Recipe for trout

[Snadger]

I'll probably get this thrown into general chit chat by the gyo mafia...but what the hell!!!

Just wondered if anyone had any tried and tested recipes for trout?

Been fishing...caught a load of trout and looking for inspiration

All recipes should include alottment grown vegetables of course!!!!!

[Lesley Jay]

We are not the Mafia!!!! You cheeky devil!!!! Take a look at www.seafish.org there are loads of fish recipes there.

[nick the grief]

Pan fried in butter with almonds.

Nuff said

[Don Vincenzo]

I wish that I had lots of freshely fished trouts. The cooking methods are infinite, my preferite in order not to loose the flavour of the fish is that after cleaning put a little butter, salt, pepper and terragon or parsley in the inside and wrap the fish in silver foil. Then bake in the oven till cooked ( Time of cooking is according the size of the fish). Finish off in a lemon, butter and white wine sauce. Serve with a refreshing side salad from your allotment and new or newish boiled potatoes. Of course please do not forget a bottle or two of a nice dry white wine or rose' to go with your dinner or lunch. May I ask a question? are the trouts farmed or wild?
Regards
Don Vincenzo

[JennieAtkinson]

Sounds lovely Don. Wonder if it would work with mackerel - we get loads at the moment, but no trout unfortunately.

[Don Vincenzo]

Hi Jenny. You are another lucky one in having lots of mackrel, it is one of my favourite fish. Mackrel has a very high content of natural oil so I would omit any butter for cooking them. Usually they are tasty enough plain grilled or barberqued served with wedges of lemon. Or after cleaned and deboned open them flat sprinkle them with salt and pepper add some fennel leaves (bronze or green), roll them and arrange in a terrine tail up. Between them put small bayleaves and crushed juniper berries. Sprinkle the lot with fresh breadcrumps, cover with tinfoil and bake till cooked. When you lift the tinfoil you will know what life is all about and please do not forget the wine.
Regards
Don Vincenzo

[Snadger]

I wish that I had lots of freshely fished trouts. The cooking methods are infinite, my preferite in order not to loose the flavour of the fish is that after cleaning put a little butter, salt, pepper and terragon or parsley in the inside and wrap the fish in silver foil. Then bake in the oven till cooked ( Time of cooking is according the size of the fish). Finish off in a lemon, butter and white wine sauce. Serve with a refreshing side salad from your allotment and new or newish boiled potatoes. Of course please do not forget a bottle or two of a nice dry white wine or rose' to go with your dinner or lunch. May I ask a question? are the trouts farmed or wild?
Regards
Don Vincenzo

The fish are stocked into the resevoir and caught by fly, worm and spinner, the biggest one of 3.5lb being caught with a worm from my alottment! They must have been stocked a while ago as they are full finned and full tailed and fought like Trojans. No fat inside them just beautiful pink flesh My son and I caught 17lb in total and I cooked one in garlic, pesto and browned onions last night Had white & red wine with it it was scrumptious!!!

[Snadger]

Sounds lovely Don. Wonder if it would work with mackerel - we get loads at the moment, but no trout unfortunately.

I live reasonably close to the coast (11 miles) and have been fishing for mackeral a few times this year with light spinning gear

I heard a rumour the mackeral were back in (bit late round here) so will maybe have a lash at them next weekend!

[JennieAtkinson]

Sounds lovely Don! Can't wait to get some more to try your recipe. We normally have them Scottish style with lemon and rolled oats and baked in the oven. A friend of ours fillets them too and they are lovely with just a light brush of butter and rolled oats and baked in foil.

[frost]

Hi Snadger

Theres a great book you can buy

100 ways with trout by Patricia Ann Hayes and Roger Mcphail.

Just looked none on ebay at the mo up you can get it on Amazon.

My OH is a fly fisherman so we've a freezer full of trout, you might find as we have its well worth investing in a smoker, OH loves them smoked, being a veggie I,ll stick to the cooking but not the eating LOL

[nick the grief]

.................. May I ask a question? are the trouts farmed or wild?
Regards
Don Vincenzo

Wild.... I bet they were fuming .

Like the sound of that one aswell DV. Almost tempted to get my tackle out

(I meant fishing Tackle LJ - some one get her a brandy)

[Lesley Jay]

I need more than a brandy Nick!!!!

[Snadger]

I made a smoker with two turkey roasting tins (99p each at Tesco) Hinged them together....bolted a couple of 1/2" x 1/8" bent flat bars on bottom to give 4" clearance......small bean tin half fillled with meths underneath and a coating of oak sawdust on botom. Put a griil mesh inside...trout in shut the lid..light meths underneath and twenty minutes later...delicious hot smoked trout!!!

[Snadger]

Anyone tried smoking veggies?...oh dear what have i just wrote Lol

[Alice]

Lucky you Snadger. You can stuff them and bake them. I stuff the belly with a mixture of Chopped mushroom, spring onions, chopped ginger and grated orange or lemon rind. Moisten the mixture with the orange juice and a dash of soy sauce. Stuff the mixture into the trout , put in a baking dish and pour over some more orange or lemon juice. Cover with tinfoil and bake in the oven for 40 mins. Serve with your own salad and new potatoes. A great favourite in this house. Enjoy.