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Home arrow Cookbook arrow Recipes
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Categories Seafood Simple Smoked Trout
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Simple Smoked Trout
Description:Simple, easy, delicious trout.
Ingredients:
• 1 Trout [whole, not fillet]
• 6 Green onions
Instructions:Rinse the trout. Sprinkle season salt inside and out.

Get the egg up to 250 -- maybe some wood chunks if you like it smokey.
Lay several green onions across the grid. [I use a grill topper, too.]
Lay the trout across the green onions.
Let it smoke for an hour at 250.

Lift it out carefully onto a cutting board. Using a sharp knife, cut off the tail and the head.
Slide the knife horizontally along the spine from tail to head, splitting the fish in half.
Flip it open and slowly lift out the spine with a lot of the bones attached.
Eat and enjoy!

Notes:
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 08 Mar 2005 18:24:09 UTCViewed:3636 times
Author:Prof DanEmail:d.schechter@mminternet.com
Rating:4,67 (3 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
dls2122Comment added on: Fri 11 Jul 2008 17:17:06 UTC
I made this last night. It was good. The trout had a light smokey flavor without being dried out. I'll make this again. The bones removed easily with a few left behind (be careful).
StanleyComment added on: Fri 14 Nov 2008 15:36:31 UTC
Cooked a couple of goldens with this method. I had my doubts about the 1 hr. cook time, but it turned out moist with great texture. I didn't add any smoking wood but will next time.
JPWComment added on: Sat 30 May 2009 11:41:32 UTC
I did this once before--outstanding--but can't remember whether I used the platesetter or did direct. Anyone have a thought about what would work best?
DoorniComment added on: Sun 14 Jun 2009 18:08:53 UTC
I also doubted the time but the trout fillets were perfect. I added a ferw cherry chips and use the plate inverter. The chowder from the leftovers was unbelievable:

Fish Chowder
1 pound white fish, boned
2 tablespoons butter
1 large onion, peeled and chopped finely
1 - 2 cloves garlic, peeled and crushed or finely chopped
4 potatoes, peeled and diced
1 - 14 ounce can tomatoes
few sprigs of thyme
few sprigs of parsley
1 - 2 bay leaves or 1 bouquet garni
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon chopped parsley for garnish (optional)


Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.

Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.

Sprinkle bowls of chowder with chopped parsley. Serve with French bread or crusty rolls
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