polksalet Posted January 28, 2008 Share Posted January 28, 2008 I usually either pan fry in spiced up corn meal or bake it in garlic/butter/cayenne blend. I have also stuffed them with various pie fillings (preferably cherry) and then bake. Anyone got a favorite recipe? I have ten head soaking in salt water in the fridge awaiting your replies. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 28, 2008 Share Posted January 28, 2008 i am on a "simple" kick these days. light dredge in seasoned flour.... pan sear muniere (brown butter sauce) bacon cream sauce or a buerre rouge with bacon lemon/chive buerre blanc great picks btw Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 28, 2008 Share Posted January 28, 2008 Have'nt had any in a long time, but my Dad used to wrap them in bacon before frying. Good stuff. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 28, 2008 Share Posted January 28, 2008 4 bacon slices 5 tablespoons butter 2 8- to 10-ounce trout, boned All purpose flour 1/2 cup thinly sliced chives 2 tablespoons fresh lemon juice 4 teaspoons drained capers 2 teaspoons chopped fresh tarragon Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons chives; sauté 1 minute. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons chives. Quote Link to comment Share on other sites More sharing options...
polksalet Posted January 29, 2008 Author Share Posted January 29, 2008 garlic, butter, and lemon stuffed with a touch of slapyamama hot. Just stuck it in the oven. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted January 29, 2008 Share Posted January 29, 2008 lightly dredge in seasoned flour those bad boys, shake off excess. wrap each trout in prosciutto. pan fry in olive oil about 4 minutes a side over m/h heat. place on paper towels to drain. in another sauce pan take a couple of chopped cloves of garlic, 1/4 cup of lemon juice and a 1/4 cup of white wine and simmer until reduced. add a couple of tablespoons of water and stir in well. reduce heat and add about a half pound of butter cut into cubes, a cube at a time until all is incorporated. take off heat if not using right away so the sauce doesn't break by getting too hot. Plate trout and lightly pour sauce over it. Excellant and easy. Quote Link to comment Share on other sites More sharing options...
polksalet Posted January 29, 2008 Author Share Posted January 29, 2008 It was most excellent. I took some to my friend who just moved here from the deserts of West texas. He has never eaten it b4. He either liked it or was really polite. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted January 30, 2008 Share Posted January 30, 2008 Admitted trout snob here. Where I come from, native brook trout are a delicassy. Nothing other than flour, salt, pepper, butter, and a hot skillet. I have always avoided store bought trout because, frankly, they suck. Not sure what kind of trout your asking about, but knowing you're in TX, I'm guessing its either ocean trout or something really bad. Quote Link to comment Share on other sites More sharing options...
polksalet Posted January 30, 2008 Author Share Posted January 30, 2008 Admitted trout snob here. Where I come from, native brook trout are a delicassy. Nothing other than flour, salt, pepper, butter, and a hot skillet. I have always avoided store bought trout because, frankly, they suck. Not sure what kind of trout your asking about, but knowing you're in TX, I'm guessing its either ocean trout or something really bad. Rainbows from the Little Missouri river in Arkansas. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted January 30, 2008 Share Posted January 30, 2008 (edited) Admitted trout snob here. Where I come from, native brook trout are a delicassy. Nothing other than flour, salt, pepper, butter, and a hot skillet. I have always avoided store bought trout because, frankly, they suck. Good call. I add a little cayenne to the dredging mix and the skillet should be cast iron and well seasoned. I am now hungry. Edited February 11, 2008 by Jimmy Neutron Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted January 31, 2008 Share Posted January 31, 2008 (edited) Admitted trout snob here. Where I come from, native brook trout are a delicassy. Nothing other than flour, salt, pepper, butter, and a hot skillet. I have always avoided store bought trout because, frankly, they suck. Not sure what kind of trout your asking about, but knowing you're in TX, I'm guessing its either ocean trout or something really bad like one-eyed trouser trout. Edited January 31, 2008 by The Holy Roller Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted January 31, 2008 Share Posted January 31, 2008 I usually either pan fry in spiced up corn meal or bake it in garlic/butter/cayenne blend. I have also stuffed them with various pie fillings (preferably cherry) and then bake. Anyone got a favorite recipe? I have ten head soaking in salt water in the fridge awaiting your replies. This sounds bizarre enough to make me think it might be worth trying. Are you being serious (because around these parts of Missouri we take ALL our eating serious) and if so more details. I had a thread from a couple years ago about trout recipes but I can't find it (BJ, help?) and the ones Huddlers suggested were great. And trout season won't open here till March 1st. Does it open this much sooner in Arkansas? Quote Link to comment Share on other sites More sharing options...
Big John Posted January 31, 2008 Share Posted January 31, 2008 This sounds bizarre enough to make me think it might be worth trying. Are you being serious (because around these parts of Missouri we take ALL our eating serious) and if so more details. I had a thread from a couple years ago about trout recipes but I can't find it (BJ, help?) and the ones Huddlers suggested were great. Here it is. Quote Link to comment Share on other sites More sharing options...
polksalet Posted January 31, 2008 Author Share Posted January 31, 2008 This sounds bizarre enough to make me think it might be worth trying. Are you being serious (because around these parts of Missouri we take ALL our eating serious) and if so more details. I had a thread from a couple years ago about trout recipes but I can't find it (BJ, help?) and the ones Huddlers suggested were great. And trout season won't open here till March 1st. Does it open this much sooner in Arkansas? Trout season is 24-7 where I fish though it might vary in other parts. Yes I am serious about the recipe. You do not get as fat as I am without being serious. Quote Link to comment Share on other sites More sharing options...
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