This is a very classic method of cooking a rainbow and you presented it very well. Thanks. When a trout is to small to fillet, this is the perfect way to season, cook and present.
+Dwikkles When I clean them I do my best to do them boneless if you're good and the fish is big enough you can do what he did while the fish is raw also
I was so skeptical since this video started out with a knife ad. I didn't have half the ingredients and the trout turned out delicious! Thank you for the video!
South Jersey shout out! This recipe was amazing!!! Your trout was a bit larger than what we caught in the stocked lakes we have here, but after adjusting the temp on the stove a bit, I will never cook or eat trout any other way! Quick tip for South jersey, scale the trout before you do anything because they are slimy 😮
A lot of people are complaining that he removed the bones last. Thats where a lot of the flavor is, that gets into the meat when cooking. You could also remove the bones first and make a stock. Also, you want a crispy skin for trout, you dont want crispy flesh. I wouldnt even bread the flesh personally, or would do so much less.
Great presentation. Thank you for sharing. At one time, in Southern California, we were able to buy Golden Trout at specialty markets in Newport Beach. Haven't seen them in years, but they are beautiful fish, the color of 14 K gold, and endemic to the Kern Highland. Should you get a chance to try them, please do so.
Awesome recipe! Looks absolutely delicious. I prefer to remove the entire skeleton, including the “Y” bones, before the cook. I leave the skin completely intact so that it still looks like a whole fish, just no bones. It makes for a nicer presentation, but it is a lot more work, for sure. That being said, I can’t wait to try it this way. Thanks, Chef Mike!!!
Trout, if you fillet it right. You don't have to go through the deboning process, if you have a sharp enough fillet knife, you can get in very close to the spine, and just discard the entire spine bones and all.
I'd do butter sauce differently because don't like chives. It looked fantastic though. I'm working on catching my first trout this year. Thx for the video now I know how to prepare them.
It's funny you handle is "Agree Disagree". That's how I feel about what you said, because I've never met ANYONE who doesn't like chives. That's just weird, but I'll agree to disagree.
Liked this very much! It uses a lot of butter, but trout is tasty with butter. Used a local white wine, a bit sweeter than my preference, and needed to adjust the sauce accordingly. Added just a touch of garlic powder at the end and it made all the difference. Thanks for the recipe!
My dad went fishing with my brother yesterday and caught 3 female fish and 200 male fish my mom's cooking it while I look up how to make it. I like the way the sauce is with all the herbs
I def need a boning / filet knife . Getting ready to cook a lake salmon from Montana and the key is a good knife. My knives were sharpened by a kid that's knife crazy so not a problem to cut out the bones. I use a small pair of pliers to pull out the small pin bones. I love trout / salmon skin if it is crispy!
I'm a chef and can't stand most of the jobs I've had and have-this guy's a "chef" and has it friggin made and he's hilarious! I think basically this was more of an advertisement for those HUGE fillet knives lol-I've had the same one for ages lol you don't need all those that are pretty much the same size! I would kill for this guy's job-would've added to the video by showing you me catching and cleaning the fish (boneless) also.
I just caught a 17" rainbow trout today an I Pan fried it and it was delicious. What's a little bit of seasoning. But my Trouts meat was very Orange In colour. But the trout that you have there in your video it's meat is white in color.
Thanks, just made my first trout with my new Wusthof Blackwood knives and awesome Wusthof fish scissors per your instructions. It's so good! My anti-fish husband even ate it! Sorry but I didn't do the sauce. Its great without!
A lot of people remove the bones or fillet a fish but I cook it with the bones and suck on the bones when I fry or bake the fish. That’s where most of the flavor goes and it’s delicious. Plus after years of eating tilapia I’ve learned how to locate the bones while I’m chewing. Great recipe though definitely have to try it 👍
I agree with the other comments. There's no point to all that then take the bones off. He should have properly filleted the fish first and remove the head which isn't going to be eaten anyways! The cooking part looks really tasty though!
just took a job at a bistro style restaurant and they have a trout dish... growing up next to a river with trout , i never really learned to cook them suprisingly i was not into cooking fish ever or eating it much.
