Stuffed trout recipe?

[Ron S]

I learned how to do a butterfly fillet on trout. Now I'm just looking for something new besides butter, salt and pepper, to stuff the fish with before wrapping in foil and tossing on the grill. Youtube didn't turn up anything that sounded good.
Anybody got a killer recipe they'd be willing to share?
Thanks,
Ron.

[Samik]

Spring trout - stuff with fine diced onions, breadcrumbs (not really needed), and slivers of bacon. serve with lightly fried fresh picked fiddle heads in butter and garlic.


was always a bear hunting favorite. we spot and stalk bear hunt, easy way to fill your pockets with fiddle heads. forget the trout and just fry some up in garlic butter. lovely crunch and texture :)

[Ron S]

Spring trout - stuff with fine diced onions, breadcrumbs (not really needed), and slivers of bacon. serve with lightly fried fresh picked fiddle heads in butter and garlic.


was always a bear hunting favorite. we spot and stalk bear hunt, easy way to fill your pockets with fiddle heads. forget the trout and just fry some up in garlic butter. lovely crunch and texture :)

Sounds good, but I gotta show my ignorance: What's a "fiddle head"?

Ron.

[Samik]

http://en.wikipedia.org/wiki/Fiddlehead_fern

http://www.blogcdn.com/www.slashfood.com/media/2010/03/fiddleheads-590ls032610.jpg

http://www.tomifobia.com/gallerya/pix/fiddlehead_fern1.jpg

[Ron S]

Wow, I've never seen anything like that before!

[ocean_314]

Filet debone and use in egg rolls

[Istickfish]

Debone, cook on the grill skin side down with mayo/miracle whip smeared on top and lots of lemon pepper. I like to throw some wood chips on the fire to smoke it up a little bit. Trust me it tastes much better than it sounds.

[Istickfish]

Another trout recipe that my wife continues to remind me of is "Trout En Pappillote". More or less you cook it in the oven in a tinfoil or parchment pouch. You can find lots of instructions on line. Mine is simple. Saute some wild mushrooms (I use morrels but any would do) and carlic in butter and white whine briefly then add mushrooms and sauce to trout in tinfoil pouch. Bake at 400 for 6-10 minutes. Like I said lots of instructions on line but it is delicious.

[Ron S]

Debone, cook on the grill skin side down with mayo/miracle whip smeared on top and lots of lemon pepper. I like to throw some wood chips on the fire to smoke it up a little bit. Trust me it tastes much better than it sounds.

Actually that sound darn good! I'm a fan of a little smoke as well. That's what I'm gonna try first!:thumps:

Thanks for all the great suggestions guys!

Ron.

[miguelitro]

had some really good trout in Papallacta Ecuador yesterday. the woman pread a bit of mustard on the meat side of the butterflied fish before doind a batter and deep fry. really had a good and different taste.
Mike

[Diablo Loco]

Ron,

Here are a few recipes that i have used in the past when I wanted to entertain guests and impress them with my cooking talents (yeah, right). These recipes can be found all over the internet.

Trout Amandine:

Ingredients:

2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
1/4 cup all-purpose flour
4 tablespoons butter
1/2 cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish

Directions:

Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.


Baked Trout Saratoga:

Ingredients:

1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley

Directions:

Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.


Grilled Butterflied Trout with Lemon-Parsley Butter:

Ingredients:

4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish

Directions:

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
Lemon-Parsley Butter:

1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Stuffed Trout;

Ingredients:

2 pounds whole trout, cleaned
Sea salt and black pepper, to taste
½ cup sliced mushrooms
¼ cup chopped green onion
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil

Directions:

1) Preheat broiler. Lightly grease a broiler pan.

2) Season trout on all sides with salt and pepper.

3) Combine mushrooms, green onion, cheese, and oil in a medium bowl; mix well. Spoon mixture into the cavity of each trout; close trout with skewers to secure.

4) Place trout on prepared pan; broil until golden on each side, turning once, about 8 to 10 minutes total.

Trout Bruschetta

Ingredients:

1 large loaf country-style Italian bread
Extra-virgin olive oil
Salt and pepper
¼ c. salt
8 large trout fillets, with skins on
¼ c. olive oil
¾ instant flour
1 (12 oz) jar roasted red peppers,sliced into bite-sized pieces
¼ c. black olives, halved and pitted
¼ c. Italian parsley, minced
3 Tbsp garlic, minced
2 c. chili oil
1 c. extra-virgin olive oil
½ c. sherry vinegar
1/3 c. chili powder
1 tsp salt
Freshley ground black pepper
2/3 c. finely parsley, minced

Directions:

Preheat oven to 375 degrees F.

Prepare bread by slciing into 1/4-inch thick slices. Cut in half on the diagonal and lay slices on baking sheet in a single layer. Brush with extra-virgin olive oil, an season with salt and pepper.

Bake french bread until crisp outside but still soft within, about 5-6 minutes. Remove, and set aside.

