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Susquehanna Life

Trout Cooking Tips and Recipes

Aug 08, 2014 03:58PM ● By Erica Shames

Trout Cooking Tips
By Mary Syrett

Trout recipes, with few exceptions, involve a limited amount of cooking. Brown trout taste best when lightly pan-fried, oven-baked, smoked or barbecued. Keep in mind:

  • The backbone should be removed to facilitate eating.
  • Leftover scraps from trout recipes can be used to make a delicious pasta sauce.
  • When pan-frying brown trout, use a small amount of cooking oil. Pan fry on medium heat for two to three minutes (no more) per side.
  • Poaching involves cooking fish gently in seasoned liquid for a few minutes. For a brown trout fillet that weighs around four pounds, you’ll need a 12-inch, extra-deep skillet with lid. If a large skillet is unavailable, you can cut the fish into quarters and use two smaller pans. (Just make sure the pieces fit in a single layer on the bottom of each pan.) If cooking liquid doesn’t completely cover the fish, add white wine.


Poached Brown Trout

1 pound fresh trout
1 teaspoon olive oil
1 tablespoon finely chopped gingerroot
1 bunch chopped green onions
2 tablespoons lemon juice
1 teaspoon dill
1 teaspoon salt
2 tablespoons unsalted butter, melted (if serving fish hot)
2 teaspoons small capers (if serving hot) and
2 tablespoons light mayonnaise (when serving cold).
Rinse trout and pat dry with paper towels.
Heat olive oil in a sauté pan; then add the ginger and green onions and toss for two minutes. Add lemon juice, dill and salt, together with enough cold water to just cover the trout when placed in a microwave-safe dish. Then put fish in the dish and cover with the seasoned liquid. Place wax paper over the surface and microwave on high for four minutes.
Remove brown trout and cut into pieces to serve hot with melted butter and capers. To serve cold, place fish in the fridge to cool rapidly in the liquid. Drain and quarter, then serve with mayonnaise.

Cornmeal Coated Brown Trout 

(4 servings) calls for
4 fillets
1 cup cornmeal
3 eggs
1 bottle of dark beer
half a cup of corn flour
1-teaspoon onion powder, plus salt and pepper.
Soak trout for half an hour in the beer, then prepare a breading station with corn flour, eggs (beaten) and cornmeal, all in separate bowls. Dredge fish in the corn flour, then in the eggs, and finally through the cornmeal. Fry until golden brown in a pan using a small amount of cooking oil. Serve with tartar sauce.

Grilled Brown Trout with Mustard Glaze.

Being a cold water fish, brown trout delivers a good supply of omega-3 fatty acids. Its natural fat makes brown trout a superb candidate for grilling. This mustard glaze doesn’t overwhelm the flavor of the fish. For it you need
2 tablespoons whole-grain mustard  
2 tablespoons mayonnaise
1 teaspoon dry mustard
2 teaspoons finely chopped fresh dill
1 teaspoon lime zest
2 teaspoons soy sauce
2 teaspoons brown sugar
4 trout fillets
2 tablespoons vegetable oil
half a teaspoon each salt and black pepper
Whisk together the mustard, mayonnaise, dry mustard, dill, lime zest, soy sauce and brown sugar, then set aside.
Preheat grill to medium-high. Brush both sides of the fillets with oil and season with salt and pepper. Place fish on the grill, then spread mustard glaze over the top and sides of each fillet. Close grill and cook over medium heat until glaze is golden and the fish is cooked through, taking about 25 minutes. Use a long-handled spatula to gently transfer the cooked fillets to a serving platter. Serve warm.

Hot, fresh asparagus spears complement brown trout meals. You might commence your fish dinner with red tomato soup and finish off with toasty macadamia biscotti.
For a wine, consider a French 1996 Chateau Maligny Chardonnay, a 1996 Beringer Napa Valley Appellation Sauvignon Blanc, or 1997 Handley Sauvignon Blanc. You might also experiment with a delicious white wine from Italy, such as a pinot grigio.

Wherever you find yourself in Susquehanna Country, you can have a great day fishing for brown trout and see the rewards of your angling efforts soon thereafter sitting invitingly on a trout and vegetable-filled platter. It really doesn’t get much better than this on a warm or cool day. Enjoy.

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