How do you cook trout ?

pink_princess

Thanks to every-one for this thread.

Just been given some Rainbow trout & needed some new ideas

little_miss_T

I knew you guys would come in handy for me, even from across the planet

My sister in laws boss gave her a Rainbow trout, as he went fishing at the weekend and caught loads, so gave them to his staff (what a bonus:P)

Anyway, i have no idea what to do with this fish.. it still has its head and tail on.

can someone please give me an idea of what to do with it, how to cook it, how to serve it, what to cook with it.. i literally have no idea what to do with it..

oh and also, if this post is is the wrong place, can someone advised me where to put it?

Thanks

xxx

nonnatus

Hello! Lucky you!!

You COULD try to take the fillets off the rest of the fish, but if you're inexperienced it would be a shame to risk ruining such a beautiful potential dinner.

I am assuming the fish is completely as if it has come out of the water? If so, get a sharp knife and make a cut from under its jaw, along its belly, to its tail.
Get your fingers in (you might want to wear gloves??) and pull out EVERYTHING thats inside, chuck it all away.

You could then google cooking a whole trout, but the easiest is probably to stuff half a lemon and a good knob of butter into where the guts have just come from. Sprinkle with salt and pepper, Wrap the whole thing loosely in tin foil and pop it in a hot oven for 20 minutes.
You can vary what you stuff it with, add herbs like mint or thyme, swap lemon for an orange etc, but remember Trout tastes GREAT and you don't want to be masking that flavour, just enhancing it
Serve with new potatoes and peas?

[Deleted User]

Top and tail it slit it up the middle and remove its entrails .run under a cold tap .Lay on a piece of foil and sprinkle the top with fresh salt and black pepper I also pile some peeled sliced mushrooms on top as well as some chopped nuts flod back to fish shape and wrap in foil and bake in the oven .I sometimes smear a bit of lazy garlic on the top for a little additional flavour .I bake in my Remoska for about 20 mins checking every ten minutes but you can do it in the oven just as well.It doesn't take long and served with new Jersey royal potatos and fresh garden peas its a gorgeous dish, was my late OH favourite in the summer.Where I live we have a great wet-fish shop locally and I sometimes bought dover sole there and would bake them in the same way only with a smidgen of butter but they take about 15 minutes as you don't want them to dry out.

Linda32

We used to be given trout, this is what we did.

That said, I'd be very worried about eating it now if it was caught at the weekend and nothing has been done to it :eek: Hopefully someone will be along to advise on that bit.

When we were given them, they were gutted and frozen on the same day.

Once defrosted we cut the head and tail off, smeared butter over the skin and wrapped in foil and cooked in the oven. Unfortunately I can't remember the timings now, that I'd have to google.

We served with peas and new potatoes, its very nice.

BrandNewDay

I caught a trout, and I was able to find videos on Youtube showing me what to do with it.