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[Matt1984]

Caught a few trout over the past few days and i am looking for any tasty recipes to try.. thanks for your recipes and ideas!

[blaydRnr]

try trout almondine...fillet your trout leaving the skin on.

dust lightly in flour and pan fry (skin side down first) to a golden brown, season with salt and pepper.

remove the trout and continue to use the pan to make the sauce by adding:
(take note to lower the heat)

1 tbsp of butter, chopped parsley, sliced roasted almonds, and the juice of half a lemon.

deglaze with enough white wine to lift all the silt off the pan (you can replace the wine with water, but you have to go heavier on the seasoning)...simmer the liquid down to rid of any alcohol and allow it to reduce until it reaches a smooth consistency...remember to keep the temperature low.

you can adjust the seasoning to your taste.

pour the sauce over the trout.


very simple and easy to make...the sauce takes less than 5 minutes.

[grease line]

I'm a snob when it comes to preparing fish, and although it sounds cheap, Fish Crisp from Canadian Tire is very good! Made with a type of flour that absorbs much less oil than typical and lots of flavor. Cajun is my fave.

[grease line]

Also, if you have skinless, boneless filets, dusting them lightly in brown sugar and french onion soup mix is great! Fry them in a suitable high-heat oil, but keep them on low at first so the sugar doesn't caramelize and burn!

If you have a good salmon or good tasting trout, get a pan, preferably cast iron, and poach skinless/boneless filets in a mixture of honey and white wine. I don't flip the pieces...just maybe cover them partially with tinfoil so the top cooks a bit...it often takes 25 minutes, but is great!

Take the fish out a bit early and put it on a hot plate to finish cooking. Crank the heat and reduce the honey/wine until it is of suitable consistency, and pour over the fish!

Also, a light coating of mayo mixed with lemon juice, lots of fresh dill, salt and pepper is great.

Another favorite is marinading trout in a smoking brine - 5 parts brown sugar, 1 part coarse salt - and pulling them out early. 4 or 5 hours is great, then fry the fillets in hot oil in a pan. This is excellent!

Kokanee is great that way. Fry it skin-side down on low-med heat so the skin gets crispy. Wait until it is mostly cooked skin side down, then flip it and fry the top briefly on high heat.