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---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Sauteed in Walnut Oil Categories: Fish Yield: 6 servings 1/2 c Walnuts - broken OR pecans 4 Trout fillets A little flour Salt and pepper 2 tb Walnut oil - OR hazelnut oil 2 tb Sherry - OR red wine vinegar Toast the nuts in a dry skillet over medium heat, shaking the pan often, for about 5 minutes. Set aside. Wipe the skillet with paper towels. Dust the fish fillets with flour and shake off the excess. Heat just enough oil to film generously the bottom of the skillet. Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once. Remove the fish to a warm dish. Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Trout with Bacon Categories: Fish Yield: 6 servings 1/3 c Worcestershire sauce 2 tb Minced onion 1 tb Lemon juice 1 ts Salt 1 ts Minced garlic 9 Strips of bacon 3 DRESSED TROUT - 1 1/2# each Combine all ingredients except fish and bacon; mix well. Brush worcestershire sauce mixture inside and out of fish. Place fish in a buttered baking dish. Score skin with a sharp knife in two or three places and top with bacon strips. Bake in preheated oven set at 350 and bake for 10 minutes or until fish flakes when stabbed with a fork. Baste often with pan juices during baking. Makes 6 large servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout with Mustard Sauce Categories: Fish Yield: 4 servings 4 Trout, about 1/2# each -- dressed Salt and Pepper to taste All-purpose flour 3 tb Salad oil 1 c Milk 3 tb Dijon-style mustard 1/4 c Green olives, chopped Lemon Wedges; for garnish With hands, rub each trout lightly outside and in with salt and pepper. On waxed paper, place 1/4 cup flour and coat fish. In a 12" skillet, over medium heat, heat salad oil. Cook trout 12-15 minutes, carefully turning once with a pancake turner, until fish flakes easily when tested with a fork. Remove trout to warm platter; keep warm. Into drippings in skillet, stir 2 tsp flour until smooth. Stir in milk and 1/4 tsp salt. With wire whisk, cook, stirring constantly, until mixture boils and thickens. Stir in mustard; heat through. Pour sauce over fish, sprinkle with chopped olives. Garnish with lemon wedges. Makes 4 servings (about 320 calories per serving). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Baked in Wine Categories: Fish, Irish Yield: 6 servings 1 Rainbow trout (about 2.5 lb) 2 c White wine 1 pn Each of herbs* *Whichever ones you like parsley, thyme, herbes de provence....& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Trout with Gribiche Horseradish Sauce Categories: Trout, Smoked, Sauce, Fish Yield: 4 servings 4 Fillets smoked trout 1/2 c Olive oil 1/2 c Vegetable oil 1 tb Dijon mustard 2 tb Minced shallots 2 tb Minced onion 1 lg Hard boiled egg; chopped 1 lg Egg yolk Salt and pepper; to taste 3 tb Red or white wine vinegar 4 tb Freshly grated horseradish 1 tb Chopped fresh tarragon 2 tb Chopped fresh parsley 4 Lemon wedges for garnish In a bowl combine the oils. In another bowl combine the mustard, shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and vinegar. Blend briskly with a wire whisk. Slowly dribble the combined oils into the bowl to create an emulsion. Add the horseradish, tarragon, parsley. Blend well with a whisk. Serve the sauce around the trout, garnish each serving with a lemon wedge. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brook Trout with Ginger Stuffing Categories: Fish Yield: 4 servings 4 Boneless brook trout -- about 1/2 lb. each -- with the heads on 1/4 lb Peeled and deveined shrimp -- cut into small pieces 1/4 c Heavy cream 1 tb Grated fresh ginger 1 Be chopped shallots 1 ds Tabasco Salt Freshly ground white pepper 4 tb Milk 4 tb Flour for dredging 2 tb Vegetable oil 4 tb Butter 1 tb Fresh lemon juice 4 sl Lemon 2 tb Chopped parsley 1. Place the shrimp, cream, ginger, shallots, Tabasco and salt and pepper to taste in the bowl of a food processor. Start blending, puree until the mixture is smooth and thick. This should take about 30 to 40 seconds. 