Ingredients:

• 2 cups flakes trout
• 1 cup small curd cottage cheese
• 1 cup yogurt, natural flavor
• ¼ cup sweet, pickled relish
• 1 tsp. cream style horseradish
• ¼ tsp. salt
• 2 tbsp. pimiento, chopped

Combine all ingredients thoroughly. Chill several hours before serving. Serve with fresh vegetables or crackers. Makes 3 ½ cups.

Ingredients:

• 1 quart water
• 1 ½ lbs. trout fillets, skinned
• 2 tbsp. salt

Boiled: Bring water and salt to boil; add trout. Return to boiling. Reduce heat; simmer 8 to 10 minutes or until trout flakes. Drain and flake trout. Yields 2 cups.

Steamed: Bring water and salt to boil. Place fish on well-greased rack over boiling water. Cover and steam 8 to 10 minutes or until trout flakes. Drain and flake trout. Yields 2 cups.

Microwave: In 12” x 7” glass pan, heat ¼ cup water and 1 teaspoon salt in microwave for 1 minute. Add trout fillets, cover with plastic wrap. Microwave 4 to 6 minutes on high. Drain and flake trout. Yields 2 cups.

Flaky trout may also be frozen for 2 to 3 months.

Ingredients:

• 1 whole trout
• 5/8 cups pickling salt
• 1 quart 5% vinegar
• 2 to 2 ½ cups sugar
• 1 heaping tbsp pickling spice (with red pepper)
• Sliced white onions

Clean, fillet and dry fish. In stone or glass jar, mix the following: 5/8 cup pickling salt per 1 quart of 5% vinegar. Add fish and let stand for 6-7 days in a cool place (40°F) or refrigerate on the sixth day.

Brine: Bring 2-2 ½ cups sugar, 1 heaping tbsp pickling spice (with red pepper), and 1 quart of white vinegar to a boil. Cool till cold afterwards.

Remove fish from jar or crock. Drain well. Cut in small pieces and pack fish and sliced white onions in a large jar or crock. Alternate layers of fish and onions until the jar is full. Pour cooled brine over and let stand at least one week. Keep refrigerated. Serve with crackers. Or, for an added treat, mix with sour cream.

Ingredients:

• 1 x 7 ¾ oz. can trout (or flaked trout)
• 1 package cream cheese, softened (3 oz.)
• Sourdough pumpernickel rounds
• 2 tsp. Worcestershire sauce
• 3 to 4 dashes Tabasco sauce

Drain trout; remove any large bones. Mix cream cheese, Worcestershire, and Tabasco until smooth. Fold in trout. Spread on bread rounds to serve. Makes 1 cup spread.

Ingredients:

• 1 ½ gallons water
• 1 ¼ cup salt
• 5 lbs. trout fillets
• 1 lb. hickory chips

Dissolve salt in 1 gallon of water. Place fish in salt water and marinate in refrigerator for 1 hour. Remove trout, rinse and dry thoroughly. In 2 quarts water, soak hickory chips for several hours or overnight. Store in cool place while soaking. Use a covered grill (charcoal, gas, or electric), low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to 6 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary. Smoke trout at 105° F to 175° F approximately 1 hour, or at 200° F for 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork. Serves 6.

Ingredients:

• 1 medium smoked trout, boned and flaked or chopped
• 4 hard-cooked eggs, grated (according to taste)
• 3 tbsp. mayonnaise (not salad dressing)

Mix all together well. Serve on rye bread or crackers.

Ingredients:

• 1 can smoked trout (¼ lb.)
• 1 package cream cheese (8 oz.)
• 1 tbsp. lemon juice
• 1 tbsp. onion, grated
• 1 tsp. horseradish
• ½ cup pecans, chopped
• 3 tbsp. parsley, snipped
• Salt to taste

Mix first five ingredients plus salt in a medium bowl. Shape into ball and roll in nuts and parsley. Serve with crackers.

Ingredients:

• 1 unsliced round pumpernickel rye (1lb loaf)
• ½lb smoked trout
• 1 package cream cheese (8oz)
• ½ cup chopped green onion
• 1 tbsp. lemon juice
• Capers, drained
• ½ cup milk

With a sharp knife, cut a circle out of the center of the bread, leaving a narrow but sturdy ring of bread to use as the container for the spread. Cut removed circle into thin slices. Wrap and chill “bowl” of bread. Combine trout, cheese, milk, onions, and lemon juice in blender. Mix until smooth. Scrape into bowl. Cover and chill. When ready to serve, fill center of bread ring with spread and surround with slices of bread. Sprinkle capers over top.

Ingredients (Trout Balls):

• About 2lbs. trout fillets
• 1 egg
• 1 cup flour
• 6 green onions
• 2 stalks celery
• 2 tsp. minced pared fresh ginger root
• 3 tbsp. soy sauce
• 1 cup corn starch
• ½ tsp. baking powder
• ½ tsp. salt
• 2/3 cup water
• 4 cups vegetable oil for deep frying

Chop raw fillets very fine. Remove skin if desired. Chop celery and onions very fine using a sharp knife or food processor. Transfer chopped ingredients to bowl. Add ginger, soy sauce, and ½ cup flour. Mix well. Form into small balls.

Measure ½ cup of the corn starch into a small bowl. Carefully coat each trout ball with corn starch. Combine remaining ½ cup corn starch, flour, baking powder, and salt. Using a whisk, gradually blend in water and beat until smooth. Heat oil to 375°F. Carefully dip each trout ball into batter, coating completely. Fry a few at a time in the oil until golden brown and cooked through (3-5 min). Set them to cool on a plate lined with paper towels to absorb excess oil. Serve with sweet and sour sauce (recipe below).

Ingredients (Sweet and Sour Sauce):

• 1 cup water
• ½ cup white vinegar
• ½ cup sugar
• ¼ cup tomato paste
• 4 tsp. corn starch

Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until the sauce boils. Boil and stir for one minute. Remove from heat but keep sauce warm for serving.

Ingredients:

• 1 cup sharp cheddar cheese, grated
• ¼ cup butter, softened
• 1 cup flaked trout
• 2 tbsp. lemon juice
• 1 tsp. Worcestershire sauce
• ½ tsp. paprika
• 2 tbsp. green onion finely chopped
• 3 drops hot pepper sauce
• 30 toast rounds

Combine cheese and butter. Add trout, lemon juice, onion, Worcestershire, paprika, and hot sauce; mix well. Spread 2 teaspoons trout mixture on each toast round then place on a metal baking sheet. Under a pre-heated broiler, cook for 3-4 minutes or until lightly browned. Makes 30 canapes.

Ingredients:

• 1 cup onion, chopped
• 1 cup carrots, thinly sliced
• ½ tsp. salt and pepper to taste
• ¼ cup water
• 1 lb. trout fillets
• ½ cup dill pickles, chopped
• 1 tbsp. capers
• ½ cup mayonnaise
• 3 tbsp. brandy
• 2 tbsp. lemon juice
• ½ cup ketchup

Microwave onions, carrots, salt, pepper, and water for 5 minutes on high. Add trout; microwave 5 minutes. Drain trout, save onions and carrots. Flake trout. Add the onions, carrots, pickles, capers. Chill. Mix mayonnaise, brandy, lemon juice, and ketchup in small bowl. In medium bowl, alternate layers of trout mixture and sauce. Serve with toast rounds. Serves 6.

Ingredients:

• 1 cup flaked trout
• 1 package cream cheese (3 oz.)
• ¼ cup half and half
• 1 tbsp. green onion, finely chopped
• 1 ½ tsp. lemon juice
• ½ tsp. dill weed
• ½ tsp. Worcestershire sauce
• ¼ tsp. salt
• 1 clove garlic, minced
• ¼ tsp. liquid smoke
• Pepper, to taste

Combine above ingredients thoroughly in medium bowl. Chill for 1 hour before serving. Garnish with green olives; serve with rye crackers. Yields 2 cups.

Ingredients:

• 1lb trout
• Breadcrumbs
• Vegetable or peanut oil
• ¼ cup minced celery
• 1 tsp. sugar
• 2 tsp. mustard seeds
• 1 tsp. aromatic bitters
• ¾ cup tomato sauce

Fillet trout into small strips. Roll in breadcrumbs and pan-fry or deep-fat fry in vegetable or peanut oil. Blend the celery, sugar, mustard seeds, and bitters into the tomato sauce. When the trout strips are golden brown, serve hot with sauce.

Ingredients:

• 1 can Madrilene consommé (10 ½ oz.)
• 1 tsp. unflavored gelatin
• 1 clove garlic, minced
• 1 package cream cheese (8 oz.)
• 1 tsp. madras curry powder
• 1 cup flaked trout
• Watercress

Dissolve gelatin in consommé. Add cream cheese, garlic, and curry. Blend in food processor or blender until smooth. Fold in trout. Divide mixture into 4 individual ramekins and chill for at least one hour. Sprinkle with watercress. Serves 4.

Ingredients:

• 1 lb. trout fillets, frozen or fresh
• ½ cup chopped bacon or salt pork
• ½ cup chopped onion
• 2 cups boiling water
• 1 can (1 lb.) tomatoes
• 1 cup diced potatoes
• ½ cup diced carrots
• ½ cup chopped celery
• ¼ cup ketchup
• 1 tbsp. Worcestershire sauce
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ tsp. thyme
• Chopped parsley to taste

Remove skin and bones. Cut fish into 1-inch pieces. Fry bacon or salt pork in a 3-quart saucepan till crisp. Add onion and cook till tender. Add water, vegetables, ketchup, and seasonings except the parsley. Cover and simmer for 40-45 minutes, or until vegetables are tender. Add fish. Cover and simmer about 10 minutes longer, or until fish flakes easily when tested with a fork. Garnish with parsley. Serves 6.

