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How to Make Trout Recipes, and Sauces, Ma
- Trout Normandie:
Butter heatproof earthenware platter generously. Put 6 trout in side by side. Add 1/4 c water, juice of 2 lemons, season with S&P, sprinkle with 2 t chopped parsley and 3 T chopped chives. Bring platter to a boil. Transfer to moderate (325 degree) oven and bake 12-15 min or until tender. While baking, bring 2/3 c heavy cream to boil, pour over trout, sprinkle with fresh bread crumbs and broil to brown the crumbs.
- Boneless Trout:
Season trout (bones removed) with paprika, S&P. Heat 1/4 c butter in heavy pan to 380 degrees. Lay trout, flesh side down in hot butter 1 min or until slightly browned. Turn, salt, and finish skin side down for 5-10 min, depending on size of trout. Serve with almond or parsley butter if desired.
- Baked Stuffed Trout:
Saute mushrooms, chopped onions and chopped parsley until light yellow, in butter. Toss with bread crumbs, add S&P. Stuff trout with this, place in greased baking pan. Brush with butter, bake 25-35 min at 400 degrees. Serve hot.
- Sauce Amandine:
For 6 trout, melt 1/4 c butter, add 1/2 c balanced slivered almonds and cook until almonds are brown. Pour sauce over trout or serve with trout. Lemon juice and parsley may be added to this sauce if desired.
- Sauce Rosemary:
For 6 trout, melt 1/4 c butter, add to taste small amount of rosemary. Bring to foamy mixture by beating. Pour sauce over trout, or serve with trout.
- Broiled Trout:
Butter pan, place trout, buttered, seasoned with S&P and paprika side by side in pan. Put 4" below broiler an broil till done. DO NOT TURN. To test doneness, split trout along backbone, if done it is juicy and meat is white. It should take about 8 min to broil the trout. You can add sauce of parsley butter if you choose. Make sure to serve hot.
- BBQ/Grilled Trout:
Wrap in bacon and fasten with toothpicks. Place in double rack, cook over coals. When bacon is crisp, trout done. If you don't use bacon, butter and S&P trout. You can use hickory chips if you desired, but make sure to keep trout in the smoke while grilling. Serve hot with melted butter.
- Pan Fried Trout:
Rinse and dry fish. Cover with combination of cornmeal S&P. Pan needs enough peanut or vegetable oil to cover 1/2 trout. Oil needs to be hot, but not smoke. At correct temp, tail of fish will sizzle when you put it in hot oil. Put in pan, make sure they aren't touching. When golden brown, turn and cook other side. Only turn once. Serve with one of the sauces above, or melted butter.
- Deep Fried Trout:
Do fish as you did in Pan Fried. Deep fryer should be at 350 degrees. Put trout in, cook about 3 min until golden brown. Time will vary depending on size of trout.