Trout Recipes



 Backpacker’s Stuffed Trout
Here’s an easy one to do next time you’re on a backcountry fishing trip. Use your favorite recipe for herb stuffing or wild rice stuffing. Stuff trout, place in foil wrap, sprinkle with lemon juice and salt and pepper. Bake in campfire for one hour at 325. Serve.

 Shrimp Stuffed Trout
1 2-3 lb. trout, whole
1/2 LB shrimp, peeled
Fresh chopped parsley
2 cloves garlic, chopped
1 Tbsp. butter

Rinse and dry the fish with a paper towel. Melt the butter in a saucepan. Add shrimp, parsley and garlic. Sauté for about five minutes. Stuff trout with shrimp mixture. Bake in 350-degree oven for 30-40 minutes, depending on the size of the fish. Serve with steamed vegetable and flavored rice.

 Rainbow Trout with Grilled Vegetable Salsa
Serves 2-4
4-4oz trout filets
1/4 c plus 2 tsp. fresh lemon juice
2 Tbsp. olive oil
1 small eggplant cut in half lengthwise
2 bell peppers, 1red & 1 green
5 green onions
3 1/2 oz. black ripe pitted olives
1 /4 tsp. salt
1/8 tsp. ground black pepper
Marinate filets in 1/4 C lemon juice and 1 tbsp. olive oil. Meanwhile, brush vegetables with remaining oil and cook over grill until tender, about ten minutes. Cool slightly and finely chop vegetables and olives. To make salsa, toss vegetables and remaining ingredients; set aside. Grill trout. Serve immediately with salsa.

 Trout on the Grill
Filet trout; brush with melted butter or margarine, season with onion salt, garlic salt and pepper. Place on grill, skin side up for five minutes. Turn over and place 2-3 thin lemon slices on each filet. Continue cooking until fish is white and flaky, about 7 minutes. Serve with lemon wedges and Chateau Benoit's Rainbow Run table wine.

 Trout Chowder
2 to 3 lbs. Trout
Bay leaf
1/4 c lemon juice
1 1/2 tsp. salt
2 to 3 medium russet potatoes
1 large carrot
3 stalks celery
2 medium onions
1 pint half and half
2 c milk
1 Tbsp. flour, stirred into milk
Grated Cheddar cheese
Paprika
Boil trout in large kettle of boiling water, bay leaf, lemon juice and salt until fish flakes, approximately 10 minutes. Remove from kettle; skin and de-bone trout and break into bite-size pieces. Peel potatoes, carrots and onions; clean celery. Chop vegetables into bite-size pieces and boil in a small amount of water until barely tender. Drain and mix with trout. Season to taste. Combine fish, half-and-half, and milk. Season to taste. Combine fish, vegetable and white sauce. Heat, but do not boil. Serve in soup mugs and sprinkle with grated cheese and a small amount of paprika.
From: Fran Hopper, Wild Game Cookbook

 Trout in Wine
Place each trout in center of large sheet of foil; cup foil around fish. Sprinkle with salt and pepper, top with two tablespoons butter or margarine and 2 thin lemon slices. Add a dash of dill or rosemary if desired. Pour 2 to 4 tablespoons (depending on the size of the fish) dry sherry or white dinner wine over each fish. Pull foil edges together; seal well, leaving small airspace inside. Bake in a moderately hot oven (400 degrees) for 30 minutes or cook over coals of barbecue or campfire for 30 to 40 minutes.

 Backcountry Pan Fried Trout
Filet trout. Dip in beaten egg. Coat with a mixture of flour, pepper, garlic salt and onion salt. Heat 2-3 tablespoons of vegetable oil in frying pan on medium high heat. Fry fish for five to seven minutes on each side. This is great over a campfire, too. 

