaining ingredients; set aside.
Grill trout. Serve immediately with salsa.
Trout on the Grill
Filet trout; brush with melted butter or margarine, season with onion salt,
garlic salt and pepper.
Place on grill, skin side up for five minutes. Turn over and place 2-3 thin
lemon slices on each filet.
Continue cooking until fish is white and flaky, about 7 minutes.
Serve with lemon wedges and Chateau Benoit's Rainbow Run table wine.
Trout Chowder
2 to 3 lbs. Trout
Bay leaf
1/4 c lemon juice
1 1/2 tsp. salt
2 to 3 medium russet potatoes
1 large carrot
3 stalks celery
2 medium onions
1 pint half and half
2 c milk
1 Tbsp. flour, stirred into milk
Grated Cheddar cheese
Paprika
Boil trout in large kettle of boiling water, bay leaf, lemon juice and salt
until fish flakes, approximately 10 minutes.
Remove from kettle; skin and de-bone trout and break into bite-size pieces. Peel
potatoes, carrots and onions; clean celery.
Chop vegetables into bite-size pieces and boil in a small amount of water until
barely tender. Drain and mix with trout. Season to taste.
Combine fish, half-and-half, and milk. Season to taste. Combine fish, vegetable
and white sauce. Heat, but do not boil.
Serve in soup mugs and sprinkle with grated cheese and a small amount of
paprika.
From: Fran Hopper, Wild Game Cookbook
Finally, on an episode of the Japanese cooking show "Iron Chef," Chef Sakai made
raw trout ice cream garnished with blueberries, bananas, and crispy fried trout
skin.
He lost.
We tried to find the recipe with no avail.
Sorry.
Find all kinds of great Trout recipes here....
http://fp.thesalmons.org/lynn/trout-recipes.html
http://www.gastons.com/recipes.htm
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2006
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