Plank Grilled Whole Trout

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton is so precise in his presentations during his shows. But how can he be so blind to the fact that he purposely shows an intact blood line beneath the spine of the trout before cooking. Not only is it visually non-appetizing but would greatly affect the taste of the fish. Alton, are you merely an acting pawn for this show or are you what you portray. An educated chef? I know this is an earlier show, But give me a break. Good Eats? I don't think so.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Went stream fishing and caught some tout. Came home and looked up this recipe, soaked the cedar planks and fired up the grill. Followed directions exactly and OMG! The grilling was so perfect that the skin rolled right off and the back bones along with all the fine bones came right out of the meat. And what a taste The best trout I ever ate..
Then My wife got an idea, Scramble up some eggs with salt, pepper,onion power and bacon bites and mix the trout in and walla another O.M.G. It was truly the best scramble I've ever had. The eggs with bacon I think really enhanced the trout.

Thank You,
Alton
Another great one, With a kick

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First, let me say, I just love Alton's shows and his recipes.
His trout presentation was nearly perfect, with one MAJOR exception...
that dark black vein of yuk near the fish's spine?
That must be scraped-out using your thumb, under cold running water.
If you don't, it will impart a nasty flavor to your trout.
I have fished the Sierra Nevada for many years, caught and cooked thousands of trout -
every true Trout Fisherman knows this!

Also, leave the heads on -

Trout with white flesh are "newbies" from the farm, and may taste a bit like dog-food pellets.
Once they have been in a lake for one season or more, eating the natural forage, their flesh turns pink-ish, and is much more tasty.

Try making a trout-salad sandwich, the same way you would make tuna-salad sandwich... excellent!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I boned it and fully butterflied it b/f cooking. Cooked faster but more evenly and looked nicer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been using cedar planks for salmon and after using it on trout I'm kicking myself for not doing it sooner! I made the fish as per the recipe and it was great! For my salmon I soak it in a mixture of orange juice and Montreal Steak Seasoning. it is fabulous! I'm going to try the same with the trout since they are from the same family it just might work. Thanks ALTON !