Brown_recluse
Active Member
- Joined
- Apr 18, 2016
- Messages
- 34
Hey All,
Thought it may be a good idea to share some recipes. I'm also a darn good cook and pride myself on it.. so I thought, what's better than coming back to the lodge and cooking up your fresh catch! Only thread rules:
1) Post pics of the final product!
2) Don't rate someone else's recipes if you decide to change ingredients... that's just a pet peeve.
Don't know if this will take but I'll Start!.
Lemon-Garlic butter Rainbow/Brown Trout Smolts (and/or resis) in 5 mins:
This is my most recent cook from this weekend. Had a blast catching these things. We lost count of the total catch, but between two of us we brought home our limit of 4
One got a hook through the eye, and the other got a hook through the brain. We didn't want nature to eat it, so we did. Gutted and removed the gills creekside. Then took off the heads/tails and froze for fish broth later.
For the fillets, I deboned and definned them and the recipe is as follows:
1 ) Preheat your oven Broiler to it's highest heat
2 ) Melt two TBSP of butter in a pan (melt on low heat)
3 ) Lay the fillets skin side down on aluminum foiled baking pan and drizzle with the melted butter, and sprinkle with as much pepper as you like
4 ) Toss the Fillets into the oven and broil for 1:30-2Mins. 3Mins would be very well done for this size trout
5 ) While the fillets are in the oven, add 2-3 cloves of Garlic (pressed or minced) to the butter, and cook until fragrant (not browned!)
6 ) turn up the heat to medium and add the juice of one lemon (if the trout is out of the oven no big deal if it's sitting there cooling)
7 ) add the trout to the pan skin side down and cook for 1-2 min
8 ) at the last 20-30 seconds add a good pinch of parsley. I like to tear the leaves by hand, it really adds to the flavour.
Here's the finished product right before plating:
PM me with any questions on the recipe, and I hope to hear yours too. I will be adding to this post throughout the summer as there are many many ways to cook trout. I'm seriously hoping for some good smoking recipes (if you can add maple syrup as the sugar, BONUS).
B/R
Edit for disclaimer: The recipe is for smolts, but I DO NOT target them. As I said, the day was filled with an uncountable catch, and these were the ones that did not have a safe release.
Thought it may be a good idea to share some recipes. I'm also a darn good cook and pride myself on it.. so I thought, what's better than coming back to the lodge and cooking up your fresh catch! Only thread rules:
1) Post pics of the final product!
2) Don't rate someone else's recipes if you decide to change ingredients... that's just a pet peeve.
Don't know if this will take but I'll Start!.
Lemon-Garlic butter Rainbow/Brown Trout Smolts (and/or resis) in 5 mins:
This is my most recent cook from this weekend. Had a blast catching these things. We lost count of the total catch, but between two of us we brought home our limit of 4
One got a hook through the eye, and the other got a hook through the brain. We didn't want nature to eat it, so we did. Gutted and removed the gills creekside. Then took off the heads/tails and froze for fish broth later.
For the fillets, I deboned and definned them and the recipe is as follows:
1 ) Preheat your oven Broiler to it's highest heat
2 ) Melt two TBSP of butter in a pan (melt on low heat)
3 ) Lay the fillets skin side down on aluminum foiled baking pan and drizzle with the melted butter, and sprinkle with as much pepper as you like
4 ) Toss the Fillets into the oven and broil for 1:30-2Mins. 3Mins would be very well done for this size trout
5 ) While the fillets are in the oven, add 2-3 cloves of Garlic (pressed or minced) to the butter, and cook until fragrant (not browned!)
6 ) turn up the heat to medium and add the juice of one lemon (if the trout is out of the oven no big deal if it's sitting there cooling)
7 ) add the trout to the pan skin side down and cook for 1-2 min
8 ) at the last 20-30 seconds add a good pinch of parsley. I like to tear the leaves by hand, it really adds to the flavour.
Here's the finished product right before plating:
PM me with any questions on the recipe, and I hope to hear yours too. I will be adding to this post throughout the summer as there are many many ways to cook trout. I'm seriously hoping for some good smoking recipes (if you can add maple syrup as the sugar, BONUS).
B/R
Edit for disclaimer: The recipe is for smolts, but I DO NOT target them. As I said, the day was filled with an uncountable catch, and these were the ones that did not have a safe release.
