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Reduce the time by about 10% for higher rated cookers (you will soon learn what is right for your cooker) |
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Chinese
Trout
1 trout per person 1 tsp finely chopped Ginger 1 clove garlic, crushed 1/2 tsp Chinese 5 Spice 1 tbsp Soy sauce 1 bunch Spring Onions, chopped 1 tsp cornflour Place onions in dish, cover and cook - 2 mins. Add Garlic, 5 Spice and Ginger. Cover and cook - 1 min. Add cornflour, stir in Soy sauce. Make 2-3 incisions in back of fish, paint mixture inside and out of fish. Stuff with remaining mixture. Cover and cook - 6 mins per lb. |
Apple Trout
1 trout per person 2 dessert Apples 2 tbsp Curd Cheese 1 small Onion, chopped Apple juice to moisten Soften onion in a dish - 1min. Peel core and chop 1 apple. Add to onion. Add cheese and enough apple juice to give a spreadable mixture. Stuff trout with mixture. Cover and cook - 6 mins per lb. |
Trout in Ginger Beer
Trout fillets 1 can Ginger Beer 1 small Onion, sliced A few peppercorns 2 Bay Leaves, bruised Lay fillets, skin side down, on a flat dish. Lay onion over fish. Sprinkle with peppercorns. Bruise bay leaves, add to fish. Cover fillets with Ginger Beer. (If using a whole fish pour ginger beer to half way up the fish) Cover and cook - 6 mins per lb. |
Leek & Stilton Stuffing
1 Trout per person 1 small Leek, sliced 1 oz Blue Stilton 1 oz Brown breadcrumbs Place sliced leek in basin, Cover and cook - 2 mins. Add breadcrumbs and crumbled stilton. Mix well. Stuff trout. Place into flat dish. Cover and cook - 6 mins per lb. |
Kedgeree
1 Trout 4 oz Long Grain Rice Water Turmeric Salt 2 Eggs 2 oz frozen Peas Cook Rice: Place 1 measure of rice and 2 measures of water in a dish. Add salt and turmeric to give colour of orange juice. Cover well, cook until water has been absorbed - 10 mins. Weigh trout, place on plate, cover and cook - 6 mins per lb. Place peas in basin, cover and cook - 4 mins. Grease/wash 2 small dishes, place egg in each. Cover well, cook until set - 30 secs - 1 min per egg. Skin and flake fish, add to rice. Add peas. Chopeggs and add to rice. Mix gently. Serve hot. |
Trout Bonne Femme
1 Trout per person 1 Egg yolk 1 oz Butter 1 1/2 oz Button Mushrooms 1 tsp chopped Parsley 1 1/2 fl oz White Wine 2 tsp Lemon Juice 1/2 oz Plain flour 2 tbsp Cream 1 oz Onion, finely chopped Soften onions and mushrooms with 1/2 butter in covered dish - 1 min. Add fish, wine and juice. Sprikle with parsley and season. Cover and cook - 6 min per lb. Lift fish onto serving dish. Mix flour with liquid, cook 40-50 secs stirring often. When glossy, stir egg yolk and cream in. Beat well. Pour over fish, can be browned under grill. |
Trout on a bed of Ratatouille
1 small Onion, chopped 1 Courgette, sliced 1 small Red Pepper, chopped 1 small tin chopped Tomatoes Small sprig Basil Salt & Pepper 2 Trout fillets In a large bowl, soften onion - 1 min. Add pepper, cook - 1 min. Add courgette, cook - 1 min. Add chopped tomatoes, basil and season. Cover and cook until vegetables are all soft - 5 mins. Place ratatouille in flat dish. Place fillets, flesh side down, onto vegetables. Cover and cook - 6 mins per lb. |
Trout Pate
4 oz cooked Trout (smoked is good) 1 oz Butter 1 1/2 oz Cream Cheese (Philli) 1/2 - 1 tsp creamed Horseradish sauce Squeeze Lemon Juice Cook fish, covered - 6 mins per lb, cool. Skin fish and remove bones. Break up fish. Melt butter. Add half to cream cheese, mix well. Add to fish and mix well. Stir in lemon juice and horseradish sauce to taste. Place in small ramekins. Cover with remaining butter and chill. Serve with toast/crackers |
Tandoori Trout
For the marinade: 1 tbsp Lemon Juice 1 tbsp Vegetable Oil 2 tbsp Natural Yoghurt 2 tbsp Tandoori Mix (or to taste) 1 Trout per person (fillets are good too) Mix all marinade ingredients in flat dish. Make incisions in back of fish. Spread marinade mixture inside and out of fish. Cover and leave in fridge to flavour. Fish can be cooked in marinade - 6 mins per lb. OR removed from marinade and placed on a greased BBQ. Serve hot with rice or cold with salad. |
Anchovy Trout
1 Trout per person 5 Anchovy fillets 2 oz Wholemeal Breadcrumbs Parsley Black Pepper Chop anchovy fillets, mix with breadcrumbs. Add parsley and season. Stuff trout. Cover and Cook - 6 mins per lb. |
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