Trout. I got some local trout from a fisherman friend. Favorite Trout recipes?
- Thread starter CathyZ
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lana-in-fl
Well-known member
We cook ours on the grill on a cedar board. Delicious!
colleenmomof2
Well-known member
Wrap whole trout in bacon
With smaller fish (1-2 pounds), we cook/grill the bacon wrapping to the degree we want the fish cooked. We like our fish medium rare so we take them off the grill when the bacon is cooked medium rare. Colleen
With smaller fish (1-2 pounds), we cook/grill the bacon wrapping to the degree we want the fish cooked. We like our fish medium rare so we take them off the grill when the bacon is cooked medium rare. Colleen
It was 1975 and I was making a "second date" dinner. Why I picked trout is beyond me,
as I had never prepared fresh fish before. I stopped at our tiny local library and picked out one of only three available cookbooks. Praise Escoffier! It was Julia Child's.
The guy didn't work out, but the meal did. St. Julia redeems another soul.
http://www.thepauperedchef.com/2010/05/trout-a-la-meuni%C3%A8re-or-sharing-a-culinary-epiphany-with-julia-child.html
as I had never prepared fresh fish before. I stopped at our tiny local library and picked out one of only three available cookbooks. Praise Escoffier! It was Julia Child's.
The guy didn't work out, but the meal did. St. Julia redeems another soul.
http://www.thepauperedchef.com/2010/05/trout-a-la-meuni%C3%A8re-or-sharing-a-culinary-epiphany-with-julia-child.html
heather_in_sf
Well-known member
Dusted in flour, fried in butter then slivered almonds in the butter until browned.
and lemon.
mmm, so envious!!
and lemon.
mmm, so envious!!
ooh ya. Trout with Roasted Pecan Sauce
My fisherman father would cringe if he saw this being done to a fresh trout but we loved this one. My parents believed that fresh out of the lake they should be pan-fried simply in butter. Little did they know.............
Trout with Roasted Pecan Sauce
Cajun Creole Cooking by Terry Thompson
This innovative dish, made popular in New Orleans by the Commander's Palace Restaurant, is a delicious combination of two native favorites, Gulf speckled trout and pecans toasted to deep-brown perfection.
Roasted-Pecan Sauce, see below
Pecan Garnish, see below
6 (6- to 8-oz.) Gulf speckled-trout fillets, skinned
About 2 cups all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons red (cayenne) pepper
2 tablespoons unsalted butter or margarine
1/3 c. vegetable oil
2 eggs beaten with 1 cup milk
Curly-parsley sprigs
Roasted-Pecan Sauce:
1 1/4 cups chopped pecans
½ cup unsalted butter or margarine, cut into 1-inch chunks
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
1 tablespoon fresh lemon juice
½ teaspoon salt
3 medium garlic cloves
Pecan Garnish:
2 tablespoons unsalted butter or margarine
1 ½ teaspoons Worcestershire sauce
Prepare sauce. Prepare garnish. Position oven rack 6 inches below heat source. Preheat broiler. Pat fish fillets dry with paper towels; set aside. In a medium bowl, combine flour, salt, black pepper and cayenne with a fork. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter or margarine and oil. When oil is hot, dredge fillets in seasoned flour; shake to remove excess. Dip into egg-and-milk mixture. Then dredge again in seasoned flour to coat well; shake off excess. Gently lower coated fillets into hot oil in batches. Saute about 4 minutes on each side, turning once. Drain on paper towels; lay in an ungreased baking pan. Top each fish fillet with 3 tablespoons pecan sauce; broil under preheated broiler until sauce is slightly softened, about 30 seconds. To serve, place fillets on individual plates. Top with Pecan Garnish. Garnish with parsley sprigs.
Makes 4 to 6 servings.
To prepare Roasted-Pecan Sauce, preheat oven to 350F (175C). Spread pecans in a single layer on an ungreased baking sheet. Roast in preheated oven until a deep golden brown, about 10 minutes. Cool to room temperature. Place 3/4 cup roasted pecans in a food processor fitted with the steel blade; reserve remaining 1/2 cup pecans for garnish. Add butter or margarine, Worcestershire sauce, Tabasco sauce, lemon juice and salt. With motor running, add garlic through feed tube to mince. Stop machine; scrape down side of bowl. Process to a smooth paste.
