How to cook Rainbow Trout?

Question by hitbrownie: How to cook Rainbow Trout?
What is a good but easy way to cook rainbow trout at home? Not a lover of fish skin.


Best answer:

Answer by Sal*UK
Wrap in foil with a little lemon juice and light herbs and roast in the oven for about 20 minutes (180 degrees) The skin will drop off it practically. Enjoy!

Answer by pennylicker
Same as above but cover with flaked almonds too :)

Answer by b’stardoh
Here’s a couple of useful links – how to cook rainbow trout

This next Google link gets you lots of attached links on how to catch and cook rainbow trout.

Answer by perfection
I agree that it’s best baked in a foil package. I love trout.

Answer by ~Susakins Makoozakins~
Rainbow Trout with Yogurt Sauce — You dont have to make the yogurt sauce BTW just use whatever you like.

1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.

Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

Answer by Been There~Done That!
Trout Almondine

2 8-ounce trout, boned
½ cup flour
salt and pepper to taste
2 tablespoons olive oil blend
½ clove garlic, minced
¼ cup onions, finely sliced
1/3 cup almonds, sliced
2 tablespoons chopped parsley
¼ cup chicken stock
pinch of fresh cracked black pepper
2 tablespoons white wine or water
1 tablespoon butter

Dredge the trout in the flour mixed with salt and pepper.

Place the olive oil blend in a heavy, large sauté pan and cook over medium heat, for two minutes on each side. Remove the trout and place on serving plates.

Into the same pan, add the garlic and onions, sauté over medium heat for 2 minutes. Add the almonds and parsley and cook for one minute. Add the chicken stock, a pinch of fresh cracked black pepper, and the white wine (or water) and continuing cooking until the liquid is reduced by one-half. Remove the pan from the heat and add the butter.

Spoon the Almondine mixture over each trout and serve.

Answer by Sam?
wrap it in tinfoil like a little parcel, with a little bit of butter and season it however you want. bake 180 for 30mins

Answer by Mrs. White
Aside from the great suggestions above, I like my trout pan fried and served with fried eggs and hash browns for breakfast! Really! We don’t eat this very often, but when we are lucky enough to get a nice fresh trout that’s usually how it ends up. If you are looking for a dinner, stuffed trout is a very good way to go as well.

Breakfast w/eggs:,195,146160-249205,00.html


Answer by Tasty Eats At Home
Oh, I LOVE rainbow trout.

Here’s a super-simple recipe. You can always not eat the skin if you choose not to!

Answer by Tom ?
Low and slow in a frying pan is the best way. We lived on a lake stocked with trout and ate it frequently in the summer. We always pan-fried it in butter.

Dust the fish with flour and put in a hot pan with melted butter. Fry for 4 minutes on one side, flip and fry for 3 minutes.

Season with lemon pepper.

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best way to cook rainbow trout?

Question by John1980: best way to cook rainbow trout?
Whats the best way to cook a 2lb rainbow trout???

Best answer:

Answer by butler t
fry it

Answer by Steven H

Answer by frankmilano610
Wrapped in foil and put in oven for 10-15 mins.

Answer by richard_beckham2001

Answer by kaz
slice open, put 2 half lemon slices in side, a knob of butter on top and wrap in foil, place in the oven and it will steam in the foil and have a lovely lemony flavour to it….yummy

Answer by Druantia
The best way is to coat it in a really good rock sea salt – and I really mean coat it. Then bake it in the oven until the skin is crisp and has come right away from the skin. The results are stunning!

Answer by Icarus
in a frying pan over an open fire
if you’ve got some lemon, pepper and olive oil give it a bit a coating of that- gert lush!


Answer by CrimsonFancy
Frying is a great method; I would use cornmeal (fine ground).

Grilled on the whole is nice too. Very hot grill…season with herbs, lemon, salt pepper, and olive oil. To serve, drizzle more olive oil and lemon and garnish with some nice french fries or boiled potatoes and quickly sauteed spinach.

Seared skin-on is another nice way. Super hot skillet…season fillet with salt and pepper…very little olive oil in the skillet and put the fillet in skin side down. Put another skillet on top to press the skin to the bottom, hot pan, to make very crisp. 2 1/2 min on the skin side and 1 1/2 minutes on the other side for a 8 oz fillet. Rest 2 minutes and serve similar to the grilled above.

For a 2 pound trout, if you remove the head and bones, you will yield 1 pound of flesh…2 individual 8 ounce fillets.

Answer by ricnnl
Personally I like trout the best cooked over a campfire or, just pan fried at home but, if you want a tasty more formal dish you will like this.

Stuffed Rainbow Trout

1/4 butter
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/4 chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
3 cups Italian bread, cubes
1 large egg, slightly beaten
1 tablespoon chablis (or other dry white wine)
4 (8 ounce) whole farm raised trout, dressed
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 cup all-purpose flour
2 slices bacon, cut in half
Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
Remove from heat, stir in parsley and next 4 ingredients.
Add bread cubes; toss gently.
Combine egg and white wine; stir into bread mixture.
Spread evenly into 11- x 7- x1 ½” baking dish; set aside.
Rinse trout; pat dry.
Sprinkle inside of fish evenly with ½ tsp salt.
Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
Dredge fish in flour.
Place over stuffing, overlapping slightly.
Drizzle with reserved lemon juice mixture.
Place bacon over trout.
Cover and bake at 350* for 45 minutes.
Uncover and bake an additional 15 minutes.

