Best 6 Mountain Trout Recipes

ROCKY MOUNTAIN RAINBOW TROUT WITH TROUT ROE

Steps:

• Open the trout fillets and fan out like a book, lifting open both fillets to create an even, somewhat flat surface.
• In a small bowl, mix together the sumac and salt. Season the trout on both sides with the sumac-salt blend.
• Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in batches, add one trout at a time, flesh-side down, and cook undisturbed for 1 to 2 minutes. Flip the fish and cook until firm throughout, 1 to 2 more minutes. Transfer the trout to a warm plate, skin-side down, and tent with foil until all the fish is cooked. Repeat with the remaining oil and fish. (You only need 3 tablespoons oil: 1 tablespoon for each batch except the last, which won't need it.)
• Lightly drizzle the cooked trout with more oil, if desired. Garnish with walnuts and watercress; spoon the trout roe on top. Serve immediately.

ROCKY MOUNTAIN TROUT WITH HAZELNUTS AND HARICOTS VERTS

Steps:

• Place the hazelnuts on a baking sheet in a preheated 350-degree oven for 10 minutes. When they are lightly toasted, remove from the oven and immediately rub them vigorously in a heavy, dry kitchen towel to remove the skins. Set aside to cool.
• Place the new potatoes, the minced shallots, and the chicken stock in a 2 quart sauce pot. Add 1 teaspoon of salt, and bring to a boil. Lower the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until the potatoes are done, but firm. The tip of a knife should penetrate them with a slight resistance.
• Meanwhile, cut off the head and tail of the trout. Using tweezers, remove any pin bones you may find in the trout. Separate the trout into 2 fillets each by cutting down the back of the trout. Season with salt and pepper, and dredge the trout fillets in the flour.
• Add the green beans to the potato pot, cover and place on medium-high heat for 5 minutes.
• Preheat a 12-inch skillet over medium heat. Add the olive oil and 2 tablespoons of butter. Saute the trout fillets, skin side down, until golden brown. Turn the fillets and cook 1 more minute. Remove from the pan, and repeat until all the trout are cooked. Place all the fillets a baking sheet in the oven to keep warm. Add the contents of the potato pot to the trout pan. Add the hazelnuts, bring to a boil, and stir in the lemon juice and butter.
• To serve, divide the potato mixture onto 4 plates, and place 2 fillets, skin side up, crisscrossed on each plate. Spoon the remaining hazelnut sauce over each portion, and serve immediately.

TROUT ALMONDINE

Steps:

• Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
• Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
• To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.

PAN FRIED WHOLE TROUT

Steps:

• Remove gills from fish and discard. Rinse fish under cold water.
• In a large skillet heat oil over medium heat.
• In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

HOW TO COOK TROUT

Steps:

• Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
• Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
• Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
• Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
• Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

PECAN-CRUSTED MOUNTAIN TROUT WITH BROWN BUTTER SAGE SAUCE

Steps:

• To make trout:.
• Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
• Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
• Press pecan mixture on top of buttermilk coating to make thick crust.
• Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
• To make sauce:.
• In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
• Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
• Pour over trout and serve.
• * Japanese-style panko crumbs are found in the Oriental section of supermarkets.
• Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.