 For Poca: This is a First Day of trout version of a cool experience! Freshly cleaned trout with the skin on no need to scale. 1 Campfire with grateFrom Gas grill or "Coleman style" Salt, butter, beer, and pepper for seasoning. Turn Fish over after skin begins to turn brown on down side. This was the most fantastic tasting fish I have ever had! |
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Hidden PlacesLife outside of the mainstream |
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help!!! LOL! okay... soooo... one of my wonderful clients gave me 3 trout. what the heck do i do with them??!!!
i just looked at one. he cut the heads off them but they still have the tails and he cut their bellies open so they are all cleaned out.
WHAT NEXT???
i am thinking i'll bake them on a cookie sheet with tin foil covering it???
for how long and at what temperature.
kay... i bought a bunch of stuff at the store-- what do i use??
i don't have beer. i might have butter. i'll have to check.
i have salt and pepper. i also got seasoning salt, some sort of lemon and herbs mix.
do i finish cutting the fish fully in half??
then afterwards for sauce... i got more stuff. i think my cousin once made fish at my house and she put some sort of soup over it as a sauce. i think it was cream of celery soup??
i also got tartar sauce and honey dill dressing-- it looks creamy.
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Devon_Saunders - Sun, 07/13/2008 - 21:41 If you're not using a campfire or grill...
Leave the fish as they are, cleaned. Butter and herb the inside of them, salt and pepper the outsides of them, put them in the oven at 350 in a baking sheet with tinfoil on it for 20 minutes. Flip, turn it up to 400, salt and pepper the other side, cook for 10 more minutes.
If they are real trout, you will not need a sauce.
:)