Recipes

Fish Fundamentals

• One Serving Size - One 6 - 8 oz. trout
• Fresh trout may be kept in the refrigerator at an even, cold temperature for one to five days.
• To freeze trout, wrap in portion-size packages, as air-tight as possible. Freeze as quickly as possible. Store at 0° F or below. Success in freezing fresh trout depends a great deal on the handling the trout receives from stream or lake to freezer. Live trout should be cleaned as soon as possible after being taken from the water, then kept very cold either in refrigerator or packed in ice, until ready to freeze.
• To Thaw trout, allow to than before cooking, four to six hours in refrigerator or two to three hours at room temperature. Do not "speed" thaw trout in water.
• Microwave Method to thaw, place trout in shallow glass baking dish, cover with plastic wrap. Microwave at DEFROST (40% power) for 50 seconds. Turn, cover, and microwave another 1 1/2 minutes, or until trout is pliable on outside, yet icy in center. Let stand, covered, three minutes. (Times are for one trout). Once trout thaws, it should be used immediately. Never refreeze trout after thawing - this will impair flavor.

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"Barbs" On The Stump Trout Fry

FAVORITE ADDITIONS: Onions, mushrooms, flaked almonds, grated cheese.

SERVING SUGGESTIONS: Bread, beans, fried potatoes --- COLD BEER!

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Cheese Stuffed Trout

• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green onions, or onion
• 1/4 cup grated Parmesan cheese
• 4   6-8 oz. whole trout, boned
• Salt and pepper

In small bowl, combine mushrooms, onion and cheese; spoon into cavity of each fish. Season with salt and pepper. Securely close cavities with toothpicks or skewers to keep stuffing inside. Place on lightly greased broiler pan. Broil 4 to 5 inches from heat about 5 - 10 minutes on each side or until fish flakes easily. Serves 4.

Tip: Fish fillets may be substituted for whole fish. Coat fillets with flower or dry pancake mix. In large skillet, saute mushrooms and onion in small amount of oil until slightly tender; move to one side of skillet. Add fillets and fry until fish flakes. Serve fillets topped with mushrooms and onion; sprinkle with Parmesan cheese before serving.

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Baking

To preserve flavor and moisture in the flesh, bake trout at a moderately high temperature 400° to 425° F, for the shortest period of time. Enhance moistness and flavor with a seasoned oil; or many baked recipes call for sauces or stuffing. Test for doneness by probing with fork. Do not turn.

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Broiling

Never place trout closer than 4 inches form the source of heat. Baste well with a basting oil or sauce before and during cooking. Broil (skin side up) 8 to 10 minutes, depending on thickness. Do not turn.

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Grilling

Season to taste, or baste trout with selected sauce before and during grilling. Place trout on grill approximately 4 to 6 inches from hot charcoal. Cooking time varies with size of trout and temperature of grill. Allow about 1 to 2 minutes per ounce of trout. Cook naturally folded, not open, even if boned, unless otherwise directed. To turn, trout will roll easily on its rounded back. To remove from grill, slide spatula under trout from head to tail. To test for doneness, check inside that no pink is left. Trout that is done will flake easily with a fork. (Note: to help prevent sticky, spray grill with a non-stick product.)

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Pan Frying

Use small amount of hot vegetable oil, about 1/8 inch, in heavy fry pan. Roll in coating and fry lightly, or saute, at a moderate temperature, until browned on one side. Turn and brown second side. Do not overload pan. Trout is done when it flakes easily with a fork.

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Deep Frying

Fill fryer about half full with oil. Use light breading (flour and/or cornmeal) or thin batter. (A thick batter absorbs fat.) Fry in deep oil at 325° to 350° F until trout is brown and flakes easily with a fork.

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Microwave

To cook, rinse and pat dry. Place trout in shallow glass baking dish. Cover with plastic wrap. Microwave at HIGH 2 1/2 to 3 1/2 minutes. Let stand, covered, 2 minutes to finish cooking. (Times for 1 trout.) Trout should flake easily with a fork when done.

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