Serve one trout per person.
Another simple recipe, but this one begs for variations and embellishments. The fish is excellent with compound butters and slices of crispy bacon, as well as a spray of lemon juice and sprinkle of parsley.
- one small (like rainbow) whole cleaned trout per person
- salt and pepper
- unsalted butter
- Dip the fish in milk, generously salt and pepper inside and out, and roll it in oatmeal.
- Melt some butter--about an ounce (2 Tablespoons) for the first fish, then a little more for each companion--over medium high to high heat and fry the fish quickly, for only about 3 minutes a side, depending on the size of the fish.
- A ball of compound butter placed in the cavity will melt, perfume and flavor the fish without overwhelming it. Try anchovy or green butter. Recipes for compound butters appear elsewhere in the practical.
- Alternatively, fry one chopped slice of bacon per trout until crisp, remove it/them from the pan, fry the trout in the bacon fat and serve it with the crispy bacon bits.
- The trout becomes sublime stuffed with crab dressing, but that is a subject for a later crustacean number.
- As usual, it is best to retain the head and tail of the fish. Why? Unclear. It does, however, undeniably produce tastier fish.