Trout Dishes

August 20, 2013

A versatile, mild-flavored fish, trout works well in a wide variety of preparations—from smoky two-bite appetizers to fresh whole fish on the grill. See our guide to butterflying trout »

Breakfast Trout with Bacon

If you're lucky enough to catch some fresh trout on your camping trip, why not dredge them in some seasoned cornmeal and fry them up with bacon? This dish is great at any time of day, but makes a particularly fortifying breakfast.Langdon Clay
See the RecipeLangdon Clay
See the RecipeLangdon Clay
See the RecipeChristopher Hirsheimer
Trout with Brown Butter and Almonds (Trout Meunière Amandine)

Trout with Brown Butter and Almonds (Trout Meunière Amandine)

Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.Todd Coleman

Deviled Eggs with Smoked Trout

Shredded smoked trout and adds an intense layer of flavor in this take on a classic deviled egg. See the recipe for Deviled Eggs with Smoked Trout »Todd Coleman
Bacon-Wrapped Smoked Trout with Tarragon

Bacon-Wrapped Smoked Trout with Tarragon

This trout dish turns smoky and succulent in a stove-top smoker.Todd Coleman

roasted-rainbow-trout

See the RecipeTodd Coleman
Poached Trout with Onions and Fennel Seeds

Poached Trout with Onions and Fennel Seeds

In this recipe trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.Todd Coleman

Smoked Trout Blinis with Creme Fraiche and Dill

The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. See the recipe for Smoked Trout Blinis with Creme Fraiche and Dill »Maxime Iattoni
Broiled Rainbow Trout with Hush Puppies

Broiled Rainbow Trout with Hush Puppies

Butterflied freshwater fish is slathered in butter and spices before broiling in this recipe from Tulsa's White River Fish Market.James Roper
Glazed Trout with Carrot Purée and Spätzle

Glazed Trout with Carrot Purée and Spätzle

Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.Ariana Lindquist

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