Basic Trout Preparation

'not only is trout a health choice for today's diets, but it is easy and quick to prepare... and great tasting !'

Panfry- Dip cleaned trout into milk and roll in flour. Fry in hot butter in skillet until well browned on both sides. Season with salt and pepper. Trout is done when it flakes easily with a fork.

Bake- Put trout in well greased baking pan. Sprinkle with salt and pepper, brush with melted butter. Bake at 400 degrees Fahrenheit for 15 to 20 minutes. Trout is done when it flakes easily with a fork - do not overbake.

BBQ- Place seasoned fillet on grill, skin side down. Barbecue on medium or high for 10 minutes or until flesh seperates easily with a fork. Do not flip fillet. ----- Dijon Sauce - Mix one part dijon with three parts mayonaise, season with lemon pepper and fresh dill. Spread evenly over fillet (1/8") and place on barbecue.

Microwave- Season to taste and cover fish (fresh or completely thawed) with plastic wrap, leaving one corner open to allow venting. Cook on High for 5 to 6 minutes per pound. Trout is done when it flakes easily with a fork.

Poach- Put trout in a flat pan and barely cover with hot Court Bouillion. Cover and simmer (do not boil) for 4 to 6 minutes, or until fish flakes easily with a fork. Court Bouillon - Combine one quart of water, 3 tablespoons lemon juice or 1 tablespoon of cidar vinegar and 1-1/2 teaspoons salt. Bring to a boil and cook for 3 minutes before using to poach fish.

Can- Remove fins and head. Clean and wash trout thoroughly. Do not remove backbone. Cut cleaned fish into pint jar lengths. Fill jars solidly to within one inch of top. Add 1 teaspoon salt and 1 tablespoon vinegar to each pint. Seal and process in a pressure cooker at 10 pounds pressure for 90 minutes.

Serving Ontario's West Coast Since 1980