{"id":94,"date":"2022-04-08T13:42:58","date_gmt":"2022-04-08T13:42:58","guid":{"rendered":"https:\/\/crystallakefisheries.com\/?p=94"},"modified":"2022-07-01T17:40:35","modified_gmt":"2022-07-01T17:40:35","slug":"best-trout-recipes","status":"publish","type":"post","link":"https:\/\/crystallakefisheries.com\/best-trout-recipes\/","title":{"rendered":"Best Trout Recipes"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;||||false|false&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h2>Just for fun, we have listed some fantastic Trout recipes you may like to try. <\/h2>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>SMOKED TROUT<\/h3>\n<ul>\n<li>1 c. Honey<\/li>\n<li>1 c. Brown Sugar<\/li>\n<li>1 c. Pineapple Juice<\/li>\n<li>8 oz. Teriyaki Sauce<\/li>\n<li>Salt to Taste<\/li>\n<li>Fresh Trout<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li>Melt all ingredients, except trout, and let cool to room temperature. <\/li>\n<li>Add 10 trout fillets (with skins on) and let marinade in refrigerator, covered, for 24-36 hours.<\/li>\n<li>Cook in smoker with Hickory, Cherry, Apple of Mesquite wood. <\/li>\n<li>Grill on both sides until flesh is flakey.<\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>PAN-FRIED TROUT<\/h3>\n<ul>\n<li>4 trout, completely thawed if frozen (8 to 10 oz.)<\/li>\n<li>2 tsp. salt<\/li>\n<li>\u00bc tsp. freshly ground pepper<\/li>\n<li>\u00bd cup yellow cornmeal<\/li>\n<li>\u00bd cup flour<\/li>\n<li>3 tbsp. butter<\/li>\n<li>6 tbsp. vegetable oil<\/li>\n<li>1 lemon, cut into wedges<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>Wash trout briefly under cold, running water. Pat dry inside and out with paper towels.\u00a0<\/span><\/li>\n<li><span>Sprinkle cavities and skins with salt and pepper. Mix cornmeal and flour<\/span>.<\/li>\n<li><span>In heavy 12-inch skillet, melt the butter with the oil over moderate heat.<\/span><\/li>\n<li><span>When the foam begins to subside, roll each trout in the cornmeal-flour mixture, shake off excess, and place trout in skillet.<\/span><\/li>\n<li><span>Fry 4 to 5 minutes on each side, until golden brown and crisp and flakey when probed with a fork.\u00a0<\/span><\/li>\n<li><span>Serve with lemon wedges. Serves 4.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>SMOKED TROUT IN PUMPERNICKEL<\/h3>\n<ul>\n<li>1 unsliced round pumpernickel rye (1 pound loaf)<\/li>\n<li>\u00bd lb. smoked trout<\/li>\n<li>1 package cream cheese (8 oz.)<\/li>\n<li>\u00bd cup chopped green onion<\/li>\n<li>1 tbsp. lemon juice<\/li>\n<li>Capers, drained<\/li>\n<li>\u00bd cup milk<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>With a sharp knife, cut a circle out of the center of the bread, leaving a narrow but sturdy ring of bread to use as the container for the spread. <\/span><\/li>\n<li><span>Cut removed circle into thin slices. <\/span><span>Wrap and chill \u201cbowl\u201d of bread. <\/span><\/li>\n<li><span>Combine trout, cheese, milk, onions and lemon juice in blender. Mix until smooth. Scrape into bowl. Cover and chill. <\/span><\/li>\n<li><span>When ready to serve, fill center of bread ring with spread and surround with slices of bread. Sprinkle capers over top.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>TROUT CHOWDER<\/h3>\n<ul>\n<li>1 medium onion, diced<\/li>\n<li>4 cups potatoes, diced<\/li>\n<li>3 trout, about \u00bd lb. each<\/li>\n<li>4 tbsp. butter<\/li>\n<li>\u00bd tbsp. salt<\/li>\n<li>4 to 5 peppercorns<\/li>\n<li>3 cups milk<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>Simmer vegetables in just enough water to cover, until tender.<\/span><\/li>\n<li><span>Add trout, dressed with head on. Simmer about 15 minutes until trout is done.<\/span><\/li>\n<li><span>Remove trout and separate bones, skin and head, returning fish to chowder, mixing fish and vegetables.<\/span><\/li>\n<li><span>Add the 3 cups of milk and 4 tbsp. butter. Heat to boiling.