Trout cooking

fretmeister

A mate just bought round some freshly caught trout.

How shall I cook it?

LastMantra

BBQ

lloyd

Thought this was a thread about my Mrs making my tea.

lloyd

I love fish wrapped in foil, butter, salt, pepper, garlic and lemon and grilled-simple and easy.

Shallow fried is good too-always with butter and lemon/lime/citrus though.

EricTheWeary

LastMantra said:

BBQ

I'm not sure how well trout would survive a BBQ? Stuffed ( once gutted) with lemon and herbs and roasted probably for whole trout, pan fried for fillets.

WezV

lloyd said:

I love fish wrapped in foil, butter, salt, pepper, garlic and lemon a.

this - although a  splash of a nice light white wine will also help

octatonic

Baked with dill, parsley, butter, salt, pepper, olive oil.

Horseradish works too.

stickyfiddle

Fry it lightly, bit of lemon, plenty of butter. Maybe parsley. Don't go nuts. Crispy skin. Yum.

lloyd

EricTheWeary;1097404" said:

LastMantra said:

BBQ





I'm not sure how well trout would survive a BBQ? Stuffed ( once gutted) with lemon and herbs and roasted probably for whole trout, pan fried for fillets.

I think it's already dead.

mgaw

gently and lightly either grill or fry.....season with salt and lemon juice....it has such a delicate flavour its easily overwhelmed...also if you see any white stuff starting to come out of the fish you are either overcooking it or cooking it too hard....the way to tell if it is cooked correctly is when you press gently down on the flesh the flakes start to slide apart.......eh voila nicely cooked slightly dare i say rare centre....

sticker

Grill with plenty of butter , salt , pepper and flaked Almonds for classic Trout Almondine. 

 Lush.

MtB

In the oven in a foil pouch (closed to keep the moisture in), with whatever ingredients you choose from the lists above. Then put it in the oven at 160 fan or 180 normal for about 20 minutes (assuming it's not a monster (trout)).

SteveRobinson

Don't forget to gut it first

Richardj

BBQ is a bit harsh and you will lose some of the flesh. Agree with a few of the above, wrapped in a lightly oiled foil parcel with lemon juice and stuffed with fresh herbs or stuffed the same, lightly brushed with oil or melted butter and under a medium hot grill.  I think with trout the gentler the cooking the better to retain moisture and flavour.

RandallFlagg

I agree with BBQ wrapped in foil, lid down on the kettle BBQ to kill the flame and smoke that bad boy, add some butter, dill and lemon inside the tinfoil, give it 20 minutes. I love fish on the BBQ

hungrymark

I'm cooking trout tonight. Filleted it, piled up some bacon, mushroom and garlic cooked in butter on one fillet, other fillet on top and tie it up with string. Fry it off and finish with a beurre noisette. Trout can take bold flavours.

StanleyAccrington

Just marinate in lemon or lime juice for an hour. And serve with leeks or shallots. No cooking required.

Skipped

I steam fish in the Microwave using a Microwave Steamer. I also steam various vegetables in the same steamer. It only takes 3 minutes so the energy usage is much less than turning on the oven.

But then.......one day  I suddenly noticed that steamed salmon is a bit bland, and that steamed vegetables taste like shit, and that steamed Parsnips are the devil's spawn.
So now I put the oven on. Fish wrapped in foil. Veg is baked/roasted on a tray. Mmmmmm..........

viz

Pull out the guts; fry red onions and red and yellow peppers; when that's all nice and soft, lie it next to and over the animals, on silver foil; grate some ginger and a spoonful of wholegrain mustard and smear that over the animals; get some raw garlic and grate it over the top. Wrap the animals up individually and bbq them hot for 7 mins; then unwrap and pull off the head, remove the spine and gobble gobble gobble.

Philly_Q

sticker said:

Grill with plenty of butter , salt , pepper and flaked Almonds for classic Trout Almondine. 

 Lush.

I cook trout with flaked almonds.  I thought I'd invented it myself.

hungrymark

Think the French got there a couple of hundred years ago.