Conference turris::cooks

    I have broiled larger trout, over 1 lb.,
    
    Bob

    I have taken trout and stuffed it with veges (carrot, celery,
    mushrooms, onions, etc.), "Country Crock" spread and herbs/spices to
    taste. Wrap the entire thing in foil and place onto the grill.
    
    Very nice flavor..!!!
    
    Bob G.
    

    slit trout and carefully remove the central bone, pat dry and sprinkle
    with salt and pepper.  Take the thinnest prosciutto han slices and
    put it in the middle, along with another slice of very good cheese.
    Close up the fish and secure it with a toothpick.  Slightly flour it
    and fry in a tiny bit of olive oil till golden, add a shot of dry wine,
    rectify salt and cover and let it cook a few minutes till you get a
    light but delicious sauce.  Serve over rice and sprinkle top with
    minced parsley and slivered almonds.
    That is a very elegant and DELICIOUS way of eating trout...
    

   Saute in milk...
   
   q
   

Just wrap in foil with onions, butter, and garlic/garlic salt then grill
or bake.
DELISH!  Especially if caught that same day and grilled over campfire.
(Makes me want to go fishing!)

    Hello,
    
    
    You can cook them with red wine and mushrooms, or cold "en gel�e"
    served with a moyannaise or a cocktail sauce.
    
    If you are interested by these recipes, please let me know, I can
    translate them in english.
    
    Patricia 

    RE:  6
    
    	I have done mackeral in a white wine with onions.  I think I
    	would like your receipe for trout in red wine and mushrooms.
    	Please post here for all.
    
    	B.
    

 Saut�e some onions and mushrooms in olive oil (butter optional) until soft.
Add a freshly caught and cleaned trout that has been washed and patted dry,
seasoned cavity and floured. Pour some White wine Worcestershire to taste.
Cook a few minutes on each side till done. Very good!

 Blue Trout

 Absolutely MUST have LIVE trout for this, so is best when done by a stream.
Handle the fish as little as possible; you must keep the slime on the fish.
CAREFULLY grasp the fish by the head/gills and clean, trying not to touch 
the fish anywhere on the body. (Have a large pot of boiling water ready). Once
the fish is clean, drop into the boiling water. I think it takes about 8-10
minutes once the water begins to boil again for it to be finished. Looks pretty
neat and tastes good too.

 Baked, Stuffed Lake Trout

 I baked a lake trout last Saturday night (under extremely crude conditions,
no less). :-) After cleaning the fish, I sauteed some mushrooms in butter,
lemon juice, seasoned with parsley, tarragon and rosemary (salt & pepper).
Don't cook the 'shrooms all the way through, just get 'em started. Season the 
cavity. Place a thin layer of dried bread pieces in the bottom of the cavity.
Place the mushrooms on top, pouring the seasoned butter and lemon juice mixture
over. I closed the cavity with toothpicks, and placed a few slices of lemon
on top. Bake at 350 for about 35 minutes for a 3 lb fish. Tr�s yummy, especially
for guys who fished all day and only got one fish. :-)

 The Doctah

    
    
    	For trout, try blackening it, (See Cajun notes).
    
    	For bass, dip in flour/black pepper mix, then in egg, then in bread
    	crumbs and drop into a buttered cast iron skillet.  Tastes great!
    
    
    		-KG
    

    BBQ TROUT
    Brush trout with lemon juice inside and out to preserve freshness
    before refrigerating. Place 2 trout, 10 to 12 inch fish,in shallow
    baking dish; pour marinade over fish. Let stand for one hour. place
    on grill and cook until done,approx.15 minutes. The drained marinade
    should be used for basting during cooking.
    
    Marinade for trout
    
    1/2 cup soy sauce
    1/2 cup cooking sherry
    1 TBLE. lemon juice
    1 clove garlic
    1/4 cup salad oil
    Blend with hand mixer
    
    I received this recipe with a Weber Smokey Joe Grill
    There's a good place to fish for trout in Milford,N.H. no license
    required.
    

    From (UK edition) Good Housekeeping "Good Food Fast" supplement,
    November 1988.
    
    This is a quick recipe which is easy to prepare and IMPRESSIVE!
    
    Trout Fillets en Cro�te
    -----------------------
    Preparation time - about 10 mins
    Cooking time - 25-30 mins
    
    Serves 2 as main course, 4 as a starter
    
    
    2 good-sized trout fillets, skinned
    113g (4oz) smoked salmon p�t�        
    50g (2oz) rice salad                 
    10ml (2 tsp) lemon juice
    Two 25.5 x 51 cm (10 x 20 in) sheets filo pastry
    25g (1oz) butter or margarine, melted)
    sesame seeds
    lemon wedges to garnish
    boiled new potatoes and cucumber salad to accompany
    
    Lay the trout fillets flat on a working surface skin-side (where
    skin was, that is) down.  Divide the smoked salmon p�t� between
    the fillets and spread evenly to cover them completely
    
    Spoon the rice salad down the centre of two of the trout fillets.
    Sprinkle with lemon juice.  Top with the remaining two fillets.
    Press down lightly.
    
    Brush each sheet of filo pastry with a little butter.  Place a filled
    trout in the centre of the bottom edge of each sheet.  Fold in the
    pastry edges and roll up to enclose the trout completely.
    
    Place the rolls on a baking sheet, seam-side down, and brush with
    more melted butter.  Sprinkle generously with sesame seeds.  Bake
    at 200 deg C (400 deg F) mark 6, for about 25-30 mins or until golden
    brown and crisp.
    
    Garnish with lemon and serve with boiled new potatoes and a crisp
    cucumber salad.
    
    Jacquie

re: -1

I don't even have to try it...this is my nomination for the best recipe for
1990....trout with smoked salmon pate...in puff pastry...oh wow!  I'm off
to the store for filo sheets RIGHT NOW!

    re .11 
    
    Further comments:
    
    - this freezes well, although the smoked salmon p�t� loses some
    of its flavour.  
    The GH article doesn't include freezing instructions, so when some 
    "friends" didn't turn up for lunch (they're not being invited again), 
    I put the whole batch into the freezer (use layering tissue to separate).
    Thaw for 4 minutes in microwave (or probably a couple of hours at
    room temp.)          
                         
    - don't be tempted to make parcels too large - this is actually
    quite a filling dish, although can look a little mean when on the
    plate.  
         
    - do serve with green vegetables - this needs some colour.  Last
    night we had ours with very young green asparagus.
          
    Jacquie