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![]() If cooking in an oven, pre-heat oven to 350 degrees. After you have rolled up the trout, you have to measure its thickness. Cook for 10 minutes plus an extra 10 minutes for each inch of thickness. If you stuff a 4-pound trout, it will be about 3 inches thick so you would cook it for 40 minutes. |
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![]() Another good way to bake a trout is to chop up an apple and a large white onion and put into a pan and fry with some salt and butter. After you have sautéed the apple and onions, place the apple / onion mix on the trout and then put a big chunk of cheddar cheese on top and roll it up and bake it. These methods can be used for any kind of trout or do the same with Walleye or Smallmouth Bass Fillets. You can do this with Rainbow Trout or West Coast Pacific Salmon. Don't use salmon from the Great Lakes because they taste like cardboard. They are totally different from salt-water salmon. Just remember that a bigger fish has to be cooked longer at lower temperatures. To the right is Steve Howlett holding a baked, stuffed Lake Trout.
Enjoy |