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.
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!
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
These 16 Cookbooks are the Most Impressive of 2016
The Goldilocks of Gratins
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)