We had two for supper last night; Cub had them on sale for $4/lb and two were maybe $6.50 . After consulting with the guys in the meat department about how a novice might prepare them, I did this: slit the belly the rest of the way to the tail, sprinkled both sides with Penzeys stuff - Sunny Spain (?) - a lemon pepper thing.
Trout take to seasoning like fish take to water.
They bring enough fish flavor to be interesting in their own right, but seem to match well with anything you might put on them.
Most white fish are too bland, and salmon can take over a dish on its own. Trout seems to be the right platform for any cuisine choice.
And I should probably not post this, or someone will steal the idea and put it in a stupid screenplay and then I'll be looking for a new fish to go with the wine I now have to buy because it's not bloody Pinot Noir...
And I should probably not post this, or someone will steal the idea and put it in a stupid screenplay and then I'll be looking for a new fish to go with the wine I now have to buy because it's not bloody Pinot Moir...
