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Home Cooking

Recipe needed for whole Trout


Home Cooking 14

Recipe needed for whole Trout

DockPotato | Nov 26, 2007 01:27 PM

A 2 to 2-1/2 lb Rainbow is a 10/10 catch. The flesh is perfect because there are no spawning issues, the texture is perfect, and there is no need to freeze unused parts of the fish - it's a prefect meal for the two of us. In the past I've either filletted these fish or gutted and headed them. I would like to try something with the whole beast.

Any direction on how to safely remove the gills for cooking? Should I slit the back for easy serving? Should I scrape off the scales? I can probably resolve these issues myself but don't wish to wantonly waste fish doing it.

Finally, recipe suggestions - stove-top, oven, or grill. The BBQ is covered in snow right now and our weather will suck until mid-April. Reasonable, but not exotic, ingredients are available.

This would b a fresh-water Steelhead from Lake Huron and not from the West Coast .

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