Brown Trout Recipes

Now, i know how to cook walleye from many years, but i’m going to be spending the summer weekends on a brown trout lake.

TROUT?? What’s that? I spent most of my life throwing them back. Now, I’m fishing a P&T lake and have younger children along that can learn fishing=eating as well!!

Now, I’ve grilled a ton of salmon so if i get something that’s not quite wall size, I know how to do that.

But, what do you do with 14″ers??

First reaction is to wrap them in tin foil with butter and lemon slices and some cilantro…

Suggestions please?

You’re on the right track! Cut the head off, gut them, fill the inside with butter, some garlic salt, a little parsley, a shot of pepper, and grill them up……IM O they dont get much better!

…and them are Doctors orders!

A 14″ is the perfect size for stuffing also…
I leave the head on…gut and gill the fish.
Then the same basic receipt but make up a few scoops of fine bread crumbs,butter,garlic,a dash of sage and a little pork sausage(the non-spiced)crumbled fine and throw on a slice of lemon…. wrap in foil…

Gill, gut, and grill. I leave the foil off to get the grill flavor.

OR…

Kite-fillet them (google it). Basically, after dressing the trout, you cut out all the other bones (ribs and back bone) and wind up with a large flat skin-on piece of fish that cooks evenly. We then cover with pepper, lemon, olive oil, and broil on high VERY CLOSE TO THE BURNER for 3-4 minutes. For a killer sauce, mix 2 parts plain yogurt, 1 part mayo, sprinkle of dill, garlic, and salt.

Glass of wine, baked potato, and a green salad to round out the meal.