Lake Trout in Chablis Cream

• 4 Lake Trout Fillets
• Salt
• Pepper
• 4 small onions
• 3/4 c. Butter
• 1 c. dry chablis
• 1 1/4 c. cream
• 1 tbsp minced dill
  

Clean trouts, put them in a buttered baking pan, dice onions and add over the fillets, and cover with some flakes of butter. Add chablis and bake at 375 F, in a preheated oven for 25 minutes, then remove fillets, and place them on a warm plate and cover with paper towel to keep warm.

Pour remaining liquid from baking pan into saucepan, then add the cream and reduce liquid to 1/2. Flavor with herbs, add salt and pepper if necessary. Serves 4.

This recipe from www.freshfish4u.com

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Sourdough-stuffed Trout
The tangy crunch of sourdough stuffing, flecked with morsels of green pepper and green onion, transforms these baked trout into an exciting entree.

• 1 small loaf sourdough or crusty Italian bread
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup thinly sliced green onion (including some tops)
• 1 medium-size green pepper, finely chopped
• 3 tablespoons dry white wine
• 1/4 cup butter or margarine, melted
• 6 Lake Trout Fillet
• Salt and pepper
  

Preheat oven to 400°. Cut enough bread into V2-inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the 1/2 teaspoon salt, pepper, green onion, and green pepper. Drizzle wine and 2 tablespoons of the butter over bread; mix lightly. Wipe fish with damp cloth, inside cavities and outside. Brush cavities with some of the remaining butter; sprinkle lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mix. If you are using Lake Trout and the stuffing is cold, it will take 35 - 40 minutes to bale. If you are using small Rainbow or Brook trout, it will take 10 - 12 minutes less.

This recipe from www.freshfish4u.com

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Drunken Trout Recipe

• 2 Trout Fillets Skin removed
• 1/4 cup Soy Sauce
• 1/4 cup Bourbon
• 1 cup water
• 1/4 cup brown sugar
• 1 teaspoon worchestershire sauce
• 1 tablespoon lemon juice

Cut Trout filets into serving size pieces. Mix all other ingredients in a medium non metal bowl. Marinate trout fillets in mixture for 1-2 hours in refrigerator. Broil or grill fillets 5 minutes per side till it flakes easily.

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Pepper Trout with Honey Butter

• 2 Trout Fillets Skin removed
• 1 Tablespoon Black Pepper, crushed
• 1 Tablespoon White Pepper, crushed
• 2 Tablespoons Oilve Oil
• 1 Stick Butter or Margerine, softened to room temperature
• 2 Tablespoons Honey

Mix the honey with the softened butter and set aside. Cut Trout filets into serving size pieces. Coat both side of the trout with the crushed pepper. In a skillet heat the oilve oil to medium heat. Fry the fillets for 4 minutes then flip and cook the other side for 5 minutes. Remove trout from the skillet and coat with the honey butter mixture and serve.

This recipe from www.LakeMichiganAngler.com

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Simple Grilled Trout Recipe

Sometimes the simplest recipes are the best. Grilling fresh Trout is an excellent method of cooking. Grilling Trout outdoors on a barbecue grill gives a slight smoky taste to the Trout.

To start, select fresh filets of Trout with the skin removed. Cut the filets into 4 inch pieces. Start the grill and get the coals white hot. Coat the Trout pieces lightly with olive oil, this will help prevent sticking to the grill. Place the Trout on the grill and cook for 5 minutes with the skin side down. Then carefully turn the Trout to the other side for 4 minutes. Do not turn the Trout filet more than once or it might start to crumble. The filet should flake easily when done. Remove and serve.

This recipe from www.LakeMichiganAngler.com

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Racine Barbecued Lake Trout
We received this recipe from a member of Salmon Unlimited of Wisconsin from Racine Wisconsin.

• 2 Lake Trout filets
• 4 tablespoons margine or butter
• 1 large Onion
• 1 cup Sweet Baby Rays Barbecue Sauce
• Aluminum Foil

Measure a doubled aluminum foil sheet large enough for the Lake Trout filets. You will need two large pieces, one for the top and one for the bottom. Rub the foil with margrine. Cut the Onion into slices and place the separated rings on the aluminum foil. Place the Lake Trout filets on top of the onion. Pour the Barbecue Sauce on top of the filets. Place more onions on top of the filets. Place on top another piece of aluminum foil. Crimp the edges of the aluminum foil to enclose the filets. On a hot grill place the aluminum foil package. Grill for 5 minutes per side. Serves four.

