i have two golden trout to cook for tonight any ideas?

[Rhiannon B34]

i am going shopping in an hour or so,so if you got any good ideas let me know thanks

[Wiss]

Stuff the fish with some lemon wedges, chives, herbs of your choice, spring onions, garlic and a few pads of butter. Sprinkle some olive oil and white wine over top. Seal it up in foil and throw it on the grill or in the oven for about an hour. Enjoy!

[jonesartemis]

Three options for you, all of which are good.

1.) Pan fry the trout (if they're in fillets) in butter and a little oil (to stop the butter burning). Take the fish out of the pan and fry some chopped/diced onions in the remaining juices. When the onions are starting to brown, pour in about half a glass of white wine and the same quantity of single cream. Bring up the heat (don't boil) drizzle on the trout and enjoy with leafy salad and new potatoes.

2.) Slice up an onion, a lemon and some garlic (into slivers) and put the pieces gently inside the cavity of each fish. Then wrap the fish pieces in aluminium foil and place them into a hot (200 degrees) over for about 30 minutes. You might want to put some oil around the outside of the fish. Fresh green herbs, especially coriander and parsley will be very nice inside the packets too.

3.) BBQ. Marinate the fish in lemon juice, sea salt, cracked black pepper and olice oil in the fridge for at least one hour. Get your BBQ nice and hot. Place the fish fillets SKIN SIDE DOWN on the grill and don't move them until the flesh is opaque throughout.

One final option, though it's not the most adventurous one in the world; fish does well simple. Place the fillets, covered, into a microwave with a knob of butter on top and cook for about 2 minutes on high. Lovely.

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Grilled Golden Trout with Spicy Thai Tamarind Sauce


Ingredients

Sauce:
1 Tbsp (15mL) peanut oil
1 small onion, diced
1/8 tsp (1g) crushed dried chiles (or more to taste)
1 large clove garlic, finely chopped
2 ounces (60g) (by weight) tamarind purée
1 can coconut milk
1 Tbsp (15g) Thai red curry paste
3 1/2 Tbsp (55mL) fish sauce
3 Tbsp (45mL) soy sauce
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped
1 Tbsp (10g) brown sugar
2 Tbsp (30mL) fresh lime juice
2 tsp (1g) mint, finely chopped



Other Ingredients (per portion):
6 medium golden trout, dressed
Fine dice of bell pepper (assorted colors) for garnish
Mint or cilantro sprigs for garnish



Directions
1) In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chiles, and garlic. Sauté until golden.


2) Add remaining ingredients up to and including sugar. Simmer for 30–40 minutes, stirring occasionally, until mixture lightly coats a spoon.


3) Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper.


4) Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.


5) To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.

[Stephen L]

Personally, I'd just put some butter and dill in the cavity, sprinkle some flaked almonds over the top, loosely seal them in kitchen foil and do them in the oven. Serve with boiled new potatoes and mixed veg'. Less is more.

[GER C]

Invite me for dinner!