How do you cook farmed trout I added rosemary but it still tastes?

Pan Fried Trout





Reluctant Gourmet’s Tips


1. Use a cast iron fry pan for this meal if you have one.


2. Try margarine instead of butter to reduce smoking.





Pan Fried Trout with Eggs %26amp; Fried Potatoes





Cooking Technique = Pan Fry








INGREDIENTS2 Tablespoons margarine


Trout, fresh caught if possible and cleaned


Bacon Fry Coating Mix


1 onion, chopped


4-5 Idaho potatoes, cubed


1 egg for coating, farm fresh if possible


eggs, as many as you like to eat for breakfast


PREP WORK Cleaning the fish: We cleaned the fish just after we caught them by gutting them, cutting off the gills, and most importantly, scraping off the blood line off the backbone.





Chop the onion, cube the potatoes and you are ready to start.





HOW TO MAKE AT HOMEHeat margarine in your fry pan over medium high heat. If you use butter, lower the heat a little to prevent smoking. Add onion and sauté for 2-3 minutes, then add potato. Cook until potato softens up a little, approximately 10 minutes. Make room for the fish.





Rinse the fish under cold water and pat dry with a paper towel. Drying will prevent the fish from steaming when you cook it.





Place fish into egg and coat with Bacon Fry Coating Mix. We used Krusteary Bacon Fry Coating Mix, but I'm not sure this is available outside of McCall, Idaho.





Add fish to the fry pan and cook until golden brown and the meat separates from the backbone. Another way to test for doneness is when the dorsal and pectoral fins pull out easily.





Remove the fish, onions, and potatoes to a plate, cover with foil to keep warm. Cook your eggs any way you please in the fry pan and serve with fish, onions, and potatoes.

How do you cook farmed trout I added rosemary but it still tastes?
I always put butter , onion , pepper, salt and a slice of rasher. Cover is tin foil and in a preheated oven for half an hour.
Reply:It's imprtant, Very important to make sure u clean and gut the trout real well! try not to touch the meat and get the scales all over or your trout will taste fishy, filleting is the best way to go though, fry in butter- mmm the best with fresh lemon! don't forget, KEEP SCALES OFF THE MEAT!
Reply:surely thats a good thing that your trout tastes of something...? Not sure I would add rosemary to trout though - a bit too overpowering perhaps.
Reply:I put some flour and some salt and pepper in a plastic bag. Then I add the cleaned but still whole trout to the bag and give it a good shake.





Then I heat good quality olive oil in a heavy duty cast iron frying pan (le cruetset or something like that) to a depth of a centimetre or so.





Then I take the trout out of the bag and shake it to get ride of any excess flour. Then add to the apn and fry on each side for about 8 minutes depending on the size of the fish. When the skin easily comes away from the meat it is cooked.





Then serve.





Fresh trout will always taste a bit 'soily' that's it's taste. Nothing wrong with it - in fact I enjoy the taste - like jersey potatoes and will sometimes splash out (geddit) on a wild trout just for the extra earthiness.





If you do want to add extra flavourings try ones that complement fish like dill or parsley not rosemary but in my opinion really good, fresh fish needs nothing more than salt, pepper and maybe a squeeze of lemon.
Reply:That is an incomplete sentence.


Or your a jokester...
Reply:fillet the trout melt some butter(lightly salted about 3tbs per fillet)in a Fry pan at med high heat place fillet skin down, lightly salt and pepper.cook until flaky squeeze fresh lemon juice on them and serve