Ingredients:

• ½ cup water
• Large pinch saffron
• 1 onion, thinly sliced
• 2 tbsp. butter
• 2 cloves garlic, minced
• 1 green pepper, chopped
• 1 medium tomato, peeled and chopped
• 1 tsp. salt
• 1 cup tomato juice
• 4 small potatoes, peeled and diced
• 2½ lb. trout fillets
• 1 x 10oz. pkg. frozen green beans

Soak saffron in water. Combine all ingredients except trout and green beans in a 2-quart glass casserole dish. Cover and microwave 10 minutes on high or until potatoes are tender. Add fish and green beans to stew, cover, and microwave another 5 minutes on high. Serves 4.

Ingredients:

• 1 medium onion, diced
• 4 cups potatoes, diced
• 3 trout, about ½ lb. each
• 4 tbsp. butter
• ½ tsp. salt
• 4-5 peppercorns
• 3 cups milk

Simmer vegetables in just enough water to cover, until tender. Add trout, dressed with head on. Simmer about 15 minutes until trout is cooked. Remove trout and separate skin, bones, and head. Return fish to chowder, mixing well. Add the milk and butter. Heat to boiling. Serve with crusty French or Italian bread.

Ingredients:

• 10 oz trout fillets
• ½ cup drained whole or sliced bamboo shoots
• 1 can mushrooms, sliced (4oz)
• 6 green onions
• 1 tsp. vegetable oil
• 1 egg, slightly beaten
• 6 cups chicken broth
• ½ tsp. grated pared ginger root
• 3 tbsp. cornstarch
• 6 tbsp. water
• 1½ tbsp. dry sherry
• 4 tsp. soy sauce
• 2 egg whites

Cook trout and flake. Cut bamboo shoots into thin strips. Chop green onion. Heat oil in small omelet pan. Add egg and tilt pan so egg completely covers bottom. Cook over medium heat until egg is set. Loosen edges from pan, roll up and cut into thin strips. Pour broth into 3-quart saucepan. Cook over high heat until sauce boils. Stir in mushrooms, trout, bamboo shoots, onions, sliced egg, ginger, and pepper. Return soup to boil. Combine cornstarch, 4 tbsp. water, the sherry and soy sauce in a separate bowl. Stir mixture into soup. Return soup to boil. Beat egg whites and remaining 4 tbsp. water together. Drizzle egg white slowly into soup while stirring soup vigorously. Serves 6.

Ingredients:

• 2 lbs. boned trout with head
• 1 quart water
• 1 tbsp. salt
• 2 carrots, diced
• 1 small onion, chopped
• 1 tsp. monosodium glutamate
• 2 medium potatoes, peeled and cut into ½-inch cubes (about ½ lb.)
• 2 eggs
• 1 cup thick sour cream
• 2 ½ tsp. salt

Rinse trout in cold water and drain well. Cut crosswise into 1-inch slices. In a large saucepan with a tight-fitting cover, add 1 quart of water, trout slices, head, and 1 tbsp. salt. Bring to a boil. Reduce heat, cover, and cook for 8-10 minutes, or until fish flakes. Meanwhile, cook vegetables in a saucepan until tender. Drain and set aside. When trout is cooked remove and discard head. Spoon out 3 cups of the liquid and set aside. Keep trout hot in warmer or another device. Beat the 2 eggs until thick, then stir in the sour cream, 2 ½ tsp. salt and the monosodium glutamate. Gradually add the reserve fish liquid to this mixture, stirring constantly. Add vegetables. Cook over low heat until simmering. Stir into original trout broth and pieces. Garnish soup with minced chives. Serves 6.

Ingredients:

• 1 lb. trout fillets, frozen or fresh
• ½ cup chopped bacon or salt pork
• ½ cup chopped onion
• 2½ cups diced potatoes
• 1½ cups boiling water
• 1 tsp. salt
• pepper, as desired
• 2 cups milk
• 1 tbsp. butter
• Chopped parsley to taste

Remove skin and bones. Cut fish into 1-inch pieces. Fry bacon or salt pork in a 3-quart saucepan till crisp. Add onion and cook till tender. Add potatoes, water, salt, pepper, and trout. Cover and simmer for 15-20 minutes, or until potatoes are tender. Add milk and butter. Cover and simmer about 5 minutes longer, until chowder heats to a simmer. Garnish with parsley. Serves 6.

Ingredients:

• ¼ cup butter
• 2 shallots, finely chopped
• Salt and pepper
• 4 skinless, deboned trout fillets
• 1 cup apple cider
• ½ tsp. sage
• ¼ cup cranberries cut in half (or use craisins for a slightly sweeter taste
• 1 cup heavy cream
• ¼ cup shredded Nøkkelost cheese (Note: If you cannot find Nøkkelost cheese, use Jarlsberg cheese with a pinch of cumin, caraway seeds and ground cloves.)

Pre-heat the oven to 450 F. Melt the butter in a cast-iron skillet over moderate heat. Toss in the shallots and cook for 2 to 3 minutes, until softened. Season the trout filets with salt and pepper then place on top of the shallots and pour in the cider, adding the cranberries and sage. Bring the cider to a simmer, then place the skillet in the oven and cook for 6 to 8 minutes, until the flesh is cooked through.

Remove the skillet from the oven. Carefully take out the trout filets and place on a plate, then cover with foil to keep warm.

Place the skillet on the stove over moderate heat. Whisk in the cream, cheese, and dill, cooking at a simmer until reduced and thickened, about 10 minutes. Season to taste.

To serve, place the trout filets on plates then add the cream sauce over the trout.  Serve with Swede Parsnip/Turnip Mash (mashed parsnips and turnips with cream and dash of allspice and butter) and sweetened red cabbage.

Ingredients:

• ¾ cup butter, melted
• 1 pkg. (1 ½ oz.) dry onion soup mix
• ¼ tsp. pepper
• 3 lbs. pan-dressed trout
• ½ lb. bacon, sliced

Combine butter, soup mix, and pepper. Baste the trout with this mixture. Wrap bacon slices around trout, and secure with toothpicks. Cook over medium-hot coals for 10-15 minutes, turn, and baste. Cook 10-15 minutes longer or until trout flakes easily. Serves 4.

Ingredients:

• 2 lbs. trout fillets
• 5 tbsp. butter or margarine
• 2 tsp. salt
• ¼ tsp. pepper
• ½ tsp. seasoned salt
• 1 ¼ cups milk
• 3 tbsp. flour
• 1 cup grated sharp cheddar cheese (¼ lb.)
• 3 tbsp. sherry
• Paprika

Preheat oven to 350°F. Wash fillets, then dry on paper towels. Melt 2 tbsp. butter, then brush the butter on the skin side of the fillets. Sprinkle flesh side with salt, pepper, and seasoned salt. Roll fillets. Arrange in a 9-inch square baking dish. Pour on one half cup of the milk. Bake, uncovered, for 30 minutes. Meanwhile, melt remaining butter in a medium saucepan. Remove from heat. Add flour, stirring till smooth. Gradually stir in remaining milk. Bring to a boil, stirring constantly. Reduce heat. Add cheese, stirring until melted. Add sherry. Carefully drain liquid from fish and stir in cheese sauce. Pour sauce over trout. Sprinkle with paprika. Place under broiler, 4 inches from heat, until sauce is golden brown. Serves 6.

Ingredients:

• Trout, 11-12 inches, whole or boneless
• Vegetable oil
• Red wine vinegar
• Chinese five-spiced blend or a pinch each of ground cloves, ginger, nutmeg, anise, and cinnamon

Preheat oven to 350°F. Place trout in a rectangular baking dish. Lightly coat trout with oil and sprinkle with red wine vinegar inside and out. Sprinkle lightly with the Chinese five-spice mix. Cover baking dish with foil. Bake for 30 minutes.

Ingredients:

• Trout
• Lean bacon (one strip per fish)
• Unseasoned breadcrumbs
• Pepper
• Onions (optional), 1 tbsp. chopped per fish
• Pam or similar vegetable spray

Preheat oven to 350°F. Cut all fat from bacon, chop into small pieces, and blend with just enough bread cubes and chopped onion to fill the body cavity of the trout. Place in a Pam-sprayed baking dish. Cover with foil and bake for 20-30 minutes, depending on size of trout.

Ingredients:

• 2 trout fillets
• 1 tbsp. melted margarine
• ¼ cup breadcrumbs, unseasoned
• ¼ cup chopped pecans or almonds
• Pepper
• Vegetable spray
• Garlic granules or unsalted garlic powder

Ingredients (Sauce):

• 1 clove garlic, pressed or minced
• ¼ chopped onion
• Dry white wine

Preheat oven to 450°F. Place trout fillets in baking dish sprayed with Pam. Coat lightly with melted margarine. Combine chopped nuts and breadcrumbs and sprinkle mixture lightly over the fillets. Season with garlic and pepper to taste. Bake for 10-12 minutes. Meanwhile, sauté the onion and garlic in a non-stick skillet in remainder of margarine. Add wine, just enough to cover the bottom of the pan, and simmer gently for 2 minutes. Keep warm. Add baked fillets to the sauce in the pan, and heat for 30 more seconds. Remove fillets to serving dish and cover with sauce. Serves 2.

Ingredients:

• 2 whole trout, gutted
• 1 lemon
• Butter Buds
• Pepper

Preheat oven to 350°F. Wash trout in running water, wipe dry inside and out with paper towels. Place each on a large piece of foil. Cut the lemon into slices. Place half of the slices in the body cavities of the trout and sprinkle trout with Butter Buds and pepper. Close foil tightly. Bake for 20-30 minutes, depending on the size of the trout. Serves 2.