2. Open the brook trout, divide the stuffing in four equal portions and spread the mixture evenly on the right fillet of the open trout. Fold the left fillet to enclose the stuffing. 3. Pour the milk in a shallow platter and mix the flour with salt and pepper onto a flat dish. Dip each trout in the milk, remove excess and dredge in the flour mixture, patting to be sure the flour adheres. 4. Heat the oil in a non-stick skillet large enough to hold the trout in one layer without crowding. Add the trout and brown thoroughly on one side. Then turn the trout with a spatula on the other side, the process should take about 4 `minutes on side depending on the thickness of the trout. While the fish is browning on the second side, baste the top with hot oil from the pan to prevent them from drying out. Transfer to a warm platter, keep warm. 5. While the pan is still warm, wipe it out with a paper towel and return it to medium heat to melt the butter and cook until the butter is a hazelnut color. Add the lemon juice, pour and divide the butter over the trout. Garnish with the lemon slices and sprinkle the parsley over all. Serve very hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rainbow Trout With Roasted Garlic Mayonnaise Categories: Seafood, Fish Yield: 2 servings 4 Rainbow Trout Fillets -- (about 4 oz. each) ---------------------------------MARINADE:--------------------------------- 1/4 c Fresh Lime Juice 1 tb Vegetable Oil 1/4 ts Cumin --------------------------------MAYONNAISE:-------------------------------- 1 Bulb Garlic 2 tb Regular or Light Mayonnaise 1/2 ts Fresh Lemon Juice 1/8 ts Cumin Marinate trout. Meanwhile,break garlic bulb into cloves, leaving skins intact. Place on cookie sheet in 350 F. degree oven for about 15 minutes, until tender. Remove skins and mash garlic with fork: blend with mayonnaise ingredients. Refrigerate. Cook trout. Serve immediately with mayonnaise. Makes 2 to 4 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout with Herb Butter Sauce Categories: Fish, Main dish Yield: 4 servings 1 sm Carrot 1 sm Rib celery 1/2 Yellow onion 1 ts Dried thyme 1 lg Sprig fresh parsley 3 c Water 1/2 c White wine 1 1/2 ts Salt -----------------------------HERB BUTTER SAUCE----------------------------- 2 tb Minced fresh chives 2 tb Minced fresh parsley 1/2 ts Tarragon 1/4 c Court Bouillon 1/4 c White wine 1 ts White-wine vinegar 6 tb Butter 1 ts Lemon juice Salt and pepper 4 Trout fillets, unskinned -------------------------------COURT BOUILLON------------------------------- -OR- salmon-trout fillets Court Bouillon: Peel the carrot and cut into thin slices. Cut celery and onion into thin slices. In a non-reactive pot, combine all of the ingredients; bring to a simmer, cover, and cook for 20 minutes. You should have about 3 cups. Court Bouillon can be made several days ahead, or it can be frozen. COOKING AND SERVING: Bring Court Bouillon to a simmer. Put the fillets, skin side down, into the simmering liquid, lower heat, and poach gently until fish is just cooked through, about 5 minutes. Remove fish from the liquid, peel off the skin, and cover to keep warm. Strain the Court Bouillon and put 1/4 cup into a small saucepan. Reserve remaining bouillon for another use. Add wine and vinegar to the saucepan and bring to a boil; boil about 3 minutes until liquid is reduced to 2 tbs. Over the lowest possible heat, whisk in the butter a bit at a time. The butter should soften to make a creamy sauce but should not melt completely. Stir in the chives, parsley, tarragon, and lemon juice. Season to taste with salt and pepper. Serve the fish topped with the sauce. Yield: 4 servings. NOTE: The Herb Butter Sauce here is a variation of the traditional French beurre blanc. The sauce is rich and powerful, yet also subtle enough so that it won't overpower the delicate taste of the poached fish. The trick to making this sauce is to emulsify the butter without melting it, so that the sauce is creamy. The acid in the wine and vinegar aid in the emulsification. Whisk in the butter, a tbs at a time, over the lowest possible heat, moving on and off the heat as necessary. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Menuire Categories: Creole, Cajun, Microwave, Fish Yield: 4 servings 1/4 c Butter 1 tb Worcestershire 1/4 c Green onion tops, chopped 2 ts Lemon juice 1/2 ts Garlic powder 1/2 ts Salt 1/4 ts Cayenne 2 lb Trout fillets Combine butter, Worcestershire, green onion tops, lemon juice, garlic powder, salt, and cayenne in a 2 cup measure. Microwave on HIGH 1 minute. Pour over fish. Cover with wax paper. Microwave on HIGH 5-6 minutes, turning dish once as it cooks. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Almadine No. 2 Categories: Fish, Creole, Cajun, Microwave, Fish Yield: 2 servings 1/2 c Slivered almonds 1/2 c Butter 1 lb Trout fillets 1/2 ts Salt 1/4 ts Dill weed 1/8 ts Pepper 1 ts Fresh chopped parsley 1 tb Lemon juice In 8 inch dish, place almonds and butter. Microwave uncovered on HIGH 5 minutes, until almonds and butter are golden brown. Remove almonds and set aside. Place fish in butter, turning to coat both sides. Sprinkle with salt, dill, pepper, parsley and lemon juice. Roll fillets and leave in dish. Cover with wax paper and microwave on HIGH 4 minutes. Uncover, sprinkle with almonds. Microwave covered on HIGH 1 minute, until fish flakes with fork. Let stand 4 minutes. Garnish with lemon wedges, parsley springs and sprinkle of paprika. Serves 2-3. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Trout Monastery Categories: Trout, Fish Yield: 6 servings 6 md Trout 1 qt Irish ale 1/2 lb Button onions 1/2 lb Button mushrooms 1/2 lb Turned carrots 1/2 lb Pease butter Flour Bay leaf and thyme Seasoning 1 dr Caramel Chopped parsley Place the prepared trout in a buttered pan with the herbs. Cover withale and cook gently. Prepare the onions, mushrooms and carrots and toss separately in butter. Add some of the cooking liquid to eachand simmer until cooked. Cook peas as usual. When the trout is cooked, drain off the ale, remove the herbs and place on a large dish. Keep hot. Add to the fish liquid the liquid from the vegetablesand reduce the lot by a quarter. Bind this with a little butter and flour and cook out. Season and mount liberally with butter. Color to golden brown with caramel. Pour the sauce over the trout. Arrange vegetables around. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: FRIED LAKE TROUT WALKER LAKE Categories: Trout, Fish Yield: 6 servings 1 Laker or char -Or several grayling 1/2 ts Salt 1/4 ts Pepper or lemon pepper Cornmeal -- enough for dredging Shortening -- enough for frying 2 tb Butter 1 c Sour cream 1/2 ts Lemon juice Clean and wash the fish and cut into serving pieces, leaving skin on. Salt and pepper and coat thoroughly with cornmeal. Directions: In a fry pan, bring 1/4 to 1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook for 3 minutes more. Fish should be nicely browned. Put cooked fish on hot serving platter. Pour off fat from pan and replace with the butter, add the sour cream, and stir with a spoon to loosen any greables. Cook for several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. Please note that this recipe is easy enough that you could make it at home and while camping in a car camp. (Backpacking with sour cream might be a little difficult, though there are powder preparations available to emulate sour cream.