A kind soul recently gave me a fresh-caught and stunningly gorgeous whole rainbow trout. It's huge. Like 4.5-5 lbs huge. I want to do something with it this weekend and would welcome suggestions for preparing it in a way that would leave it whole.
Rachael is a trusted home cook.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
mrswheelbarrow has a lovely recipe for whole trout on our food52 site:
hardlikearmour is a trusted home cook.
Whole fish baked in salt: http://www.food52.com/recipes...
June is a trusted source on General Cooking.
I was also lucky to be gifted with some freshly caught trout this summer. Although not as big as yours, my favorite thing I did to them was rub all over with salt and pepper, Line the insides with thinly sliced lemon and lay a couple of julienned scallions in, too, along with a sprig of fresh tarragon. Drizzle with good olive oil before and after roasting for 8-10 minutes at 375 degrees F.
Abbie is a trusted source on General Cooking.
I love cedar planking whole fish:
pierino is a trusted source on General Cooking and Tough Love.
This weekend is a long way away. Cook it tonight.
@ Pierino - nice catch! (pun intended.) You should definitely cook it soon! Remember fresh fish (and visitors) stink after 3 days!
It was frozen immediately after being caught and dressed. These are all really great ideas and I've got a few days before the weekend (sniff sniff), so keep the posibilities coming!
Once and for all, let's settle this shall we?
The Best Way to Make Carbonara, According to an Italian Chef
5 Minutes to a Sparkly Microwave
What's New in the Neighborhood
My Family Recipe: Mexican Meatballs
The Hits Keep Coming