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Well I figured since it is still water season I thought I would ask people for their favorite recipes for trout. I need some new ways to cook these so lets see what you got.

Who know maybe Rick can start a new area for fish recipes or even for wild game.
 

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Mmmmmm, trout :p
If youre out camping, and have a fire going, a good way to cook trout, if its not fileted, or if you put one fillet on top of the other, is putting butter, lemon slices and spices inside. Wrap it up with tin foil, and lay it next to the fire until it is cooked.
 

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on the BBQ (a real BBQ, not one of those gas ones):
1 lemon, sliced
approx 2 tsp unsalted butter (never use margarine)
2 fillets (or one fish, dressed)
a couple of shots of Mrs. Dash, low sodium (any flavour is good)
1/2 cup Riesling wine

Instructions:
Heat the briquettes to med heat (they should be almost all white)
place a piece of tinfoil on the BBQ and baste it with butter (save some for the fish)
place the fish on the tinfoil when the butter JUST starts to bubble (it will brown quickly so pay attention)
place the rest of the ingredients on top of the fish and drizzle the wine on top
close the lid on the BBQ and wait approx 10-15 minutes (depending on the size of the fillets/fish)
check to make sure the fish is done and remove it
Plate the fish and pour the rest of the wine into a glass :)
enjoy
 

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11th Warrior said:
on the BBQ (a real BBQ, not one of those gas ones):
1 lemon, sliced
approx 2 tsp unsalted butter (never use margarine)
2 fillets (or one fish, dressed)
a couple of shots of Mrs. Dash, low sodium (any flavour is good)
1/2 cup Riesling wine
Do you have a recipe for those of us who don't bring riesling on camping trips. Will beer work as a substitute? :happy:
 

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Heres one of mine - you've got to try it - that is if you can take the time and debone the fish

Trout in Mushrooms

Trout
1/2 lb. Fresh mushrooms
4 tbsps butter
1 clove garlic, minced
1 cup + 2 Tbsp Whipping cream
black pepper to taste

Wash trout and debone and pat dry. Saute the mushrooms in butter until soft. Add the garlic and cook a few
seconds. Add 2 tbsps of cream and let the sauce boil until slightly thickened, about 4 minutes.

Heat the oven to 425. Grease a baking dish that will hold the fish in one layer.
Place the fish in the dish and pour the mushroom sauce over it. Lift the trout onto a hot platter.
Pour the pan juices into a small saucepan and add the remaining 1 cup of cream. Bring to a boil
until reduced by half and thickened - about 5 minutes. season to taste and pour the sauce over the
trout. Serve!


Heres one more

Trout with Almonds

Trout (deboned)
6 tbsp butter
all purpose flour
1 cup whole blanched almonds
black pepper to taste
parsley for garnish

Melt the butter over medium high heat in a large skillet. When the butter is melted and bubbling,
dip the fish in the flour and place in the hot butter. Add the almonds and stir to brown the nuts evenly.
Fry the fish for about 10 minutes per inch of the thickness measured at the thickest part, turning after 5
minutes. They should be crisp and golden looking. season to taste with pepper, spoon the toasted nuts
over the fish and sprinkle with parsley. Serve!
 
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