 Easy Fried Trout (For 2 pounds of rainbow trout fillets)
1 tsp. salt
1/8 tsp. pepper
1 egg
1 tsp. milk
1 cup flour (or 1/2 c. flour & 1/2 c. cornmeal)

Sprinkle fillets or whole trout inside and out with salt and pepper. Beat egg and blend in milk. Dip fish in egg/milk mixture and roll in flour or flour/cornmeal mix. Place fish in frying pan with 1/8 inch cooking oil. Cook on moderate heat until golden brown on both sides. Cooking time: 10 minutes depending on thickness of fish.

 Grilled Trout
Preheat grill on high heat. Spray or brush fillet side of the rainbow trout fillets lightly with oil. Salt, pepper, and season to taste. Place directly on the grill, fillet side down. Cook for 3-5 minutes. Spray or brush skin lightly with oil. Turn fillets over for 3-5 minutes or until fish flakes easily with fork.

 No Oil "Fried" Trout
Crush 2 cups corn flakes in ziplock bag. Salt, pepper, and season rainbow trout fillets to your preference. Place fillets in ziplock bag with corn flakes and shake to bread the fillets. Place on broiler pan, skin-side down, and bake at 350 degrees for 15 minutes or until fish flakes easily with fork.

 Baked Trout 1
2 pounds of rainbow trout fillets
spray oil
salt
lemon pepper
paprika
Preheat oven to 350 degrees. Spray or brush the fillets lightly with oil. Place the fillets in a baking dish, skin down. Sprinkle fillets with salt, lemon pepper, and paprika. Bake uncovered for 20-30 minutes or until the fish flakes easily with a fork. (You can "spice up" this recipe by substituting cayenne pepper for the paprika).

 Baked Trout 2
2 pounds of rainbow trout fillets
8 ounce can white-sauce (New England style) clam chowder
1 clove garlic (or equivalent)
Preheat oven to 350 degrees. Place fillets in baking dish or pan, fillet side up (skin side down). Follow clam chowder directions (with most canned clam chowders, add a can of water). Add garlic to clam chowder. Heat clam chowder in a pot to simmer. Pour clam chowder over trout fillets. Cover and bake for 25-30 minutes or until the fish flakes easily with a fork. The clam chowder in the baking pan can be thickened to make an excellent sauce to serve over the baked trout fillets.

 Baked Trout 3
rainbow trout fillets
Italian bread crumbs
seasonings (salt, pepper, garlic, and/or lemon pepper)
Preheat oven to 350 degrees. Place fillets in baking dish or pan, fillet side up (skin side down). Season to taste (salt, pepper, garlic, and/or lemon pepper). Liberally sprinkle Italian breadcrumbs over the fillets to completely cover the fillets. Bake uncovered for 25 minutes or until the fish flakes easily with a fork. The breadcrumbs will turn light brown.

 Broiled Trout
Salt, pepper, and season rainbow trout fillets to taste. Place on preheated broiler pan 2 inches from heat. Broil 5 to 8 minutes or until slightly brown. Turn and cook 5 to 8 minutes until fish flakes easily with fork.

 Cajun Blackened Trout
This one’s a winner! I gar-on-tee!
4 rainbow trout fillets
1/2 cup unsalted butter
1 tbsp. paprika
2 1/2 tsp. salt
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
Preheat large, heavy skillet until very hot. Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl. Dip fillets in melted butter, then in seasoning mixture. Place in hot skillet and cook 2-3 minutes on each side until blackened.

 Hush Puppies
2 cup self-rising cornmeal
1/2 cup flour
1 egg
1 tbsp. lard (cooking oil can be substituted)
1 large onion, finely chopped
1 cup milk
Mix ingredients. The consistency should be similar to peanut butter. Deep fry teaspoon-sized balls of the dough at moderate heat (300
oF) until golden brown.