?? you just don't take away the bones after frying. Why make a nice crusting if you plan to throw it? And, yes, fish needs to swim... first in butter, then in wine :-)
@@JackFalcon871 Trout don't have scales my friend. It's related to Salmon. They just have skin, and some people LOVE the skin (I love crispy salmon skin). Unfortunately, every fish is different. Scales, bones, and how to prepare them is all different. It sucks, but luckily CZcams videos can teach now.
I was really surprised that you disposed of the tiny fins. If you keep the head on why not keep the fins? Because the fish that is still on them have an enormous amount of flavor!
Rainbows have scales, I scrape the scales off before cooking, or with a pair of needle nose pliers, grab a flap of skin and peel back toward the tail. Some folks won't eat the skin. Brooks are the best, they don't have scales. Gotta freezer filled with goldies and rainbows, bout to go catch more lol
Haha this is so true. I havn't thought of it this way before but very true. Like a baby cow, smaller trout, deer, elk, halibut.......all better in smaller sizes. Old halibut isn't that good and neither is a huge old buck.
Fail, I think I can do better and I will post a video when I catch a trout. I think filleting the bones off before cooking would have been better, that flour and seasoning mix taste delicious and when you removed the bones most of that came off.
sheila harper The gills also tell the tale of freshness, but you don't leave those on. Better to use the head and tail for stock. But remove the eyes so it doesn't make the stock bitter. Pick the meat from the head and collar after the stock is made.
Old Bay and seasoned flower? I clean and wash and dry my trout. I season with some sea salt and fry it in butter till it's brown and crispy on the outside, moist and flakey on the inside. My wife removes the bones by lifting them out. Yummy 😋
Most likely farm raised which are white. Wild Trout here in the Us can be nice and orange and red like salmon as well. I caught a bunch a few days ago and they are nice and red. Gunna be tasty
I don't understand all the hate comments here. I found this tutorial perfectly useful and my trout turned out delicious! Thanks, Chef Mike!
The world is full of humans who are SCUM...Instead of being nice they just abuse...Stick to animals you won't go wrong...😁
This is a very classic method of cooking a rainbow and you presented it very well. Thanks. When a trout is to small to fillet, this is the perfect way to season, cook and present.
I just caught my first trout today and I'm going to try this. It looks incredible!
Im going to go and try for the first time tomorrow and also im going fly fishing for the first time so all new experiences lol
Same its so exciting
This is the best method of cooking and deboning I trout I have ever seen, it works great and is so easy, thank you.
I caught 5 rainbow yesterday and I'm going to try your recipe today. Thanks.
This is professionally done and explained so well. Thanks Chef Mike. You're the man.
breaks my heart seeing him remove the crusty goodness
Pmsl 😄 crusty goodness
+Dwikkles When I clean them I do my best to do them boneless if you're good and the fish is big enough you can do what he did while the fish is raw also
+L4NCING Yeah, I thought the same thing. I'm not sure why he didn't just fillet the fish and then cook it. Debone it before you pan-fry it.
🤤
My thoughts exactly, a waste of that nice crust.
This is my GO-TO recipe for trout. Thanks for sharing this, Chef Mike. Bravo!
Very nice video, just moved out from my parents and needed to know how to cook my own catches now.
Thank you for the video and recipe. My twins went fishing today and caught a trout and I made it and they loved it!
Great job, this is primarily what I catch locally so it's good to see other methods of cooking them. Looked delicious, I'll give it a try.
I was so skeptical since this video started out with a knife ad. I didn't have half the ingredients and the trout turned out delicious! Thank you for the video!
Watching this vid, is making me hungry for rainbow trout - yum yum.
