What can I do with my trout?

[vix]

I started discussing this in Kates sardine thread.

Basically I have a lovely trout in my freezer, which was freshly caught locally before I froze it!!

I've been told (by Phils mum) that I should cook it with the head on as it falls to bits otherwise.

I have a steamer which is how I usually cook fish, although I don't think my trout will fit!!

So, what would you do with said trout?

[lostkat]

I'd gut it (head on or head off) and stuff the cavity with lemon wedges and some dill/ thyme/ sage/ parsley.. anything like that really. Then I'd lay it on a huge piece of tin foil, drizzle with lemon juice, little bit of olive oil, season with S&P and gather the foil up to make a loose parcel around the fish so there's room for air to circulate inside. (No idea what the proper version is called). Bake for 20 mins on about Gas Mark 5.

Oh, put some lemon zest in/on too from the squeeeeezed lemon.

[Mark]

Not of much help here but I remember getting presented with trout for school (or was it uni) dinner once, with head still present. I think it must have looked at me the wrong way because I don't think I touched it and I don't think I've had trout since either (though other fish are still fair game). Don't know why I had such a reaction given that its only natural and all that, but react I did. :huh:

If I were to eat it, lostkat's suggestion sounds good to me.

[Stan_Lite]

I'd gut it (head on or head off) and stuff the cavity with lemon wedges and some dill/ thyme/ sage/ parsley.. anything like that really. Then I'd lay it on a huge piece of tin foil, drizzle with lemon juice, little bit of olive oil, season with S&P and gather the foil up to make a loose parcel around the fish so there's room for air to circulate inside. (No idea what the proper version is called). Bake for 20 mins on about Gas Mark 5.

Oh, put some lemon zest in/on too from the squeeeeezed lemon.

I believe it's called "En Papillote" and is one of my favourite methods for cooking fish. Keeps in all the moisture and the flavours really penetrate the flesh of the fish - yum yum.

[lostkat]

That's the one Stan! Traditionally, it's baking parchment they use, but foil is so much easier :)

[vix]

Mmmm sounds nice :)

Silly question but how can I tell if it's been gutted? It will have a hole in it I guess?

I haven't looked at it much cos it makes me feel sad. I love to eat fish but I also think they are beautiful creatures :/