Answer by michelangelo
Lay on a sheet of foil…..sprinkle with salt and parsley and fresh lemon juice…….a dash of white wine…. don’t wrap it too tight….25 mins in oven at 200 degrees…serve with baby new potatoes and a bottle of Chablis…perfect !

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Trout for tea.?

Question by Cymraes at the North Pole.: Trout for tea.?
My eldest son and I are having freshly caught Welsh trout for tea. I want to do something different with it. Any recipie suggestions.

My youngest son is having duck, any ideas for that as well. He usually has it roasted.

Best answer:

Answer by white gravy
can you possibly have it cured or smoked? smoked trout is awesome with cream cheese on a small cracker or bread/crouton

duck roast it and make your own cherry sauce or have an orange glaze with it on little pieces of baguette or fillo cups..

Answer by dee d
Stop! your making me hungry and I’m on a diet!

Answer by Ghost
Pour hot water over the trout, let steep for five minutes. Strain and add milk and sugar to taste. Serve with duck cookies.

Answer by loverlyk

Answer by Fireman Bob
river trout sauted with almonds
7fl oz milk
1 tablespoon plain flour
9oz trout scaled cleaned and gutted
1 tablespoon oil
5oz butter
4oz flaked almonds
salt & pepper

put the milk in one dish & the flour in an other dip each trout into the milk and then coat with flour. shake gently to remove excess flour.
heat the oil & 4oz of the butter in a large frying pan .add the trout & cook gently for about 5 minutes on each side untill golden brown
take care that the butter does not burn remove & place on a warm servijng dish sprinkle with salt & pepper & keep the trout warm.
Wash the frying pan & dry throughly .add the remaing butter & heat gently untill the butter starts to foam. add the almonds & cook over a moderate heat stirring constantly for about 2 minutes untill golden all over
sprinkle the almonds and butter over the trout & serve immediately
garnish with lemon & parsley
serves 4
preparation time 10 minutes
cooking time 12 minutes

Answer by louise
Stuffed Trout

Preparation time less than 30 mins

Cooking time 10 to 30 mins

25g/1oz white breadcrumbs
55g/2oz dried apricots, finely chopped
2 tbsp coriander, finely chopped
40g/1 1/2oz pistachio nuts, finely chopped
55g/2oz melted butter
2 fresh whole trout, gutted and rinsed

150g/5oz new potatoes
1 tbsp olive oil
a large handful of basil, roughly chopped

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the breadcrumbs, apricots, half the coriander, pistachios, half the butter and some seasoning to taste, into a bowl, and mix well.
3. Place each of the trout on a large sheet of buttered foil on a baking tray. Spoon half the mixture into each of the cavities. Brush the trout with the rest of the melted butter and enclose the foil around each of the fish to form 2 parcels. Place the tray into the oven for 25-30 minutes.
4. While the fish is cooking, boil the new potatoes in a separate pan for 10 minutes. Drain and pat dry. Cut them all in half lengthways, brush with the olive oil and transfer into a hot griddle to cook for each side on 2 minutes each.
5. When the potatoes are cooked, remove from the heat, season lightly and sprinkle with the basil. Remove the cooked fish from the foil and serve with the new potatoes.

Crispy aromatic duck

Serves 4-6

Preparation time 30 mins to 1 hour

Cooking time over 2 hours

1×2.75kg/6lb duck, fresh or frozen
6 slices of fresh root ginger, 7.5cm x 5mm/3 x ¼in
6 spring onions, cut into 7.5cm/3in lengths
cornflour, plain flour or potato flour for dusting
1.2l/2pt groundnut oil

For the Spice Rub:
2 tbsp five-spice powder
65g/2½oz sichuan peppercorns
25g/1oz whole black peppercorns
3 tbsp cumin seeds
200g/7oz rock salt

To Serve:
chinese pancakes
6 spring onions, finely shredded
hoisin sauce

1. If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
2. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
3. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
4. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
5. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
6. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.

What do you think? Answer below!

Baked Rainbow Trout – recipes please?

Question by Ben W: Baked Rainbow Trout – recipes please?

Best answer:

Answer by Noggin
Trout Salsa Verde as seen on “Come Dine With Me” : liked the sound of it and have had it twice now, very yummy.

A very impressive recipe for a whole trout and a creamy potato dauphinoise

For the trout
1 x 5lb trout
1 tub cherry tomatoes
8 garlic cloves roughly chopped
half jar of capers
chopped mint
chopped parsley
5-6 anchovies
salt and pepper
For the potatoes dauphinoise

900g thinly-sliced potatoes
300ml double cream
300ml milk
garlic clove
Method: How to make whole trout with salsa verde and potatoes dauphinoise
1. Fillet fish.

