Smoked Rainbow Trout
1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.
Remove trout, rinse and dry thoroughly. In two 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 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.
Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.
Serves 6.
Crabmeat & Prawn Stuffed Trout
4 whole trout
1/2 lb. small shelled prawns
1/2 lb. white crabmeat
4 fresh rosemary sprigs
2 tomatoes, skinned, seeded & diced
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup fine bread crumbs
Salt and pepper
Clean the trout under cold running water and set aside.
Dice the onion, cube the tomato, mince the garlic and mix with the crabmeat and prawns. Set aside. Sprinkle, the salt and pepper to taste, inside of each fish. Place a sprig of rosemary inside each fish. Spoon the crabmeat, prawn, tomato, onion and garlic evenly inside each of the fish. Fish may be sewn shut, using a high quality thread to hold together if required. Sprinkle breadcrumbs evenly over each fish. Place uncovered under the grill for 10 minutes each side, or until done. You may wish to bake uncovered in a preheated oven 200 C (400F, gas mark6) for approximately 20 / 25 minutes. This dish is nice served with fresh boiled baby potatoes and green vegetables like broccoli, brussel sprouts or peas. Alternatively, you may wish to serve with a nice fresh green salad and cold potato salad and lemon wedges. The choice is yours.
Rainbow Trout & Prawn Risotto
4 Rainbow Trout Fillets, cooked and flaked
(2oz) Margarine
1 Onion Chopped
(6oz) Long Grain Rice with Wild Rice (or Brown Rice)
(4oz) thawed, frozen Prawns
(1 Pint) Water
1 Red Pepper chopped
2 sticks Celery chopped
1 Carrot chopped
2 tbsp chopped Parsley
2 Spring onions chopped
Freshly ground Pepper
Melt the margarine and fry the onion gently. Add the rice and lightly toss until all the grains are oiled. Add the water, prawns and all the vegetables (except the spring onions) and season. Bring to the boil. Simmer, stirring occasionally, with the lid off until all of the liquid is almost absorbed and the rice is cooked (add a little more water if necessary). Add the trout, margarine, spring onion and herbs and heat through. Serve immediately sprinkled with parsley. This is a complete meal and requires no accompaniments.
1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.
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 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.
Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.
Serves 6.
Crabmeat & Prawn Stuffed Trout
4 whole trout
1/2 lb. small shelled prawns
1/2 lb. white crabmeat
4 fresh rosemary sprigs
2 tomatoes, skinned, seeded & diced
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup fine bread crumbs
Salt and pepper
Clean the trout under cold running water and set aside.
Dice the onion, cube the tomato, mince the garlic and mix with the crabmeat and prawns. Set aside. Sprinkle, the salt and pepper to taste, inside of each fish. Place a sprig of rosemary inside each fish. Spoon the crabmeat, prawn, tomato, onion and garlic evenly inside each of the fish. Fish may be sewn shut, using a high quality thread to hold together if required. Sprinkle breadcrumbs evenly over each fish. Place uncovered under the grill for 10 minutes each side, or until done. You may wish to bake uncovered in a preheated oven 200 C (400F, gas mark6) for approximately 20 / 25 minutes. This dish is nice served with fresh boiled baby potatoes and green vegetables like broccoli, brussel sprouts or peas. Alternatively, you may wish to serve with a nice fresh green salad and cold potato salad and lemon wedges. The choice is yours.
Rainbow Trout & Prawn Risotto
4 Rainbow Trout Fillets, cooked and flaked
(2oz) Margarine
1 Onion Chopped
(6oz) Long Grain Rice with Wild Rice (or Brown Rice)
(4oz) thawed, frozen Prawns
(1 Pint) Water
1 Red Pepper chopped
2 sticks Celery chopped
1 Carrot chopped
2 tbsp chopped Parsley
2 Spring onions chopped
Freshly ground Pepper
Melt the margarine and fry the onion gently. Add the rice and lightly toss until all the grains are oiled. Add the water, prawns and all the vegetables (except the spring onions) and season. Bring to the boil. Simmer, stirring occasionally, with the lid off until all of the liquid is almost absorbed and the rice is cooked (add a little more water if necessary). Add the trout, margarine, spring onion and herbs and heat through. Serve immediately sprinkled with parsley. This is a complete meal and requires no accompaniments.
Trevor Kugler is co-founder of http://www.JRWfishing.com and an avid angler. He has more than 20 years experience fishing for all types of fish, and 15 years of business and internet experience. He currently raises his three year old daughter in the heart of trout fishing country.....Montana!