Ingredients:

• Foil for barbecuing or broiling
• ¼ cup flour
• ¼ tsp. pepper
• 4 whole dressed trout (12 oz. each)
• ½ tsp. salt
• ¼ cup butter

Ingredients (Sauce):

• 2 tsp. Dijon mustard
• 2 tbsp. fresh dill weed, or 2 tsp. dried dill
• ¼ cup lemon juice

For the barbecue, line the grill with vented foil. For broiling, line broiling rack with foil. Combine sauce ingredients, stirring well, then set aside. Wipe inside and outside of fish with paper towels. Trip tail and fins with kitchen scissors, if desired. Combine flour, salt, and pepper. Dip trout in seasoned flour, shaking off excess. Place trout on prepared broiling pan or grill. Dot with butter. Broil or barbecue 6 inches from heat for 3-5 minutes. Turn fish and spread evenly with the prepared sauce. Cook 3-5 minutes longer until brown and crispy. Serve on a hot platter garnished with fresh cucumber slices and dill weed. Note: Cook fish 10 minutes per every inch of thickness. Serves 4.

Ingredients:

• Barbecue sauce (will cover about 12 trout)
• 2-12 whole trout
• 3 cloves garlic, minced
• ½ cup Hoisin sauce
• ½ cup light soy sauce
• ½ cup ketchup
• ¼ cup sherry
• ½ tsp. Chinese five-spice mix, or a pinch each of cinnamon, clove, ginger, anise, and nutmeg

Preheat oven to 350°F. Mix above ingredients and let stand 2 hours overnight in refrigerator. Coat whole trout lightly inside and out with sauce. Wrap tightly with foil. Bake for 30 minutes or place on outside charcoal grill. Note: 2 trout take about 20 minutes, 12 may take as long as 45 minutes, depending on if you use an oven or a grill. Check frequently for doneness.

Ingredients:

• 2 trout (8-10 oz.)
• 4 cups water in saucepan, add ingredients below to water
• 4 oz. white vinegar or white wine
• 1 sprig parsley
• 1 bay leaf
• 6 peppercorns
• 1 small onion, sliced
• 1 small carrot, sliced
• 1 stalk celery, sliced

Bring to a boil and simmer for 15-20 minutes. Turn off heat. Put trout in water and let stand 10 minutes. Serve with clarified butter, if desired. For 4 trout double water and vinegar.

Ingredients:

• 4-6 trout fillets
• Salt
• Paprika
• 2-4 tbsp. chicken broth (or bouillon)
• 1 tsp. lemon juice
• ¼ cup butter

Preheat oven and boiler pan or baking pan in a very hot oven (500°F). Dip trout fillets in oil and place skin side down on a greased pan. Sprinkle with salt and paprika. Broil 4 inches from heat for about 3 minutes. Remove and pour chicken broth over trout. Return to hot oven (turn down to 450°F) for 10 minutes. Pour lemon juice and melted butter over fillets before serving.

Ingredients:

• 1 ½ tsp. grated lemon peel
• ½ cup fresh lemon juice
• ½ cup salad oil
• 1 clove garlic, pureed
• 1 tsp. sugar
• ¼ tsp. pepper
• 1 tsp. salt
• ½ tsp. oregano leaves, crushed
• 6 trout fillets (about 2 lbs.)
• 1/3 cup sliced olives

Preheat oven to broil setting. Combine lemon peel, lemon juice, salad oil, pureed garlic, sugar, pepper, salt, and oregano leaves, blending well. Arrange fillets on a well-greased broiler pan and brush well with sauce. Broil 4 inches from heat for 2-5 minutes. Turn and brush with sauce and broil 2-3 minutes more, or until fish flakes. Add sliced olives to remaining sauce and heat. Serve over trout. Sevres 6.

Ingredients:

• 3 lbs. trout fillets
• 2 tsp. salt
• ½ tsp. pepper
• ½ tsp. seasoned salt
• 5 tbsp. butter or margarine
• ¼ cup finely chopped onion
• ¼ cup chopped green pepper
• ½ cup chili sauce
• ½ cup ketchup
• 1/3 cup lemon juice
• 2 tbsp. light brown sugar
• 1 tsp. dry mustard
• 1 tbsp. Worcestershire sauce

Preheat oven to broil setting. Wipe fillets with damp cloth. Combine 1 tsp. salt, ¼ tsp. pepper, and all the seasoned salt. Sprinkle on both sides of the trout. Arrange on greased rack in broiler pan. Dot lightly with 1 tbsp. butter. Broil 4 inches from heat for 5 minutes. Turn trout, dot with 1 tbsp. butter, and broil for 7 minutes longer. Meanwhile, make the barbecue sauce. Sauté onion and green pepper until tender in 3 tbsp. butter. Add remaining ingredients, ½ cup of water, and remaining salt and pepper. Simmer, uncovered, for 10 minutes. Serve over trout. Serves 6.

Ingredients:

• 2 ½ lb. trout fillets
• ¼ cup lemon juice
• ¼ tsp. salt
• 1/8 tsp. pepper
• ¼ tsp. dried thyme leaves
• 1 cup grated Swiss cheese (¼ lb.)
• ¼ cup packaged dry breadcrumbs
• ¼ cup butter or margarine, melted

Preheat oven to 375°F. Lightly grease a large, shallow baking dish. Wipe fillets with damp cloth, then place trout in the dish. Pour lemon juice over fish, then sprinkle with salt, pepper, and thyme. Bake uncovered for 20 minutes. Meanwhile, combine cheese and breadcrumbs. Sprinkle fish with cheese mixture, then melted butter. Bake 10 more minutes, or until fish flakes easily with a fork. Serves 6.

Ingredients:

• 1 x 3 oz. package cream cheese, softened
• ¼ cup cucumber, peeled and chopped
• 2 tbsp. lemon, peeled and chopped
• 2 tsp. lemon rind, grated
• 1 tsp. fresh dill, chopped
• ½ tsp. dill seeds
• 3 lbs. pan-dressed trout
• ½ cup butter, melted
• ¼ cup lemon juice
• 1 ½ tsp. salt
• Pepper
• Paprika

Mix together cream cheese, cucumbers, lemon, rind, dill, and dill seed. Put cheese mixture in cavity of clean, dry trout. Combine butter, lemon juice, salt, and pepper. Base the trout in the lemon butter mixture and sprinkle with paprika. Grill over hot coals for 8-10 minutes on first side, turn, and baste. Cook about 8-10 minutes longer or until fish flakes easily. Serves 6.

Ingredients:

• 4 boned trout, 6 to 8 oz. each
• 1 ½ cups water
• 2 tbsp. white vinegar
• 2 tbsp. minced carrot
• 2 tsp. instant minced onion
• 1 tsp. salt
• 3 peppercorns
• 1 bay leaf
• dash thyme
• 2 lemon slices
• Dill-mustard sauce

Thaw trout if frozen. Rinse and pat dry. In a large glass bowl, combine all ingredients except trout. Cook in microwave oven, uncovered, on high for 15 minutes. Strain into shallow glass baking dish. Return to the microwave and cook on high until boiling again, about 2 minutes. Add trout, cook on high for 1 minute. Turn trout over, cook 2 minutes longer or until fish flakes easily when tested with a fork. Carefully remove trout and drain liquid. Gently scrape skin and remove tail and head. Chill completely. Serve with Dill-Mustard Sauce. Serves 4.

Ingredients:

• 2 trout fillets per person
• 1 potato, thinly sliced
• 1 celery stick, sliced
• ½ clove garlic, thinly sliced
• 8 mushrooms, sliced
• Paprika
• Salt and pepper to taste

Preheat oven to 375°F. Place fillets, skin side down, in lightly oiled individual baking dish. Garnish with thinly sliced vegetables. Sprinkle with seasoning. Cover with foil and bake for 40-45 minutes. Serve with a small green salad.

Ingredients:

• 4 boned trout fresh or frozen (about 6-8oz. each)
• 1 can whole kernel corn
• ½ cup chopped onion
• 1/3 cup chopped celery
• 3 tbsp. butter
• 1 cup cornbread crumbs
• 1 tbsp. chopped parsley
• 2 tsp. lemon juice
• ½ tsp. sage
• ½ tsp. salt
• Dash pepper
• Melted butter (about a half stick)
• Lemon slices and celery leaves for garnish

Thaw trout if necessary. Preheat oven to 400°F. Rinse and pat the trout dry. Drain corn, reserving 2 tbsp. of liquid. Sauté the onion and celery in butter until tender. Blend in the corn, cornbread crumbs, parsley, lemon juice, and seasonings. Stir in reserved liquid from the corn. Stuff trout cavities with corn stuffing and place in a greased baking pan. Brush trout with melted butter. Bake for 15 minutes, or until flesh flakes easily with a fork. Garnish with lemon slices and celery leaves. Serves 4.

Ingredients:

• 6 large trout
• 3 cups crab meat (fresh, frozen, or canned)
• 2 tbsp. chopped onions
• 2 tbsp. chopped celery
• 2 tbsp. chopped mushrooms, canned
• 1 tbsp. lemon juice
• 1 tbsp. Worcestershire sauce
• 3 drops Tabasco sauce
• 1 dash black pepper
• 1 dash cayenne pepper
• 1 tbsp. chopped parsley
• ¼ cup breadcrumbs
• 3 whole eggs
• 1 cup milk
• ½ tbsp. salt

Preheat oven to 400°F. Remove any remaining shell or cartilage from the crab meat. Shred crab meat by hand and add all the ingredients, except unbeaten eggs. Stir well. Add unbeaten eggs and work well into mixture. Let rest for approximately one half-hour. Enough stuffing for 6 large trout.

Place stuffing gently in the trout (ensure trout is properly prepared first). Brush both sides of the trout with melted butter and place on baking tray. Bake for 20-25 minutes or until skin is brown and crisp. Sprinkle with paprika and parsley and drip melted butter on trout before serving. Serves 6.