Thanks for the video! Just caught and cooked up my first rainbow trout with this recipe and it was delicious!
That just made me super hungry for trout. Gonna give it a try.
Just tried this recipe and my trout came out delicious. Thanks!
I prefer to clean trout a different way but cooked them this way tonight. Turned out great!
South Jersey shout out! This recipe was amazing!!! Your trout was a bit larger than what we caught in the stocked lakes we have here, but after adjusting the temp on the stove a bit, I will never cook or eat trout any other way! Quick tip for South jersey, scale the trout before you do anything because they are slimy 😮
Caught my first trout fly fishing. Thanks chef mike!
omg dude lost me when he took the bone out last... took the best part with it! the crispiness!
Should have plucked them first. Totally agree with you on losing all of that crispy goodness.
He's an amateur @ sarah muniz. lol
he removed the crispy part and left tons of bones there... i would never serve boned fish, i've seen a lot of incidents already, i would not risk it.
Agreed. Especially with a knife that sharp. For your own safety, remove bones after it cooks.
@@BigXarlie
A lot of people are complaining that he removed the bones last. Thats where a lot of the flavor is, that gets into the meat when cooking. You could also remove the bones first and make a stock. Also, you want a crispy skin for trout, you dont want crispy flesh. I wouldnt even bread the flesh personally, or would do so much less.
I really like this method. I'm gonna cook some up right now. You made it look really easy and nicely showed the steps along the way.
Great presentation. Thank you for sharing. At one time, in Southern California, we were able to buy Golden Trout at specialty markets in Newport Beach. Haven't seen them in years, but they are beautiful fish, the color of 14 K gold, and endemic to the Kern Highland. Should you get a chance to try them, please do so.
6 years late but you can fish them out of diamond valley lake or sometimes Santa Ana River lakes.
I would like to thank you for this video. It was so helpful and easy to follow. I was able to fillet and pull the bones out!
Wyte peeople dont spice dey food
@@whiteyfisk9769”white people dont spice their food”*
Stop talking like that you sound illiterate and dumb.
Awesome recipe! Looks absolutely delicious. I prefer to remove the entire skeleton, including the “Y” bones, before the cook. I leave the skin completely intact so that it still looks like a whole fish, just no bones. It makes for a nicer presentation, but it is a lot more work, for sure. That being said, I can’t wait to try it this way. Thanks, Chef Mike!!!
I'm gonna tweak this recipe a little but I gotta say I love freshly caught trout!
Caught a 22 inch rainbow trout! Great recipe!!
Fantastic, loved it great job and presentation, even made me hungry.. Thanks
excellent recipe...absolutely delicious...thank you so much
Trout, if you fillet it right. You don't have to go through the deboning process, if you have a sharp enough fillet knife, you can get in very close to the spine, and just discard the entire spine bones and all.
I'd do butter sauce differently because don't like chives. It looked fantastic though. I'm working on catching my first trout this year. Thx for the video now I know how to prepare them.
It's funny you handle is "Agree Disagree". That's how I feel about what you said, because I've never met ANYONE who doesn't like chives. That's just weird, but I'll agree to disagree.
Thank you for giving idea of cooking trout fish
Liked this very much! It uses a lot of butter, but trout is tasty with butter. Used a local white wine, a bit sweeter than my preference, and needed to adjust the sauce accordingly. Added just a touch of garlic powder at the end and it made all the difference. Thanks for the recipe!
My dad went fishing with my brother yesterday and caught 3 female fish and 200 male fish my mom's cooking it while I look up how to make it. I like the way the sauce is with all the herbs
so why the fuck bread the fish if youre going to remove it during the deboning process?
moron
It flour and it gives it flavour
Never heard a Chef say "and stuff" when they're talking about ingredients
@@JackFalcon871 Amen
Erbs and stuff
Never cooked a trout like this but I’m about to try it!
