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Whole Rainbow Trout Recipe
Posted on 7/1/24 at 10:03 am
Posted on 7/1/24 at 10:03 am
We have a river here where they stock rainbow trout. Went and caught some this weekend and kept a couple. Wife won't eat them at all, so I have free reign to do whatever I want with them. I gutted them and left the heads on. Most of what I see online is the standard wrap in foil and cover with herbs and lemons.
Any recommendations?
Any recommendations?
5
Posted on 7/1/24 at 10:11 am to Aubie Spr96
Nice fish.
Used to catch them when we lived near the Hooch. I just grilled them with lemon, butter and some basic spices. The trout have a fine flavor you don't want to cover up.
Used to catch them when we lived near the Hooch. I just grilled them with lemon, butter and some basic spices. The trout have a fine flavor you don't want to cover up.
Posted on 7/1/24 at 10:48 am to Aubie Spr96
Posted on 7/1/24 at 11:03 am to SpotCheckBilly
quote:
The trout have a fine flavor you don't want to cover up.
This. Definitely a K.I.S.S. situation.
Posted on 7/1/24 at 1:35 pm to Aubie Spr96
gut them, scaled them, and dry on papertowels in the fridge for a day or two. rub with olive oil and salt and pepper and grill. I'd make a chimichurri or a board sauce.
There was a thread on here a long time ago that replicated what Peche does to whole speckled trout. I think that would work well here.
There was a thread on here a long time ago that replicated what Peche does to whole speckled trout. I think that would work well here.
Posted on 7/1/24 at 3:30 pm to Motorboat
quote:
There was a thread on here a long time ago that replicated what Peche does to whole speckled trout. I think that would work well here.
I have that book marked somewhere.
Posted on 7/1/24 at 8:05 pm to Aubie Spr96
I tried to find it. I think it was by bossfloss
Posted on 7/1/24 at 8:15 pm to Aubie Spr96
If you have a big wide electric skillet, I would have to pan fry one of those beauties.
Posted on 7/2/24 at 8:05 am to Aubie Spr96
I make slices down the sides then rub with a paste made with chili powder, salt and lime juice. Grill them until slightly charded. Use high quality chili powder. The bones come out easily when you lift the tail.
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