Lay out your tin foil (double thickness). Make the stuffing according to package directions (hard to make homemade stuffing when you are camping).Ĭlean trout by gutting only – leave the head and tail attached. My next best trout recipe is simply wonderful and ideal when camping. **You may also use fresh lemon juice instead. Mix ingredients together and chill for several hours before serving. Homemade French Fries or Sweet Potato Fries.With any of my best trout recipes, please consider the recipes below as sides. Continue breading a few more fish until all are done. Remove from oil and drain on paper towels or paper bags. Fish will float when done and will be dark golden brown. Place a few wet fish in the bag and shake to coat completely.Ĭarefully drop fish into the hot oil don’t over-crowd. Pour cornmeal (how much depends on how many you caught) into a bag along with some salt and pepper to taste. You may also cook these outside on a propane burner. Allow oil to heat while breading the fish. Pour 2 to 3 inches of oil in a heavy frying pan (large enough to cover fish). Place the fish in a pan of cold water until ready to bread. To dress the fish, scale fish first and remove the head. This method is better because it leaves the flesh intact. Go from one end to the other and then you can just remove the bone and the ribs should come with it. If you cook the trout first, the backbone can then be grabbed at the tail and lifted, and the sides practically fall on their own to the plate, leaving a near perfect skeleton suspended by your fingers.Ī different method involves cleaning the trout, then either removing the head and tail or cutting the backbone as high and low as possible.Īfter you’ve done that, put it belly down with the “flaps” out to the side and firmly press down on the backbone through the top of the fish until you hear it crunch or feel it pop away from the flesh. “You are not filleting the fish – will there be bones?” Offering recipes for the side dishes and condiments. Here’s a taste of my best trout recipes: Learn how to bake a whole trout, make crispy pan fried trout, smoked trout rangoons, grilled trout, trout almondine and even lake trout marsala and mandarin trout. Serve - This ceviche recipe is so light and delicious you will want to whip some up every time you have friends over, it can be eaten right away when made with trout or any other sashimi quality fish but gets even better when it is left to marinate for a couple of hours.Looking for some of the best trout recipes to serve to your family? I deliver delicious, easy fish recipes to try at home today. Step 3 - Cover the ceviche and set it aside in the fridge until needed, when you are ready to serve garnish with some of the coriander leaf and radish sticks. Step 2 - While the acid from the citrus is gently cooking the fish prepare the remainder of the ingredients and add them to the trout. Step 1 - Place the sliced trout into a marinating bowl and add the zest from ½ of the orange, one of the lemons and both the limes, followed by 150ml of the juice. Hand full coriander (picked and sliced, save some to garnish) It’s quick to prepare and makes a great starter:Ĥ00g rainbow trout (belly flesh sliced into thin strips)Ģ00ml coconut milk (with the cream from the top of the can mixed in)Ģ5-30g palm sugar (smashed to a paste in a mortar and pestle)ġtbsp peanuts (toasted golden and chopped)ġ/4 red banana chilli (seeds removed, flesh sliced)ġx red radish (sliced thin and cut into small sticks) Often used at the The Bistro, this recipe is a great way to us the leftover belly trim from your catch. Jude Messenger, Head Chef and Owner of The Bistro, Taupo Ken suggests accompanying trout with a crisp New Zealand sauvignon blanc or pinot gris.Ĭoconut and Lime ceviche with Rainbow Trout, serves 4 Open foil, smell the aromatics and tuck in. Serve – Able to feed 3-4 hungry people, place whole fish with foil on a large sharing plate. Wrap the foil over it to seal in the moisture, and cook gently for a further 20-30 minutes for a 3lb fish. Roast open at 180 degrees for about 15 minutes, then add enough white wine to moisten the fish. Step 3 - Place the trout on a sheet of aluminium foil in a baking dish. Rub the mix on the skin and in the cavity of a whole trout. Step 2 - Blend 1 tablespoon of the spice mix with 1 tablespoon of sweet New Zealand butter and lemon juice. Step 1 - Lightly toast whole spices in a dry frying pan, then grind or pound coarsely and blend with salt. Ken Drummond, Professional Fishing Guide, Central PlateauĪ delicious and easy recipe for a melt-in-the-mouth, flavoursome fish:ġ/2 tablespoon whole Jamaica pepper (allspice)ġx whole trout, gilled and gutted – 2-4 lbġ/2 cup of a crisp Marlborough sauvignon blanc
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