f the tail if the trout are too long for the
f the margarine over the whole trout and inside the cavity. Combine
Take whole trout and put 1/2 lemon into cavity.
Salt and pepper cavity.
Put 2 pats butter into it also and wrap in aluminum foil to form a boat.
Wrap it all the way around trout. Cook on open fire with hot coals for 5 minutes on each side.
ven to 400\u00b0F. Sprinkle trout with salt and lemon juice
an with oil.
Rinse trout and pat dry with a
o 400\u00b0F. Drizzle the trout with the lemon juice and
Rinse and pat dry each whole trout.
Salt and pepper each cavity of trout and stuff with 1 tablespoon butter, 1 tablespoon onion and 1 slice of lemon.
Wrap each trout with 2 or 3 slices bacon in aluminum foil.
Place on grill 3 to 4-inches above coals. Cook 10 minutes per side or until bacon is crisp and trout flakes easily in thickest part of flesh.
Don't overcook.
Serve immediately.
an with foil. Brush both trout with melted butter and grill
ecipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
Cool
Preheat the oven to 375 to degrees F.
Put garlic, rosemary, and sage into a small bowl.
Salt and Pepper to taste. Toss well to combine and set aside.
Brush the trout, inside and out with olive oil.
Season inside and out with salt and pepper.
Stuff half of the lemons and half of the herb mixture in each of the trout.
Place on a coated baking pan.
Bake approximately 15-20 minutes.
Allow to sit for 5 minutes before splitting in half and serving.
n a bowl.
Rub trout generously inside and out with
Preheat an outdoor grill for high heat and lightly oil the grate.
Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
nd pepper.
For the Trout:
Lay out all 4
Cool.
Meanwhile, dredge each trout in flour, dip in eggs
luminum foil. Place trout onto foil; open trout so skin sides are
170 degrees C).
Place trout on a baking sheet and
nife in each side of trout. Mix lemon juice, vegetable oil
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.
ag to mix contents. Place trout into bag, one at a
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.)