Recipe#10948

Title: Baked Trout

From: dferrell@eleven.uccs.edu (Diane M. Ferrell) 
 Newsgroups: rec.food.recipes 
 Subject: Baked Trout 
 Date: 18 Nov 1994 18:31:39 -0500 
 Organization: University of Colorado at Colorado Springs 
 Message-ID: <3ajdgr$o8t@junior.wariat.org> 

The last time we had some fresh trout I baked it with basil and onions 
 and everyone loved it.  We didn't filet the trout, so it was baked whole, 
 but I imagine you could use the recipe for the filets.
 red onion - sliced very thin
 fresh basil leaves
 salt and pepper
 garlic-almond butter
 Soak the trout in salt water for 15 minutes.  Rinse well and scrape the 
 skin lightly.  Rinse again.  Salt and pepper the cavity.  Thinly slice 
 the onion and place several slices inside the cavity.  Clean the basil 
 and coarsly chop.  Place the basil in the cavity also.  Use about 4-5 
 very large leaves.  Place the trout in a baking pan with just a small 
 amount of water.  Cover will foil and bake at 350 degrees.  These were 
 extremely large trout that my brother had caught.  They were over a pound 
 each and about 18" long.  I baked them for about 25 minutes.  During the 
 last 10 minutes of baking time I spread the garlic-almond butter on top, 
 recoved with the foil and baked for 5 minutes more.  The last five 
 minutes I removed the foil.
 Garlic-almond butter
 1 cup slivered almonds
 2-3 cloves garlic
 1 stick butter or margerine
 juice of one lemon
 Puree the garlic and butter together in the processor then put in a heavy 
 skillet on medium high heat.  When the butter begins to sizzle add the 
 slivered almonds and toast until just beginning to turn golden.  Remove 
 >from  the heat and add the lemon and mix well.
 I would think that you could salt and pepper the filets, lay them in a 
 baking dish, then cover with basil then onions and the foil.  The filets 
 would not take nearly so long to bake--maybe 15 minutes with the last few 
 minutes baking uncovered and with the garlic-almond butter on.  Fresh 
 water trout is done when it flakes easily apart.  But, as with all fish, 
 it doesn't take very long to cook.
 Enjoy.
 Diane
 dferrell@eleven.uccs.edu