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Started By
Message
Whole baked speckled trout
Posted on 7/13/16 at 8:34 am
Posted on 7/13/16 at 8:34 am
Kept a couple whole trout from this weekend to try something new. I don't really fry fish much anymore so I wanted to give this a shot.
2 trout gutted
Gutted, scaled, gills and fins removed and slits cut across the fillets.
I seasoned them and let them sit overnight, didn't have time to cook them that evening.
Baked 35 minutes at 350
Made a little hollandaise to put on top.
Finished product
Overall it was pretty decent. Next time I won't season it the night before and I won't use garlic power. As much as I like it, it overpowered everything else, it was too strong. I think next time I'll just do salt, pepper and lemon juice. It's good enough on its own. I'll also probably finish it under the broiler, I dusted it with flour to try and get a little crust, but I dont think it got hot enough.
Easy enough to do, I'll give it another shot for sure.
2 trout gutted
Gutted, scaled, gills and fins removed and slits cut across the fillets.
I seasoned them and let them sit overnight, didn't have time to cook them that evening.
Baked 35 minutes at 350
Made a little hollandaise to put on top.
Finished product
Overall it was pretty decent. Next time I won't season it the night before and I won't use garlic power. As much as I like it, it overpowered everything else, it was too strong. I think next time I'll just do salt, pepper and lemon juice. It's good enough on its own. I'll also probably finish it under the broiler, I dusted it with flour to try and get a little crust, but I dont think it got hot enough.
Easy enough to do, I'll give it another shot for sure.
6
Posted on 7/13/16 at 8:38 am to DownSouthDave
IWEI. check out bossfloss's thread on whole grilled trout and how to get it crispy. Alot of his prep would translate to oven cooking.
Posted on 7/13/16 at 8:52 am to DownSouthDave
That last picture looks scary 
But I would eat it
But I would eat it
Posted on 7/13/16 at 8:55 am to DownSouthDave
I think it's time for a new bottle of cayenne pepper. I haven't seen that label in years.
I haven't seen that label in years. 
Posted on 7/13/16 at 9:15 am to DownSouthDave
This is probably a dumb question, but you eat the scales? Is it weird that I've never had fish this way? I always thought the scales were no good to eat.
Posted on 7/13/16 at 9:17 am to SUB
You remove the scales but eat the skin. The scales are like a cartlidge that you scrape out.
The skin still has the shape of the scales, but the scales are removed.
The skin still has the shape of the scales, but the scales are removed.
Posted on 7/13/16 at 9:18 am to Motorboat
I didn't know there was one, I'll have to check it out.
The gf just moved in, I would say that her cayenne made the trip as well.
All the scales were removed prior to cooking, you dont eat them.
The gf just moved in, I would say that her cayenne made the trip as well.
All the scales were removed prior to cooking, you dont eat them.
Posted on 7/13/16 at 9:26 am to Motorboat
quote:
bossfloss's thread on whole grilled
Inspired me do one too. Now I keep a few whole trout from my catch for the Weber. Belly meat is so good.
Posted on 7/13/16 at 10:22 am to DownSouthDave
Nice!
I saw this oven roasted whole fish recipe on Ming's show on LPB the other night. Looked delicious.
RECIPE
I saw this oven roasted whole fish recipe on Ming's show on LPB the other night. Looked delicious.
RECIPE
Posted on 7/13/16 at 10:24 am to TigerWise
Next time open the skin flap from the stomach and prop up on the grill on a board. Their position should look like they are swimming.
Posted on 7/13/16 at 10:27 am to rodnreel
The scales come off if you just shoot it with the hose at the dock. A lot easier than scraping.
Posted on 7/13/16 at 11:32 am to BRgetthenet
grilled these beauties a couple weeks ago. Topped with a citrus lime vinaigrette. The belly and throat meat is fantastic. Leftovers made some good tacos.Posted on 7/13/16 at 11:34 am to DownSouthDave
While I bet it was tasty,
This is not at all appetizing.
This is not at all appetizing.
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