 TROUT HOLLANDAISE
Serves: 6
1 and 1/2 pounds trout fillets
Hollandaise Sauce
2 tablespoons water
6 peppercorns slightly crushed
1-tablespoon white wine vinegar
2 egg yolks
3/4 cup butter
Salt to taste
1 tablespoon lemon juice

Cut fillets into serving-size portions. Steam over salted water for 9-10 minute or until fish flakes when tested with a fork. Remove from heat. Carefully remove fish to heated platter and keep hot. Make the sauce in a double boiler or an oven-proof bowl over a saucepan of hot water. If using the latter method make sure that the bottom of the bowl is not touching the hot water or the sauce will set on the bottom of the bowl before it is cooked. Place the water, crushed peppercorns and white wine vinegar in a small saucepan and reduce to about 1 tablespoon of liquid. Set aside. Cut the butter into pieces and soften gently in a small saucepan. Remove from heat. Whisk the egg yolks, reduced liquid and a little of the butter in the double boiler. When the mixture becomes creamy and slightly thick, pour in the butter in a thin stream, whisking briskly. Add lemon juice and a little salt, and taste for seasoning. Remove from the heat immediately when it is thick. Should the sauce look as if it is curdling, add a few drops of cold water and whisk briskly for a few more minutes. This sauce can be made in a blender or food processor, but you may find that less butter will be absorbed. The addition of 1 tablespoon of cold water with the lemon juice will prevent it becoming too thick. Pour the sauce over the fillets and serve.

 TROUT ALMONDINE
Bake or broil trout in oven or bake in microwave. A 10-inch fish takes about 5 minutes in the microwave and longer in a conventional oven.
Baste often with butter while cooking. Sprinkle with slivered almonds and baste once more with butter. Garnish with parsley.

 EASY BLACKENED TROUT FILLETS
Trout fillets
Cajun seasoning, 1 ounce per fillet
Melted butter
Lemon juice

Butter and season one side of the fillets. Place seasoned side down in very hot pan and baste top side with butter and lemon juice while cooking. When fish is cooked through, remove from pan and serve blackened side up.


 LEMON TROUT
4 medium trout
6 tablespoons butter
1 lemon
1/2 cup heavy cream
1/2 teaspoon tarragon leaves

Gut and scale trout and pat dry with paper towel. In a frying pan over medium heat, melt 5 tablespoons butter and fry the trout until brown for about 7 minutes per side or until trout flakes with a fork. Remove trout to a warm platter and keep warm. Scrape the bottom of the frying pan and then melt the remaining 1 tablespoon of butter. Then add the juice from the lemon and cream. Cook over low heat until sauce thickens. Pour sauce over the trout and add salt and pepper to taste.

 PAN FRIED WHOLE TROUT WITH MACADAMIA NUT AND PRUNE FILLING
Serves: 4
4 trout, plate sized, scaled and cleaned
1 and 1/2 cup macadamia nuts, chopped fine
1 cup pitted prunes, chopped fine
1 tablespoons sweet sherry
1 and 1/2 cup fresh breadcrumbs
sea salt and pepper
1 lemon
1 teaspoon chopped parsley
1 teaspoon chopped dill
1 teaspoon olive oil

Mix nuts, prunes, sherry and breadcrumbs together. Season and mix in parsley and dill. Mould mixture into cavity of trout, secure with toothpicks or skewer. Heat oil in medium hot pan, cook trout for 3-4 minutes each side. Add a squeeze of lemon juice and garnish with fresh chopped chives or dill.

 FOIL-BAKED STUFFED TROUT
4 trout (12oz) heads removed, gutted
4 tomatoes, sliced
8 spring onions, chopped
Lemon juice
Salt and pepper
Wash fish thoroughly and pat dry with kitchen paper. Stuff each one with sliced tomato, mixed with 2 chopped spring onions. Sprinkle fish with lemon juice, salt and pepper, and wrap individually in foil. Bake until fish is tender. Remove fish from foil and serve with cooking juices poured over.

