We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
First, go out and catch yourself some fat trout. Then try this recipe at Cooks.com. This was dinner last night, with winter squash and mashed parsnips with garlic, and a bottle of Chalk Hill Chardonnay:
I go for simple. Parmesan? How can you taste the trout?
We roll small brookies in cornmeal and fry them in butter. Large ones present some options. I still prefer cornmeal, in a pinch flour, and deglaze the pan briefly with sour cream or white wine, stirring up the greables, and pour the sauce over the fish.
We do the butter and cornmeal (or 50-50 cornmeal / flour) about 70% of the time and Cabela's moist smoker the rest. However, we tried this one for fun, and it was good. We removed the skin (and with it the parmesan) then filleted and served. It tasted of brookie, not cheese, and was moister than the frying method.