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rainbow Trout Provencale Categories: Trout, Fish, Microwave Yield: 4 servings 2 tb Butter 2 Garlic cloves, finely -chopped 1 Bell pepper, julienne 1/2 md Onion, cut into strips 1 ts Fennel seeds 6 tb Dry vermouth or white wine 2 tb Tomato paste 2 tb Chopped fresh parsley Salt and pepper 4 Trout fillets (4 oz each) Combine butter and next four ingredients in microwavable dish. Cover and microwave on full power for 2 minutes. Stir in vermouth, tomato paste and parsley. Season with salt and pepper. Place trout fillets flesh-side down on vegetable mixture; cover and cook for 2 minutes. Rotate dish; cook 1 to 2 minutes longer, or until fish flakes with a fork. Place trout on serving plate and top with vegetable mixture. Garnish with additional parsley. Makes 2 to 4 servings. About 255 calories per 4-oz serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Streamside Trout Categories: Fish Yield: 6 servings 2 Whole dressed trout; -OR- 4 -Trout fillets Salt and pepper 1/2 c Cornmeal Cooking oil I call this one Streamside trout because it is so basic that you can do it along your favorite trout stream on your camp stove. It basic, also, because you don't have to do too much to trout or any fish when they are that fresh. Put salt, pepper and cornmeal in paper bag. Drop trout in bag and shake vigorously to coat with mixture. Place in hot frying pan and cook until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Fried Trout Categories: Fish Yield: 6 servings 1 Egg 1 tb Water 4 tb Sesame seed 1 c Bread crumbs 1/4 c Flour 4 Trout (about 3 lb.) 1/4 c Vegetable oil Beat egg with water. Mix sesame seeds and bread crumbs. Coat fish with flour. Dip fish in egg and water mixture and roll in sesame seeds and bread crumbs. Pan fry in hot oil about ten minutes on each side or until flesh flakes from bones. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Almandine Categories: Fish Yield: 6 servings 4 Fillets of trout 1 c Milk 1 ts Salt 1/8 ts Black pepper 1/2 c Flour 2 Sticks of butter or -margarine 1/2 c Chopped almonds Dip fillets in milk. Season with salt & pepper. Coat with flour. Melt butter or margarine in skillet and cook fillets, browning evenly on both sides. Remove fish from skillet and saute almonds for about 10 minutes. Serve almonds over trout fillets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Fried Trout Categories: Fish Yield: 6 servings 2 Trout 2 tb Honey 4 tb Butter or margarine 1 Lemon 1/2 c Cornmeal 1/4 c Flour 1/2 ts Salt 1/4 ts Pepper 1 Egg 1/3 c Milk Mix cornmeal, flour, salt and pepper in bowl. Mix egg and milk in separate bowl. Rub trout with lemon and dredge in cornmeal mixture. Dip in milk mixture and then back into cornmeal mixture. Heat butter or margarine to almost smoking in frying pan. Put trout in pan and cook until golden brown on both sides. Put honey on top of trout, lower heat, cover and cook for 4 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus Trout Delight Categories: Fish Yield: 6 servings 2 md Trout, cleaned. 1 1/2 Lemons 1/4 tb Salt L/4 tbs pepper 1 md Onion; sliced into rings 1 Orange 1/3 c Dry white wine Rub trout inside and outside with i/4 cut lemon. Season trout inside and out with salt and pepper. Place onion in bottom of casserole and put trout on top of onion. Spread grapefruit sections around trout. Squeeze orange and lemon juice on trout. Pour wine in casserole. Cover casserole in aluminum foil and bake at 450 degrees for 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rainbow Trout with herb stuffing Categories: Fish Yield: 6 servings 6 Dressed trout 1 c Sliced onions 1 ts Salt 1/4 c Parsley, chopped 1 c Fresh bread cubes 3 tb Pimento, chopped 2/3 c Butter or oleo 3 ts Lemon juice 1 sm Can mushrooms 1/2 ts Marjoram Sprinkled salt over inside and outside of trout. Saute bread in 1/4 cup butter until brown. Stir often. Ad onions and mushrooms, Cook until mushrooms are tender. Stir in parsley, lemon juice, marjoram and dash of salt. Mix and stuff fish with mixture. Place in greased baking dish and bake ate 350 degrees for 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kokt Orrett (Boiled Trout) Categories: Fish Yield: 