To prepare Pecan Garnish, in an 8-inch skillet over medium heat, melt butter or margarine. Stir in Worcestershire sauce. Add reserved 1/2 cup toasted pecans. Saute 2 minutes, shaking pan back and forth.
My fisherman father would cringe if he saw this being done to a fresh trout but we loved this one. My parents believed that fresh out of the lake they should be pan-fried simply in butter. Little did they know.............
Trout with Roasted Pecan Sauce
Cajun Creole Cooking by Terry Thompson
This innovative dish, made popular in New Orleans by the Commander's Palace Restaurant, is a delicious combination of two native favorites, Gulf speckled trout and pecans toasted to deep-brown perfection.
Roasted-Pecan Sauce, see below
Pecan Garnish, see below
6 (6- to 8-oz.) Gulf speckled-trout fillets, skinned
About 2 cups all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons red (cayenne) pepper
2 tablespoons unsalted butter or margarine
1/3 c. vegetable oil
2 eggs beaten with 1 cup milk
Curly-parsley sprigs
Roasted-Pecan Sauce:
1 1/4 cups chopped pecans
½ cup unsalted butter or margarine, cut into 1-inch chunks
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
1 tablespoon fresh lemon juice
½ teaspoon salt
3 medium garlic cloves
Pecan Garnish:
2 tablespoons unsalted butter or margarine
1 ½ teaspoons Worcestershire sauce
Prepare sauce. Prepare garnish. Position oven rack 6 inches below heat source. Preheat broiler. Pat fish fillets dry with paper towels; set aside. In a medium bowl, combine flour, salt, black pepper and cayenne with a fork. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter or margarine and oil. When oil is hot, dredge fillets in seasoned flour; shake to remove excess. Dip into egg-and-milk mixture. Then dredge again in seasoned flour to coat well; shake off excess. Gently lower coated fillets into hot oil in batches. Saute about 4 minutes on each side, turning once. Drain on paper towels; lay in an ungreased baking pan. Top each fish fillet with 3 tablespoons pecan sauce; broil under preheated broiler until sauce is slightly softened, about 30 seconds. To serve, place fillets on individual plates. Top with Pecan Garnish. Garnish with parsley sprigs.
Makes 4 to 6 servings.
To prepare Roasted-Pecan Sauce, preheat oven to 350F (175C). Spread pecans in a single layer on an ungreased baking sheet. Roast in preheated oven until a deep golden brown, about 10 minutes. Cool to room temperature. Place 3/4 cup roasted pecans in a food processor fitted with the steel blade; reserve remaining 1/2 cup pecans for garnish. Add butter or margarine, Worcestershire sauce, Tabasco sauce, lemon juice and salt. With motor running, add garlic through feed tube to mince. Stop machine; scrape down side of bowl. Process to a smooth paste.
To prepare Pecan Garnish, in an 8-inch skillet over medium heat, melt butter or margarine. Stir in Worcestershire sauce. Add reserved 1/2 cup toasted pecans. Saute 2 minutes, shaking pan back and forth.
steve2-in-la
Well-known member
That's a rather personal question, don't you think?
colleenmomof2
Well-known member
Nothing in the cavity of the trout
I can't think of anything I would insert. The method produces perfectly cooked, moist and flavorful whole fish.
Sorry I didn't see your question sooner smileys/wink.gif Colleen
I can't think of anything I would insert. The method produces perfectly cooked, moist and flavorful whole fish.
Sorry I didn't see your question sooner smileys/wink.gif Colleen
lana-in-fl
Well-known member
It's not really a recipe.
We just soak the board as directed and plop the trout on them. DH has the heat high (we do this on the gas grill) until the wood starts to smoulder, then turns the heat down, covers it, and cooks for 12 minutes. I eat mine with a little horseradish sauce, but he and DD disdain this.
Thanks for asking this - great recipes, even though I will have to cook them instead of DH smileys/smile.gif
We just soak the board as directed and plop the trout on them. DH has the heat high (we do this on the gas grill) until the wood starts to smoulder, then turns the heat down, covers it, and cooks for 12 minutes. I eat mine with a little horseradish sauce, but he and DD disdain this.
Thanks for asking this - great recipes, even though I will have to cook them instead of DH smileys/smile.gif