I def need a boning / filet knife . Getting ready to cook a lake salmon from Montana and the key is a good knife. My knives were sharpened by a kid that's knife crazy so not a problem to cut out the bones. I use a small pair of pliers to pull out the small pin bones. I love trout / salmon skin if it is crispy!
I'm a chef and can't stand most of the jobs I've had and have-this guy's a "chef" and has it friggin made and he's hilarious! I think basically this was more of an advertisement for those HUGE fillet knives lol-I've had the same one for ages lol you don't need all those that are pretty much the same size! I would kill for this guy's job-would've added to the video by showing you me catching and cleaning the fish (boneless) also.
Looks delicious, thanks for the video. Never cooked trout before and caught a few yesterday.
Excellent! Thank you. I’m hungry now, bon appétit.
Thanks! It was delicious. I still need practice getting the bones out.
Time to get cooking caught three rainbows last night!
Thinking about trying this tomorrow if I catch some trout :P
Guys the coating is to help protect the flavor during the frying process. Breath 😂!
Gordon Ramsey knows a few chef mikes
I just caught one and I didn't do a few things I froze it to get rid of the slime from the pond he put up a nice fight love catching them
I just caught a 17" rainbow trout today an I Pan fried it and it was delicious. What's a little bit of seasoning. But my Trouts meat was very Orange In colour. But the trout that you have there in your video it's meat is white in color.
Thanks, just made my first trout with my new Wusthof Blackwood knives and awesome Wusthof fish scissors per your instructions. It's so good! My anti-fish husband even ate it! Sorry but I didn't do the sauce. Its great without!
A lot of people remove the bones or fillet a fish but I cook it with the bones and suck on the bones when I fry or bake the fish. That’s where most of the flavor goes and it’s delicious. Plus after years of eating tilapia I’ve learned how to locate the bones while I’m chewing. Great recipe though definitely have to try it 👍
this deboning is absolutely awesome nice job an easy
I agree with the other comments. There's no point to all that then take the bones off. He should have properly filleted the fish first and remove the head which isn't going to be eaten anyways! The cooking part looks really tasty though!
i was thinking the same thing!! and he still had all those bones in the fish when he put the sauce on.
"we dont wanna put so many thing on it, we wanna fish to talk itself"
*buries fish in white*
😂
I was thinking the exact same thing lol
That’s how you fry it....... it needs to be covered in flour
I did the lazy form of this recipe. I did it just like him except I only used salt and pepper and butter then just ate it like that. It ended up good.
Excellent job chef
MMMMM...I BOUGHT TROUT TODAY...I'M GONNA TRY IT....TO YUMMY...YUMMY FOR MY TUMNY....THANK UOU🥰🤙🤗
When did Chumlee learn to cook?
just took a job at a bistro style restaurant and they have a trout dish... growing up next to a river with trout , i never really learned to cook them suprisingly i was not into cooking fish ever or eating it much.
Wtf?
?? you just don't take away the bones after frying. Why make a nice crusting if you plan to throw it? And, yes, fish needs to swim... first in butter, then in wine :-)
You should change the title to Cook a rainbow trout as there is NO cleaning involve which is what I intent to see. >_
Best video I’ve seen was “how to clean a Trout, fishing gutting 101” by surplusagent
It was just 2 cuts, thumb down the throat and rip, clean fish
Right? Thats why I clicked on this.
@@JackFalcon871 Trout don't have scales my friend. It's related to Salmon. They just have skin, and some people LOVE the skin (I love crispy salmon skin). Unfortunately, every fish is different. Scales, bones, and how to prepare them is all different. It sucks, but luckily CZcams videos can teach now.
@@phi_meson THIS! But you don't need a knife for the part along the spine, you can literally use your thumbnail to scrape that all out
That looks amazing!
Thank you so much so very well done!
Pan style rainbow bone 😂 it’s best to filet before frying great and easy tutorials out there on how to do it before cooking it.
Love it! Thank you!
