I don't kill anything that I'm not going to eat. The only exception is if I will pass it on to a neighbour as a gift for dinner.

This limits my catch a little at the local lake where if you catch you have to take the fish.

My favourite so far is a Moroccan recipe as follows.

Chop onion and saute it in olive oil.
Add 2 crushed Garlic cloves.
Chop and add fresh Mint and Parsley.
Put in a load of Couscous and stir.
Add veg stock (I just use a cube and hot water) to make up the Couscous.
Let the Couscous 'form' or whatever the term is.
Add chopped Almonds.

Put the Trout on a greased dish and stuff with the Couscous mixture. Pile the rest of it at the opening.

For about a 2.5lb Trout bake at 190 deg (C) for about 25 mins.

If you have a particular sensitivity to the muddiness of some Trout I can almost guarantee that the herbs will solve that ^^

__________________
Andy Smith
Started tying and fishing again in January 2010 after 25 years of doing other rather pointless things.

That is something new I'll be trying this season. Getting a bit jaded with the lemon and parsley routine even though it's hard to beat.

Oh, forgot to mention, serve with Lemon wedges

__________________
Andy Smith
Started tying and fishing again in January 2010 after 25 years of doing other rather pointless things.

Thanks for that must give it a try sometime. Now the hard part, to catch a trout hmmmm.

__________________
Fortis Sub Forte Fatiscet. The brave yield only to the brave.


www.rinnshannon.com

Member of the S.S.F.D 2010

That certainly sounds good, worth a try.

__________________
Eddie
"We look to Scotland for all our ideas of civilisation."
Voltaire

Well, we're having it tonight (again). It's good but I know I'm going to get sick of it at some point.

Any other suggestions?

__________________
Andy Smith
Started tying and fishing again in January 2010 after 25 years of doing other rather pointless things.

My current favourite:

Fillet / pin bone
Mix breadcrumbs / chopped bacon / thyme / lemon juice and put on top of the fillets

Oven at 180 for 15 mins - simple and delicious

Mmmm. Thyme and Bacon. Wish I'd posted this half an hour earlier... it's in the oven now

Ah well, next one gets that treatment I think , cheers dwillis

__________________
Andy Smith
Started tying and fishing again in January 2010 after 25 years of doing other rather pointless things.

Last night we had the trout with dill and parsley stuffed into the cavity, salt and pepper, garlic and a generous lump of butter - covered loosly with foil and chucked in the oven for 20 minutes to steam in the herby-buttery juices.

Served with crushed new tatties and carrots. Lovely.



I like the sound of that dwillis - will try next time.

I just shove a load of butter herbs and lemon into the fish, wrap it in tin foil and bake it.

Not a big fan of trout, so I only ever take one home if I'm skint and want fish for tea.

__________________
Coolest Radio