Cooking Rainbow Trout - plz help how

[Greka]

Cooking Rainbow Trout - plz help how,

hi all "white's and Nerdy's" 🙂 I love Wierld El, he is awsome "http://video.google.com/videoplay?docid=-5850712885114934940&q=white+nerdy&hl=en"


Anyway, I am looking for a way to cook rainbow trout on a pan, anyone got sugestions what should i do? and how? please, i am about to cook one in a hour, even late sugestions will do, i am Fisherman, but moustly i just like to catch fish.. I fish at Olcott, NY burt Dam.

Salmons, Rainbow and Brown Torouts.

Any sugestion will work, thank you for looking.

Gene

 

[SophalotJack]

I suggest a thin piece of butter on the pan at medium setting. Before you cook the trout, rub some lemon into it. This is a good way (imo) to have a trout cooked without killing it's taste.

You can always go the route of rubs and spices if you feel... but just take it slow on the cooking until the end. I always sear pan fish on another pan that I have set at a hotter setting. I save the searing for the end when the fish is super tender.

Hope that helps and tastes yummy.

 

[glen]

Simple - mix some dijion mustard anf brown sugar
put this paste on the fish
put a touch of oil in the pan
Cook on medium until the fish is done, which is easy to tell from looking at it -20 mins.

 

[Lola]

if you are cooking filets, dredge them in flour and seasonings and then sautee them in a mixture of olive oil and real butter.
Get a side of coleslaw and mashed potatoes

 

[BrunoPuntzJones]

I've got a trouser trout smothered in underwear if that's any help

 

[Fern]

Saute in a pan with butter, white wine and mushrooms.

 

[SunnyD]

My father always broiled trout. Personally, broiled trout tasted nasty. So I can't help you much.

 

[Greka]

thank you all for reply, i am just confused, is butter such a main thin to use with cooking trout or its for other fish also is best?

I am planing old fasion way of a russian way, marinade it in viniger, onions, salt, garlic, Laurel leaf. 30 min saultate in that. then use flour on whole fish/ and pan fry.


anyone think its good? you think adding lemon will be good?

 

[Greka]

One more question for future, can anyone tell me what is a best way to unfreeze fish faster and batter from freezer?

never knew wich is best way to do that.

Thank you

 

[bwnv]

Skin on, pat of butter and some corn meal where the guts were, squeeze of lemon. Cook on med. in a skillet with vegetable oil. Enjoy.

 

[Greka]

thanks

 

[SophalotJack]

Originally posted by: Greka
thank you all for reply, i am just confused, is butter such a main thin to use with cooking trout or its for other fish also is best?

I am planing old fasion way of a russian way, marinade it in viniger, onions, salt, garlic, Laurel leaf. 30 min saultate in that. then use flour on whole fish/ and pan fry.


anyone think its good? you think adding lemon will be good?

It all depends on your taste with the whole butter thing. I like butter because it cooks in well with the fish and mostly burns off, leaving more of the fish to the taste.

I am not really a fan of putting all sorts of stuff on the meat itself. I will make stuff on the side like a redwine/tobasco/brown sugar/soysauce mix (and cook that as well in a sauce pan).

The best way to find out what you like is to try all sorts of things that you like the taste of.