Zenster? Anybody?
I’m making a fillet of steelhead trout for dinnner tonight.
Trout’s pretty delicate so normally I just broil it or pan-fry it with olive oil, lemon juice, parsley…like that. But I wanted to try someting different. I thought about smoking it, but I think I’ll will wait for summer.
I didn’t see anything on the Ulimate Recipe Thread (I don’t know why I haven’t contributed to that yet).
Anybody know anyhting interesting (but not too interesting)?
Take the trout and nail it to a heavy oak board.
Salt and pepper judiciously.
Place the board before a roaring open fire, and leave it there until both trout and board are well-blackened.
Throw the trout away and eat the board.
EnderW24 smacks betenoir around with a large trout.
Carry on.
A lot of hostility around here, so far from the Pit.
Sheesh.
Dredge the fillets in salted corn meal and fry gently in vegetable oil till done. (About 3 minutes per side.) Serve with a salad. Mmmm.
Hostility?
MINE was a classic recipe for Coho salmon from the Great Pacific Northwest, adapted specifically for your use (by deleting the word “salmon” and replacing it with “trout”).
Kids today. No appreciation for the finer things.
I grew up on Lake Superior - we ate a LOT of trout. My favorite way is to broil it with a little bit of butter, parmesan, salt and pepper.
If you want something a little jazzier, place each fillet (or part of a fillet, if you want to make fancy single dinner size pieces) on a large sheet of tin foil. Sprinkle with salt and pepper. Layer sliced onions and bell peppers (several different colors make it pretty) and a thin slice of lemon over the whole fillet, or on top of each piece if making individuals. Seal the tinfoil well so the juices stay in. Grill on a covered grill, or broil in the oven.
You can experiment with what you put on top, too. Almost any firm vegetable can be used. Capers, lemon, and a mix of bell peppers diced small is good, as is asparagus if it’s in season. Just make sure not to overpower the trout.
The way I’ve always had it was barbequed in tin foil with onions and lemon put inside the trout where its innards were. That’s how my Dad always did it. We would go fishing and he would cook them. Haven’t in awhile though.
For a little variation, lightly coat the fillets in some mustard first, it gives them a real kick.
P.S. How do you fry gently?
Hi bete. Here’s a winner from my kitchen.
[li]Jacketed Fish Filets[/li]Potato Wrapped Fish
[sup]Submitted by Zenster[/sup]
And by the way Ike to properly convey that special Northwest charm, refer to the fish as being “planked”. You were obviously too “board” at the time.
I recommend shaving the potatoes into salted water for some extra flavor. You may wish to stuff the cavity with some parsley, mushrooms, celery, bread crumbs and herbs. Saute the mushrooms and celery in butter until soft before stuffing the fish with them.
I urge you to try serving steamed small white or Yukon gold potatoes on the side. Top them with the melted butter from the pan (if needed melt some extra butter before serving). The combination of the fish flavor with the creamy white potatoes is superb.
You might wish to try the tatar sauce recipe that follows the fish recipe. It’s pretty rich and might be a bit too much for trout, but it will be very tasty. Lemon, butter and capers is always a winner as Athena pointed out.
BTW “Fry Gently” refers to using a low heat that does not sizzle in the pan. It is precisely what you want for this recipe. That way one side of the potatoes will brown but you won’t overcook the fish. Be sure to use real butter.