Trout Recipes

Trout Almandine:

Dip fillets in milk. Season with salt and pepper. Coat with flour
Melt butter in skillet and cook fillets, browning evenly on both sides
Remove fish from skillet and sauté almonds for about 10 minutes or until golden brown in colour
Serve almonds over trout fillets

Mix cornmeal, flour, salt and pepper in bowl
Mix egg and milk in separate bowl
Rub trout with lemon and dredge in the cornmeal mixture. Dip into the milk mixture and then back into cornmeal mixture
Heat butter or to the almost smoking in a frying pan. Put trout in pan and cook until golden brown on both sides
Put honey on top of trout, lower heat, cover and cook for about 4 minutes

If you use a grill rather than a smoker prepare the charcoal in two piles on either side of the cooking area. Light with a non-petroleum lighter, (electric, parafine based firestarters, etc.)
In the cavity of each trout alternate slices of lemon and lime
Either oil the fish or the grill with as much oil it will handle
Place the fish in the middle of the charcoal fires. Put the soaked wood on the charcoal, close the lid (and do not open for at least 1 hour)
It will take at least 1 hr to cook and possible more depending on the number and size of the fish. Check it after the hour to see if it is flaky
Serve and garnish

Smoking woods can be as varied as Mesquite, Apple, Alder, Hickory, or any other flavour you like
Soak the wood in water at least overnight
A good rule of thumb is: 1lb trout=1 hour, 2 or 2 lb trout=1 1/2 hour, 3 or 3 lb trout=2 hrs., etc.
Serve with rice, or potatoes and vegetables
Can be garnished with lemon, lime, sprigs of fresh herbs, etc.

With a sharp knife, make 3 light slashes on each side of fish, without cutting flesh too deep
In a 13 by 9 inch baking pan, mix lemon juice, salt and pepper. Add fish and turn over to coat with marinade. Cover; refrigerate at least 3 hours turning occasionally
In a 1-quart saucepan over medium heat, toast sesame seed until golden, stirring and shaking pan occasionally
Add butter or margarine and heat until melted
Place fish on rack in broiling pan. Drain marinade from baking pan into sesame seed mixture
Preheat broiler. Broil fish about 5 minutes on each side, basting frequently with sesame seed mixture.
Test fish for doneness with a fork. Trout are cooked when their flesh flakes easily
With pancake turners or spatulas, lift fish carefully onto warm platter and spoon hot juices over it

Lightly coat a 9 by 12 inch baking pan with safflower oil
In a medium skillet over medium-high heat, sauté green onion in olive oil and sherry until soft. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes). Remove from heat. Add bread crumbs, milk, and lemon juice and mix well
Wash and pat trout dry, inside and out. Stuff cavity of each trout with one fourth of the spinach mixture
Cut 4 sheets of parchment and place 1 trout on each. Set aside
In the same skillet combine wine, pepper, and butter. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes)
Pour equal amounts of wine mixture over trout and seal parchment packets
Place packets on prepared baking sheets and bake in a preheated 350°F oven for 12 minutes

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