 TROUT MEUNIERE
Serves: 4
4 - 8 oz boned whole trout
Salt and pepper
Flour
1/2 - 2/3 cup clarified butter (melt butter, skim, pour off clear yellow butter, discard milky residue)
Juice of 1/2 lemon
1/4 cup chopped parsley

Just before cooking, dry trout, sprinkle inside and out with salt and pepper, and dust skin side with flour. Fold shut. Pour 1/8" clarified butter into a 10"-12" frying pan, heat to bubbling hot and arrange trout in pan. Maintain heat so butter is always very hot, but not browning. Sauté slowly, about 5 minutes per side. Trout is done when there is no rosy-red color deep in cavities. Fish should just be cooked through but still juicy. To serve, squeeze lemon juice over fish, sprinkle with parsley, and pour hot, browned butter from pan over trout to make the parsley sizzle.


 HICKORY SMOKED TROUT
·         6 trout fillets (4-6 oz each)
·         2 teaspoons dark brown sugar
·         seafood seasoning to taste
Spread wet hickory chips over hot coals. Place each fillet on a greased grill or skewer and place on a raised rack. Spread sugar over trout and sprinkle with seafood seasoning. Cover the grill or make a tent of aluminum foil. Cook for 20 minutes or until fish flakes easily when tested with a fork.


 TROUT KABOBS
2 pounds trout cut in 1 & 1/2 inch cubes
·         1 teaspoon salt 1/2 cup olive or peanut oil
·         4 tablespoons lemon juice 1/2 teaspoon pepper
fresh dill
Mix the trout and seasonings and let it stand for 3-6 hours. When you are ready to broil it, place a mushroom cap on the end of each skewer, then 2 trout cubes, another mushroom, more trout, and end with a mushroom cap. Brush well with oil. Place skewers on a rack over the grill, turning several times during the process, basting with the marinade. Serve with plain boiled potatoes and fresh dill. (If you can't get fresh dill, serve dill pickles.)


 
CHIPPEWA TROUT
·         6 small dressed trout
·         6 strips of bacon
Marinade:
·         1/2 cup sherry
·         1/2 cup melted butter
·         2 tablespoons lemon juice
Salt the inside of the fish. Mix the sherry, melted butter and lemon juice. Place the dressed fish in a wide pan and cover with the marinade. Let stand for 1 hour. Wrap bacon around the fish and hold in place with skewers. Cook over a hot fire basting frequently. Cook until the bacon is crisp, turning only once.


 FILLETS ALMONDINE
·         6 trout or trout fillets (1/2 LB each)
·         2 tablespoons melted butter paprika
·         1/4 cup blanched almonds salt
·         1 tablespoon lemon juice parsley
·         2 tablespoons butter
Put fillets on skewers and place on a rack over the grill. Brush with butter. Cover your cooker or make a tent out of aluminum to cover the fish. Cook without turning, 3-4 inches from source of heat until fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle with salt and paprika. While fillets are on the grill, melt 2 tablespoons of butter and add almonds. Pan fry and stir over low heat until almonds are golden and butter is lightly browned. Remove from heat, stir in lemon juice, then spoon over fillets. Garnish platter with parsley. Serve with a fresh tossed salad, sweet potatoes and dinner rolls.


 GRILLED BONELESS STUFFED TROUT
·         1 Rainbow Trout
·         parsley 1/2 lemon
·         Anisette or Pernod olive oil
Stuffing
·         1/4 stick butter
·         1/2 cup sliced mushrooms -sautéed
·         1/2 cup baby shrimp
·         2 teaspoons chopped chives
·         1/2 cup chopped onions
·         1 teaspoon chopped green pepper
Sauté five ingredients until onions are golden. Add 1 teaspoon Anisette or Pernod, some chopped parsley, salt and pepper. Stuff the trout with the hot mixture, sprinkle stuffing with the juice of 1/2 lemon, then truss with toothpicks. Rub outside with olive oil. Grill for about 3 minutes each side or just until flesh becomes white. In preparing and cooking rainbow trout keep in mind that a medium size fish cooks in 4 to 8 minutes on medium low heat. (Don't forget to turn once while frying.)

