Originally posted by capt. apathy
simpler is beter with rainbows-
they should be cooked with the head on, they just don't taste right if you cut it off before cooking.
gut them and squeaze a bit of lemon juice in the gut cavity.
roll the fish in a mix of flour, pepper, and a little salt.
then either pan fry, grill them (on a grill or a stick over the fire), or wrap in foil and set in the edge of the fire.
Yeah not bad, been eating them that way for a long time--trout is a staple around here tho most don't like the rainbows as they tend to be "white meat" fish and as such are bland when compared to the pink meat of a brown or a brook. Depends on what they are feeding on mostly.
Try this one:
4 med (3/4 lb) trout, cleaned, head on
2 tsps salt
1 cup vinegar, heated
4 cups water
1/4 cup dry white wine
sprig 'o parsley
1 lemon sliced
1 tomato sliced
Sprinkle inside of trout w about 1/4 tsp of salt. Set in a large platter and cover w/ hot vinegar (It will turn the trout blue). In a gal saucepan, combine water, rest of salt and the wine to a simmer. Carefully remove trout from platter and place in water and simmer (NOT BOIL) trout for about 15 minutes.
Take fish out of water and drain on paper towels. Serve garnished with the lemon, tomato and sprig of parsley.
If you want to almondine it a bit, slice up some almonds and dry cook in a small skillet til they start to brown and sprinkle on the fish after cooking.
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