Wash and clean trout thoroughly, scraping skin with a
ix months.
To Make Trout Amandine: Pour the milk into
an with foil. Brush both trout with melted butter and grill
o 4 minutes.
Place trout on a flat work surface
To cook trout, wash and dry the fish
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.
Season the trout with salt and pepper; dredge trout with flour.
In a large skillet, heat the oil to moderately high heat. Add the fillets.
Saute the fillets until golden brown on both sides.
Transfer trout to paper towels to drain; keep warm.
Melt butter.
Add almonds and saute until light golden brown; pour the almond mixture over the trout and garnish with lemon and parsley. Serves 4.
Wash trout; wipe dry with paper towel.
Squeeze lemon juice over inside of trout.
Dip into milk and then flour.
Fry in shortening which is warm.
Add salt and pepper.
Cook for 10 minutes on each side over a low fire.
When cooked on one side, keep pouring grease on cooked side.
When flaky, remove to warm platter and keep warm.
Add more butter to pan and saute almonds until golden.
Add remaining ingredients and let it cook down a little.
Pour over trout and garnish with lemon and parsley.
Sprinkle trout with salt and pepper.
Dust the fish filets in the flour.
Heat the olive oil and butter on medium high heat.
Add fish filets and cook until light brown on both sides.
Remove from pan and cover to keep warm.
Return pan to heat and add 1 T butter.
Add the almonds and saute, then add the fresh lemon juice.
Heat it through, then spoon over the fish filets.
Serve with additional lemon wedges.
inches longer than the trout) in half lengthwise. Place 1
br>Uncover rice and place trout on top. Season to taste
ven to 400\u00b0F. Sprinkle trout with salt and lemon juice
Set oven to 350*.
Place Trout in greased baking dish.
Mix remaining ingredients, leaving out Paprika.
Layer sauce on trout.
Sprinkle with Paprika.
Cook for 20-25 minutes.
If you don't know how to Butterfly the Trout, there are some great tutorials on YouTube.
Rinse trout under cool water and pat dry.
Season with salt and pepper.
Combine garlic powder, bread crumbs and cheese in a bowl and mix well.
Dip trout in egg white, then in crumb mixture, coating well.
Loosely wrap each trout in plastic wrap or wax paper
and place in large microwave dish.
Cook on High for 8 to 10 minutes or until trout flakes easily.
Garnish with parsley sprigs.
Preheat oven to 350\u00b0.
Clean and wash trout and pat dry.
Mix all other ingredients.
Stuff mixture equally into cavity of each trout.
Close cavity with toothpicks.
Place in baking dish sprayed with cooking oil.
Bake covered for approximately 30 minutes or until trout flake easily.
Preheat the oven to 400 degrees F (200 degrees C).
Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.
Place trout in baking pan with water.
Open trout and spread with 1/2 teaspoon butter.
Place 2 slices of lemon inside trout, add 1/2 of the lemon pepper.
Close trout and spread remaining butter on top.
Place lemon slices on top of butter and then sprinkle with remaining lemon pepper.
Bake at 350 degrees for 10-15 minutes.
For microwave baking, place on microwave dish and do the same as above, except cook for 8 minutes on high setting.
hrough.
Divide vegetables and trout parcels between serving plates. Spoon
Rinse fish thoroughly.
Use a baking pan or dish.
Pour mushrooms in pan; spread evenly.
Season trout inside and out. Lay trout on top of mushrooms, sliced.
Slice onion and place inside cavity of fish.
Slice margarine or butter and place on top of fish.
Preheat oven to 375\u00b0 and bake fish for 30 to 45 minutes, until well done.
Melt margarine over medium heat.
Add lemon juice.
Remove head.
Place trout in 9 x 13-inch baking pan; pour margarine mixture over trout.
Bake 15 minutes at 325\u00b0.
Remove from oven; baste trout with margarine mixture.
Bake another 10 to 15 minutes.
Yields 4 servings.