My husband is a freshwater fisherman, and it sounds like he plans on bringing home trout for dinner tomorrow. I am very "meh" on trout as they are...well, bland. A couple of weeks ago, he cooked them on the grill, but encased in foil. I was not a fan. :( Any suggestions for "real" grilled trout recipes? Preferably with some flavor?
Trout for dinner!
If you grill the trout with wood (to get closer to smoked trout), perhaps the series of 3-4 recipes starting at this link would give you a flavorful enough result.
https://www.chowhound.com/post/weekly...
I like the idea of smoked trout, as I do like all other smoked fish...will check out the link, thank you!
The issue with smoking it is that trout lacks fat. There's like no fat on them. They burn a lot of calories keeping up with the current. (This is why most die that are caught and released.) Might have to add fat for smoking. This is why I save bacon fat.
Where I live brook trout is king. They are great. But, if you're not a trout person, it's hard to make it less trouty.
The beauty of trout is that the skin is amazing.
I like cornmeal or panko. I also like to fill the belly with greens, butter up some foil, wrap it and oven bake.
If you catch and release, though, be sure to leave the fish in the water as you remove the hook, or your releasing it to die, IMHO.
My BF is a general catch and release guy but we had some brook wild rainbow last fall that we’re fantastic! He just pressed some seasoned Panko bread crumbs on them and cooked them in olive oil. Fantastic!
I have found that trout - and some others, notable flounder - are sufficiently "delicate" that the more is done, the less good the results.... basically, if one doesn't care for trout, not much dressing up is going to help....
when our garden is providing really good ripe tomatoes, I do a tomato/scallion/mushroom
"stuffing" + a tad of basil. pan fry to crisp skin, finish in a 350'F oven. do not over-cook - gets dry and untasty.
I like them filleted and then dredged in a little Wondra and sautéed in butter. Then you can serve them simply with lemon and/or dill. Or you could go more Amandine style and garnish with toasted almonds.
My favorite was always wake up, catch a few, fry a can of Danish bacon, roll the trout in cornmeal, and fry in the bacon fat. Serve with hot, black coffee. Tang is optional. Best done on the Kern River plateau with small Goldens.
I prefer a Japanese-style minimalist approach. Gut the fish but leave head, tail, and fins on. Salt liberally with kosher salt and let stand for about half an hour. Pat dry and salt again. Grill over a medium-hot fire, flip, grill some more, and serve with some ponzu and a bowl of rice.
My goodness, these suggestions are all excellent. It's going to be hard to decide! The fisherman texted just now that he snagged two beautiful rainbows, and one is the biggest he's ever caught. I can't wait to go over these suggestions with him, and I can't thank you all enough!
The “West Coast Seafood” cookbook has several recipes for trout. One uses bacon and herbs to make ordinary pan-fried trout more interesting.
If you really want to gild the lily. Suzanne Goin has recipe where you stuff with sorrel and wrap in pancetta before grilling. It is then served over a bed of watercress with a verjus sauce. I've done it a few times and yes it is a bit of work. But, it sure plates up nice and tastes good.
I roasted a whole trout stuffed with lemon and parsley last week. It was wonderful. And so easy.
If you find the fish bland, this could be a good chance to experiment with different sauces. I like this green lemon-chili Vietnamese sauce on mine.
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