f the tail if the trout are too long for the
gg and mik.
Dip trout in egg/milk mixture and
emove any skin & bones from trout & flake the flesh.
Blend
r used in your favourite recipes. Bake in a preheated 350F
Skin and cut trout in 2-inch pieces.
Place in large pan. Cover with water.
Bring to boil and cook 3 to 5 minutes.
Drain and pack in wide-mouth pint jar with raw onion.
Combine vinegar and water and spices in pan.
Boil 15 minutes.
Pour hot syrup over fish and seal jars.
Let stand 3 or 4 days before using for best flavor.
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.
hen the last of your trout is going into the skillet
nd serve over fish.
best served with steamed jasmine rice
Clean trout and remove heads.
Preheat grill to searing temperature around 400 degrees.
Coat outside of trout with oil.
Sprinkle salt and pepper on inside of trout.
Add lemon juice to trout if desired.
Reduce grill heat to medium or 250 degrees and place trout on grill.
Trout cook quickly and should be flipped when grill side has just become white.
Trout are finished when all meat is white and flaky (don't over cook).
Serve trout immediately.
tove Top Smoker Smoked Whole Trout. (See related recipe).
Cool
In order to prevent trout's to be slimy, after
inches longer than the trout) in half lengthwise. Place 1
Rinse trout under cold water and pat
Rinse trout and pat dry, inside and
an with foil. Brush both trout with melted butter and grill
Preheat oven to 400 degrees F (200 degrees C).
Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil.
Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.
o 4 minutes.
Place trout on a flat work surface
Clean, wash & dry the trout w/a cloth. Sprinkle w/
Preheat oven to 350 degrees.
Score each trout (slash diagonally) 3 times.
Sprinkle trout lightly with salt and pepper.
In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
Place the trout side by side in a buttered shallow baking pan.
Top each fish with 4 alternating half slices of onion and orange.
Mix butter, paprika, cognac and orange juice.
Spoon over trout.
Bake for 20-25 minutes until trout are lightly browned.
Garnish with sprigs of the same herbs used to stuff trout.
nd pepper.
For the Trout:
Lay out all 4