Ingredients:

• 1 cup flaked trout (or 7 ¾ oz can)
• 1 tbsp. butter
• 2 tbsp. dry white wine
• ¼ tsp. bouquet garni
• 1 cup half and half
• Salt and pepper to taste
• 2/3 cup grated swiss cheese
• 1 9-inch baked pastry shell
• 3 eggs

Preheat oven to 350°F. Drain trout and remove any bones. Melt butter in skillet. Sauté trout in butter one minute. Stir in the wine and bouquet garni. In a small bowl, beat eggs, half and half, salt, pepper, and 1/3 cup of cheese. Stir into the trout mixture. Sprinkle remaining cheese over pastry shell. Pour trout mixture over cheese. Place on a baking sheet and bake 30-40 minutes, or until a knife can be inserted in the center and comes out clean. Serves 6.

Ingredients:

• Trout fillets (4)
• Buttermilk
• Salt (1 tsp. per pound of trout)
• Flour
• Lemon wedges
• Frying oil (type is up to taste)

Cover fish fillets with buttermilk. Sprinkle with salt, allowing 1 tsp. per pound of fish. Let stand for about one half-hour. Drain. Dip fillets into flour. Pan fry. Serve with lemon wedges. Serves 4.

Ingredients:

• ¾ cups rice
• 1 ½ cups water
• 1 tbsp. butter
• 5 tbsp. cooking oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, peeled and chopped
• 1 green pepper, chopped
• 1 tsp. salt
• 1-3 tsp. curry
• 4 trout fillets (1/2 lb. each)
• ½ cup water

Combine rice, 1 and ½ cups water, and butter. Cover and microwave for 15 minutes on high; then let stand for 5-10 minutes. In an 8×8 inch round glass baking dish, combine cooking oil, onion, garlic, tomato, green pepper, salt, and curry. Cover and microwave for 5 minutes on high. Add fish and ½ cup of water. Microwave 5-8 minutes on high. Serve trout over rice. Serves 4.

Ingredients:

• 2 rainbow trout fillets
• 2 hard boiled eggs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp lemon pepper
• 1/4 cup mayo
• 1/4 cup Greek yogurt
• Green onion, chopped
• 2 tbsp dill
• 1 tbsp everything bagel seasoning
• Hot sauce to taste
• Salad mix or bread (to make a salad or sandwich)

Place trout on a pan lined with parchment. Drizzle trout with olive oil, salt, and lemon pepper. Bake 350 for 10-12 minutes or until it flakes easily.

Let fish cool, then flake and mix with mayo, full fat Greek yogurt, green onions, dill, everything bagel seasoning, hard boiled egg, and hot sauce

Serve on your favorite lettuce mix or as a sandwich.

Submitted by Brittany Peachy, Hudson Valley Fisheries

Ingredients:

• 1 whole trout
• Olive oil
• Kosher salt
• Diced tomatoes
• Fresh herbs (thyme recommended)
• Garnish (lemon balm leaves recommended)

Rub the fish all over with olive oil and kosher salt, then stuff with diced tomatoes and fresh herbs 4 hours before cooking.

Prepare the fire at least an hour before cooking to establish a hot bed of embers. 

Once ready, garnish and lay the fish on the embers and cook on each side about 4-6 minutes.

Submitted by Brittany Peachy, Hudson Valley Fisheries

Ingredients:

• 1 cup fish stock (purchased or homemade)
• 1 cup milk
• 16 oz. trout, skin and bones removed, cut into bite-sized chunks
• 1 bay leaf
• 4 tbsp. butter
• 1 medium leek, white part only, washed thoroughly and finely sliced
• ½ cup all-purpose flour
• 1 tbsp. finely chopped fresh parsley
• Salt, to taste
• Dash ground black pepper
• 5 ½ cups mashed potatoes
• A handful of grated cheddar cheese

Preheat oven to 350 F. Pour milk and fish stock into large saucepan and bring to a simmer. Add the trout pieces and bay leaf and poach for 5 minutes. Remove the fish pieces with a slotted spoon and set aside. Reserve the liquid in the pot.

Melt the butter in a medium-sized saucepan over medium heat. Add the sliced leek and cook for 5 minutes until the leek is soft. While still hot, add the flour and stir well with a wooden spoon for 2 minutes. Pour the fish poaching liquid into the pan and stir again. Raise the temperature and cook for 3 minutes until the sauce is slightly thickened.

Turn off the heat, remove the bay leaf, and add the poached fish and chopped parsley. Season with salt and pepper.

Spoon the fish mixture into an ovenproof dish. Cover with a thick layer of mashed potatoes and fluff them up with a fork.  Add the grated cheese on top.  Put the dish on a baking sheet and cook in the center of the preheated oven for 20 to 30 minutes, or until the sauce is bubbling beneath the potatoes.

Ingredients:

• 6 butterfly filleted trout (6-8 oz. each)
• Italian dressing
• Butter
• Almonds

Place trout in bowl or glass pan, and cover with salad dressing. Marinate in the refrigerator for a minimum of 4 hours. Place open trout on grill, skin-side down, over medium hot coals. Grill until flesh turns white and flakes easily with a fork (about 10-15 minutes, depending on size.) Do not turn. While grilling melt butter and toast almonds in a small skillet over very low heat. To serve, spoon butter over trout and sprinkle with almonds. Serves 6.

Ingredients:

• Fresh or frozen trout
• Salt
• Pepper
• Lemon juice
• Butter
• 1 tsp. grated raw onion and 1 tbsp. finely chopped parsley or 1 tbsp. cream and a little grated parmesan

Thaw trout if necessary. Preheat oven to 425°F. For each fillet, tear a piece of heavy-duty aluminum foil large enough to encase the fillet completely. Brush one side of the foil with oil or melted butter and place a fillet in the center. Season to taste with salt, freshly ground pepper, and a squeeze of lemon juice. Add either your onion and parsley or cream and parmesan. Dot the fillets with butter. Bring foil up over the top of the fillet, make a double fold to seal, and turn up the ends so juices will not run out. Arrange trout packages on a baking sheet and bake for 18 minutes. Open one package and test for doneness with a fork. It is done if the fish flakes easily. Cook a few more minutes if not done. If desired, to brown the trout, open the top of the foil to expose trout and place under a broiler for a minute.

Ingredients (Trout):

• 2 ½ lbs. trout fillets
• ¼ cup lemon juice
• 1 clove garlic, finely chopped
• 1 shallot, finely chopped
• ¼ cup chopped fresh mushrooms
• 2 packages frozen, chopped spinach (10 oz. each)
• 1 tbsp. dried tarragon leaves
• About 1 cup sauterne or Chablis

Ingredients (Hollandaise Sauce):

• 2 egg yolks
• ¼ tsp. salt
• Dash cayenne pepper
• ½ cup butter or margarine, melted
• 1 ½ tbsp. lemon juice
• ½ tsp. salt
• 1/8 tsp. pepper
• 1 cup heavy cream

Ingredients (Wine Sauce):

• ¼ cup butter or margarine
• ¼ cup un-sifted all-purpose flour
• ½ tsp. salt
• 1/8 tsp. pepper
• ½ cup light cream

Preheat oven to 350°F.

Trout: Lightly grease a large, shallow baking dish. Wash trout fillets, and dry well on paper towels. Brush both sides with the ¼ cup lemon juice. Fold fillets into thirds, with the dark side inside. Arrange in a single layer in the baking dish. Sauté the spinach until just cooked. Sprinkle garlic, shallot, mushrooms, spinach, and tarragon over and around trout. Pour on enough sauterne or Chablis to come halfway up the side of the dish, then cover the dish with foil. Bake for 20 minutes, or until fish flakes easily with a fork.

Hollandaise Sauce: Beat egg yolks with rotary beater until thick and light. Add salt and cayenne pepper, then turn into a double broiler top. Over hot, not boiling, water, gradually beat ¼ cup butter or margarine into the egg yolks. Use a wire whisk or fork. Beat well after each addition. Combine rest of butter or margarine with the 1 ½ tbsp. lemon juice and beat into egg yolks bit by bit. Continue beating, over hot water, just until the consistency matches that of mayonnaise. Remove from hot water and set aside.

Wine Sauce: Melt butter in medium saucepan. Remove from heat. Add flour, salt, and pepper, stirring till smooth. Gradually stir in 1 ½ cups reserved liquid and vegetables from the previously cooked fish as well as the light cream. Bring to boiling, stirring constantly. Strain, and discard vegetables. Spoon hot wine sauce over fillets, covering completely. Gradually add remaining 2/3 cup heavy cream to hollandaise sauce, stirring until well mixed. Carefully spoon hollandaise over trout and wine sauce, covering completely. Place under broiler 1-2 minutes, or until the top is golden brown. Serves 6.

Ingredients:

• ½ cup all-purpose flour
• 2 x 8 oz. skinless, boneless trout fish fillets cut in half, patted dry
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 tbsp. clarified butter (can be purchased or homemade)
• 4 tbsp. butter, diced, at room temperature
• ½ cup slivered almonds
• 3 tbsp. minced parsley
• 1 lemon, cut into wedges, for serving

Heat oven to 200 degrees F and place a large oven-safe plate or baking sheet inside.

Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

In a large nonstick skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.

In the skillet, heat remaining 4 tablespoons unsalted butter and almonds until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets.

Serve immediately, with lemon wedges on the side.

Ingredients:

• 2 trout (6-8 oz. each)
• Salt
• Pepper
• Flour
• 3 tbsp. butter
• ½ cup sliced fresh mushrooms
• ¼ cup chopped green onions
• 2 tsp. lemon juice
• 1 tbsp. vermouth

Season lightly with salt and pepper. Coat with flour. Fry in 2 tbsp. butter for 3-4 minutes on each side. Remove to platter and keep warm. Add remaining butter to skillet. Sauté mushrooms and green onions until tender. Stir in lemon juice and vermouth. Pour over trout. Serves 2.

