With the modern day emphasis on healthy eating, baked trout is arguably the best option and is by far the easiest method of cooking your catch. Not only does baking in foil keep the fish nice and moist but all sorts of ingredients can be added to add subtle alternative flavours.
Apart from the trout, all you need is some butter, some lemon, fresh herbs (such as parsley, thyme chives, dill etc).
I like to add some white wine and other recipes recommend cider or even fruit juice but no additional liquid is really necessary as the butter/oil provides sufficient moisture.
Make a few diagonal cuts in the trout skin to help the flavours penetrate and then season inside and out with all the other ingredients.
Wrap the foil loosely around each fish to make a foil parcel, folding the edges over to seal in the juices.
Bake in a preheated oven at 180°c for 15-20 minutes per lb (35-45 minutes per Kg). Fillets, being thinner, only need about the half the regular cooking time. Do not overcook the fish.
Use whole or boned fish, steaks or fillets. Dust with seasoned flour and fry in a little oil or butter for 5 minutes each side. Serve simply with a squeeze of lemon, herb butter or mayonnaise.
When cooking whole trout, slash thickest part 3 times on each side and brush lightly with oil. Alternatively, brush steaks with oil on both sides. Lay in pan and grill 5/8 minutes each side depending on thickness. Serve with a squeeze of lemon.
Trout cooks perfectly in a microwave oven, either fresh or frozen. As cooking times vary for each make of microwave, refer to the instruction manual for cooking fish. As a general rule, trout take from 4/6 minutes cooking time when simply prepared, stuffed trout take a little longer. Slash thickest part several times on each side of whole fish for even cooking.
Use whole fish or steaks and enough boiling, lighted salted water to cover. Poach gently for 10/12 minutes and drain. Serve hot and cold with butter sauce or mayonnaise. Steam steaks or fillets after seasoning lightly, using a steamer or by placing between two plates over boiling water.