Discussion
My girlfriend is a keen runner and she is today doing a race where each of the entrants receives a free trout.
She will be arriving home with it shortly and I would like to turn it into a nice meal for her.
I am assuming it will come complete with its head, tail and guts.
Any recepie suggestions? (she is a fish eating vegetarian by the way)
Also, I have never gutted a fish so a few pointers on that might help too.
Thanks in advance
Matt
She will be arriving home with it shortly and I would like to turn it into a nice meal for her.
I am assuming it will come complete with its head, tail and guts.
Any recepie suggestions? (she is a fish eating vegetarian by the way)
Also, I have never gutted a fish so a few pointers on that might help too.
Thanks in advance
Matt
B17NNS said:
Plotloss said:
This is THE way to do trout, knocks even Almondine into a cocked hat.
Sounds great. Nice and simple.How long roughly to cook? Any herbs you recommend/avoid?
What to serve with?
I'd serve with boiled Jersey royals personally, though you could boil them almost soft, slice, allow them to cool and then fry them off in a bit of butter if you wanted something a bit more oppulent.
Perhaps a bit of asparagus as well.
Lovely.
The best way to clean a trout is to start from its bum and cut shallowly along the belly to the head. Open the belly and remove the guts, working towards the head, then cut out the gullet and the gills. Wash all traces of blood away then run the knike along spine inside and push the blood out with your thumbnail, again towards the head. Trust me this works, I've gutted 100s of them! Still hungry?
The best way to cook a trout is to stuff it with freshly chopped red chilli, ginger, few knobs of butter and a sliced lime. Wrap in foil and place in a hot oven for 10mins or so for an average fish.
New potatoes and asparagus get my vote too, with more butter and a twist of lime.
Bugger I'm hungry now!
The best way to cook a trout is to stuff it with freshly chopped red chilli, ginger, few knobs of butter and a sliced lime. Wrap in foil and place in a hot oven for 10mins or so for an average fish.
New potatoes and asparagus get my vote too, with more butter and a twist of lime.
Bugger I'm hungry now!
Edited by Radar Love on Saturday 31st May 18:57
spitfire-ian said:
ciderminx said:
Until the eyes go white i think isn't it?
I think you're right there 
B17NNS said:
My girlfriend is a keen runner and she is today doing a race where each of the entrants receives a free trout.
You say that like it's an everyday thing.WTF? Everyone swarms in with recipe suggestions, and nobody is befuddled by the fact that you get given a fish for running?
W
T
F
????
dr.sickman said:
You say that like it's an everyday thing.
The Wincle Trout Runhttp://www.wincle.org.uk/todo.html
The beast arrived pre-gutted thankfully and is resting in the fridge.
Have decided to deal with him tomorrow.
Thanks for all the tips guys
alternative:
stuff and cover the trout with shredded ginger, coriander, spring onions, and lemon grass (or even lime leaves if you have a thai supermarket near you). Steam until flesh is flaky.
remove from the steamer and put the fish into a china dish. Heat some peanut oil until smoking, and then drizzle over the fish to crisp the skin and garnish.
Serve with boiled rice and Bok Choi stir fried with soy, sugar, thai fish sauce and cashew nuts.
stuff and cover the trout with shredded ginger, coriander, spring onions, and lemon grass (or even lime leaves if you have a thai supermarket near you). Steam until flesh is flaky.
remove from the steamer and put the fish into a china dish. Heat some peanut oil until smoking, and then drizzle over the fish to crisp the skin and garnish.
Serve with boiled rice and Bok Choi stir fried with soy, sugar, thai fish sauce and cashew nuts.
Wadeski said:
alternative:
stuff and cover the trout with shredded ginger, coriander, spring onions, and lemon grass (or even lime leaves if you have a thai supermarket near you). Steam until flesh is flaky.
remove from the steamer and put the fish into a china dish. Heat some peanut oil until smoking, and then drizzle over the fish to crisp the skin and garnish.
Serve with boiled rice and Bok Choi stir fried with soy, sugar, thai fish sauce and cashew nuts.
A Very gppg idea, and even better with Salmon...stuff and cover the trout with shredded ginger, coriander, spring onions, and lemon grass (or even lime leaves if you have a thai supermarket near you). Steam until flesh is flaky.
remove from the steamer and put the fish into a china dish. Heat some peanut oil until smoking, and then drizzle over the fish to crisp the skin and garnish.
Serve with boiled rice and Bok Choi stir fried with soy, sugar, thai fish sauce and cashew nuts.
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