an and bake at 375F for about 15 minutes or until
Wash trout and pat dry.
In a saucepan, melt butter in vermouth; stir in orange peel, lemon juice and vegetable seasoning.
Place trout in baking dish.
Brush each side of fish with butter mixture.
Lay potato slices on top of fish.
Sprinkle on garlic, onion and parsley.
Wrap baking dish in foil, sealing tightly.
Place sealed dish over barbecue coals and grill 10 to 15 minutes or until fish flakes easily.
Or in the oven, bake covered at 325\u00b0 until fish flakes easily.
For the Alberta Maple Whiskey-Apple
Marinate trout for 3 to 4 hours in Italian dressing in the refrigerator. Remove fillet and place in a deep pan (buttered). Add all spices according to taste. Add some olive oil. Pour in Italian dressing until it covers the trout. Bake fish at 350\u00b0 until almost done, then remove and cover trout with cheese and sprinkle a few of the bread crumbs. Bake until cheese melts and fish is baked. Serves 2 people.
Skin and fillet trout; soak in cold milk for 10 minutes or so, then drain.
Roll in seasoned flour; shake off excess.
Fry in one stick of melted butter in heavy frying pan, a few at a time, only long enough to just cook a few minutes on each side until golden and crisp.
Keep warm on heated platter.
Cut fillets into serving sized portions.
Place in single layer in well-greased baking pan.
Mix remaining ingredients and pour over fish.
Bake at 350\u00b0 for 25 minutes.
Serves 6.
Cool.
Meanwhile, dredge each trout in flour, dip in eggs
Coat trout with flour, salt and pepper.
Saute in oil until well browned.
Place on ovenproof platter and heat in 375\u00b0 oven for 5 minutes or until done.
Saute mushrooms in same skillet after removing excess oil.
Stir in margarine, lemon juice and shrimp; heat through.
Pour over fish and sprinkle with parsley.
(Trout fillets may be substituted for whole trout.
In that instance, omit oven heating step.)
For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
Remove from heat and quickly whisk in butter.
Return to very low heat to warm; do not allow to boil.
For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
Place the trout over the rice and pour over sauce.
Place wine, water, tarragon and parsley in a pan big enough for the trout.
Bring to a boil and simmer for 10 minutes.
Gently place trout in the simmering liquid and cook over a low fire for 10 minutes.
Cool.
Remove skeleton, chop into bite-size pieces, enjoy.
Wash trout in cold water. Blot dry.
nd chill for 30 mins.
To make the trout rillets (spread
o 400\u00b0F. Drizzle the trout with the lemon juice and
he potatoes in salted water for about 20 mins. Cook the
tove to cook on medium for 10 minutes.
Meanwhile, place
ven to 400\u00b0F. Sprinkle trout with salt and lemon juice
Add rice and spices. Cook for 2-3 mins, until fragrant
o a boil and cook for 15-20 mins, until just
Place potatoes in a steamer. Cover and steam over a pan of simmering water for 10 mins, until just tender. Add spinach and steam for another 3-5 mins, until spinach wilts.
Meanwhile, heat oil in a non-stick frying pan on high. Coat trout in flour, shaking off excess. Cook trout for 3 mins on each side, until golden and cooked through. Transfer to warm plates.
Melt butter in same pan, scraping up any baked residue. Stir in lemon juice, almond and herbs. Season to taste. Serve trout with potatoes and spinach. Drizzle with sauce.
Place trout, skin-side down, in pan and cook for 5-6