TROUT RECIPES FROM OUR FRIENDS & RAINBOW FARMS
In preparing and cooking Rainbow Trout keep in mind that a medium size fish cooks in 4 to 8 minutes on medium low heat. (Don't forget to turn once while frying.)
When you plan your next outing to Rainbow Farm, bring along a few ingredients so you can cook and enjoy your catch right here.
SCANDINAVIAN FRIED TROUT IN SOUR CREAM SAUCE
3/4 cup flour mix with 1/2 tsp. salt and 1/4 tsp. pepper
6 medium trout
1/2 cup butter
2 tbis. vegetable oil
12 mushrooms, sliced
Mix salt and pepper, lemon juice, paprika, chopped parsley, 1 cup
sour cream, and a touch of dill weed. All flavored to taste.
Dip fish in flour mix, saute' in 1/2 cup butter and add mushrooms, spices, lemon juice and sour cream, stirring constantly. Cook 3 minutes. Pour sauce over fish, sprinkle with parsley and enjoy with boiled potatoes or vegetables, and of course a glass of chilled Rhine wine.
Try this French dish with new potatoes and buttered French green
beans. Serve a chilled white Burgundy like Fume' Blanc for a special dinner.
Mix 1 cup flour with 1 tsp. nutmeg, 1/4 tsp. thyme, salt and pepper.
Cook 6 medium trout by sauteing them in butter (after dipping in milk and seasoned with flour)
Add a spoon of butter and 1/2 cup of slivered almonds and 1 tbis. lemon juice till browned.
Pour remainder over trout, then garnish with lemon wedges and serve hot.
BROWN BUTTER TROUT
This recipe is simple yet gives a real rich nut flavored taste to your catch. It only takes about 10 minutes to prepare. Keep in mind that you must use REAL butter in order to make the sauce.
Take a small lunch sack, and pour 1 cup of flour in sack. Drop fish in sack and shake. Set floured fish aside.
Melt real butter in sauce pan, adding 1/2 tsp. lemon juice.
Cook butter over medium heat, constantly stirring until butter turns in to a dark brown sauce. Set on simmer.
Fry coated trout in another fry pan, adding onions, mushrooms, (almonds?), on med. heat.
Serve trout with sizzling hot brown butter sauce over it along with some fresh veggies.
Fish that is baked cooks by dry heat, so it must be well greased or sauced in order to be palatable. Baste with some melted butter or oil or other liquid during cooking to keep the surface moist. Allow 20 to 25 minutes for two pounds fish fillets or steaks baked at 350 degrees; and 25 to 30 minutes for three pounds pan-dressed fish.
CHARCOAL BROILED TROUT
Broiling also is a dry heat method of cooking, but the direct heat is more intense. Choose fish that is at least 1 inch thick so it does not fall apart, and keep moist by basting well with butter, oil, fruit juice, or a combination of liquids. Broiling generally is done at about 3 to 4 inches from the source of heat. The thicker cuts should be placed far ther from the heat than thin ones.
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