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!