how do I cook trout?

[lil75]

Please can someone help???!!!

[sir.knobby]

Yuk

[lickmyballs]

ask Drisgirl how she cooks herself. she is an old trout

[sir.knobby]

Now that is a new slant on canniballism

[aniani]

I put lots of butter, slices of lemon and black pepper in and on it, double wrap it in foil and bake it for 35 mins at 200 degrees - bon appetit! Add some blanched almonds if you have any

[sir.knobby]

I dont like fish

[Eve]

Wrap it up with some veggies and butter in foil and bake in the over, gorgeous with rice.

[lil75]

aniani, thanks you very much! other half will be happy now x

[aniani]

Happy cooking, I'm sure it'll be delicious x

[joet75]

pmsl lickmyballs

i cut it open, stuff with herbs, then wrap in foil. Stick in oven for 40 mins on med heat. TROUT DONE.

[weblet54]

You can either steam it or take head off clean thouroughly taking out all the nasty bits,place in bako foil with what ever seasoning you like, personally I stuff trout with almonds and home made stuffing then bake in oven usually 180 degrees depends on size of trout the time it takes to cook
When fish is ready to eat split open if not stuffed then remove the centre bone in one whole action

Hope you enjoy

[legendis.god]

Lovely salt baked.


prep time 20 mins and cooking time 20 minutes.

4 whole trout
1kg course sea salt
your choice of herbs: parsley, chives and dill, finely chopped



Preheat oven to 210�C/Gas Mark 6. Thoroughly gut and wash the trouts. Then pat dry with kitchen towel. Stuff some herbs inside the fish. Place each fish in an ovenproof dish or baking tray with a layer of the sea salt and scatter another layer of sea salt over the top of the fish, making sure its covered with a thick crust. There�s no need to bother covering the head or the tip of the tail. Pop into the oven and the fish should be cooked within about 15-18 minutes, depending on the size.
Remove the crust of salt from the fish as delicately as possible. Using two spoons, cut the head and tail off. Then use the tip of the spoon to gently break the skin under the belly of the fish. With the back of the spoon lift up the skin � it should separate from the flesh. With one spoon in each hand, scoop the flesh up either side and place on plate. Remove the bone from the inside of the fish, revealing the flesh beneath. Scoop up the rest of the fish, leaving the skin on


Serve it with small garlic roast potatoes


Absolutely beautiful.

[pastafreak]

I dip trout fillets in seasoned Polenta-salt.black pepper.and either powered Knorr veg stock or Herbamare.......put in a tin and spray with olive oil spray...bake for no more than 20 min....the flesh will be moist,and the skin crunchy.

[sir.knobby]

1kg course sea salt

Fkin ell leg dont you think the taste salty enuff as it is

[legendis.god]

for 4 full trout thats normal knobby


DTH ?

[sir.knobby]

Trout is not normal

[pairasteps]

sea or burn?
browny or bluey?