Ingredients:

• ½ cup butter, melted
• ½ cup sesame seeds
• 2-3 drops hot pepper sauce
• ¼ cup lemon juice
• 1 tsp. salt
• 1/8 tsp. pepper
• 6 pan-dressed trout, about ½ lb. each

Combine butter, sesame seeds, hot sauce, lemon juice, salt, and pepper. Baste trout in mixture. Cook over medium-hot coals for 8-10 minutes, turn, and baste. Cook 8-10 minutes longer. Serves 6.

Ingredients:

• 4 oz. jarred, roasted red peppers or 2-3 ancho or Anaheim chilies, roasted
• ¼ cup blanched slivered almonds
• 1 tbsp. olive oil
• 1 clove garlic
• ¼ cup orange juice
• 4 six-ounce trout fillets, butterflied

Puree chilies and next three ingredients in a food processor or blender and set aside. Brush trout with orange juice, and grill flesh-side down on oiled grate for 2 minutes. Turn trout and grill for 2 minutes more, or until trout flesh turns opaque. Serve immediately with a dollop of chili-almond pesto.

Ingredients:

• ½ cup lemon juice
• 2 tbsp. white wine
• 2 tbsp. olive oil
• 1 tsp. finely chopped fresh sage or ½ tsp. dried sage
• ½ tsp. grated lemon rind
• 4 six-ounce trout fillets, butterflied

Combine lemon juice and next 4 ingredients. Whisk to emulsify. Brush trout with the lemon-sage marinade. Grill trout flesh-side down on oiled grate for 2 minutes. Brush trout with marinade, turn, and grill for 2 minutes more, or until trout flesh turns opaque. Serve immediately.

Ingredients:

• 1 lb. skinless, boneless trout fillets
• 3 olive oil
• 1 cup onion diced
• 6 to 8 cloves garlic minced
• 1 fish sauce
• ¼ cup dry white wine
• 1 can of 28 oz. tomatoes, crushed
• 1 tsp. dried oregano
• Pinch of crushed red pepper flakes
• ¾ cup sliced black olives
• 2 tbsp. capers drained
• ¼ cup fresh parsley chopped

Cut the trout into equal-sized portions. Season lightly with salt and pepper and set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, 5 to 6 minutes.  Add the garlic and cook until fragrant, 1 minute longer. Add the fish sauce, stir in the white wine, cook for 2 minutes, then add the tomatoes, oregano and crushed red pepper flakes.

Bring the sauce to a slow simmer and cook for 8 to 10 minutes, stirring occasionally.  Add the black olives and capers, cook for another 2 minutes, then season the sauce to taste with salt and pepper.

Stir about 3 tablespoons of the parsley into the sauce, then lay the fish fillets on top.  Spoon some sauce over each fillet, cover the pan and continue cooking until the trout flakes easily. To serve, spoon a portion of the sauce into shallow serving bowls, add trout on top and garnish with the remaining parsley.  Serve with pasta of your choice with remaining Puttanesca sauce.

Ingredients:

• 6 dressed trout, about 5 oz. each
• 3 cups fresh mint leaves lightly packed or ¾ cup dried mint
• 1 tbsp. salt
• ¾ cup salad oil
• 6 strips bacon

Dry trout. Brush with oil (not the salad oil). Mash fresh mint with salt to release flavor, then add the ¾ cup of salad oil. If using dried mint, mix with salt and oil. Fill the cavities of the trout with the mint mixture, wrap each with one strip of bacon, and secure with a toothpick. Broil over hot coals or under broiler, 4-6 inches from heat, for 4-5 minutes per side. Serves 6.

Ingredients (Trout):

• 16 oz. skinless, boneless trout fillets
• Juice from 1 lime
• Salt and pepper
• Olive oil
• 1 avocado peeled and sliced
• ½ cup sharp cheddar cheese
• Crushed corn chips

Ingredients (Sauce):

• 1 ½ cups mild salsa
• ¼ cup black sliced olives
• ¼ cup white wine
• ½ cup kernel corn
• ½ cup black beans

Ingredients (Garnish):

• Cilantro
• Avocado
• Sour Cream

In a saucepan add the salsa, olives, white wine, corn, and black beans. Simmer for 5 minutes.

Brush the trout with olive oil and then squeeze the juice from one lime over top.

In a square, oven safe pan, add sauce then trout, spooning some sauce over the trout. Bake at 350 F for 12-15 minutes then cover the trout with crushed corn chips and cheddar cheese, bake until cheese is melted.

Serve over brown rice and garnish with cilantro, sour cream, and avocado slices.

Ingredients:

• 2 fillets steelhead (4-6 oz, 110-170g)
• Kosher salt (Diamond Crystal; use half for table salt)
• Freshly ground black pepper
• ½ Tbsp all-purpose flour (plain flour)
• Shimeji mushrooms
• Shiitake mushrooms
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• Miso seasoning
• 1 Tbsp miso (I used Hikari Miso® organic mild sodium miso)
• 1 Tbsp sugar
• 2 Tbsp sake
• 1 Tbsp mirin
• 1 ½ Tbsp soy sauce
• Chives
• Toasted white sesame seeds

Combine the ingredients for the miso seasoning (1 Tbsp miso, 1 Tbsp sugar, 2 Tbsp sake, 1 Tbsp mirin, 1 ½ Tbsp soy sauce). Set aside.

Finely chop the chives and cut off the stems of the shimeji mushrooms and shiitake mushrooms. Separate the shimeji into smaller pieces with your hands, and slice the shiitakes thinly. Set these aside.

Get out your steelhead fillets. Check to see if there are any bones, and remove any you find (tweezers may be useful here). Pat the fillets dry with a paper towel and season with kosher salt and freshly ground black pepper.

Thinly coat the fillets with flour. The flour will prevent the juices from leaking out, and also acts as a thickening agent for the sauce.

Heat the olive oil in a frying pan over medium heat (do NOT use high). Place the fillets in the pan flesh side down. Cook for 5 minutes.

Flip so the skin side is in direct contact with the pan, and add the shimeji and shiitake mushrooms. Cook for 5 minutes.

Cook the sides of the fillets for 1 minute each. It is okay if there is a bit of translucent pink in the middle, because the remaining heat will continue to cook the rest of the fish.

Add the butter and sauté the mushrooms. Place the mushrooms on top of the fillets.

Coat the fillets with the miso seasoning using a spoon.

Transfer the fillets to plates, garnish with chives, and serve. Bon appétit!

Ingredients:

• ½ cup water
• ¼ cup wild rice
• ¾ cup chopped fresh spinach
• 1 small clove garlic, minced
• 2 pan dressed trout
• 3 tbsp. butter
• 2 tbsp. chopped onion
• ¾ cup sliced mushrooms
• ¼ tsp. dried basil

Preheat oven to 450°F. In a small saucepan, bring water and 1 tbsp. butter to a boil. Add wild rice, cover and simmer 30 minutes. While rice is cooking, prepare vegetables, garlic, and basil. Sauté 3-4 minutes or until all moisture evaporates. Remove from heat and stir in cooked, drained rice.

Wipe inside the cavity of the trout with paper towels. Carefully stuff cavity of trout with rice mixture and place in a foil-lined baking dish. Melt the remaining 1 tbsp. of butter and pour over fish. Bake, uncovered, for 20-25 minutes. Note: allow 10 to 12 minutes per inch of stuffed thickness. Makes 2 servings.

Ingredients (Trout):

• 4 whole dressed trout, fresh or frozen
• ¼ cup butter, melted
• 3 tbsp. peanuts, finely chopped
• ½ cup corn flake crumbs
• 8 frozen, canned, or pre-cooked potatoes

Ingredients (Sauce):

• 1 can tomato sauce (8 oz.)
• 2 tbsp. dry sherry or white wine
• 1 tbsp. butter
• 1 tbsp. minced onion
• 1 tbsp. minced parsley
• 1 tsp. curry powder
• ¼ tsp Tabasco sauce

Trout: Preheat oven to 400°F. Thaw trout if frozen. Rinse with cool water; pat dry with paper towels. Dip trout in melted butter, then in mixture of corn flake crumbs and peanuts. Place in buttered baking dish or jelly roll pan. Thaw potatoes if frozen, cook if raw. Dip potatoes in butter and crumbs; place in pan with trout. Bake for 20 minutes or until fish flakes easily with a fork.

Sauce: Combine tomato sauce, sherry, butter, onions, parsley, and seasonings in a small saucepan. Bring to a boil. Serve with the baked trout. Serves 4.

Ingredients:

• 4 trout, completely thawed if frozen (8-10 oz.)
• 2 tsp. salt
• ¼ tsp. freshly ground pepper
• ½ cup yellow cornmeal
• ½ cup flour
• 3 tbsp. butter
• 6 tbsp. vegetable oil
• 1 lemon, cut into wedges

Wash trout briefly under cold running water. Pat dry, inside and out with paper towels. Sprinkle cavities and skins with salt and pepper. Mix cornmeal and flour. In a heavy 12-inch skillet, melt the butter with the oil over medium heat. When the foam begins to subside, roll each trout in the cornmeal-flour mixture, shake off excess, and place trout in the skillet. Fry 4-5 minutes on each side, until golden brown and crisp and flakey when probed with a fork. Serve with lemon wedges. Serves 4.

Ingredients:

• 4 deboned trout
• 1 can grated parmesan cheese (8oz)
• Capers
• 3 eggs
• Peanut oil
• Lemon wedges (optional)

Beat eggs in a shallow bowl. Dip trout in eggs, then coat with the cheese heavily and evenly on both sides. Sautée in peanut oil until crisp and golden brown. Serve with your favorite sauce or lemon wedges. Garnish with capers. Serves 4.