2. Cut cherry tomatoes in slices and lay a large quantity in the base of a suitably-sized baking tray. Add 4-5 roughly-chopped garlic cloves, half a jar of capers and season with salt and pepper. Drizzle with olive oil. Add 3-4 tablespoons of water.

3. Lay one trout fillet skin-side down on top of cherry tomato mix in baking tray. Then roughly chop mint, parsley and 3 garlic cloves. Place this on fillet.

4. Place the other fillet skin-side up on top of mint mix. Season skin with salt and pepper and place 5-6 anchovies along fillet.

5. Cook in hot oven for 20-25 minutes.

6. For the Potatoes Dauphinoise: Mix double cream with milk. Season and add potatoes and mix.

7. Butter a 1½ litre dish and rub with cut garlic.

8. Add potatoes to dish and layer neatly.

9. Pour in rest of cream/milk mixture. Cook in hot oven for 1 hour 15 minutes at 190°c.

10. Recipe taken/adapted from Rick Stein’s French Odyssey.

Answer by HEATHER M
Leave whole just descale fill with stuffing a nob of butter on top wrap in tin foil place in oven for 20 min gas 6, or steam for 15 mins.

Answer by dietbru
Why not try the BBC site for recipes. It has loads.
the link below will take you to one for Rainbow Trout with garlic & herbs. There are others for trout though, so you should have a look for yourself.

Answer by rollinondubz
take the trout and place it on a piece of aluminum foil. put 3 tablespoons of butter in it and wrap it up in the aluminum foil poke a few holes in the top of the aluminum foil and preheat the oven to 400 degrees. place on middle rack in the oven in a bakers sheet bake for 20 mins flipping it over halfway through. pull it out of the oven and open the aluminum foil cut a lemon and a lime in quarters and lightly squeeze both over the fish and eat

Answer by Groid
So simple. Put it in an overproof dish with a knob of butter. Season the trout and sprinkle with flaked almonds. Cover with foil and bake for 15 mins on about 180 degrees. Then remove the foil and cook for a further 5 mins to let the skin and almonds get nicely browned and crispy. Lovely ! Serve with fresh lemon juice and chopped parsley. Lovely with baby jersey royals and asparagus. Mmmmm !

Answer by louise
Baked Lake Trout Romano

• 3/4 cup Vigo Italian Style Bread Crumbs or regular bread crumbs
• 2 tablespoons garlic powder
• 1/2 cup grated Romano Cheese
• 1/3 cup lemon juice (or more as needed)
• 4 tablespoons fresh chopped parsley
• 4 Lake Trout Fillets (about 8 ounces each), rinsed, patted dry
• Parchment paper

Preheat the oven to 375 degrees. In a large bowl, combine the bread crumbs, garlic powder, Romano cheese and enough lemon juice to form a paste.

Tear off a piece of parchment paper large enough for the trout to be enclosed loosely. Place a fillet on the parchment paper. Spread the paste evenly on top of the fillet. Sprinkle with 1 tablespoon of parsley. Fold the parchment to enclose the trout loosely. Tuck ends underneath, creating a sealed pocket. Repeat with remaining fillets. Place on a baking sheet and bake 10 to 12 minutes or until the center of the fish is opaque. Serve in the parchment pocket.

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Whats a nice accompaniment to trout?

Question by janeylizzybee: Whats a nice accompaniment to trout?

Best answer:

Answer by edison
Handel`s Water music! Wrap in tin foil add vegetables & spices & steam for about an hour & a half or until tender serve in foil & if drinking alcohol a light fruity white wine chilled.

Answer by Mark Anthony P
A river would go nicely

Answer by grumpcookie
brocolli with new potatoes and green salad..cold white wine.

Answer by david s
Fresh veg stir-fry . Red,Green,Yellow peppers,mushrooms,onions, Chinese sprouts ,anything you’s quick and easy, Oh and don’t forget the chilled white wine.

Answer by sandy

Answer by WISE OWL
I grill mine with a little butter and a squeeze of lemon juice after filling the inside with almonds.I serve it with baby potatoes, cauliflower florets and Kenyan green beans.It has a delicate flavour so avoid vegetables that have a very strong flavour. Baby leeks and mushrooms are very good too. Asparagus , but it is not in season at the moment. Good luck.

Answer by jeff c get halloween theme tune
trout Cleopatra…………..grilled trout served with prawns tossed in garlic butter
trout almondine………………..grilled trout served with toasted almonds tossed in butter lemon juice and fresh parsley………………fresh trout fillets stuffed with prawn mousse and lightly steamed and served with a cream and white wine sauce…………..trout chinoise……………..fillet of trout with fresh ginger lemon juice and spring onion.lightly steamed in a chinese steaming basket……….trout fillet rolled in pinhead oatmeal.shallow fried and served on a bed of fresh lettuce leaves and drizzled with balsamic vinegar and olive oil dressing……………….hope thats enough choices for you…………..if you want more please contact me

Answer by MaryC O
water .duh

Answer by windman
a big fish tank if possible if there’s no clean river near by.

Answer by sam s
Horseradish sauce!

Know better? Leave your own answer in the comments!

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