4 servings 4 sm Whole trout 1 c Cider vinegar Water 1 tb Salt 1/2 c Butter; softened 1/2 c Chopped parsley Lemon wedges Wash trout. Put trout in a shallow pan and add vinegar and enough water just to cover the fish. Add salt and place on stove over medium-high heat. When water just begins to boil, remove from heat and let stand, covered, for 10 -15 minutes. Drain and carefully lift fish to a platter. Cream butter until light and fluffy and blend in parsley. Serve parsley butter with the fish and garnish platter with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout with Cream and Honey Sauce Categories: Fish, Irish Yield: 6 servings 1 ts Honey Butter Whole almonds, skinned 4 ts Fresh heavy cream 1 ts Lemon juice Trout Flour (seasoned to taste) Milk (to soak trout in) Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout and Sour Cream Categories: Fish Yield: 6 servings 1 Fish per person 1 oz Unsalted butter per fish 2 tb Sour cream 2 tb Water per fish Salt and pepper The fish should be very fresh, gutted and scaled but not split. Melt the butter. When it foams, slip in the fish. Brown swiftly, turning once. Pour the sour cream and water around them, add salt and freshly ground pepper, and let the fish simmer for 10 minutes. Serve with small new potatoes boiled in their jackets: or chanterelle mushrooms fried in butter (if you can get them). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rainbow Trout With Grilled Vegetable Salsa Categories: Seafood, Fish, Bbq Yield: 4 servings 4 Rainbow Trout Fillets MARINADE: 1/4 c Fresh Lemon Juice 1 tb Olive Oil SALSA: 1 sm Eggplant (about 4 Oz.) -- cut in half lengthwise 1 Green Bell Peppers 1 Red Bell Pepper -- peppers cut in half -- lengthwise, seeded 5 Green Onions 3 1/2 oz Black Pitted Olives 1 tb Olive Oil 2 ts Fresh Lemon Juice 1/4 ts Salt 1/8 ts Ground Black Pepper Marinate trout. Meanwhile, brush vegetables with oil and cook over grill until tender, about 10 minutes. Cool slightly and finely chop vevetables and olives. Toss vegetables with oil and remaining vegetables, set aside. Cook trout. Serve immediately with salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rainbow Trout With Green Onion - Ginger Mayonnaise Categories: Seafood, Fish Yield: 2 servings 4 Rainbow Trout (4 oz. each) ---------------------------------MARINADE:--------------------------------- 1/4 c Lime Juice 1 tb Oriental Sesame Oil Mayonnaise: 3 tb Regular or Light Mayonnaise 5 ts Green Onions, thinly sliced 1 ts Ginger -- peeled & finely minced 1 ts Fresh Lemon Juice 1/2 ts Soy Sauce 1/8 ts Oriental Sesame Oil Marinate trout. Combine mayonnaise ingredients; refrigerate. Cook trout. Serve immediately with mayonnaise. Makes 2 to 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: TROUT MARGUERY Categories: Fish Yield: 4 servings 4 Trout fillets 4 tb Olive oil 2 Egg yolks 2 Sticks butter 1 tb Lemon juice 1 c Cooked shrimp, chopped 1/2 c Crabmeat 1/2 c Sliced mushrooms 2 tb Dry white wine 2 dr Tabasco Salt and pepper to taste Dry the fillets and season with salt and pepper. Place in a baking dish, add the oil, and bake in a preheated 375- degree oven for about 20 minutes. While the fish is baking, add the sauce. Put the 2 egg yolks in the top of a double boiler over hot, but not boiling, water and beat until slightly thickened. Melt the butter, and slowly add it to the egg yolks, stirring constantly until the mixture thickens. Add the lemon juice, shrimp, crabmeat, mushrooms, wine, and Tabasco. Mix well and season to taste with salt and pepper. Stir and cook for 10 minutes longer. Place the baked fillets on an oven proof platter. Spoon the sauce over the fish, and run it under the broiler; brown slightly. This will serve four. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout with Garlic and Rosemary Categories: Fish, Barbecue, Herbs Yield: 6 servings 4 Trout, pan dressed 2 ts Olive oil 4 md Garlic cloves; pressed 4 Sprigs fresh rosemary 1 Lemon; quartered A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation. Rinse the trout inside and out; pat dry with paper towel. Using your fingers, rub olive oil over the inside and outside surface of each fish. Next, gently rub one clove of crushed garlic inside the body cavity of each trout, distributing the garlic throughout. Place one sprig of rosemary inside each fish. Place fish over medium-hot fire and grill for 3 to 4 minutes per side. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brook Trout Sauteed with Mushrooms Categories: Seafood, Fish Yield: 6 servings 6 Whole trout -- (about 1/2 lb. each -- when cleaned), OR... 12 -Fillets with skin 1/4 c Milk Salt Freshly ground black pepper 1/3 c All-purpose flour 3 tb Vegetable oil 6 tb Unsalted butter 6 lg Mushrooms; thinly sliced 2 tb Fresh lime juice 4 tb Finely chopped fresh parsley Put the trout in a dish, add the milk, and sprinkle with salt and pepper. Turn them several times to coat well. Set aside. Spread the flour over a flat dish. Remove the trout from the milk and dredge them in the flour. Shake off any excess flour. Heat half of the oil in a nonstick frying pan large enough to hold 3 trout in one layer. Cook them over medium heat for 4 minutes on one side. Turn them and cook for 6 to 8 minutes, or until brown. Transfer the trout to a warm platter and keep them warm. Repeat the process using the remaining oil and fish. Meanwhile, melt 1 TB. of the butter in a frying pan over high heat. Add the mushroom slices and sprinkle with salt and pepper. Saute them, stirring and shaking the pan, until the liquid has evaporated and the mushrooms are nicely browned. Arrange the mushrooms over the trout and sprinkle with the lime juice. Melt the remaining butter in a frying pan over high heat, shaking the pan, until the butter turns hazlenut brown. Pour it over the trout, sprinkle with the parsley, and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BBQ Trout Categories: Bar-b-q, Seafood, Main dish, Fish Yield: 2 servings 2 Trout Lemon juice -----------------------------MARINADE FOR FISH:----------------------------- 1/2 c Soy sauce 1/2 c Cooking sherry 1 tb Lemon juice 1 Clove crushed garlic 1/4 c Salad oil Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade (recipe follows) 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: Use hand mixer to blend all ingredients well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Trout with Olive Butter Categories: Fish, Seafood, Main dish Yield: 6 servings 4 Brook trout; heads removed, -- boned & butterflied 1 ts Salt 1/2 ts Freshly ground pepper; plus 1/8 ts Freshly ground pepper 2 tb Pernod 2 tb Extra-virgin olive oil 1 sm Shallot; coarsely chopped 1/4 c Coarsely chopped black -olives 4 tb Unsalted butter -- at room temperature 1 ts Chopped chives 1 tb Chopped Italian flat-leaf -parsley Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper and the Pernod. Cover and let stand at room temperature for 30 minutes. Brush each fish on both sides with the olive oil and let stand, covered, for 30 minutes longer. In a food processor, place the shallot and olives and process until finely chopped, about 30 seconds. Add the butter, chives, parsley and remaining 1/8 tsp. pepper and process until well blended, about 30 seconds. Transfer to a bowl, cover and refrigerate. (The olive butter can be prepared to this point up to 2 days ahead. Remove from the refrigerator 30 minutes before serving.) Light a charcoal grill or preheat the broiler. Brush the grill rack or broiler pan lightly with the vegetable oil and cook the fish, either ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Fillets In Garlic Butter Categories: Fish Yield: 4 servings 2 tb Butter or Margarine 2 sm Garlic Cloves, minced 4 Fish Fillets (6 oz. each) -- Salmon, -- (or whitefish or cod) 1/4 c Green Onion, thinly sliced Lemon Wedges In a skillet, melt butter over a medium heat. Saute garlic 1 minute. Place fish over garlic, cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with fork, about 2-3 minutes. Squeeze lemon over fish. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout and Mushrooms in Cream Categories: Fish, Main dish Yield: 6 servings 1/3 c Butter or margarine 1/2 lb Small mushrooms -(or large mushrooms, -sliced) 2 tb Finely chopped parsley 4 Whole dressed trout -(each about 1/2 lb.) All-purpose flour 1/4 ts Salt 2 tb Lemon juice 1/3 c Whipping cream In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, stirring frequently, until golden and brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork. For a 1-inch fish allow 10 minutes total - 5 minutes on each side. When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan-fried Trout with Sage and Almonds Categories: Fish, Main dish Yield: 4 servings 1/4 c Unbleached all-purpose flour 1/4 c Sliced almonds --(with skins), toasted 3 tb Dried sage leaves 1 ts Salt Freshly ground pepper to -taste 4 Brook trout (about 1 lb. -each) -- cleaned, -- heads and tails left on 6 tb Peanut or olive oil Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper. Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Speckled Trout Categories: Fish, Bbq Yield: 1 servings 1 sm Trout, whole Flour Corn oil Salt & pepper; to taste Tabasco Wash the fish and dry with a paper towel. Make a paste fron the flour, corn oil seasoned with salt, pepper and tabasco. Coat the fish with the thin paste. Place over a grill over medium heat about three inches from the charcoal brickettes. Barbecue about six to eight minutes, turning the fish once. Allow one fish per person. Also for: Use flounder, blues, mackerel, snapper, bass, specks, mullet ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Fried Trout Categories: Fish Yield: 2 servings 2 Trout 2 tb Honey 4 ts Butter or margarine 1 Lemon 1/2 c Cornmeal 1/4 c Flour 1/2 ts Salt 1/4 ts Pepper 1 Egg 1/3 c Milk Mix cornmeal, flour, salt and pepper in bowl. Mix egg and milk in separate bowl. Rub trout with lemon and dredge in cornmeal mixture. Dip in milk mixture and then back into cornmeal mixture. Heat butter or margarine to almost smoking in frying pan. Put trout in pan and cook until golden brown on both sides. Put honey on top of trout, lower heat, cover and cook for 4 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Fried Trout Categories: Fish Yield: 6 servings 1 Egg 1 tb Water 4 tb Sesame seed 1 c Bread crumbs 1/4 c Flour 4 Trout (about 3 pounds) 1/4 c Vegetable oil Beat egg with water. Mix sesame seeds and bread crumbs. Coat fish with flour. Dip fish in egg and water mixture and roll in sesame seeds and bread crumbs. Pan fry in hot oil about ten minutes on each side or until flesh flakes from bones. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: PETER WALLACE'S SMOKED BLUEFISH CHOWDER Categories: Fish Yield: 6 servings 2 lg Ears of fresh corn --cooked 1 tb Unsalted butter 3 oz Lean smoked slab bacon - preferably apple-smoked, - diced and blanched 2 lg Onions -- peeled and finely minced 6 c Fish bouillon -OR mussel broth, clamjuice 2 md Russet potatoes - unpeeled and cut - into 1/2- inch dice 2 c Flaked smoked bluefish Freshly ground black pepper Garnish: 1/4 c Italian parsley leaves -OR- cilantro leaves, - (tiny leaves) Cut the corn off the cooked cobs with a sharp knife. You should have about 2 cups. Set aside. In a 4-quart casserole, melt the butter over low heat, add the bacon and saute until lightly browned. Remove with a slotted spoon to a side dish and reserve. Discard all but 3 tablespoons of fat from the casserole, add the onions and cook until soft and lightly browned, about 20 minutes, stirring often. Add the bouillon and simmer for 15 minutes. Add the potatoes and simmer until barely tender. Remove casserole from heat, add the corn and let cool completely. Just before serving, bring the soup back to a simmer, add the smoked fish and just heat through. Taste and adjust the seasoning, adding a large grinding of black pepper. Spoon into individual soup bowls, garnish with parsley or cilantro leaves and serve hot, accompanied by crusty French bread. 