Ingredients (Trout):

• 4 eggs beaten
• 4 oz. all-purpose flour
• 4 oz. ground pistachios
• 6 oz. breadcrumbs
• 1 tbsp. high temperature cooking oil

Ingredients (Winter Herb Cream Sauce):

• 1 tbsp. fresh minced rosemary
• 1 tbsp. fresh minced sage
• ½ red onion, minced
• 1 tsp. fresh minced garlic
• 1 cup white wine
• 1 cup chicken stock
• 1 cup heavy cream
• salt and pepper to taste
• 2 tbsp. roux or 1 tbsp. cornstarch slurry

Trout: Lightly season trout filets with salt and pepper, dredge in all-purpose flour, then dip in egg wash and let the excess drip off. Acquire either ground pistachios or grind pistachio whole nuts into small pieces, mix with finely ground breadcrumbs (ratio should be approximately 70% crumbs and 30% broken pistachio pieces). Place filets in pistachio breading and cover with more mix, press down gently on each side to adhere the mixture to the filet.

Take large sauté pan and bring to medium-high heat. Add 1 Tablespoon of cooking oil that has a high-temperature smoke point. Once light wisps of smoke begin to come off the heated oil gently lay the trout filet meat side down in the pan (make sure to lay filet away from yourself to prevent splash back). Turn heat down to medium and sauté two minutes until golden brown on bottom side, then flip the filet and put in 350-degree preheated oven for 5-6 minutes.

Sauce: Add all ingredients in saucepan and simmer for 25-30 minutes. Add rue or slurry to thicken, then blend the mixture with a hand blender or traditional blender. Add to dish and enjoy!

Ingredients:

• ½ lb. boneless skinless trout
• 2 tbsp. chopped scallions
• 2 egg whites
• 1/3 cup plus ½ cup heavy cream, chilled
• 2 tbsp. tomato paste
• ¼ tsp. white pepper
• 6 boneless skinless trout fillets, 6 oz. each
• 1/3 cup clam juice or chicken stock
• ½ cup dry vermouth or white wine
• 1 tbsp. lemon juice
• 2 tbsp. chopped parsley

Chill food processor bowl and steel blade. Place the ½ lbs. trout and scallions in the processor and purée until smooth.

Scrape down the sides of the bowl and with the machine running, add egg whites; process for 20 seconds. With the machine on, slowly add 1/4 cup cream and process for 10 seconds. Scrape down the sides of the bowl. Add tomato paste and pepper and process until blended, about 20 seconds. Scrape mixture into a bowl and chill about 1 hr.

Preheat oven to 400. Place the fillets on work surface, skinned side up. Halve each fillet lengthwise. Place 1 heaping T of the mousse on each fillet half and spread evenly. Beginning with the wider end, roll up the fillets. Stand the roulades, spiral side up and barely touching in a baking dish. Combine the clam juice or chicken stock and vermouth/wine in a small pan; bring to a boil and cook for 1 minute. Pour the hot liquid evenly over the roulades and cover the dish with buttered parchment or wax paper. Bake until the fish just flakes when lightly touched and the mousse feels firm, about 15 minutes. Drain the cooking liquid from the dish into a large skillet. Cover the roulades loosely and keep warm in the turned off I’ve. Add the remaining 1/2 c cream to the skillet and bring to a boil. Cook over high heat until reduced to 1 cup, about 8-10 minutes. Add the lemon juice and pepper to taste. Add the chopped parsley.

Place 2 roulades on each plate and spoon the sauce around the roulades.

Ingredients:

• 6 rainbow trout fillets (skinless)
• salt and pepper
• ½ cup chopped fresh parsley
• ½ cup chopped onion
• ½ cup chopped mushrooms
• ½ cup mayonnaise
• ½ tsp. dill weed
• 4 egg yolks, beaten slightly
• ½ cup dry white wine
• ½ cup grated Swiss cheese
• ½ cup fine breadcrumbs
• ½ cup slivered almonds
• Lemon and parsley for garnish

Preheat oven to 400°F. Sprinkle trout fillets with salt and pepper. Mix together parsley, onions, and mushrooms. Spread mixture in a buttered shallow baking dish. Coat trout fillets with mayonnaise. Place fillets on parsley mixture, sprinkle on dill, cover and bake for 8-10 minutes, or until fish flakes easily with a fork. Mix together egg yolks, wine, cheese, and breadcrumbs. Spoon mixture over fish and continue baking until crumbs are brown. Sprinkle with almonds. Garnish with lemon and parsley. Serves 6.

Ingredients:

• 6 rainbow trout fillets
• ½ cup butter
• 4 tbsp. green onion, chopped
• 2 tbsp. parsley, chopped
• 3 cloves garlic, minced
• 1 tbsp. lemon juice
• 8 oz. can sliced mushrooms, drained
• 14 oz. can artichoke hearts, sliced and drained
• 1 tsp. salt
• ½ tsp. cayenne pepper

Preheat oven to 325°F. Pat rainbow trout fillets dry with a paper towel and place in flat baking dish. Melt butter in saucepan and sauté the green onions, parsley, and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt, and pepper. Cook a few minutes until heated thoroughly. Pour sauce over the fillets and bake for about 20 minutes, or until fish flakes with a fork.

Ingredients:

• 4 fillets smoked trout
• 4 large raw eggs
• 2 cups all-purpose flour
• 1 ⅔ cups water
• ¼ cup pure sesame oil
• ¾ teaspoon salt
• 2 bunches scallions (about 10)
• Oil, for cooking

Scallion pancakes:

1. In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside.
2. Wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. Mix into the batter.
3. Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so
   it coats the pan.
4. Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about ¾ cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can.
5. Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake.
6. Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process.

Egg:

1. Fry eggs over easy in the same pan the scallions were prepared in.
2. Place prepared egg on top of one pancake.

Trout:

1. Shred the smoked trout, and heat it just until warm in the skillet.
2. Sprinkle on top of pancake and egg, drizzle with your favorite zesty sauce, and enjoy!

Submitted by Brittany Peachy, Hudson Valley Fisheries

Ingredients:

• 1 lb minced steelhead meat
• 1 large egg
• 1 tsp garlic powder
• 1 tsp minced dried onion
• 1/2 tsp dried parsley
• Pinch of mustard powder
• Pinch of smoked paprika
• Salt and pepper to taste

1. Combine all ingredients in a bowl. Mold into patties or meatballs, depending on what you want to make.
2. Cook over medium heat till cooked through in a lightly oiled pan (or use butter for extra flavor).
3. Layer patty on seeded whole grain bread with radish, arugula, Gouda cheese, mayo, and a sweet and spicy sauce of your choice.

Submitted by Brittany Peachy, Hudson Valley Fisheries

Ingredients:

• 4 green onions, sliced
• 1 green pepper, chopped
• ¼ cup margarine or butter
• 1 cup soft breadcrumbs
• ¼ cup snipped parsley
• 1 tsp. lemon juice
• 1 tsp. salt
• ¼ tsp. dried basil leaves
• 4 dressed whole trout, about 8 oz. each
• Salt
• Cherry tomatoes and parsley for garnish

Preheat oven to 350°F. Cook and stir onions and pepper in margarine until onions are tender, then remove from heat. Stir in the breadcrumbs, parsley, the lemon juice, 1 teaspoon salt, and the basil. Rub the cavities of the fish with salt, then stuff each with about ¼ cup stuffing. Place fish in a greased oblong baking dish. Cook uncovered in the oven for 30-35 minutes, or until the fish flakes easily with a fork. Garnish with cherry tomatoes and parsley. Serves 4.

Ingredients:

• 2 deboned trout, 6-8oz each
• Salt
• ¼ cup vinegar
• 2 tbsp. water
• 2 tbsp. sugar
• 1 tsp. salt
• Dash of ginger
• ½ green or sweet red pepper, very thinly sliced
• 3 green onions sliced thin diagonally
• ¼ cup cornstarch
• Oil

Remove heads and cut each trout in half lengthwise. Sprinkle with salt and let stand for 5 minutes. Combine vinegar, water, sugar, salt, and ginger then bring to a boil. Add pepper and green onions, then return to a boil. If crisp vegetables are preferred, place vegetables into a platter and pour hot vinegar over them. If you haven’t already, pour the mixture into a shallow baking dish or platter. Dip trout in cornstarch, shaking off the excess. Fry quickly in hot oil then drain well. Place hot trout on vinegar-vegetable mixture and turn once. Serve hot or cold. Serves 2.

Ingredients:

• 1/3 cup butter or margarine
• 1/3 cup lemon juice
• 2 chicken-flavor bouillon cubes
• ½ tsp. Tabasco sauce
• 1 cup cooked rice
• 1 package frozen broccoli, chopped, and thawed (10. Oz.)
• 1 cup shredded sharp cheddar cheese
• 8 trout fillets (about 2 lbs.), or 6 boned trout

Preheat oven to 375°F. Melt butter in a saucepan, then add lemon juice, bouillon, and Tabasco sauce. Heat slowly until bouillon dissolves, then set aside. In a medium bowl, combine rice, broccoli, cheese, and ¼ cup lemon butter sauce, then mix well. Divide broccoli mixture evenly between fillets. Roll up and place seam-side down in a shallow baking dish. Pour most of remaining sauce over the roll-ups. Bake for 25 minutes. Spoon any remaining sauce over the individual servings. Serves 6-8.

Ingredients:

• 1 cup soy sauce
• ½ cup sugar
• 2 tsp. ginger root, finely grated
• 2 lbs. trout fillets
• 1 clove garlic, minced
• 1 tbsp. sesame seeds
• ½ tsp. butter

Marinate trout in soy sauce, sugar, ginger, and garlic for several hours (at least 3). In a small bowl, combine sesame seeds and butter. Microwave the butter mixture for 45 seconds on high. Place fish in an 8×8 inch glass dish with 2 tbsp. marinade and toasted sesame seeds. Cover and microwave 10 minutes on high or until trout flakes easily. Serves 6.

