Scrub lake trout.
Surround it with sauce in an open pan.
Add salt and pepper to taste.
Bake approximately 1 hour at 350\u00b0 or until skin starts to lift off.
Melt butter and stir in flour to make a paste.
Place 3 slices of bacon in bottom of pan; cover with onion and crumbled bay leaf. Place fish on top.
Spread flour paste and butter on fish; sprinkle on bread crumbs and place remaining bacon, sliced, on top.
Bake 35 to 45 minutes at 375\u00b0.
Preheat broiler.
Place trout in shallow dish.
Combine salt and water; pour over fish.
Let stand 8 to 10 minutes; drain. Combine oil and pepper; brush fish with mixture.
Place trout on broiler pan, skin side up, about 2-inches from heat source.
Broil for 5 minutes.
Baste with more peppered oil.
Turn over and broil until well browned.
Transfer trout to heated platter.
Brush with melted butter.
Serve garnished with lemon slices.
Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
Place one headless trout on a sheet of aluminum foil.
Insert several slices of butter and seasoning inside the trout.
Wrap trout in foil so it's sealed.
Cook trout over hot coals or an open flame.
Cook for approximately 5 to 7 minutes on each side. Cooking time will vary depending on temperature.
Remove from heat. Open foil and allow several minutes to cool.
Hold trout and flake off one side fillet from bone.
Turn trout over and repeat.
All bones should be removed by using this method.
Serve.
Clean and wipe, but do not wash, the trout after cutting into portion-size pieces.
Mix flour, salt, white pepper, m.s.g. and garlic powder.
Dredge trout pieces in seasoned flour.
Using a large, heavy frypan, heat 1/2 cup of the butter to bubbling point. Brown trout for 4 minutes on each side.
Put trout in a warm oven to keep hot.
Combine first 5 ingredients in shallow pan.
Add salmon or Lake Trout; marinate for 1 hour in refrigerator, turning 2 or 3 times.
Grill 5 to 8 minutes per side over medium-hot briquets or medium on gas grill.
Fish must flake when tested by a fork. Serve with lemon wedges and butter, if desired.
Mix steak sauce, lemon juice, thyme, basil, oregano, parsley, salt, pepper and Parmesan cheese with mayonnaise.
Place the fillets, skin side down, on a medium-hot grill.
Spread the mayonnaise mixture on the fillets and cook for 15 to 20 minutes. Use a piece of foil to over the fillets lightly so that the mayonnaise mixture browns.
Preheat oven to 415\u00b0F.
Mix together nuts, paprika, salt, and garlic and/or herbs if you choose to use them.
Spread on a plate.
Wash and pat dry fish fillets.
Press each fillet into the nut mixture, coating both sides.
Bake in ungreased baking pan (the oil content in the nuts is sufficient to keep fish from sticking) until coating is crispy-ish and fish flakes (about 15 minutes or so).
Preheat oven to 400\u00b0F.
Line baking pan with aluminum foil or parchment paper.
Wash fish fillet and pat dry.
Finely mince shallots.
Slice lemon.
Pour olive oil over both sides of fillet. (i put the oil on the paper or foil and coat one side then the other.).
Place lemon slices on top of oiled paper or foil. Top with shallots, herbs and half of cracked peppercorns and salt.
Bake for 20 minutes.
iberally with oil. Brush the trout all over with 1 tablespoons
Marinate trout in Italian dressing in the refrigerator overnight.
Preheat oven to 350\u00b0F.
Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
25\u00b0F.
Rub the trout with 4 of the lemon
Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
Preheat the oven to 375 to degrees F.
Brush the trout, inside and out with olive oil.
Season inside and out with salt and pepper.
Place the trout onto the planks belly down and open. Wrap foil around both fish and plank.
Place the planks in oven for approximately 15 to 20 minutes.
Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.
Clean trout and pat dry with paper towels to absorb excess water.
Place trout (skin side down) in baking dish sprayed with Pam.
Season fish with salt, pepper, oregano and lemon juice (season for own taste).
Spread a thin coating of mayonnaise on top of fish.
Sprinkle a layer of Parmesan cheese on top.
In shallow baking dish (1-quart size) combine rice, green onion, 1/2 teaspoon salt, nutmeg, 2 tablespoons orange juice and water.
Place trout on top of rice.
Combine butter, remaining orange juice, salt and pepper to taste.
Melt butter and pour over trout.
Bake uncovered at 400\u00b0 for 15 minutes or until fish flakes easily.
Garnish with orange slices.
Wash trout and pat clean with a paper towel.
Cube Apple.
Chop Onion.
Chop Chives. Cube Lemon.
Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
Bake in 375 deg F (190 deg C) oven for 45 minutes.
You could do this over an open fire but I wouldn't know the cooking times.
Preheat oven to 350 degrees.
Place trout fillets in a greased shallow baking dish.
In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
Sprinkle with paprika.
Bake 20-25 minutes or until fillets flake easily with a fork.
A large whiting may be used in this recipe instead of trout.
Chop onion and celery.
Mix bread crumbs, onion, celery, eggs, butter and seasonings.
Stuff trout and sew sides together with heavy thread.
Bake in dish lined with cheesecloth.
Bake for 30 minutes at 350\u00b0.
You can lift the fish out onto a platter by turning cheesecloth.
Garnish with lemon slices and parsley.