Baked Trout Parmesan

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Monday, April 12. 2010

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:

Posted by Gwynnie in Food and Drink, Our Essays at 17:28 | Comments (3) | Trackbacks (0)

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Looks yummy. Here in Georgia, we get a jump on the warm weather and early Trout season. I've already had 2 good outings.

Other recipes to try, after the Parmesan Trout of course, are:

1) Simple rainbow trout with lemon, butter salt and pepper cooked head-on on the grill.

2) Rub trout ( or Salmon) with equal parts brown sugar and sea salt. Let sit overnight ( or all day while you are at work) rinse completely and smoke of fruit or nut wood.

If your trout are large enough, it is easy to de-bone and prepare butterflied.

Enkoy!

#1 Marc Mousseau (Link) on 2010-04-12 17:38 (Reply)

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.

#2 ct on 2010-04-12 21:47 (Reply)

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.

#2.1 Gwynne on 2010-04-13 11:12 (Reply)

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Monday, April 12. 2010

Baked Trout Parmesan