Recipe by Beer, Brats, and Cheese
Posted this recipe on recipezaar.com before it became food.com almost 10 years ago when I was a freshman in high school. It is a modified version of my uncles trout recipe and still a staple when I get trout. Please note that the cooking time is for moderately small trout under 3 pounds or so. If you have larger trout from the great lakes you can still use this recipe but be sure to check doneness by ensuring it's flaky throughout.
Top Review by Marietta Mary Lou
The flavor was delicious and a nice sauce developed. However the onion and apple, tho well-chopped, were still somewhat crisp and the flavors hadn't melded. I would remedy that by precooking those ingredients. The tiny pieces of lemon, including its peel, were a bright note which I would add only after the (above) pre-cooking. Less easily remedied is the matter of colorless, flabby skin. Certainly, that is not unexpected with this cooking method but I am still casting around (joke) for a way of getting it ALL: this deliciousness along with crispy skin.
- 4 whole rainbow trout (bellys split, guts and back membrane removed)
- 1 apple
- 1⁄2 onion
- 4 stalks chives
- 1⁄2 lemon
- 1 teaspoon salt
- 1 pinch black pepper
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
Directions See How It's Made
- Wash trout and pat clean with a paper towel.
- Cube Apple.
- Chop Onion.
- Chop Chives. Cube Lemon.
- Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
- Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
- Bake in 375 deg F (190 deg C) oven for 45 minutes.
- You could do this over an open fire but I wouldn't know the cooking times.