 SCANDINAVIAN FRIED TROUT IN SOUR CREAM SAUCE
3/4 cup flour mix with 1/2 tsp. salt and 1/4 tsp. pepper
6 medium trout
1/2 cup butter
2 tbsp. vegetable oil
12 mushrooms, sliced
Mix salt and pepper, lemon juice, paprika, chopped parsley, 1 cup
sour cream, and a touch of dill weed. All flavored to taste.
Dip fish in flour mix, sauté' in 1/2 cup butter and add mushrooms, spices, lemon juice and sour cream, stirring constantly. Cook 3 minutes. Pour sauce over fish, sprinkle with parsley and enjoy with boiled potatoes or vegetables, and of course a glass of chilled Rhine wine. Try this French dish with new potatoes and buttered French green
beans. Serve a chilled white Burgundy like Fume' Blanc for a special dinner.

 TROUT ALMONDINE
Mix 1 cup flour with 1 tsp. nutmeg, 1/4 tsp. thyme, salt and pepper.
Cook 6 medium trout by sautéing them in butter (after dipping in milk and seasoned with flour)
Add a spoon of butter and 1/2 cup of slivered almonds and 1 tbsp. lemon juice till browned.
Pour remainder over trout, then garnish with lemon wedges and serve hot.

 
BROWN BUTTER TROUT
This recipe is simple yet gives a real rich nut flavored taste to your catch. It only takes about 10 minutes to prepare. Keep in mind that you must use REAL butter in order to make the sauce.
Take a small lunch sack, and pour 1 cup of flour in sack. Drop fish in sack and shake. Set floured fish aside.
Melt real butter in sauce pan, adding 1/2 tsp. lemon juice.
Cook butter over medium heat, constantly stirring until butter turns in to a dark brown sauce. Set on simmer.
Fry coated trout in another fry pan, adding onions, mushrooms, (almonds?), on med. heat.
Serve trout with sizzling hot brown butter sauce over it along with some fresh veggies.


 BAKED TROUT
Fish that is baked cooks by dry heat, so it must be well greased or sauced in order to be palatable. Baste with some melted butter or oil or other liquid during cooking to keep the surface moist. Allow 20 to 25 minutes for two pounds fish fillets or steaks baked at 350 degrees; and 25 to 30 minutes for three pounds pan-dressed fish.

 CHARCOAL BROILED TROUT
Broiling also is a dry heat method of cooking, but the direct heat is more intense. Choose fish that is at least 1 inch thick so it does not fall apart, and keep moist by basting well with butter, oil, fruit juice, or a combination of liquids. Broiling generally is done at about 3 to 4 inches from the source of heat. The thicker cuts should be placed farther from the heat than thin ones.


 CAJUN STYLE BLACKENED TROUT
·         1 trout per person, with or without the head.
·         1 tablespoon fresh chopped thyme
·         1 tablespoon fresh chopped oregano
·         1 tablespoon fresh chopped tarragon
·         1 tablespoon hot chili powder
·         ½ tablespoon cayenne pepper
·         1 teaspoon paprika
·         1 teaspoon fennel seeds
·         Salt and fresh ground black pepper
·         2 tablespoons olive oil
·         2 ozs/55g butter
Brush the fish with olive oil. Mix the herbs and spices in a bowl and rub into the skin of the fish. Heat a cast iron or heavy bottomed frying pan until very hot. Add a little more oil and the butter and let the butter melt but not burn.
Cook the fish for 2 minutes on both sides until black. Place, covered with foil, in a warm oven for 5 minutes to cook through and rest and then serve with lemon or lime wedges and vegetables.

