Grandfather Trout Recipes We wanted to share some of our favorite trout recipes for you and your family to enjoy. For additional trout and seafood recipes, please also visit these links: Food and Wine : Recipe Source : Fabulous Foods : Just Seafood
	Baked Lemon Stuffed Trout (serves 6) Whole Trout pan-dressed and de-boned Shallots (minced) Lemons (sliced thin) Parsley Sprigs Thyme Sprigs Salt Pepper Butter	6 1 3 1 oz. 1 oz. to taste to taste as needed
Rub the inside of the fish with shallots and lemon juice. Add the lemon slices, parsley and thyme, and season well.   Fold the fish closed and season. Place the fish in a buttered baking dish.   Dot the fish with butter.   Bake in a 400 degree oven until done, about 15 minutes.   Serve trout with lemon.
	Broiled Trout on a Bed of Leeks (serves 5) Trout Fillets Lemon Juice Vegetable Oil Bread Crumbs Leeks (sliced on a bias-very thin) Butter Heavy Cream	2 lbs. 2 oz. 2 oz. 4 oz. 10 oz. 2 oz. 5 oz.
Season the fish with lemon juice, salt and pepper to taste. Brush fish with oil.   Dredge the fish in the bread crumbs. Shake off excess.   Place the fish on a broiler platter and broil until cooked through.   Stew the leeks in the butter and cream until they are tender. Season with salt and pepper.   Serve the fish on the bed of leeks.
	Grilled Stuffed Whole Trout (serves 6) Whole Trout Onions Sliced Red Peppers Sliced Portabella Mushrooms Sliced Salt to taste Oil Butter Basil Leaves Lemons	6 3 3 3 ¼ tsp. 2 oz. 4 oz 1 oz. 3
Fire up the grill.   Salt and pepper inside of fish - fill cavity with onions, basil, peppers, mushrooms and butter.   Close fish and liberally brush with oil.   Grill the fish approximately 6 minutes on each side.   Serve with lemons and basil leaves.
	Lemon Caper Sauce Lemons White Wine Capers Shallots (chopped) Heavy Cream Butter	3 2 oz. 2 oz. ½ tsp. 2 oz. 4 oz.
Add white wine, lemon juice, capers and shallots to heavy saucepan.   Reduce until almost all the liquid is gone.   Add heavy cream and reduce to 1/3.   Take off heat and shish in butter one pat at a time.
	Pan-Fried Trout with Bacon (serves 6) Bacon Trout (pan-dressed whole) Salt and Pepper (to taste) Cornmeal (as needed) Lemons (each fish) Parsley Milk	6 slices 6 1 oz. 2 oz. 2 1 bunch as needed
Crisp bacon in skillet. Remove from pan. Keep warm. Save grease.   Season the inside of the trout with salt and pepper, dip in milk and dredge in the cornmeal.   Pan-fry the trout in the bacon fat until golden brown on both sides.   Drain fish on absorbent paper and keep warm.   Garnish with bacon, lemon wedges and parsley.
	Pecan Crusted Trout with a Kentucky Bourbon, Maple Syrup Cream Sauce (serves 6) Trout Fillets Salt and Pepper Crushed Pecans Flour Heavy Cream Maple Syrup Bourbon Eggwash Vegetable Oil	12 to taste 12 oz. 4 oz. 3 pts. 3 oz. 4 oz. 2 eggs, 1 oz. water 2 oz.
Salt and pepper trout fillets. Dredge them in the egg wash.   Coat trout with pecans crushed.   Lightly sauté fish pecan side down, until lightly browned. Flip over and cook in a 350 degree oven for 8 minutes.   While fish finishes, start the sauce.   Add the heavy cream, maple syrup and bourbon to a heavy saucepan. Reduce on medium until sauce reduces to 1/3.
	Trout Almandine (serves 6) Trout Fillets Salt Pepper Milk (as needed) Flour (for dredging) Clarified Butter (or Vegetable Oil) Butter (whole) Almond (slivered) Lemon Juice Parsley (chopped)	12 ½ tsp. ½ tsp. 8 oz. 2 oz. 6 oz. 5 oz. 5 oz. 2 oz. 3 Tbsp.
Season trout with salt and pepper.   Dip the fish in the milk and dredge in flour.   Sauté the trout in clarified butter or oil until cooked through.   Remove and keep warm.   Pour off excess butter or oil. Add the whole butter and let brown slightly. Add the almonds and brown them.   Add lemon juice and parsley. Pour sauce over trout immediately and serve.
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