<\/span><\/li>\n<li><span>Serve with crusty French or Italian bread.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>TROUT DILLY DIP<\/h3>\n<ul>\n<li>1 cup flaked trout<\/li>\n<li>1 package cream cheese (3oz)<\/li>\n<li>\u00bc cup half-and-half<\/li>\n<li>1 tbsp. green onion, finely chopped<\/li>\n<li>1 \u00bd tsp. lemon juice<\/li>\n<li>\u00bd tsp. Worcestershire sauce<\/li>\n<li>\u00bc tsp. salt<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>\u00bc tsp. liquid smoke<\/li>\n<li>\u00bd tsp. dill weed<\/li>\n<li>Pepper, to taste<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>Combine above ingredients thoroughly in medium bowl.<\/span><\/li>\n<li><span>Chill for 1 hour before serving.<\/span><\/li>\n<li><span>Garnish with green olives; serve with rye crackers.<\/span><\/li>\n<li><span>Yields 2 cups.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>TROUT AMANDINE<\/h3>\n<ul>\n<li>6 fresh or thawed frozen trout<\/li>\n<li>\u00bc cup flour<\/li>\n<li>1 tsp. salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>1 cup butter<\/li>\n<li>1 cup sliced blanched almonds<\/li>\n<li>1 tbsp. lemon juice<\/li>\n<li>Lemon wedges<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>Combine flour, salt and pepper. Roll trout in seasoned flour until thoroughly coated. <\/span><\/li>\n<li><span>Saut\u00e9 trout in a 12-inch skillet. (Do not put all the butter in at once; use about one-quarter cup for the three trout; then add additional quarter cup butter for remaining three trout.) Saut\u00e9 over medium heat about 5 minutes on each side. <\/span><\/li>\n<li><span>Carefully remove cooked fish to a heated platter and cover to keep warm. <\/span><\/li>\n<li><span>When all the fish are cooked, discard browned butter and wipe out skillet. <\/span><\/li>\n<li><span>Add remaining butter and almonds to skillet. Cook over lowest possible heat, stirring frequently, until almonds become a pale golden color. <\/span><\/li>\n<li><span>Remove from heat and stir in lemon juice. Pour almond butter over trout. <\/span><\/li>\n<li><span>Serve immediately with lemon wedges. Serves 6.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>RAINBOW TROUT WITH ARTICHOKE SAUCE<\/h3>\n<ul>\n<li>6 rainbow trout fillets<\/li>\n<li>\u00bd cup butter<\/li>\n<li>4 tbsp. green onion, chopped<\/li>\n<li>2 tbsp. parsley, chopped<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>1 tbsp. lemon juice<\/li>\n<li>8 oz. can sliced mushrooms, drained<\/li>\n<li>14 oz. can artichoke hearts,<br \/>sliced and drained<\/li>\n<li>1 tsp. salt<\/li>\n<li>\u00bd tsp. cayenne pepper<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>Pat rainbow trout fillets dry with a paper towel and place in a flat baking dish. <\/span><\/li>\n<li><span>Melt butter in saucepan and saut\u00e9 the green onions, parsley and garlic until tender. <\/span><\/li>\n<li><span>Add lemon juice, mushrooms, artichoke hearts, salt and pepper. <\/span><\/li>\n<li><span>Cook for a few minutes until heated thoroughly. <\/span><\/li>\n<li><span>Pour sauce over the fillets and bake in 325\u00b0F oven for about 20 minutes, or until fish flakes with a fork.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>GRILLED TROUT WITH SAGE AND LEMON<\/h3>\n<ul>\n<li>\u00bc cup lemon juice<\/li>\n<li>2 tbsp. white wine<\/li>\n<li>2 tbsp. olive oil<\/li>\n<li>1 tsp. finely chopped fresh sage<br \/>or \u00bd tsp. dried sage<\/li>\n<li>\u00bd tsp. grated lemon rind<\/li>\n<li>4 six ounce trout fillets, butterflied<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>Combine lemon juice and next four ingredients; whisk to emulsify. <\/span><\/li>\n<li><span>Brush trout with lemon-sage marinade. Grill trout flesh-side down on oiled grate for 2 minutes. <\/span><\/li>\n<li><span>Brush trout with marinade, turn and grill for 2 minutes more or until trout turns opaque. <\/span><\/li>\n<li><span>Serve immediately.