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.
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.
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.
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
repared baking dish.
Season trout with salt and pepper. Place
he trout under cold running water (or in the beautiful mountain lake
horeline, and accompaniment might included baked beans and/or ham/garlic
hen the last of your trout is going into the skillet
Clean salmon or fish.
Remove all fat.
Combine dressing, salt and lemon juice.
Pour over fish.
Marinate at least 30 minutes and turn once (I prefer a couple hours).
Remove.
Place in greased baking dish (12 x 8 x 2-inch) or use cookie sheet.
Crush onions and add Parmesan cheese and sprinkle over fish.
Bake until flaky and tender, about 30 minutes at 350\u00b0.
Enjoy!
Serves 6.
Wash and clean trout thoroughly, scraping skin with a
Catch a large trout at Lake Taupo, New Zealand.
Prepare as above and marinate in lemon juice, soy sauce, salt and pepper at least 2 hours or overnight.
Preheat large, heavy skillet until very hot.
Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
reheat melted butter to a simmer, and pour in small bowls to use for dipping.
inches longer than the trout) in half lengthwise. Place 1