Brook Trout Recipes?

How about pan searing it on the outside (brown both sides) then finishing it off by broiling it in the oven for say... 10 minutes or so.

Cut the head off and peel off the skin.

I would have a small layer of water in the pan with the fish when its in the broiler to keep the fish moist when its cooking.

Just season it with a little kosher salt and pepper.

Perhaps eat it with some Near East brand pinenuts couscous ...

don't cut off the head or skin, dredge it in some cornmeal(or flour)/raw egg, heat a skillet with a pat of lard or crisco (whatever) and fry it, the skin will be delicious as well as the meat of the trout.

Cut the head and carefully open up the middle, remove the bones and
fry them in the pan with butter only...sprinkle with salt and parsley, add
a dash of fresh squeezed lemon and that's it.

Here are a whole bunch of ideas -
http://www.cdkitchen.com/recipes/cat/431/

I either bake or saute, though if I had a grill, I might use that.

Me, I'd cut off the head (that's my way), leave on the skin because I like it (see Dys' comment - but you can always just not eat it), put some olive oil in the pan (or, canola or..), put the fish in pan skin side down, dab the top of the fish with butter (yes, I like a little butter flavor), add some sort of ginger (I happen to have some pickled ginger, and often have some ginger root, or, worse comes to worse, powdered ginger), some (plenty of, since I like it), smashed up/chopped garlic cloves, maybe some squeezed lemon or lime, or, instead, some dribbles of soy sauce. Oh, and salt and pepper, less if using soy sauce. Uses pan juices for rice, or, to sop up with bread, or pour over fish.

Only slightly trickier, saute garlic and ginger in butter or butter and oil, then add the fish, salt and pepper, then, there ya go.

omg do we ever have different ideas about brook trout, brook trout is a very delicate fish, there should be no "skin-side" to put down, the whole fish, both sides should have skin, just flip them over, as far as additions a tiny pinch of salt/pepper and if you like a few drops of hot sauce. Brook trout is a delicacy and should be prepared as simply as possible, but then I happen to really like brook trout. the key word here is BROOK trout, not simply trout.

I figured you'd say that. I used to do a lot of asian cooking, and I like the taste of 'fresh trout' with - but not overwhelmed by - flavors. Uh, that was before this whole farming stuff.

This may or may not help in your dilemma Ms. Roberta.
http://www.danielleash.com/otherworks/Fish_Oven.html


Though chances are it will not be helpful.

Thanks, all. I'm not a big fan of ginger. Don't have any. I don't have cornmeal or lard, but I do have matzo meal and butter.

Matzo meal fries up VERY crisp.

The only thing I know for sure at this point is that I'm removing the head.

I'm not a big fish eater. Aside from shellfish, I can't remember the last time I had fish. I don't dislike it. It's just not high on my list. This will be an adventure--or not.

And fish is supposed to be "brain food." Maybe it will help. Quien sabe?

dys way is the supwrior way but a second order is to split the fish and keep it on a tray that will be uised to eat from. Slather the up sides with sweet butter and some lemon and a teeny bit of sugar. Then make a chopped bunch of tarragon and slop it on the fish. Broil it under a pre started flame or electric broiler thats already up to heat. Do it under the broiler about 3 or 4 minutes. The skin will be crispy and delicious as will the meat. It will have a nice tarragonny flavor.
MUST be tarragon, that makes it complete

Say what again?! Maybe I need to eat more fish as I have no idea what that means.

So, you'll work out what you like.

I would probably like dys' fresh fish out of the brook, cooked simple. Trout for me is from the store, from certain stores.. Fresh-ish. Not here in middle New Mexico - it is all ooky fish, far as I can tell, here, and they concrete it, as a kind of past time, something unknown to me before landing here.

Roger and I went out to some well regarded chain restaurant that I don't remember the name of, a few years ago, and I couldn't eat the fish. Even a favorite place of Dys, Diane, Roger, and I, concretes the fish. I remember Dys ordering that routinely, and then getting sick each time.

On the other hand, I don't routinely get to Ranch Market or Whole Pocket.

Listening..

As you know, I'm no spiritual gurl.

I do think that protein for dinner makes me dream complexly. Not negatively, that's not my point, but interestingly. Or, from my pov, the coat I give on the brain images gets very interesting. And then I forget it all.

What makes brookies so good is that they are usually small An 8"er is a big fish and 12" is a monster (unlike rainbow and palaminos which cn get 5 or more pounds) You can overcook brookies if you dont watch and a meal of brook trout fat fried over a bright bed of coals and served up with potato fry slices and beanhole beans is a meal that dont get no better nowhere.

I even forego the tabasco when Im eating brookies.

Ok, I give up, you guys know more about brookies, at least from the brook.

And after the Brook trout one can actually have a real brookie for dessert:


http://www.strawvsgold.com/?p=1365

I think there could be a few hours and smokes between those..

Farmerman, yep, brookies need to be small for that tenderness and natual sweetness.

I was fortunate enough to eat at several well-known restaurants while living in Connecticut (if only Dys had been my escort), but the meal I remember best is a rainbow trout just caught out of a lake in northern Arizona.

The hook was removed, the fish was dried and dredged in cornmeal and fried in a hot skillet with lard--butter burns at such high heat. That is the only meal I remember with all my senses.

Heaven.

I guess that's a non coastal thing. Dredged in cornmeal, and you all knock me for mentioning a little lemon?

Coastal fish don't need cornmeal, good grief. That's so..... Iowa.

Ok, ok, I'm off base, re brook trout, but I don't get the whole fry up signifying. The fry **** would be in the way. Taken to extreme here in no fish land, but I take it as across the US, that fish need a coat for inflammation.

Any of you ever poached a fish?