Cooking & Baking
Related: About this forumgot some trout fillets but I never cook trout. what to do?
I have plenty of sweet butter and herbs. No lemon. I do have white wine and grainy dijon mustard. I don't have any bacon.
help!
elleng
(131,107 posts)its a lovely, light and delicate fish. I might saute garlic and/or onions, and gently saute fish in butter w whatever herbs you prefer. For fish I'd make a trip to grocery for lemon, that's just me. Wine fine but not necessary. A bit of salt, butter, and herbs, that's it.
CTyankee
(63,912 posts)But my original plan was the oven.
elleng
(131,107 posts)and so is oven, EITHER bake or broil.
In any case, just a very few minutes; check carefully and often.
CTyankee
(63,912 posts)Tsiyu
(18,186 posts)My absolute fave fish next to flounder.
You can also grill them, but coat them in butter or olive oil first, and a minute or so on a hot grill on each side should do it. The herbs are fine too if you want to pat them on.
At one place where I worked we served them with "trout butter" - butter mixed with pecans and tarragon and shallots if I remember. A side of white cheddar grits and some asparagus and you had a purty plate.
Yum! Enjoy!
Tsiyu
(18,186 posts)Take mayo and sour cream ( twice as much sour cream) and add dill - lots - and lemon zest - lots - and whatever spices you like. You can use lomon juice as well if you don't have a lemon
It's good on any fish.
Denninmi
(6,581 posts)This was a whole small trout, but you could do the same with fillets. It was stuffed with a deviled crab mixture in the cavity, and then dredged in flour, pan fried, and served with some kind of sauce. Funny, I can't remember what was in the sauce, but I remember the combo of deviled crab and trout was really good.
GoCubsGo
(32,088 posts)Heat up a 50-50 mixture of wine and water to a boil, toss in the herbs, and reduce the heat to a simmer. Add the fish and cook until it's nice and flaky. You'll probably need to spoon the wine over the fish occasionally if it doesn't cover it fully. You can also add carrots, onions, mushrooms at the start.
I prefer it broiled, grilled, or pan-fried in butter, as others have discussed already.