This recipe from www.LakeMichiganAngler.com

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Trout Almondine Recipe

• 2 Rainbow Trout or Steelhead filets
• 1/4 cup sliced almonds
• 1 lemon
• 2 tablespoons parsley flakes

  
  Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Preheat the Broiler. Cut lemon in half and use the juice from one half of the lemon to rub on the filets. Broil the filets for 3 to 4 minutes per side. Remove from the broiler and sprinkle the sliced almonds on the filets. Return the filets to the broiler to brown the almonds, about 1-2 minutes. Cut the remaining lemon into slices and garnish the filets with the parsley and lemon slices. Serves four.

This recipe from www.LakeMichiganAngler.com

Poached Brown Trout Recipe

• 2 Brown Trout filets about 2 lbs
• 1 medium onion, sliced
• 1 lemon, sliced
• 4 cups milk
• 2 tablespoons butter or margarine
• 2 tablespoons parsley flakes
• 2 tablespoons cornstarch to thicken sauce

Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Heat the butter or margarine in a large skillet. Add the onion slices and saute till tender. Add the milk and the brown trout filets. Simmer on medium heat for 5 minutes per side turning only once. Remove the filets. Thicken the milk sauce with onions with the cornstarch. Pour over the filets. Garnish with lemon slices and parsley. Serves four.

This recipe from www.LakeMichiganAngler.com

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Trout & Mushrooms in Cream
Whole trout and a quantity of small mushrooms sauté to buttery tenderness; cream-enriched pan drippings make the satiny sauce for an appealingly simple dish.

• 1/3 cup butter or margarine
• 1/2 pound small whole mushrooms (or large mushrooms, sliced)
• 2 tablespoons finely chopped parsley
• 4 Lake Trout Fillet (each about 1/2 lb.)
• all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/3 cup whipping cream
  

In a wide frying pan, melt butter over medium-high heat; add mushrooms and sauté, stirring frequently, until golden brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch-thick fish (measured in thickest portion), allow 10 minutes total—5 minutes on each side. (Allow same ratio of thickness to time—1 inch:10 minutes—for fish of all thicknesses.) When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms, and serve. Makes 4 servings.

This recipe from www.freshfish4u.com

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Lake Trout Marsala

• 1 Lake Trout filets about 2 lbs, cut to serving size
• 1 medium onion, sliced
• 1/2 pound sliced mushrooms, baby portebellas
• 1 1/2 cups Sweet Marsala Wine
• 1 stick butter or margarine
• 1 cup flour

Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Heat the butter or margarine in a large skillet. Add the onion slices and mushroooms and saute till tender in the skillet uncovered. Put the flour in a plastic bag, add the trout filets and shake to coat the filets with flour. Move onions and mushrooms to the side of the pan and add the lake trout filets, skin side down. Cook with medium heat for 5 minutes, turn the filets. Add 1 cup the Marsala wine, reserving 1/2 cup, do not pour directly on the filets. Cook the filets for 4 minutes uncovered on medium heat. Remove the filets. Add the remaining 1/2 cup of Marsala wine and deglaze the pan. Serve over wide Egg noodles. Serves four.

This recipe from www.LakeMichiganAngler.com

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Steelhead with Wild Rice and Mushroom Sauce

• 2 Steelhead or Rainbow Trout filets about 2 lbs
• 1 medium onion, chopped
• 2 cups sliced Mushrooms (portabella)
• 1 Can Cream of Mushroom Soup
• 1/2 cup milk or cream
• 1 cup white wine
• 2 tablespoons butter or margarine
• 1 teaspoon rosemary
• 1 tablespoon parsley

2 cups cooked Wild Rice, cooked with Chicken Stock

Cook the Wild Rice and set aside while preparing the fish and sauce.
Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Cut the filets into serving size pieces. Heat the butter or margarine in a large skillet. Add the chopped onion with mushrooms and saute till tender. In a separate bowl combine together the wine, milk, rosemary and mushroom soup. Add the steelhead fillets to the skillet with the onions and mushrooms. Pour the sauce mixture immediately over the steelhead filets. Simmer on low heat for 15-20 minutes, till the fish flakes easily. Do not cover.

Place some Wild Rice on each plate. Add the filets. The sauce should thicken during the cooking process. Pour over the filets. Garnish with parsley. Serves four.

This recipe from www.LakeMichiganAngler.com

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