Trout Recipes...

Sunrise Trout
2 - 4 Dressed Trout (10-12 oz. each)
1/4 cup melted butter
1 cup bread crumbs (Italian Progresso works fine)
1/4 cup white wine
1 lemon (Juiced)
1 tbsp. chopped parsley, Salt & Pepper

Directions: Season trout with salt and pepper and roll in melted butter. When finished roll in bread crumbs. Put on sheet pan and bake in 375 degree oven for 20 minutes. Remove trout from pan and add white wine, parsley, and lemon juice. Shake sheet pan over med. flame on top of stove. Add remaining melted butter to pan and season with salt and pepper. Drizzle over trout and garnish with additional lemon wedges and sprigs of parsley.

Serves2-4 people

Trout Newburg
8 trout fillets
1/2 lb. shrimp ( peeled and devined )
5 tbsp. butter
3 tbsp. flour
1/4 cup sherry wine (dry)
1 tbsp. paprika
1 cup heavy cream
Salt And Pepper,  Parsley (chopped)

Directions:
Season trout fillets and dredge in flour. Melt butter in sauté pan and add trout. Cook in batches unless you have a large pan. Sauté trout 2-3 min on each side over med. heat. ( Do not burn butter, if you do start over with fresh butter) After you finish sautéing trout, put on platter and keep warm. Add shrimp to pan and cook for 5 min. Add flour and stir. Add sherry wine, cream, and paprika. Season with salt and pepper and spoon over trout fillets. Serve with crusty French or Italian bread.

Serves 4 people

Crab Stuffed Trout
3 cups of crab meat                                          3 drops Tabasco Sauce
2 tbsp. chopped onions                                      1 dash black pepper
2 tbsp. chopped celery                                      1 dash Cayenne pepper
2 tbsp. chopped mushrooms                              1 tbsp. chopped parsley
1 tbsp. lemon juice                                           1/4 cup bread crumbs
1 tbsp. Worcestershire sauce                            3 whole eggs
1/2 tbsp. salt                                                    1 cup milk
 
Directions:
Remove any remaining shell or cartilage from the crab meat . Shred crab meat by hand and add all the ingredients, except unbeaten eggs. Stir well. Add unbeaten eggs and work well into mixture. Let rest for approximately one - half hour. Stuffing is for 6 large trout. Place the stuffing gently in the trout. Brush both sides of the trout with melted butter and place on baking tray. Bake in 400 degree oven for 20 to 25 minutes or until skin is brown and crisp. Sprinkle with paprika and parsley and drip melted butter on trout before serving.

Serves 6 people


Trout Grenoble
4 boned or dressed trout
1 small can artichoke hearts (Quartered)
1 large tomato diced
1 small green pepper diced
2 Tbsp. Capers
1 lemon (Juiced)
1/4 cup dry white wine
2 tbsp. cold butter
Flour,  Salt & Pepper,  Oil

Directions:
Season trout with salt and pepper and dredge in flour. Pan fry in a little oil and remove to platter. Discard oil from frying pan and add all ingredients except butter. Bring to a boil in pan and swirl in butter until it disappears. Season and spoon sauce over trout.

Serves 4 people