 BAKED TROUT IN NEWSPAPER
Wet cleaned trout and place across one corner of a sheet of Newspaper.
Roll up in Newspaper and wet Newspaper as you roll, folding sides in as you go.

Immerse Trout/Newspaper packet in water to get thoroughly wet and transfer to Fire/Barbecue. Leave to cook turning frequently until to outer layer of Newspaper starts to brown. Remove from fire and open packet by cutting all around three sides. Peel open packet and turn Trout out onto a plate. The trout skin should peel off the flesh because it is stuck to the Newspaper and the trout will be baked to perfection. this also works if cooked in a conventional oven at @ 200 degrees C until the paper browns.


 FRIED TROUT
2 eggs
1 stick butter
2 cups flour
1/2 cup cooking oil
pepper, seasoning,
12 boneless trout fillets (6 trout)

Mix eggs in a separate bowl, Mix flour, pepper and your favorite seasoning in another bowl, Place trout fillets
in egg mixture, then coat with flour, repeat (double coat), place oil and butter in
frying pan and heat to 300 degrees, place coated fillets in preheated pan.
Flip when necessary. Cooking time is approximately 15 minutes.
Tips:
Be generous with seasoning in the flour mixture. Cooking temperature will vary.
Using butter allows you to cook at the right temperature. If the butter starts to burn, decrease heat.
The ideal temperature is at the point when the butter is about to burn, but doesn't.
Use fresh trout if possible. Allow fish to set for 5 minutes after cooking.
Fry with cut onions and/or garlic if desired.
Bake at 350 degrees for 20 - 25 minutes.
Garnish with hard boiled egg slices, water cress or parsley.
Serves 6.


 TROUT WITH ALMONDS
4 medium trout cleaned
fresh lemon juice
freshly cracked black pepper-corns
6 tablespoons butter
2 tablespoons oil
1/2 cup sliced almonds
1/4 cup fresh lemon juice
minced parsley
Rub trout with lemon juice and pepper. Warm serving platter for fish in 200 degree oven.
In very large frying pan, melt 2 tablespoons butter with oil over medium-high heat.
Sauté trout on one side until lightly browned (3 to 5 minutes). Turn fish.
Done when it flakes at the touch of a fork. Remove fish to warm platter.
Wipe out pan. Melt remaining 4 tablespoons butter in pan. Sauté almonds until golden.
Add lemon juice and parsley to almonds in pan.
Swirl and pour over trout.
Garnish with lemon slices.


 GRILLED TROUT
Gutted Trout
Butter
Seasoning
Minced Garlic (optional)
Aluminum Foil
Place one headless trout on a sheet of aluminum foil, Insert several slices of butter and seasoning inside the trout,
add minced garlic is desired, wrap trout in foil so it's sealed, cook trout over hot coals or an open flame.
Cook for approximately 5-7 minutes on each side, cooking time will vary depending on temperature, remove from heat.

Open foil and allow several minutes to cool, hold trout and flake off one side fillet from bone. Turn trout over and repeat.
All bones should be removed by using this method.
Note: Experiment with what is inserted inside trout. i.e. Picante sauce, etc

 GRILLED TROUT
4 small trout ( 3/4 pounds each )
3 tbsp. olive oil
2 tsp. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbsp. dried rosemary
1/2 cup white wine
Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and inside the cavity.
Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover.
1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover.

Serve with lemon wedges and your favorite side dish.


 STUFFED SEAFOOD TROUT
4 whole trout
1/2 Lb. medium shrimp, shelled
1/2 Lb. Lump Crabmeat
2 Fresh Rosemary Sprigs
1 Whole Tomato, Seeded and diced
1 whole onion chopped
2 cloves garlic, minced
1/4 Cup Bread Crumbs
Salt & Pepper to taste
Clean the trout and split lengthwise, set aside.
Dice onion, cube tomato, and mince garlic.
Mix ingredients with crabmeat and shrimp, set aside.
Sprinkle inside of fish with salt and pepper to taste. Set rosemary sprig
inside fish. Spoon shellfish and vegetable mixture into fish, distributing evenly
between all pieces. Top filling with breadcrumbs. Fish may be sewn shut with
high grade thread to hold it together if necessary.

