On May 31, 11:06 am, "keep_it_simple" > wrote:
> This sounds fantastic!!!
>
> Steves idea of brining and smoking sounds rather like a longer process but
> stuffing sounds great!!!
>
> I have seen a salmon cooked on a bbq by wrapping it in a very thick layer of
> wet newspaper and "steaming" it......
>
> Lemon juice and Worcs sauce is a marriage made in heaven anyway..... and the
> bonus would be adding a slug of tomato juice and vodka to the excess for a
> perfect Bloody Mary!!!!!
>
> Please post your recipe if you have time to find it...I would be so
> grateful!
>
> Fish turns out to be rather closer to 1.5kg than 2kg by the way.... but its
> a beautiful looking animal around 17-18 inches long in total!
>
> Robby
>
> > wrote in message
>
> oups.com...
>
>
>
> > On May 30, 3:18 pm, "keep_it_simple" > wrote:
> >> I respectfully ask for ideas...
>
> >> I have been made a gift of a rather beautiful Rainbow trout (whole but
> >> gutted, around 2 KG...currently deep frozen ).
>
> > Trout stands up well to smoke, it can handle it without being over
> > powered. I have a recipe I have used where you stuff the trout with
> > onions, celery, peppers and saltine crackers and the trout is wrapped
> > with bacon. Excellent flavor. I have moved to an area where I only get
> > fresh salt water fish, but I recall it was a hit when I did make it.
> > If interested I`ll dig it out and post it. I think the marinade was
> > just lemon juice and Worchestershire sauce.
> > Regards, Don
>
> >> I have a family BBQ this weekend and would love to present this as an
> >> extra
> >> "surprise"......
>
I did find my recipe, however it calls out for deboned fish. I have
brined trout also and find it it delicious as the brining removes the
fishiness and mellows it out. I might suggest following the brine with
a rinse and then rub the insides with>
4 or so garlic cloves
Juice of a lemon
2 to 4 tsp. Worcestershire sauce
2 tsp. pepper
2 tablespoons oil.
Mash the ingredients and add the oil to make a paste. Rub the flesh
insides of the trout with the paste, place in a bag and fridge for
about an hour. Grill or smoke until the flesh is done and flakes
easily. If you can get the beast cut into two halves, that backbone
requires a very sharp knife!, place the two skin sides down on
aluminum foil. Easier to test for doneness and when finished the skin
can be seperated easily by inserting a spatula between the skin and
the flesh leaving the skin stuck to the foil. It may take two spatulas
in your case....... Sorry about my lack of remembering how I did I did
this before, it`s been several years. I just don`t think stuffing
could work this way.
regards, Don


> >> The only thing I would say is that I would rather avoid very spicy
> >> marinades
> >> since not everyone likes fiery...they can always add firey sauce after!
>
> >> I am no expert and usually limit myself to plain and simple
> >> steaks/chicken/chops etc.
>
> >> Go on...... make me a hero this weekend!!!!
> >> Please?????
>
> >> Robby- Hide quoted text -
>
> - Show quoted text -