Here's a Trout recipe I have. One of these days, I'm going to try this.
Bacon and Sage Pan Fried Trout
Serves: 8
24 slices of bacon
3 T minced fresh sage leaves or 1 T dried, crumbled, + fresh sage springs for garnish
8 trout (about 10 oz each), cleaned and boned, leaving the head and tail intact
about 2 c yellow cornmeal for coating the trout
1/3 c olive oil
lemon wedges for garnish
In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage. In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat. Preheat the oven to 375°F. Rinse the trout under cold water and pat them dry inside and out. Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess. Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking. In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan. When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through. Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.
I have eight other trout recipes on my pc's HDD. Just ask, and I'll post them
Another one that I don't really have a recipe for, is Whole Stuffed Trout. Find a good seafood stuffing recipe, like a Cajun Crab stuffing, a shrimp stuffing, or anything else that you like. Make the stuffing, but don't fully cook it.
Preheat you oven to about 400 or 450°F. Take a whole trout, and season the skin with salt and pepper. Dredge it in flour. Preheat a large cast iron skillet and add a little clarified butter or rendered bacon grease. Lay the trout out, skin-side down. Place some of the stuffing on ONE side of the inside of the trout. Place the trout, skin-side down, into the skillet. Cook for a few minutes, until the skin is nice and crispy. Fold the other half of the trout over the stuffing, so that the trout looks like it would whole. Place the entire pan in the oven and cook until the stuffing is hot, and fish completely cooked. Remove, and serve.
I don't really have times or exact temperatures for this, as I'm flying-by-the-seat-of-my-pants on this recipe. I haven't made anything like this since I worked at the cajun place, back in '98.