Place all pieces on the grill and cook 10 minutes per side, or until done.
Serve with boiled parsley potatoes and green vegetable like broccoli or
brussel sprouts.

Recommended wine: a semi-dry Hungarian white wine, like Tokai Furmint.

 TROUT ALMONDINE
6 trout fillets (1/2 LB each)
2 tablespoons melted butter
1/4 cup blanched almonds
1 tablespoon lemon juice
2 tablespoons butter
paprika
salt
parsley

Put fillets on skewers and place on a rack over the grill.
Brush with butter.
Cover your cooker or make a tent out of aluminum to cover the fish.
Cook without turning, 3-4 inches from source of heat until fillets are cooked,
about 10 minutes.
Remove to a heated platter and sprinkle with salt and paprika.
While fillets are on the grill, melt 2 tablespoons of butter and add almonds.
Pan fry and stir over low heat until almonds are golden and butter is lightly browned.
Remove from heat, stir in lemon juice, then spoon over fillets.
Garnish platter with parsley.
Serve with a fresh tossed salad, sweet potatoes and dinner rolls.
Serves 6

 
TROUT IN ENVELOPES
Clean and wipe dry the required number of trout, selecting fish about 1 LB...each if possible.
Season inside and out with salt and pepper and baste with oil. Cut from brown paper, parchment paper or
aluminum foil (one for each fish) pieces of paper three inches longer and four times as wide as the fish.

Grease these with melted butter. Place trout in the center of the paper, lay a thin slice of bacon on top,
fold paper over, crimp the edges of the fold securely, and tie up each end with string. Put in a greased pan
and cook in a moderate oven 20-25 minutes.

Serve in their envelopes after removing the strings.
A sauce of brown butter and lemon juice, served in a separate dish, should accompany the trout.

 TROUT WITH WALNUT-HERB STUFFING
1 tablespoon minced dried onion
3 tablespoons oil
1 tablespoon dried parsley
2 tablespoons water
1/4 cup watercress, miner's lettuce or early dandelion leaves, chopped
1 teaspoon dill weed
1 cup cracker crumbs
3 tablespoons minced walnuts or pecans
2 teaspoons soy sauce
2 tablespoons oil
4 rainbow trout

At Home: Mix the dill weed, cracker crumbs and nuts in a self-sealing plastic bag.
Wrap the other ingredients individually and then place all packages into a larger,
self-sealing plastic bag, labeled with the recipe directions.
On the Trail: Place the onion in a skillet with one tablespoon of the oil. Sauté over
low to medium heat 2-3 minutes. Add the parsley and water. Cover and steam for
a minute or so; then stir in the watercress. In a medium bowl, combine the cracker crumb mixture with the onion-parsley mixture. Stir in the soy sauce. Stuff each fish with one quarter of the walnut-herb stuffing. Place the fish in a nonstick skillet coated with 2 tablespoons of hot oil.
Cover the skillet and cook the fish 10 minutes on each side over medium heat.
4 servings

 
TROUT HEMMINGWAY
Serving for two:
3/4 LB of trout fillet, or two small fillets
Liberal amount of flour
Salt to taste
1/4 cup of sesame seeds
Butter
Lemon juice
Dip the fillets into lemon juice and then into the flour to coat it. Return it to the lemon juice and then to the sesame seeds, coating it again. Place into a skillet or pan with melted butter (generous) and sauté over a medium heat. The idea is to have the temperature at a high enough level to toast the sesame seeds and to create a "crust" on the outside with the 'burned' butter. Since the fillets will more than likely be relatively thin, it will not take long to cook and you will be able to control the amount of 'crusting' which takes place.

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