| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2450.1 | try broiling | MEMV02::CARROLL | | Tue Jun 05 1990 16:51 | 3 |
| I have broiled larger trout, over 1 lb.,
Bob
|
| 2450.2 | Trout+veges in foil on grill | CSC32::R_GROVER | The CIRCUIT_MAN | Tue Jun 05 1990 19:07 | 8 |
| I have taken trout and stuffed it with veges (carrot, celery,
mushrooms, onions, etc.), "Country Crock" spread and herbs/spices to
taste. Wrap the entire thing in foil and place onto the grill.
Very nice flavor..!!!
Bob G.
|
| 2450.3 | Prosciutto stuffed trout | DUGGAN::MAHONEY | | Tue Jun 05 1990 19:13 | 10 |
| slit trout and carefully remove the central bone, pat dry and sprinkle
with salt and pepper. Take the thinnest prosciutto han slices and
put it in the middle, along with another slice of very good cheese.
Close up the fish and secure it with a toothpick. Slightly flour it
and fry in a tiny bit of olive oil till golden, add a shot of dry wine,
rectify salt and cover and let it cook a few minutes till you get a
light but delicious sauce. Serve over rice and sprinkle top with
minced parsley and slivered almonds.
That is a very elegant and DELICIOUS way of eating trout...
|
| 2450.4 | | BUNYIP::QUODLING | Anyone else want to walk with a limp? | Tue Jun 05 1990 22:54 | 4 |
| Saute in milk...
q
|
| 2450.5 | | SALSA::PARKS | | Tue Jun 05 1990 23:06 | 4 |
| Just wrap in foil with onions, butter, and garlic/garlic salt then grill
or bake.
DELISH! Especially if caught that same day and grilled over campfire.
(Makes me want to go fishing!)
|
| 2450.6 | French recipes | RUTILE::WATTINNE | | Wed Jun 06 1990 10:26 | 10 |
| 2450.7 | Recipes from France Please | PARITY::HOWELL | | Wed Jun 06 1990 15:44 | 8 |
| RE: 6
I have done mackeral in a white wine with onions. I think I
would like your receipe for trout in red wine and mushrooms.
Please post here for all.
B.
|
| 2450.8 | | WAHOO::LEVESQUE | boredom>annoyance>jubilation>disbelief>rage>frustration | Wed Jun 06 1990 17:32 | 28 |
| 2450.9 | Try bass Cajun style too! | FROGMN::GOGUEN | Ah yes, it all seems so bloody easy... | Wed Jun 13 1990 13:13 | 10 |
|
For trout, try blackening it, (See Cajun notes).
For bass, dip in flour/black pepper mix, then in egg, then in bread
crumbs and drop into a buttered cast iron skillet. Tastes great!
-KG
|
| 2450.10 | BBQ TROUT | SALEM::PHILBRICK | | Mon Jul 23 1990 18:44 | 20 |
| BBQ TROUT
Brush trout with lemon juice inside and out to preserve freshness
before refrigerating. Place 2 trout, 10 to 12 inch fish,in shallow
baking dish; pour marinade over fish. Let stand for one hour. place
on grill and cook until done,approx.15 minutes. The drained marinade
should be used for basting during cooking.
Marinade for trout
1/2 cup soy sauce
1/2 cup cooking sherry
1 TBLE. lemon juice
1 clove garlic
1/4 cup salad oil
Blend with hand mixer
I received this recipe with a Weber Smokey Joe Grill
There's a good place to fish for trout in Milford,N.H. no license
required.
|
| 2450.11 | | EVOAI1::HULLAH | Jacquie Hullah @EVO | Mon Sep 10 1990 09:35 | 44 |
| 2450.12 | delish for sure | TYGON::WILDE | illegal possession of a GNU | Tue Sep 11 1990 22:50 | 5 |
| re: -1
I don't even have to try it...this is my nomination for the best recipe for
1990....trout with smoked salmon pate...in puff pastry...oh wow! I'm off
to the store for filo sheets RIGHT NOW!
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| 2450.13 | Freezes too | EVOAI1::HULLAH | Jacquie Hullah @EVO | Thu Sep 13 1990 09:43 | 22
|