Cover a baking sheet with foil and sprinkle salt over foil. Lay trout fillets skin side down and sprinkle liberally with salt. Refrigerate for 10-15 minutes in refrigerator.

In small bowl whisk together garlic, chili oil, olive, sherry vinegar, chili powder, salt, pepper and parsley. Whisk together and set aside.

Rinse trout fillets and pat try. Sprinkle pepper on fillets. Place flour in shallow dish and dredge fillets with flour, shaking off excess.

In large skillet heat ¼ c. extra-virgin olive oil in large skillet over medium high heat. When hot, add fish, skinned side up and cook until crisp, approximately 1 minute. Turn, and cook on skinned side until done, about 1 minute. Transfer fillets to paper towls and drain. Set aside until cool enough to handle.

Shred trout in large bowl. To prepare top each piece of toast with roasted pepper, a tablespoon of trout, and drizzle with vinagrette. Garnish with olives and parsley, serve immediately.

Bacon Grilled Cajun Trout

Ingredients:

4 whole trout (approximately 1 pound each) cleaned, with heads and tails removed
1 (16 0z) bottle Cajun-style marinade
1 Tbsp olive oil
1 (14.5) oz canned diced tomatoes
½ c. green pepper, minced
½ c. celery, minced
½ c. onion, minced
1 Tbsp Cajun seasoning
¼ c. bacon bits
8 slices thick-cut bacon
Butcher twine

Directions:

Set up grill for direct cooking over medium heat. Prepare by brushing grate with oil.

In large ziplog bag combine trout and marinade, reserving ¼ c. marinade for sauce. Seal bag and marinate trout for 30 minutes to 2 hours.

In a small saucepan heat 1 Tbsp olive oil over medium heat. Saute green pepper, celery and onion until tender and aromatic, approximately 5-7 minutes. Add marinade, tomatoes, Cajun seasoning and bacon bits. Bring to a boil, and lower heat. Simmer for 5 minutes and set aside.

Cut Butcher twine into 12-inch long pieces, preparing 12 pieces of twine. Lay 3 pices of twine horizontally on a sheet pan,evenly spaced. Lay 1 slice of bacon vertically on top of bucher twine, and place 1 fish on top of bacon slice. Top fish with another slice of bacon and tie each piece of twine so that each fish has 3 knots securely holding fish in place. Repeat process for remaining fish.

Place whole fish on grill and cook for 15-18 minutes, turning every 3 to 4 minutes. Remove from grill, cut away twine, and top with prepared Cajun sauce. Serve warm.

[Ron S]

Hey Bryan, thanks for the recipes, I'll go through those for next time.
So, since this is my thread, I'll de-rail myself with a trout fishing trip report, mostly for everyone's amusement...
The area I went to is Collins Lake, between Grass Valley and Marysville. I'd been told that it's stocked with trophy sized trout, and that the fishing is almost always great. The lake and campground are privately owned, so I got online to get the camping info. The website showed a standard tent site at $28/nite, or a "lakeside tent site" at $38/nite. I wanted to be able to fish from the site and launch the yak easily, so I called and confirmed that they had plenty of lake side sites available for Sunday night.
Now, this was a solo trip because the family was away on a boy scout, week long trip to Death Valley, so it was just me and the Border Collie.
It snowed hard in Truckee Saturday and Sunday, so I didn't leave till Sunday afternoon. I hit the lake about 5pm, and the water looked like choclate milk from all the rain!
I went to the store to check in, and said I wanted a lake side tent site. They said there were no actual tent "sites" on the lake, and that you could just camp on the shoreline in a big open area. I was then asked if I was planning to have a fire. I said yes, that was something I was looking foreward to. The girl then asked if I'd brought a fireplace. I said no, and she said I'd have to rent one, for an additional $10. Then she asked if I'd brought a table... Nope, so that'll be another $10. Now were were up to $58 to camp in the mud along the shore...
I ended up in a tiny little RV site next to the water, at the bargain price of $56!
Fished till bedtime, with nary a bite. Got up at 7am to strong cold winds and ate a hearty breakfast with the dog looking at me like I was nuts. (She does that a lot for some reason...)
I talked to my fellow campers and learned that the fising had been great right up till it rained, and then nobody had caught anything.

At 8am I launched the trusty Scupper Pro, complet with trolling rod in holder, and psycho Border Collie on the bow. I trolled till 4pm, only taking a 30 minute lunch break. The fish started biting around 2pm, and I managed a little 13" planted rainbow. I hooked and lost a couple other fish, but that was it.

Oh, and being spring break in our area, and this being a foothill lake, the shoreline was packed with campers and day users. For about an hour, we all got to listen to some guys massive stereo blasting some kind of head banger music so loud I thougt it was gonna crack the plasic on my yak from across the lake...
I drove home and cooked up the little trout, using Istickfish's recipe. Not too bad, but being a farmed fish, just didn't have the flavor of a more wild trout, but hey, it beats a burger!

Overall, not a bad trip, and I explored some new territory.

Next trip is gonna be on Monday to SALTWATER!!!
Ron.