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||4rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>PARMESAN TROUT<\/h3>\n<ul>\n<li>4 boned trout<\/li>\n<li>1 can grated Parmesan cheese (8 oz)<\/li>\n<li>3 eggs<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li>Beat eggs in a shallow bowl. Dip trout in beaten eggs, then coat with the cheese heavily and evenly on both sides.<\/li>\n<li>Saut\u00e9 in peanut oil until crisp and golden brown.<\/li>\n<li>Serve with your favorite sauce or lemon wedges. Garnish with capers. Serves 4.<\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||2rem||false|false&#8221; custom_padding=&#8221;2rem|2rem|2rem|2rem|true|true&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; border_radii=&#8221;on|4px|4px|4px|4px&#8221; border_width_all=&#8221;1px&#8221; border_color_all=&#8221;#1C4B75&#8243; box_shadow_style=&#8221;preset4&#8243; box_shadow_horizontal=&#8221;-10px&#8221; box_shadow_color=&#8221;#1C4B75&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>CHEESE-BAKED TROUT<\/h3>\n<ul>\n<li>2 \u00bd lbs. trout fillets<\/li>\n<li>\u00bc cup lemon juice<\/li>\n<li>\u00bc tsp. salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>\u00bc tsp dried thyme leaves<\/li>\n<li>1 cup grated swiss cheese (1\/4 lb)<\/li>\n<li>\u00bc cup packaged dry bread crumbs<\/li>\n<li>\u00bc cup butter or margarine, melted<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3>Instructions<\/h3>\n<ol>\n<li><span>Preheat oven to 375\u00b0 F.<\/span><\/li>\n<li><span>Lightly grease a large, shallow baking pan. Wipe fillets with damp cloth; place trout in dish.<\/span><\/li>\n<li><span>Pour lemon juice over fish; sprinkle with salt, pepper, and thyme. Bake uncovered for 20 minutes.<\/span><\/li>\n<li><span>Meanwhile, combine cheese and bread crumbs. Sprinkle fish with cheese mixture, then melted butter.<\/span><\/li>\n<li><span>Bake 10 minutes longer, or until fish flakes easily with fork. Serves 6.<\/span><\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Just for fun, we have listed some fantastic Trout recipes you may like to try. SMOKED TROUT 1 c. Honey 1 c. Brown Sugar 1 c. Pineapple Juice 8 oz. Teriyaki Sauce Salt to Taste Fresh Trout Instructions Melt all ingredients, except trout, and let cool to room temperature. Add 10 trout fillets (with skins on) and let marinade in refrigerator, covered, for 24-36 hours. Cook in smoker with Hickory, Cherry, Apple of Mesquite wood. Grill on both sides until flesh is flakey. PAN-FRIED TROUT 4 trout, completely thawed if frozen (8 to 10 oz.) 2 tsp. salt \u00bc tsp. freshly ground pepper \u00bd cup yellow cornmeal \u00bd cup flour 3 tbsp. butter 6 tbsp. vegetable oil 1 lemon, cut into wedges Instructions Wash trout briefly under cold, running water. Pat dry inside and out with paper towels.\u00a0 Sprinkle cavities and skins with salt and pepper. Mix cornmeal and flour. In heavy 12-inch skillet, melt the butter with the oil over moderate heat. When the foam begins to subside, roll each trout in the cornmeal-flour mixture, shake off excess, and place trout in skillet. Fry 4 to 5 minutes on each side, until golden brown and crisp and flakey when [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-94","post","type-post","status-publish","format-standard","hentry","category-educational-resources"],"_links":{"self":[{"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/posts\/94"}],"collection":[{"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":0,"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/posts\/94\/revisions"}],"wp:attachment":[{"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/categories?post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crystallakefisheries.com\/wp-json\/wp\/v2\/tags?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}