I was really surprised that you disposed of the tiny fins. If you keep the head on why not keep the fins? Because the fish that is still on them have an enormous amount of flavor!
Pretty sure those fins don't have a thing to do with flavor.
It's not the fin but the meat that's on them.
clock99times gotta remove the anal fin.
clock99times when I was a kid the fins and the tail were my favorite part they reminded me of eating chips
Minnesota Redneck1987 don't tell me what to do.
Its funny I'm looking for rainbow trout recipes and all I have in my kitchen are wusthof knives 😂
did he touch the fish and cross contaminate... i mean touch everything else with the same hand?
Awesome, i just used your recipe. Perfect
Yum yum....looks delicious.
Do you have to descale trout if you eat the skin?
Rainbows have scales, I scrape the scales off before cooking, or with a pair of needle nose pliers, grab a flap of skin and peel back toward the tail. Some folks won't eat the skin. Brooks are the best, they don't have scales. Gotta freezer filled with goldies and rainbows, bout to go catch more lol
Wow great job 👏 🤤
LOVE YOU CHEFY ❤️ LOTS LOVE FROM A INDIAN CHEF'S HEART 🙏 I WISH WE COULD COOK TOGETHER SIR
Why didn’t he just remove the bones before cooking the fish? He removed a perfectly crispy part
They are easier to remove once it’s cooked
@@devonlee2308 no it's not. that's the dumbest thing i've heard.
Well done, looks delicious.
Never need a camera quality was good back then
10/10 fabulous trout!
Thank you
this looks good, going to try it
Haha this is so true. I havn't thought of it this way before but very true. Like a baby cow, smaller trout, deer, elk, halibut.......all better in smaller sizes. Old halibut isn't that good and neither is a huge old buck.
Fail, I think I can do better and I will post a video when I catch a trout. I think filleting the bones off before cooking would have been better, that flour and seasoning mix taste delicious and when you removed the bones most of that came off.
... fish gravy. I like it !
Waste of my time! The title said clean and cook. But the fish is cleaned already. It should be called prepare and cook.
Looks great
Little tip, leave fins in and pull them out after cooking. Pulls all the bones with it and saves the skin
Looks great, I can't stand when restaurants don't de-bone the damn fish, it's not impossible, it's not even that hard, especially with this method
This is exciting
What do you use if you don't want to use alcohol?
you didn't gut it yourself?
Unless you're eating the head, why leave it on the fish? I've never understood this. Surely you're not eating the head.
I would have to agree with you they call them chef's but they leave the bones and the head on i don't understand at all lol.
the eyeball juice adds a lot of flavor
The cheek meat is pretty good (:
the condition of the eyes are an indication of freshness
sheila harper
The gills also tell the tale of freshness, but you don't leave those on.
Better to use the head and tail for stock. But remove the eyes so it doesn't make the stock bitter. Pick the meat from the head and collar after the stock is made.
"ALLS WE GONNA DO"....lol
+informasean and stuff
How does it taste compared to tilapia?
I think a few capers added to the sauce would be nice too, just a few.
very good technique and recipe! maybe not heat the parsley
Does the trout need to be dead?
Old Bay and seasoned flower? I clean and wash and dry my trout. I season with some sea salt and fry it in butter till it's brown and crispy on the outside, moist and flakey on the inside. My wife removes the bones by lifting them out. Yummy 😋
What happened to the "clean" part. It was cleaned already when this video started.
Awesome!
Thank you very much. boi
Hilarious 🤣 let’s flour the fish, get it all nice crispy then remove it all when taking the bones out. Amazing.
Rainbow trout is so much more orange in Canada
Most likely farm raised which are white. Wild Trout here in the Us can be nice and orange and red like salmon as well. I caught a bunch a few days ago and they are nice and red. Gunna be tasty
Truth. We call the white ones hatchery hot dogs here. Native fish will be pink or orange meat.
that doesn't even make sence