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Started By
Message
Looking for a new speckled trout recipe
Posted on 11/13/12 at 10:35 am
Posted on 11/13/12 at 10:35 am
Caught a bunch of specks a few weeks ago and I want to do something besides frying. Anyone have a favorite recipe for specks they want to give?
6
Posted on 11/13/12 at 10:42 am to ehidal1
Filets baked in the oven with mixed raw veggies, olive oil, a little butter and lemon pepper is very good to me.
I am going to make some civeche from the next mess I get.
For larger spec filets, they can be grilled like any other fish.
I am going to make some civeche from the next mess I get.
For larger spec filets, they can be grilled like any other fish.
Posted on 11/13/12 at 10:52 am to AlmaDawg
Dust in flour, saute in a hot pan in a little olive oil and butter. once done, remove from pan, throw in some very think sliced garlic and green onions, hit it with a little worcestershire and lemon juice, then kill the heat and swirl in a couple pats of cold butter. Add the sauce over the top.
Posted on 11/13/12 at 11:03 am to ehidal1
Trout meuniere, or almondine. Pan fry each of them, make a browned butter pan sauce for the first, simply put in almond slivers with the trout and brown them for the second.
Posted on 11/13/12 at 11:05 am to CITWTT
quote:
Trout meuniere
Posted on 11/13/12 at 11:22 am to Kajungee
-lay trout on a non-stick pan (on foil if not non-stick)
-salt and pepper trout
-cover trout with fresh dill
-put butter on top of dill
-cover fish with sliced lemon
-lightly salt and pepper fish again
-bake at 350 degrees for about 20 minutes
-salt and pepper trout
-cover trout with fresh dill
-put butter on top of dill
-cover fish with sliced lemon
-lightly salt and pepper fish again
-bake at 350 degrees for about 20 minutes
Posted on 11/13/12 at 11:25 am to Kajungee
quote:
Trout meuniere
Damn good, but I can't imagine that's "new" to anyone who has cooked trout previously.
It's pretty much the most standard way to do it.
Posted on 11/13/12 at 11:26 am to ehidal1
Why reinvent the wheel?
Posted on 11/13/12 at 11:31 am to ehidal1
I'm sure there's more to it than this (my wife would know the specifics) but in broad terms:
add garlic, cover with panko crumbs, and bake. Devour and pass along thanks to AlwysATgr's wife.
add garlic, cover with panko crumbs, and bake. Devour and pass along thanks to AlwysATgr's wife.
Posted on 11/13/12 at 11:38 am to LSUTygerFan
If re-inventing is desired a beurre blanc sauce with creole mustard(a little goes a long way) and fresh basil will suffice.
Posted on 11/13/12 at 11:51 am to CITWTT
I run out of ways to cook them too. Tried a piccata once that came out real good. Search a veal piccatta recipe and substitute trout.
Posted on 11/13/12 at 11:55 am to LSUTygerFan
quote:
Why reinvent the wheel?
The wheel is becoming obsolete tyger. You still at usa?
This post was edited on 11/13/12 at 11:56 am
Posted on 11/13/12 at 12:28 pm to ehidal1
Place your oven's broiler rack in the middle of your oven and put the oven on Broil. Saute some garlic in Olive oil over low heat. Let it cool. Place your fillets in a baking pan/pyrex dish. Brush them with the oil. Sprinkle liberally with Cavendar's Greek Seasoning and Parmesan Cheese. Place pan in oven for 10-15 minutes. Enjoy.
Posted on 11/13/12 at 12:44 pm to ehidal1
My neighbor cooked some speck tacos the other day and they were damn good. He just seasoned and cooked the filets in a hot skillet and served them with avocados, lettuce, cheese, and rice.
Posted on 11/13/12 at 1:03 pm to ehidal1
quote:
The wheel is becoming obsolete tyge
yeah, so am i.
quote:
You still at usa?
yup. who dis? n/m figured it out from your user name.
This post was edited on 11/13/12 at 1:05 pm
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