Mountain Trout Recipes

Steps:

• Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
• Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
• Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
• Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
• Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

Steps:

• Place the hazelnuts on a baking sheet in a preheated 350-degree oven for 10 minutes. When they are lightly toasted, remove from the oven and immediately rub them vigorously in a heavy, dry kitchen towel to remove the skins. Set aside to cool.
• Place the new potatoes, the minced shallots, and the chicken stock in a 2 quart sauce pot. Add 1 teaspoon of salt, and bring to a boil. Lower the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until the potatoes are done, but firm. The tip of a knife should penetrate them with a slight resistance.
• Meanwhile, cut off the head and tail of the trout. Using tweezers, remove any pin bones you may find in the trout. Separate the trout into 2 fillets each by cutting down the back of the trout. Season with salt and pepper, and dredge the trout fillets in the flour.
• Add the green beans to the potato pot, cover and place on medium-high heat for 5 minutes.
• Preheat a 12-inch skillet over medium heat. Add the olive oil and 2 tablespoons of butter. Saute the trout fillets, skin side down, until golden brown. Turn the fillets and cook 1 more minute. Remove from the pan, and repeat until all the trout are cooked. Place all the fillets a baking sheet in the oven to keep warm. Add the contents of the potato pot to the trout pan. Add the hazelnuts, bring to a boil, and stir in the lemon juice and butter.
• To serve, divide the potato mixture onto 4 plates, and place 2 fillets, skin side up, crisscrossed on each plate. Spoon the remaining hazelnut sauce over each portion, and serve immediately.

Steps:

• Open the trout fillets and fan out like a book, lifting open both fillets to create an even, somewhat flat surface.
• In a small bowl, mix together the sumac and salt. Season the trout on both sides with the sumac-salt blend.
• Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in batches, add one trout at a time, flesh-side down, and cook undisturbed for 1 to 2 minutes. Flip the fish and cook until firm throughout, 1 to 2 more minutes. Transfer the trout to a warm plate, skin-side down, and tent with foil until all the fish is cooked. Repeat with the remaining oil and fish. (You only need 3 tablespoons oil: 1 tablespoon for each batch except the last, which won't need it.)
• Lightly drizzle the cooked trout with more oil, if desired. Garnish with walnuts and watercress; spoon the trout roe on top. Serve immediately.

Steps:

• Remove gills from fish and discard. Rinse fish under cold water.
• In a large skillet heat oil over medium heat.
• In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.