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Post by esshup on Feb 24, 2013 0:05:59 GMT -5
I put 50 in the pond in October at 1# each, now they are hitting 2# and I'm starting to take some out for dinner. Last year the trout were 7# by the end of June......  |
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Post by featherduster on Feb 24, 2013 9:56:05 GMT -5
Back in the 70's a friend of mine owned several ponds with one of them being stocked with Rainbow trout that he fed 365 days a years.
During the winter months I would stop by and together we would each take about 6 of them which only took a few minutes.
I always thought that these fish since they were all about a pound to pound and a half were to delicate of a fish to batter or deep fry.
I would suggest this recipe since it's simple and quick.
NOTE: go easy on the herbs and don't use lemon juice let the taste of the trout speak for itself.
Also leave the skin on while cooking.
Broiled trout with Fines Herbs is one of my favorite last-minute meals. This is a near perfect quick, weeknight dinner. Total cooking and prep time shouldn't be more than 20 minutes, and that's only if the fillet has a lot of pin bones you want to pluck. In fact this meal is so quick there's barely time to microwave some Brussels sprouts or make a salad before it's done. The Fines Herbes complement the trout perfectly. (Note: salmon also works for this meal.) (Larger image.) Serves 2.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
•2 6-oz. trout fillets, pin bones removed*
•2 Tbsp. olive oil
•2 tsp. Fines Herbes (you can find this mixture in the spice section at your grocers)**
•2 pinches of salt
Preparation:
1. Set oven to broil and place a rack on the top level.
2. Cover a baking sheet with aluminum foil and brush it with olive oil.
3. Lay fillets skin-side down on the baking sheet.
4. Brush fillets with olive oil, sprinkle each with Fines Herbes, and dust lightly with a pinch of Kosher salt.
5. Broil on top rack for 4 to 4 1/2 minutes (5 to 6 minutes for salmon fillets) depending on thickness.
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