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How to Cook Rainbow Trout and Rainbow Trout Recipes

Updated on September 13, 2015
Gordon Hamilton profile image

Gordon has been sea fishing and cooking since childhood. He loves coming up with tasty ways of cooking his fresh catch when he gets home.

Whole rainbow trout steamed in white wine
Whole rainbow trout steamed in white wine

Rainbow trout are actually native only to North America, many people will be surprised to learn. In recent times, however, they have been extensively introduced to lakes, lochs and reservoirs around the world and have become an extremely popular eating fish in a great many countries. They are also popular with anglers, particularly those who want to catch their fish and eat it. The ways in which it is possible to cook and enjoy rainbow trout are many and this page is devoted to exploring a number of different cooking and serving suggestions, for your sampling and hopefully your pleasure.

Rainbow Trout Steamed in White Wine with Fresh Salad and Crusty Bread

The rainbow trout are stuffed with the herbs and laid in the centre of the foil
The rainbow trout are stuffed with the herbs and laid in the centre of the foil
The rainbow trout can firstly be skinned and flaked before being scattered over the salad
The rainbow trout can firstly be skinned and flaked before being scattered over the salad

This method of cooking whole rainbow trout is strictly speaking a combination of steaming and baking and produces a beautifully moist and tasty result.

Ingredients for Two People

2 whole rainbow trout, each about 2lb
2fl oz white wine
4 sprigs of fresh dill or equivalent amount of fresh basil
Salt and white pepper
Fresh salad of choice
Slices of fresh, crusty bread

Method

Put your oven on to preheat to 375F/190C. If you have caught the fish yourself, you should gut them and wash them thoroughly in cold water. Otherwise, you can have your fishmonger take care of this part if you wish.

Take a large sheet of foil and lay it in a moderately deep baking tray. Be sure to use a sheet large enough that the rainbow trout can be wrapped in to a sealed but loose tent. You do not want the fish tightly wrapped. Lay the trout in the centre and stuff the belly cavities with the herbs. Pour the wine over and season. You may think that this is not much wine to use - and it won't look it - but it is vital that you remember you are steaming and not poaching the trout. Carefully wrap the foil, ensuring it is sealed and place in to the oven for thirty minutes ( each trout taking 15 minutes per pound).

Prepare your salad while the rainbow trout are cooking. You can suit your own tastes here, with a green salad leaf, some sliced red onion and pitted black olives just a few ideas to consider.

Remove the trout from the oven and stick a metal skewer carefully in to the thickest part of the flesh. Minimal resistance means that the trout are cooked. They can then either be laid on the salad in a serving dish as at the top of this page and taken to the table that way, laid whole on the plate, filleted and served, or even pulled in to bite sized pieces and laid atop the salad. Serve immediately with the crusty bread.


Pan Fried Fillet of Rainbow Trout with Bruschetta

Fresh fillets of rainbow trout
Fresh fillets of rainbow trout
Pan frying the rainbow trout in butter
Pan frying the rainbow trout in butter
The bread is sliced at an angle to provide larger and more shapely bruschetta
The bread is sliced at an angle to provide larger and more shapely bruschetta

Ingredients per Person

1/2lb fillet of rainbow trout (skin on)
3 slices of French style bread loaf
1 clove of garlic
1oz butter
Juice of half a lemon
Extra virgin olive oil
Salt and black pepper
Flour for dusting fish
Flat leafed parsley to garnish

Method

Add the butter and lemon juice to a large, non-stick frying pan and place on a low heat. Scatter some flour on a large dinner plate and season with salt and pepper. Pat the rainbow trout fillet in the flour on the skin side only. Gently shake off the excess flour. Increase the heat under the pan to medium and add the rainbow trout fillet, skin side down.

When you can see that the rainbow trout fillet has cooked most of the way through, turn off the heat under the pan. Turn the fillet and allow it to complete the cooking process in the residual heat only while you prepare your bruschetta.

Toast the bread slices under an overhead grill on both sides until golden. Peel the garlic clove and lightly crush it under the blade of a large knife, just enough to release the fragrant juices. Rub the garlic clove over the top of the hot toast, drizzle with olive oil and season with salt and freshly ground black pepper.

Plate the rainbow trout fillet with the bruschetta alongside. Roughly chop the flat leafed parsley and scatter over the top to garnish.

