How do you cook trout ?

GrillMonkey

I stuff the belly with lemon and rosemary, a bit of salt and pepper on to and into the oven (medium heat) for 20 minutes.

lolarentt

Pan fry it in a little butter/oil, should only take 2 or 3 minutes each side. By the time the outside skin is nice and crispy it'll be cooked. Inside should be pink and moist, and the pink flesh will part happily when coaxed with a fork. Trout (like most fish) needs very little cooking and should never be overcooked. Toss something in the pan juices as you finish for a garnish - a few shelled prawns, some sliced mushrooms perhaps, or toasted almonds even.

DKLS

I keep it simple, place in foil parcel, with butter, parsley and toasted almonds.

lolarentt

Another quick method if you have a griddle, or griddle style pan, is use that. Get the pan nice and hot first and don't move them once you've put them on until you're ready to turn themover (or the skin will stick to the pan) - again 3 or 4 minutes on each side will be fine. A sprig of rosemary in the cavity will add extra flavour.

exlibris

OH is off colour today - can't keep anything down so doesn't want the trout I planned for our evening meal. Any ideas what I can do with it?

It was a woopsi when bought and has been defrosted so I don't want it hanging around too long. I do intend to cook it today but can't think what I can use it for when cooked. We don't eat sandwiches which would have been my answer to someone else asking the question. Please help as I don't want to throw it away.

zippychick

Hi Exlibris:hello:

I'm not a big fish fan myself (and I'm squeamish about them, they freak me out ) so have no personal experience to offer. There is a whole thread about cooking trout with various cooking and serving suggestions . Don't forget you can also freeze it once cooked (as it has changed "states"), so don't even think about throwing it out :eek::j

I'll add your thread to that one later to keep the information together

thanks:)
Zip

babyshoes

I would use it either in fish pie or in a creamy pasta sauce with herbs.

morganlefay

I would whizz it with some cream cheese (Philadelphia-type) - either full or half fat, and some horseradish and lamon to make a nice pate. Or cook it and freeze it (stripped off bones) to use later - it makes a nice salad with new potatoes and a mustardy dressing, or I suppose you could make a pasta bake with it (as you would with tuna).....or post it to me - I love trout.

exlibris

Sorry Morganlefay I Like trout too much to post it to you.

Thank you all for your suggestions. They all sound great.

I had forgotten about the 'changed state' off cooked food. Will see if I am OK tomorrow. Not having caught his bug! If not I will freeze it.

wyebird

We camped on a fishery in the summer and were given lots of trout, si made a Thai curry with one for a change, was nice :-)