I have read some posts about catching Brook Trout and was wondering how people cook them. Please reply with your recipe and method for cooking them.

I've caught many brook trout, but have never cooked one. Sorry I can't help you.

Mine is in the MAIN COURSE recipe thread. Towards the bottom.

Not alot of responses....But here's an old thread.

Usually the quality of the meat you get off the trout in the BW is so good that it seems wrong to cover it up with anything too strong imo. We usually just roast over the fire. Best way I've found is the foil method. Take a nice piece of heavy duty foil large enough to wrap around the trout with a couple inches to spare and fold it in half. Butter/oil the inside of the foil. Next lightly season the trout inside and out(you can add some butter/herbs/lemon inside the trout as well) then you wrap the whole thing up and throw it on the grate over the fire. Roast it nice and slow and after about 15-20 mins flip it over and give it another 15 mins or so and it's done.

Chop off the heads, gut em and roll it whole in frying magic, fry till golden brown. Then see if you can sit still while you eat em.
Anthony

there is only one way that my wife will let me cook brook trout!

To start with fillet your trout. Grease a small baking dish and place a layer of trout in the bottom of the pan. Then take some dry cheese (I use mozzerella and romano) and cover the trout. sprinkle some basil and parsley over the cheese. Then add another layer of trout and cheese.

In a seperate pan saute soem onion and muchroom in butter. When they are cooked to your liking, pour the mix over the trout. Bake for 45 minutes at 350 degrees.

Enjoy!

my uncle many years ago had the right idea about the best way to handle trout.

1st Clean the fish leaving the head attached. Place large amount of butter in the fish. wrap the outside with bacon. wrap string around the fish and hang head up at the edge of a fire until bacon cooked and the butter started coming out thru the skin.

2nd clean remove head and tail. coat with cornmeal/flour and fry in bacon drippings or lard.

These days I gut and clean place the fish in a grill basket rub a bit of oil and add a dusting of salt. Works on lots of fish.....

Here are some photos of how I cook 'em

quote TuscaroraBorealis: "Here are some photos of how I cook 'em


"

Yeah, that looks downright righteous.....

To date, have not caught ANY trout in the BW, but when at home, I love em cooked with heads on in a bit of butter, or wrapped whole in foil with a bit of onion. Don't forget the cheek meat.

Last batch however, I smoked and have 4 more we caught today that are hittin the smoker in the morning.



Will take a couple and make a smoked trout cheese log this weekend and crack a bottle of wine to wash em down lol

quote TuscaroraBorealis: "Here are some photos of how I cook 'em


"

Now you're making me hungry.

those two raw fillets look beautiful

lightly season with Old Bay , grill, when cooked drizzle with cilantro in melted butter. Don't over cook

quote keth0601: "Usually the quality of the meat you get off the trout in the BW is so good that it seems wrong to cover it up with anything too strong imo. We usually just roast over the fire. Best way I've found is the foil method. Take a nice piece of heavy duty foil large enough to wrap around the trout with a couple inches to spare and fold it in half. Butter/oil the inside of the foil. Next lightly season the trout inside and out(you can add some butter/herbs/lemon inside the trout as well) then you wrap the whole thing up and throw it on the grate over the fire. Roast it nice and slow and after about 15-20 mins flip it over and give it another 15 mins or so and it's done."

I agree, same way we do them.

deep dish iron skillet (chicken fryer). At camp, over a fire this is fairly simple /easy. Roll trout in cornmeal. A layer of bacon-trout-bacon-trout. Strt with a 1/4 of oil already near hot.

I would say anything that will work well for salmon at home will work well for brookies.

I cook Brookies 3 ways,fillet first then panfry with canola oil and add salt pepper and other spices when you take it out of the oil, spice it right away when its hot the spices seem to adhere better. The second is with tinfoil over the fire, I add olive oil, butter, a little lemon and spices and let the fire steam everything together. The 3rd and my favorite way is to gut the fish out and then liberally douse the cavity and sides with olive oil and spices and then put it in a fish basket over the fire, try to get a little bit of a char on the edges, its slap yo mamma good !

quote Basspro69: " its slap yo mamma good !"

LOL!

pan sear fillets in some butter and minced garlic. any more flavor would seem like too much!

I put a little lemon slice, and a bit of rosemary where the guts used to be and toss them in the frying pan. Best fish that god created, doesn't need much other than heat.