Ingredients:

• 6 fresh or thawed from frozen trout
• ¼ cup flour
• 1 tsp. salt
• Freshly ground black pepper
• 1 cup butter
• 1 cup sliced blanched almonds
• 1 tbsp. lemon juice
• Lemon wedges

Combine flour, salt, and pepper. Roll trout in flour until thoroughly coated. Sauté trout in butter in a 12-inch skilled. Do not put all the butter in at once. Use about one-quarter cup for the first three trout, then add the additional quarter-cup for the last three. Sauté over medium heat for about 5 minutes each side. Carefully remove cooked fish to a heated platter and cover to keep warm. When all fish are cooked, discard browned butter, and wipe out skillet. Add remaining half-cup butter and the almonds to the skillet. Cook over the lowest heat possible, stirring frequently, until almonds become a pale golden color. Remove from heat and stir in lemon juice. Pour almond butter over trout. Serve immediately with lemon wedges. Serves 6.

Ingredients (Trout):

• 1 ½ lbs. trout fillets
• 1 tsp. salt
• ½ tsp. pepper
• 2 egg yolks slightly beaten
• 2 tbsp. butter
• 3 tbsp. lemon juice
• 1 tbsp. butter
• 2 tbsp. grated cheese

Ingredients (White Sauce):

• 2 tbsp. butter
• 2 tbsp. flour
• ¼ tsp. salt
• ¼ tsp. monosodium glutamate
• Pepper to taste
• 1 cup milk

Trout: Preheat oven to 350°F. Butter a shallow 1 ½ quart baking dish. Dry fillets on paper towels. Put trout into baking dish and sprinkle with salt, pepper, and lemon juice. Dot with butter. Cover baking dish with aluminum foil and bake for 20-25 minutes, or until fish flakes. Meanwhile, prepare and keep hot 2 cups Medium White Sauce (recipe below). For a Double White Sauce recipe use cream for liquid. After cooking sauce, remove from heat. Blend in two egg yolks and 2 tbsp. butter in till smooth. Pour the sauce over the fish and sprinkle with 2 tbsp. grated cheese. Broil 4 inches from heat for one to two minutes, or until lightly browned. Serves 4-5.

White Sauce: Heat the butter in a saucepan over low heat. Blend in the flour, salt, monosodium glutamate, and pepper to taste. Heat until mixture bubbles. Remove from heat and gradually add the milk, stirring constantly. Return to heat and cook rapidly, stirring constantly, until sauce thickens. Cook one to two minutes longer. Makes about 1 cup of sauce.

Ingredients (Trout Pie):

• 1 can (1 lb.) mixed vegetables
• 1 lb. trout cooked and flaked
• 3 bacon slices, diced
• ¼ cup chopped onion
• 3 tbsp. flour
• ¼ tsp. salt
• 1/8 tsp. pepper
• Milk

Ingredients (Biscuit Topping):

• ½ cup milk
• 1 cup packaged biscuit mix

Preheat oven to 450°F. Drain vegetables, reserving liquid. In 1 ½ quart casserole dish, combine vegetables and trout. Sauté bacon until crisp. Drain reserving 3 tbsp. drippings. Add bacon to trout mixture and toss gently. In reserved drippings, sauté the onion till tender. Remove from heat, then stir in the flour, salt, and pepper. Add enough milk to reserved vegetable liquid to measure 1 ½ cups. Gradually stir into the flour mixture. Bring to boiling, stirring constantly. Reduce heat, and simmer for one minute. Pour sauce over trout mixture in casserole dish. Bake for 15 minutes or until hot and bubbly. Meanwhile, make the biscuit topping. Pour milk into biscuit mix and whisk until just combined. Spoon onto hot mixture in the casserole dish. Return to oven and bake for 15 more minutes, or until the biscuit topping is golden brown. Serves 4-6.

Ingredients:

• 2 cups flaked trout (about a 2 lb. trout, steamed and boned)
• 3 cups mashed potatoes (fresh not instant)
• 3 large eggs
• 1 bunch green onions, finely chopped
• 2 tbsp. chicken soup base
• 2 tsp. salt
• 1 tsp. white pepper
• 1 tsp. sugar
• 1 tsp. sesame oil
• 1 tbsp. Worcestershire sauce
• 1 tbsp. cooking wine
• Cracker crumbs, finely crushed

Mix all ingredients (except eggs and crumbs) thoroughly. Shape mixture into croquettes or balls. Dip in egg and roll in finely crushed cracker crumbs. Deep fry until golden brown. Drain on paper towels. Serve hot or cold.

Ingredients:

• 2 lbs. trout fillets
• ½ cup dairy sour cream
• ½ cup grated sharp cheddar cheese
• 2 eggs, separated into yolks and whites
• 2 tbsp. chopped pimento-stuffed olives
• 1 tbsp. finely chopped onion
• ½ tsp. salt

Preheat oven to 350°F. Wash fillets and dry well on paper towels. Lightly grease large, shallow baking dish. Arrange fillets in a single layer in the dish. In a medium bowl, combine sour cream, cheese, egg yolks, olives, onion, and salt. Beat egg whites in a medium bowl until stiff peaks form. Gently fold beaten egg whites into the sour cream mixture. Spread over fish, covering completely. Bake uncovered for 25 minutes. Test for doneness (fish should flake easily with a fork). Puff will be golden. Serve from baking dish. Serves 6.

Ingredients:

• 2 pan-pressed trout (8-10oz. each)
• 2 tbsp. butter
• 2 green onions, chopped
• ½ cup fresh mushrooms, sliced
• ½ cup cream
• Paprika
• Salt to taste
• ¾ cup toasted almonds
• 1 tbsp. brandy

In medium skillet, fry trout in 1 tbsp. butter, about 5 minutes per side over medium heat. Remove trout to hot serving platter, cover with foil to keep warm. Wipe pan clean, add remaining butter, onions, and mushrooms, then cook over medium heat till tender. Heat brandy in small pan, add to the onions and mushrooms, then flame. Add cream and seasonings to brandy mixture, then pour over trout. Sprinkle with almonds. Serves 2.

Ingredients:

• 4 fresh trout, deboned
• Flour
• 4 tbsp. clarified butter
• ½ fresh lemon
• Worcestershire sauce
• 2 tbsp. butter
• 2 oz. Grand Marnier
• Fresh parsley, chopped

Heat sauté pan or skillet. Open trout, lay flat, flour both sides. Shake off excess flour. Put clarified butter in pre-heated pan and place trout in pan, meat-side down. Sauté until lightly brown over medium high heat. Turn trout. Squeeze fresh lemon over and sprinkle with a small amount of Worcestershire (two or three drops). Let cook a few more minutes. Remove and place on heated serving dish. Discard clarified butter from pan. Add the 2 tbsp. fresh butter to pan as well as the Grand Marnier, and allow to flame. When pan has de-glazed, pour Grand Marnier butter over the fish. Sprinkle with parsley and serve.

Ingredients (Trout):

• 2 whole dressed trout, 12 oz. each
• ¼ cup cornstarch
• ¼ cup vegetable oil

Ingredients (Sauce):

• 1 tbsp. cornstarch
• 1 cup chicken stock
• 2 tbsp. dry sherry
• 2 tsp. ground ginger
• 1 small red pepper, cut in strips
• ¼ cup peanuts, coarsely chopped
• 2 tsp. brown sugar
• ¼ cup chili sauce or ketchup
• 1 tbsp. soy sauce
• 3 green onions sliced diagonally
• 1 small green pepper, cut in strips
• 1 tsp. crushed dried red chilies

Wipe outside of fish and inside of cavity with paper towels. Trim tails with kitchen scissors, if desired. Dip trout in cornstarch, shaking off excess. Heat oil over medium-high heat in a large, heavy skillet. Fry trout in hot oil 2-3 minutes each side. Remove and drain on paper towels. Place trout on serving platter and keep warm.

Reserve 2 tbsp. oil in skillet. In a medium bowl, combine first 7 sauce ingredients, stir, and set aside. In the skillet, heat the reserved oil over medium-high heat. Stir-fry vegetables and chilies for 1-2 minutes. Add chopped peanuts and continue to stir-fry 1 more minute. Stir chicken stock mixture well and pour over vegetables. Bring to a boil. Reduce heat to a simmer. Cook while stirring every 1-2 minutes. Spoon sauce over trout and garnish with green onion curls if desired. Serves 2.

Ingredients:

• 4 deboned or dressed trout (about 5 oz. each)
• 2 tbsp. butter
• 2 tbsp. flour
• 1 ½ cups milk
• ½ cup grated Gruyere or Swiss cheese
• ½ cup grated Parmesan cheese
• Salt and pepper
• Minced parsley

Preheat oven to 450°F. If desired, remove heads from trout. Melt butter. Blend in flour and milk. Cook and stir over low heat until thickened. Add cheese. Cook and stir until cheese melts. Season to taste. Spread half the sauce in baking dish (9-inch square). Arrange trout on sauce. Top with remaining sauce. Cover tightly with aluminum foil. Bake for 12-15 minutes. Uncover. Sprinkle with parsley and serve at once. Serves 4. (Mornay Sauce can be served with poached, fried, or broiled trout).

Ingredients:

• 1 can of trout (7 ½ oz.) or flaked trout
• 2 tbsp. butter
• 2 tbsp. olive oil
• 3 cloves garlic crushed
• ½ onion, chopped
• Salt and pepper
• 1/3 cup white wine
• 1 cup frozen peas, thawed
• ½ cup cream
• 1-pound hot cooked fettuccine
• 2 tbsp. snipped parsley

Drain trout; remove any remaining bones. Heat butter and oil until hot. Add trout, garlic, onion, parsley, salt, and pepper. Cook and stir 2 minutes. Stir in wine; simmer 5 minutes. Stir in peas and cream; simmer, stirring constantly for 5 minutes or until peas are cooked and the sauce has thickened. Serve over fettucine. Serves 4.