Baked Fillet of Rainbow Trout with Dill Buttered Potatoes and Horseradish Sauce

Break the butter up and scatter it over the rainbow trout fillet
Break the butter up and scatter it over the rainbow trout fillet
Plate the baked rainbow trout fillet first
Plate the baked rainbow trout fillet first
21 Bespoke Scottish Fish and Seafood Recipes (21 Bespoke Recipes Series)
21 Bespoke Scottish Fish and Seafood Recipes (21 Bespoke Recipes Series)

Trout is but one of the delicious fish and seafood types featured in this great new e-book centred around species caught in or around Scotland. Find recipes for Sea Trout and Quails Egg Salad, Pollack and Pouting Pakora, Salmon and Haddock Mini Puff Pastry Pies and much more. Download your copy today!

 

Ingredients per Person

1/2lb fillet of rainbow trout (skin on)
2oz butter
1 large, floury potato
1 egg
3 large slices of tomato
3 slices of cucumber
2 tbsp sweet corn
1 tbsp horseradish sauce
1 tsp freshly chopped dill leaves
Salt and white pepper

Method

If you keep your eggs in the refrigerator, remove the egg a couple of hours in advance to allow it to reach room temperature. Add it to a pot with enough cold water to comfortably cover the egg. Put on a high heat until the water boils then reduce the heat to achieve a simmer for seven minutes. Take your pot to the sink and run cold water in it until the egg is cool enough to handle. Crack the shell and peel under running cold water. Place the egg in to a basin of cold water to cool it quickly. This prevents the unattractive blue/grey tinge from forming around the edges of the yolk.

Peel the potato and chop in to 1" pieces. Add to a pot of lightly salted cold water and bring to a boil. SImmer for twenty-five minutes.

Put your oven on to preheat when the potatoes are put on to cook, to 400F/200C. Lay your rainbow trout fillet in the centre of a large sheet of foil on a baking tray. Use 1oz of the butter and break it up over the trout as shown. Season with salt and white pepper. Wrap the foil loosely but securely and bake for fifteen minutes.

Drain the potatoes and return them to the empty pot with the remaining ounce of butter and most of the chopped dill. Swirl gently to ensure even coating. Remove the rainbow trout fillet from the oven, carefully unwrap and plate. Add the potatoes, the sweetcorn, the tomato and cucumber slices and the egg, which should be quartered. Spoon the horseradish sauce on to the plate and use the remaining dill as a final garnish.

Cast your vote for these Rainbow Trout recipes!

How Do You Like to Cook Rainbow Trout?

Thank you for visiting this page and for spending some time looking through it. I hope that these recipes appeal to you and that you will give at least one of them a try. Any comments or feedback which you have may be left in the space below.

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Hello, raquon dublin

      Thank you for the visit and comment. I very much hope that you enjoyed your first taste of rainbow trout, however you cooked it, and that it is something you will continue to enjoy in the future.

    • profile image

      raquon dublin 6 years ago

      i haven't ever tried rainbow trout and im about to i hope its good

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      I can certainly recommend it, Simone - but obviously, that's a big decision! :) Thanks for the visit and comment.

    • Simone Smith profile image

      Simone Haruko Smith 6 years ago from San Francisco

      You know, I don't think I've ever had rainbow trout before. Now I feel like I should lift my meat-free diet for a second so I can try this out!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      I hope you enjoy the, iZeko. They may not exactly be a match for salmon but they are surprisingly close.

    • iZeko profile image

      iZeko 6 years ago

      I've never cooked rainbow trout, but now I'm going to have to give it a shot. These look delicious!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Robin. Thank you very much. Salmon is of course a delicious fish and I love it cooked in a number of ways. I will check out that Hub. Trout can certainly be an excellent substitute, however, and I hope you enjoy it as much as I regularly do. :)

    • Robin profile image

      Robin Edmondson 6 years ago from San Francisco

      Gordon, I always LOVE your recipe Hubs! You do such a great job of showing the finished product with original pictures, and it makes me want to cook! We recently cooked a whole salmon that was amazing. I think Paul wrote a Hub about it. I haven't cooked rainbow trout, but we will try it and let you know! Cheers! :D

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, RTalloni. Thanks for the visit and comment. I hope you are enjoying that salmon experience and blueberry pie as I type! :) It sounds absolutely delicious.

    • RTalloni profile image

      RTalloni 6 years ago from the short journey

      Mmmm. This makes me wish we had gone fishin' before going to the blueberry patch.

      My blueberry pie is in the oven. Fresh green beans are sauteing with white onions and olive oil. Yukon golds are roasting in the oven with rosemary and olive oil. We'll be having salmon with it all, but I'm bookmarking this for future reference. Thanks.

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