6 SERVINGS. This delicious interpretation of a classic chowder is the signature dish of the talented chef of Topper's in Nantucket. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus Trout Delight Categories: Trout, Fishwh, Fishbk, Bake Yield: 6 servings 2 md Trout, cleaned 1 1/2 Lemons 1/4 tb Salt 1/4 tb Pepper 1 md Onion; sliced into rings 1 Orange 1/3 c Dry white wine Rub trout inside and outside with 1/4 cut lemon. Season trout inside and out with salt and pepper. Place onion in bottom of casserole and put trout on top of onion. Spread orange sections around trout. Squeeze orange juice and lemon juice on trout. Pour wine in casserole. Cover casserole in aluminum foil and bake at 450 F for 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Rainbow Trout Categories: Fish Yield: 6 servings 1 (4 lb.) rainbow trout 1 md Onion 2 Tomatoes 1 ts Lemon juice Salt and pepper; to taste Fill cavity of fish with chopped onion and tomatoes. Sprinkle lemon juice over fish, along with salt and pepper. Wrap fish in foil. Barbecue fish approximately 10 minutes on each side.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout Amandine Categories: Fish Yield: 2 servings 2 Dressed freshwater trout 1/4 c All-purpose flour 1/2 ts Salt 1/4 ts Pepper 3 tb Clarified butter; divided 1 tb Lemon juice 2 tb Slivered almonds Lemon slices Chopped fresh parsley Rinse fish thoroughly in cold water; pat dry, and set aside. Combine flour, salt, and pepper in a small bowl; dredge fish in flour. Fry fish in 2 tbs clarified butter in a large skillet 5 minutes on each side or until golden brown. Transfer to a warm serving dish; sprinkle with lemon juice. Add remaining clarified butter to skillet. Add almonds, and saute until golden brown. Spoon almonds over fish. Garnish with lemon and parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brithyll a Chig Moch (Trout and Bacon) Welsh Categories: Fish, Main dish Yield: 1 servings 1 Rainbow Trout (1 per person) Fresh rosemary Fresh thyme Fresh parsley Fresh sage 1 Rasher of bacon (per person) A little butter Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Fish Balls Categories: Fish Yield: 6 servings 3 lb Trout fillets -- cooked, flaked 1/2 c Finely chopped onion 1/2 c Finely chopped green pepper 1 tb Chopped fresh parsley 1/4 c Lemon juice 3/4 c Fine, dry breadcrumbs 2 Eggs, beaten 1/2 c Milk 2 ts Spicy brown mustard 2 ts Salt 1/4 ts Pepper Vegetable oil Cocktail sauce Combine first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this point, balls may be frozen: when ready to use, partially thaw and fry as directed below.) Fry croquettes in 2-inch deep hot oil (370) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce. Yield: 5-1/2 dozen. Note: This makes a delicious appetizer and may be made with any cooked fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trota di Pescatore di Perle Categories: Fish Yield: 6 servings 4 Trout - 8 oz each 1/2 c Flour 4 tb Oil 4 tb Butter 4 oz Sliced almonds 2 Lemons; juiced 1/2 c Pearl onions Salt and pepper Dredge the trout in the flour until well coated. Heat the oil in a large frypan and saute the fish for 5 minutes on each side over medium heat. In another pan, melt the butter and saute the almonds until they are light brown. Remove from the heat and set aside. To the fish, add the wine, lemon juice and pearl onions and cook over low heat for a few minutes. Test to see if the fish is done by inserting a knife along the backbone. If the flesh comes away easily it is done. Remove the fish to serving platter. Season the sauce with salt and pepper and pour over the fish. Sprinkle with almonds and serve immediately. -----