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Old 10-03-2004, 08:38 PM   #11
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I completely agree with the freshly-caught trout. When I was a teen, I went backpacking, and one morning, we had 7 fresh brook trout for breakfast. I actually ate 2 1/2 of them!

Anyway, I know this doesn't use almonds, but this recipe sounds great. I may have to try it some day.

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.

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Eat Meat and Save the Plants!
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Old 10-10-2004, 11:39 PM   #12
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I grew up eating wild Speckled and Rainbow Trout out of streams that empty into Lake Superior. There is no finer flavored fish on the planet. It has that deep-orange flesh that is so incredible. The planted trout and the trout from Lake Michigan streams just don't compare, though they are still great.

I am a trout purist. But I have to admit that the recipes posted in this thread sound incredible and I have copied them into my recipe list for future use. But my all-time favorite way to fix trout is to simply make sure they are cleaned thoroughly, dredge in flour, and pan fry in 2 inches of hot oil until golden brown. Remove from the pan and drain on a wire rack. Salt both sides.

I can cook vertually any meal I'm hungry for. If I know what it is, or have tasted it, I can make it. But put a plate of four or five pan-fried brookies in front of me and I have just entered culinary heaven. It is by far one of my favorite foods. Sadly, there are not as many fish in the streams as there used to be. But when I can find them... :D The only condiment allowed in my house with trout is ketchup. For all other fish species, there are many condiments available.

Another great way to cook Trout, especially if it's farm raised, is to butterfly it, drizzle it with melted buttter or olive oil, sprinkle with a touch of lemon juice, and top with Italian Bread Crumbs and just a bit of dried Taragon. Broil about 4 inches under the flame until the flesh is white and the bread-crumbs are toasted. Serve with a cold and juicy cole-slaw and some french-fried sweet potatoes. Yum.

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Old 10-13-2006, 08:59 AM   #13
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Location: Vancouver, B.C., Canada
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Steelhead Trout

Originally Posted by Alix
Is it steelhead trout? Sort of looks like salmon?
Yes, it does; and I'm a new fan of the Steelhead Trout, as a gourmet dinner.

Being a locomotive engineer on the railway, I run up and down the Thompson and Fraser Rivers in B.C., everyday. I actually go right by some of the best fishing spots for Steelhead along the Thompson River. I also know of a native person in Vancouver, whose ancestral homeland is at a place called Wallachin, about 33 miles west of Kamloops, along the Thompson. He has brought Steelhead Trout from his native homeland for me to enjoy at times.

Here's my favorite recipe for cooking this fine fish, very light, very quick:

- Small amount of Light Soy Sauce (make sure it is not the dark soy, which is caramelized)
- Small amount of Virgin Olive Oil
- Small amount of Oregano

And that's it for the marinade, for 30 minutes. Put the (preferable) boneless filet on a teflon-coated grill pan over medium heat, no more than 3 minutes per side. Whenever I have Steelhead Trout in whole ($1.19/lb. at Superstore, this summer), the fish is halved, the tiny scales are scraped clean. When done in this fashion, my favorite is the skin, bar none.

Please note the 3-minutes per side applies only to the boneless filet. I leave the skin side on the fire for a little longer, for purpose of crispiness.

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Old 10-13-2006, 09:07 AM   #14
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I often saute onions or leeks in a butter/evoo combo and when they are soft, I push them to the edge of the pan and sear the fillets on the meaty side. Then I turn them over and add about 1/4 cup of dry White Vermouth, a little sea salt and freshly ground white pepper, and cook until the Vermouth has almost evaporated.

They don't take very long to cook at all! This is really tasty with some mashed potatoes or soft polenta...
Wine is the food that completes the meal.
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Old 10-13-2006, 09:11 AM   #15
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here's one i posted a while ago. i've made this many times, and it's always been a hit.


i've also used whole red snapper, which dw prefers, but i love the slightly stronger flavor of trout.
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Old 10-13-2006, 12:11 PM   #16
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Almond crusted and done with some cubed smoked bacon, finish with some lemon juice, fresh thyme, and some butter.
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Old 10-13-2006, 12:19 PM   #17
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I still cook trout the way it always tasted best to me.....the way my Grandpa would cook it. Dip in beaten egg, roll in finely crushed saltines and then pan-fry in butter. Goes with whatever you want it to go with!!!!

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