The Catch Of The Creek



Visit Tonto Creek in April (once the forest is open again and the creek is more than a trickle) and you might be able to catch both Brown and Rainbow trout.

According to the United States Trout Farmers Association, trout don't need to be scaled prior to cooking. Removal of the tiny scales also removes the thin coat of natural jelly around the scales that allows the trout to be breaded without using any type of liquid.


Former town historian Stan Brown with the "catch of the day."

To prepare fresh trout for broiling -- either over an open flame or in the oven -- split trout into two fillets; remove backbone. Wash thoroughly to remove all traces of blood or membrane. Place in a salt solution made in proportion of 2 tablespoons salt to 1 cup of water and let stand 8 to 10 minutes.

To bone trout, slit along entire length of backbone with sharp knife. Gently lift away top fillet, including bones and tail. Use knife to separate head from bottom fillet. Flip top fillet over, skin-side-down, lift away bone structure.

Broiling is a dry heat method, and more intense, so to keep fish from falling apart during the cooking process, choose filets that are at least an inch thick. To keep it moist while broiling, baste well with butter, oil, fruit juice or a combination.

The fish should be placed about 3 to 4 inches from the source of heat, with thicker fillets placed further from heat than thinner pieces. After about five minutes, the skin should be browning and needs further basting.

The fish should be broiled until well-browned on both sides. A medium size fish cooks in 4 to 8 minutes on medium low heat and should be turned once while frying.

A basic baste for trout is about 1/4 cup of mild oil (butter, shortening, peanut or corn oil) combined with a 1/4 teaspoon of pepper.

Trout with Almonds

6 trout


1/4 cup butter or margarine

1/2 cup slivered or whole almonds

6 slices bacon

Lemon wedges

Prepare trout (as directed above); rub with oil. Cook on barbecue rack about 15 minutes, turning once.

Combine butter and almonds in pan and sauté until butter is foaming and almonds are golden brown.

Place bacon on rack about 5 minutes before fish is done.

To serve, cover each fish with a slice of bacon and pour foaming butter and almonds over trout. Serve with lemon wedges.

Trout Almondine


1 cup flour

1 teaspoon nutmeg

1/4 teaspoon thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup slivered almonds

1 tablespoon lemon juice

6 medium trout


lemon wedges

Mix flour with nutmeg, thyme, salt and pepper. Dip trout in milk and dredge with seasoned flour. Sauté breaded trout in butter. Add more butter, almonds and lemon juice and continue cooking until browned.

Garnish with lemon wedges and serve hot.

Brown Butter Trout

6 medium trout

1 cup flour

1/2 cup real butter

1/2 teaspoon lemon juice

onions, mushrooms or almonds

Put flour in brown, paper bag, add prepared fish and shake until well coated with the flour. Set aside.

Melt butter in sauce pan and add lemon juice. Cook butter over medium heat, stirring constantly until butter turns into a dark brown sauce, set on simmer

Fry coated fish in another pan, adding onions, mushrooms or almonds, as desired.

Once trout flakes with fork, serve with sizzling hot brown butter sauce and fresh vegetables.

Baked Trout

Basting liquid


Prepare trout and baste. Bake at 350 degrees ( 20 to 25 minutes for two pounds of fish, 25 to 30 minutes for three pounds)

Commenting has been disabled for this item.