Ingredients:

• Trout
• Crab Boil or Old Bay seafood seasoning
• Cocktail sauce with horseradish
• Lettuce and other salad ingredients of your choice

In a kettle large enough to easily hold trout, boil water with seasoning added. Turn burner to warm. Add trout. Cover and let stand for 10-12 minutes. Trout should flake easily when removed. Chill for several hours. Lift meat off bones. Flake and serve over salad with cocktail sauce.

Ingredients:

• 6 trout
• 6 cups dry white wine
• 2/3 cup each of chopped onion, carrot, and celery
• 1/3 cup brandy
• 2/3 tsp. salt
• 1 tsp. crushed black pepper
• 6 sprigs parsley
• 3 bay leaves
• 2 sprigs dill
• 2 bouillon cubes dissolved in ½ cup warm water
• 1 garlic clove, crushed

In a shallow dish, combine all ingredients except trout.

Add 6 trout, cleaned and filleted (if desired), to the shallow dish with all the above combined ingredients. Marinate in the refrigerator for 24 hours. To cook, remove from marinade, and sprinkle the cavities with salt. Grill on both sides with trout closed until fish is flakey. During grilling add bay leaves that have been soaked in water directly to the coals under the fish. (Use at least 1 box bay leaves for 6 trout). Remove trout from grill when done. If not boned, remove center bone.

Ingredients (Trout):

• 6 trout
• 6 cups dry white wine
• 2/3 cup each of chopped onion, carrot, and celery
• 1/3 cup brandy
• 2/3 tsp. salt
• 1 tsp. crushed black pepper
• 6 sprigs parsley
• 3 bay leaves
• 2 sprigs dill
• 2 bouillon cubes dissolved in ½ cup warm water
• 1 garlic clove, crushed

Ingredients (Green Peppercorn Butter):

• 7 tbsp. softened butter
• ¼ cup green peppercorns, crushed
• 2 tsp. lemon juice
• ½ tsp. salt to taste
• 1 tbsp. Dusseldorf mustard

In a shallow dish, combine all ingredients except trout.

Add 6 trout, cleaned and filleted (if desired), to the shallow dish with all the above combined ingredients. Marinate in the refrigerator for 24 hours. To cook, remove from marinade, and sprinkle the cavities with salt. Grill on both sides with trout closed until fish is flakey. During grilling add bay leaves that have been soaked in water directly to the coals under the fish. (Use at least 1 box bay leaves for 6 trout). Remove trout from grill when done. If not boned, remove center bone.

While grilling, combine green peppercorn butter ingredients in a bowl. Spread butter mixture on insides of trout. Serve closed. Pass around extra butter mixture. Serves 6.

Ingredients:

• 6 trout fresh or frozen (8oz.)
• 1 cup minced celery
• 3 tbsp. minced onion
• 6 tbsp. butter
• ½ cup water
• 1 tsp. sage
• 1 tsp. dill weed
• 4 cups day-old breadcrumbs
• ½ lb. sliced mushrooms, OR ¼ cup chopped cucumber
• Salt
• Pepper

Thaw trout if necessary. Preheat oven to 375°F. Cook celery and onion in butter and water until slightly soft. Stir in sage and dill and pour over bread, mixing lightly. Fold in the mushrooms or cucumber and season to taste with salt and pepper. Fill fish with stuffing and wrap each in aluminum foil. Bake for 25-20 minutes. Serves 6.

Ingredients (Trout):

• 2 lbs. trout fillets cut into 6 pieces
• 2 cups boiling water
• 1/3 cup dry white wine
• 1 tbsp. butter
• ½ tsp. salt
• 3 peppercorns
• 1 small onion, sliced
• 1 bay leaf
• 1/8 tsp. thyme leaves

Ingredients (Sauce):

• ¾ cups sliced fresh mushrooms
• ½ cup butter
• ¼ cup flour
• 2 egg yolks, lightly beaten
• ½ lb. shrimp, cooked and butterflied
• 1 tbsp. lemon juice

Trout: Place trout in well-greased 10-inch skillet. Add water, wine, butter, salt, peppercorns, onion, bay leaf and thyme. Cover and simmer 8-10 minutes or until fish flakes. Remove trout and reserve broth. Place trout on hot platter and cover to keep warm. Serve with Shrimp Sauce (recipe to follow). Serves 6.

Sauce: Sauté mushrooms in butter over medium heat until tender. Add flour until sauce is thick and smooth, stirring constantly. Gradually add broth to sauce. Pour a small amount of sauce into egg yolks, then add to sauce and stir. Cook over medium heat until thickened. Ass shrimp and lemon juice, then heat 2-3 minutes till warm. Makes 3 ½ cups.

Ingredients:

• 4 deboned trout (about 8 oz. each)
• ¼ cup butter or margarine, divided
• 2 tbsp. flour
• 1/8 tsp. salt
• Dash cayenne
• ¾ cup light cream
• ½ cup dry white wine
• Toasted, slivered almonds
• Parsley, for garnish

Melt 2 tbsp. butter or margarine in small saucepan. Blend in flour, salt, and cayenne. Gradually add cream and wine, stirring until thickened and smooth. Keep sauce warm. Place trout, open with skin-side down, on broiler pan. Melt remaining butter or margarine and brush over trout. Sprinkle with salt and pepper. Broil 4 inches from heat for 5-6 minutes, or until fish flakes when tested with a fork. To serve, spook wine sauce over trout and sprinkle with almonds. Garnish with parsley. Serves 4.  

Ingredients:

• 2 lb. trout fillets
• 1 can golden mushroom soup (10 ½ oz.)
• Butter
• 2 tsp. Worcestershire sauce
• ¼ tsp. ground thyme
• Lemon wedges and parsley (optional)

Pre-heat oven to 425°F. Roll fish fillets. Place in a well-buttered casserole dish. Combine soup, Worcestershire, and thyme then pour over the fish. Bake uncovered for 20 minutes, or until fish flakes. Sprinkle with parsley and serve with lemon wedges if desired. Serves 6-8.

Ingredients:

• Four, 6 oz. boneless skinless trout fillets
• 1 vanilla bean split (or 2 tsp. real vanilla liquid)
• Olive oil as needed to cover
• 4 tbsp. butter
• ¾ cup assorted mushrooms — thinly sliced— chanterelle, shiitake, cremini, baby portabella, etc.
• Salt and pepper to taste

Add the trout fillets, vanilla bean, and olive oil into a Ziploc bag; marinate at least 1 hour under refrigeration.

Season the trout with salt and pepper; grill/sauté for about 4 minutes per side.

In a large skillet melt the butter over medium heat; add the mushrooms and sauté until they just begin to brown. Season with salt and pepper.

Plate the fricassee and top with the trout fillets. (Can be served with a Merlot-Port reduction.)

Reduce a 750ml bottle of Merlot over medium heat to half. Add 1 cup Port and reduce by half again. Slowly whisk in 2 oz chilled unsalted butter; season to taste with salt and pepper.

Ingredients:

• 4 deboned or butterfly filleted trout, 6-8 oz. each
• 1 package frozen green beans with almonds, thawed and drained (10 oz.)
• Lemon juice
• Salt
• 1 small tomato, chopped, seeded, and drained
• Butter, melted
• 2 tbsp. dry white wine
• Toasted slivered almonds

Preheat oven to 400°F. Pat dry. Rub inside and out with lemon juice and sprinkle with salt. Combine beans and almonds with chopped tomato. Spoon mixture into the cavity of each trout, fold to close, and place in a shallow baking dish seam down. Brush with melted butter and sprinkle with wine. Garnish with toasted almonds. Serves 4.

Ingredients (Trout):

• Foil for baking
• 1 small onion, finely chopped
• 1 celery stalk, cut into thin strips
• ¼ tsp. dried thyme
• 1 bay leaf
• 2 whole dressed trout (12 oz. each)
• 1 tbsp. butter
• 1 small carrot, cut into thin strips
• 1 tbsp. finely chopped fresh parsley (or 2 tsp. dried parsley)
• ¼ tsp. each, salt, and pepper
• ½ cup dry white wine

Ingredients (Sauce):

• 2 tsp. butter
• 1/3 cup light cream or milk
• 2 tsp. flour

Preheat oven to 400°F. Prepare foil pouch for trout using 3 large sheets of foil on a baking sheet. Join 2 sheets together by forming a seam lengthwise. Fold seams over tightly to prevent any leakage. Lay the third sheet of foil over the seam.

Dot foil with 1 tbsp. butter. Layer with vegetables, seasonings, then trout. Before adding wine, carefully bring edges of the foil toward the center, forming a pouch. Add the wine and seal pouch tightly, folding over edges. Place in a baking dish and bake 30 minutes. Remove trout from oven, let cool slightly. Carefully lift trout onto a large serving platter. Reserve the cooking liquid for the vegetables. Keep trout warm.

In a small saucepan, over medium heat, mix flour and butter together to form a paste. Add reserved cooking liquid and vegetables, then cream. Stir together constantly until sauce comes to a boil and is thickened. Pour sauce over trout and serve. Serves 2.

Ingredients:

• 6 deboned or dressed trout, about 5 oz. each
• 2/3 cup salad oil
• 1/3 cup wine vinegar
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 clove garlic, crushed
• Pinch each of oregano, thyme, basil, rosemary, and sage

Marinate trout in remaining ingredients for at least 30 minutes. Meanwhile, preheat oven to broil setting. Once marinated, broil about four inches from heat for four minutes (Preserve marinade). Brush with marinade, turn, and brush the other side. Broil four more minutes or until fish flakes easily when tested with a fork. Note: trout may be marinated in bottled Italian dressing instead. Or brush the inside of the trout with lemon juice, sprinkle with salt and pepper, and brush with Italian dressing before and during broiling. Serves 6.