My father-in-law loved to go trout fishing in Wisconsin where he lived. He always was able to get his limit of 5 trout per day. When you consider that in a food market trout can cost some 9 dollars a pound, catching your own can save a lot of money. Cooking trout can be done in many ways including on top of a stove in a fry pan or in an oven; breaded or plain, with the head or without it. My father-in-law would cook it for breakfast or for lunch or for dinner! The recipe I created is fried in a pan on top of the stove and the fish keeps the head. Its a great recipe and makes a beautiful presentation and is a great one to cook for people who love trout:
INGREDIENTS: (VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
* I recomend using a trout that is about 1 lb or a lb 1/2; a larger trout can feed more than one person.
* purchase one box of Chicken Stove top Stuffing & cook according to the box except reduce water 1/2 cup
* 1 or 2 medium onions,(depending on how many fish your making); peeled and minced
* 3 separate 1/2 cups of virgin olive oil
* 3/4 lb of lump crab meat or 8 oz of imitation crab meat & cut into small pieces (not minced)
* 6 cloves garlic, peeled and minced
* a tab of Millers soup base or equivelent (VEG STYLE
ELIMINATE THE CHICKEN BASE AND ADD
PENZEYS VEG BASE OR EQUIV OR A BOX
OF VEG STOCK)
* 1 tab oregano
* 4to 6 whole green onions
* juice of 2 lemons (about 1/2 cup or so)
DIRECTIONS:
1. debone each fish which has been cleaned by opening up the fish and putting your thumb in the fish under the back bone, in back of the head and pushing the back bone out to the tail and removing it
2. follow the directions on a box of Stove Top chicken stuffing mix execpt cut the water back 1/2 cup, cook and set aside
3. put a half cup of olive oil in a large fry pan on moderate heat
4. add the minced onions and fry until lightly brown
5. add the minced garlic to the onions, the tab of Millers soup base or equivelent (no bouillon), half tsp pepper, and cook an additional 5 minutes (don't burn the garlic as it will be bitter0
6. add the crab and continue to stir about 5 minutes more and combine with the cooked stuffing
7. stuff each trout with the seafood mix and using the green part of the green onion,
make two ties around each fish to help keep the stuffing in the trout
8. fry the trout with heads (ok if you can't stand the head leave it off but for presentation it looks great with the head)
two at a time in a large fry pan on moderate heat in which you have put in
1/2 cup of virgin olive oil (fry about 5 or 6 minutes on each side)
9. In a pint jar mix the lemon juice, 1/2 cup of olive oil, garlic, oregano, a dash of
salt & pepper and plate the trout and pour a little of the mixed dressing on each trout
INGREDIENTS: (VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
* I recomend using a trout that is about 1 lb or a lb 1/2; a larger trout can feed more than one person.
* purchase one box of Chicken Stove top Stuffing & cook according to the box except reduce water 1/2 cup
* 1 or 2 medium onions,(depending on how many fish your making); peeled and minced
* 3 separate 1/2 cups of virgin olive oil
* 3/4 lb of lump crab meat or 8 oz of imitation crab meat & cut into small pieces (not minced)
* 6 cloves garlic, peeled and minced
* a tab of Millers soup base or equivelent (VEG STYLE
ELIMINATE THE CHICKEN BASE AND ADD
PENZEYS VEG BASE OR EQUIV OR A BOX
OF VEG STOCK)
* 1 tab oregano
* 4to 6 whole green onions
* juice of 2 lemons (about 1/2 cup or so)
DIRECTIONS:
1. debone each fish which has been cleaned by opening up the fish and putting your thumb in the fish under the back bone, in back of the head and pushing the back bone out to the tail and removing it
2. follow the directions on a box of Stove Top chicken stuffing mix execpt cut the water back 1/2 cup, cook and set aside
3. put a half cup of olive oil in a large fry pan on moderate heat
4. add the minced onions and fry until lightly brown
5. add the minced garlic to the onions, the tab of Millers soup base or equivelent (no bouillon), half tsp pepper, and cook an additional 5 minutes (don't burn the garlic as it will be bitter0
6. add the crab and continue to stir about 5 minutes more and combine with the cooked stuffing
7. stuff each trout with the seafood mix and using the green part of the green onion,
make two ties around each fish to help keep the stuffing in the trout
8. fry the trout with heads (ok if you can't stand the head leave it off but for presentation it looks great with the head)
two at a time in a large fry pan on moderate heat in which you have put in
1/2 cup of virgin olive oil (fry about 5 or 6 minutes on each side)
9. In a pint jar mix the lemon juice, 1/2 cup of olive oil, garlic, oregano, a dash of
salt & pepper and plate the trout and pour a little of the mixed dressing on each trout
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