Killer Trout Recipe
No, this isn't a recipe for killer trout. We're just dealing with regular ol' rainbow trout (insert groan).
Sorry, but as a father to be, I have to practice my dad jokes. Anyways, on to the trout recipe. Recently, the Missouri Department of Conservation stocked a local pond with rainbow trout. Of course, trout don't naturally occur in south KC, but they do naturally occur in my kitchen. To help that process along, I took Laura out for a day of fishing. Trout fishing can be simple or complicated. Fly fishermen might look down on you, but the easiest way I've found to catch trout in my local pond is a light spinning set up and some sort of flashing, shad imitating lure. Silver seems to be the magic color. I've been using a silver and white rooster tail, but a 1/4 oz or 1/8 oz kastmaster works really well. Trout have great vision, so I use six pound fluorocarbon on my leader and connect it to six pound mono so I still get good casting distance (as opposed to using a heavier main line). Fluoro is practically invisible in the water and if your trout are stocked like mine, it seems to trick them pretty easily.
After catching tons of fish and keeping the best ones, we took them home. Here's the recipe. It uses the whole trout and is really simple. It works very well for smaller fish that are hard to fillet and lets you get the maximum amount of meat possible from the fish.
Whole Baked Trout with Roasted Potatoes
Ingredients
whole trout (fresh caught is best)
a lemon
olive oil
sea salt
pepper
rosemary
thyme
chives
fresh parsley
baby potatoes
butter
Directions for potatoes
1. Cut potatoes in quarters.
2. Place in a large mixing bowl.
3. Add olive oil, about two tablespoons, salt, pepper, thyme, and rosemary to your taste (hint: rosemary is very strong. It doesn't take a ton). Be generous with the salt.
4. Place in a cooking pan or on a cookie sheet and cook in oven at 375F for 20 minutes.
5. Remove pan and turn potatoes. Turn the oven up to 400F and cook for another fifteen minutes.
Enjoy!
Directions for fish
1. Gut the fish. Remove the head. Wipe away the trout's natural slime covering with a paper towel. Lastly, lightly score the skin of the fish.
2. Cover a pan large enough for the whole fish with aluminum foil. Lightly cover with olive oil.
3. Cover the area where you will lay the fish with salt, pepper, and rosemary. Be generous with the salt.
4. Place the fish on the pan and season the outside and inside of the fish with spices (except parsley).
5. Keep parsley and chives in large pieces. Slice the lemon.
5. After you've seasoned the inside of the fish, put the lemon, parsley, and chives inside.
6. Now, cover the fish in foil, and bake inside the oven at 350F for 10-11 minutes.
7. After it's cooked for 10-11 minutes, remove from oven and take the top layer of foil off. Rub the top of the fish in butter. Then, put the oven on broil and put the fish on the middle or bottom rack. Let it slowly roast under the high heat until the skin reaches your desired level of crispiness. There's no set time for this, as every oven's broil setting is a bit different. KEEP AN EYE ON IT! The broil setting can burn your food quickly.
8. Check out this video for instructions on how to separate the meat from the bone. I've altered their recipe a bit. https://www.youtube.com/watch?v=xkJfaDV_y4g
9. Squeeze remaining lemon over the fish and pour on cooked off sauce from the foil.
Enjoy!
 |
| You know you've married well when she can hold a fish and smile at the same time |
Sorry, but as a father to be, I have to practice my dad jokes. Anyways, on to the trout recipe. Recently, the Missouri Department of Conservation stocked a local pond with rainbow trout. Of course, trout don't naturally occur in south KC, but they do naturally occur in my kitchen. To help that process along, I took Laura out for a day of fishing. Trout fishing can be simple or complicated. Fly fishermen might look down on you, but the easiest way I've found to catch trout in my local pond is a light spinning set up and some sort of flashing, shad imitating lure. Silver seems to be the magic color. I've been using a silver and white rooster tail, but a 1/4 oz or 1/8 oz kastmaster works really well. Trout have great vision, so I use six pound fluorocarbon on my leader and connect it to six pound mono so I still get good casting distance (as opposed to using a heavier main line). Fluoro is practically invisible in the water and if your trout are stocked like mine, it seems to trick them pretty easily.
 |
| Stuffed and ready to be put in the oven! |
Whole Baked Trout with Roasted Potatoes
Ingredients
whole trout (fresh caught is best)
a lemon
olive oil
sea salt
pepper
rosemary
thyme
chives
fresh parsley
baby potatoes
butter
Directions for potatoes
1. Cut potatoes in quarters.
2. Place in a large mixing bowl.
3. Add olive oil, about two tablespoons, salt, pepper, thyme, and rosemary to your taste (hint: rosemary is very strong. It doesn't take a ton). Be generous with the salt.
4. Place in a cooking pan or on a cookie sheet and cook in oven at 375F for 20 minutes.
5. Remove pan and turn potatoes. Turn the oven up to 400F and cook for another fifteen minutes.
Enjoy!
Directions for fish
1. Gut the fish. Remove the head. Wipe away the trout's natural slime covering with a paper towel. Lastly, lightly score the skin of the fish.
2. Cover a pan large enough for the whole fish with aluminum foil. Lightly cover with olive oil.
3. Cover the area where you will lay the fish with salt, pepper, and rosemary. Be generous with the salt.
4. Place the fish on the pan and season the outside and inside of the fish with spices (except parsley).
5. Keep parsley and chives in large pieces. Slice the lemon.
5. After you've seasoned the inside of the fish, put the lemon, parsley, and chives inside.
6. Now, cover the fish in foil, and bake inside the oven at 350F for 10-11 minutes.
7. After it's cooked for 10-11 minutes, remove from oven and take the top layer of foil off. Rub the top of the fish in butter. Then, put the oven on broil and put the fish on the middle or bottom rack. Let it slowly roast under the high heat until the skin reaches your desired level of crispiness. There's no set time for this, as every oven's broil setting is a bit different. KEEP AN EYE ON IT! The broil setting can burn your food quickly.
8. Check out this video for instructions on how to separate the meat from the bone. I've altered their recipe a bit. https://www.youtube.com/watch?v=xkJfaDV_y4g
9. Squeeze remaining lemon over the fish and pour on cooked off sauce from the foil.
Enjoy!
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