Trout Recipes
                 BAKED RAINBOW TROUT
Trout fillet                                   Diced celery                         Diced onion
Diced green pepper                       Minced garlic                       1 can Italian stewed

Bone fish, and place into non-reactive pan or dish. Cover fish with sauteed
onions, celery, green pepper, garlic, and Itaian stewed tomatoes. Place in
oven for 15 min. at 350 deg
                         FRIED LAKE TROUT
Lake trout fillet                1 cup sour cream                1/2 ts salt                 1/2 ts lemon
2 tbs butter cornmeal  (for dredging)                        1/4 ts lemon pepper shortening for

Clean and wash fish and cut into serving pieces, leaving the skin on. Salt
and pepper and coat throughout with cornmeal. In a frying pan melt 1/4 -
1/2 inch of shortening on high heat, add fish, and fry for about 4 min.
Turn fish and cook for 3 min. more. Fish should be nicely browned. Put
fish on hot serving plater. Pour off the fat from pan and replace with
butter, add the sour cream. Cook several minutes, but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout
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Seasoning salt (Laure's)             Butter                           Paprika
Lemon slices                            Pepper                          Onion

Remove skin from Rainbow Trout fillet. Rinse fish very good with cold
water, pat dry. Make a tray or pan out of a sheet of tin foil.  Place fish on
tin foil, add butter, onion, pepper, Laure's, paprika, lemon juice and lemon
slices.  Losely cover fish with another piece of foil, sealing edges good.
With a knife or fork poke a few small holes in top piece of foil. This will
let the fish steam in the butter and lemon juice. Cook on grill for about 10
to 15 min. or untill fish flakes.
                      STUFFED LAKE TROUT
Lake Trout fillets               2 tbsp. finely chopped parsley                               1/2 cup of salt
1 cup sour cream              1/2 cup thin sliced green onion + some tops            1/8 tsp.
1 med. sized green pepper, yellow pepper, and a red pepper finely chopped
3 tbsp. dry white wine        1/4 cup melted butter or margarine                    seasoned

Preheat oven to 400 deg. Combine seasoned Croutons, parsley, salt, pepper,
green onion, wine, and finely chopped peppers to make a stuffing. Layer
three trout fillets onto a baking dish. Season fillets with salt and pepper.
Layer a mound of stuffing along the trout fillets and place three more fillets
on top of the stuffing. Add a little more salt and pepper and drizzle melted
butter over the fillets. Place in preheated oven at 400 deg., Immediatly
reduce heat to 350 deg. and bake for 1/2 hour.
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