"Todd" wrote in message ...

A friend of mine says he loves Garlic on his trout.
I would rather not waste a pan of good trout
trying this out. Any one have an comments?
Also, would you bother brining them?
. . .
My typical recipe: olive oil, butter, rosemary,
salt, pepper

1. You can try garlic in other forms, e.g. garlic
bread, garlic in spaghetti sauce, and thus decide
whether you want to try it on trout. The main question
is whether you want to taste trout (enhanced by being
rubbed beforehand with garlic) or trout and garllic
(two flavours combined.)

2. Brining is prerequisite to smoking (strong brine
for cold smoke, mild brine for hot smoke). Before
other cooking methods, it seems likely to make
the food too salty.

Why both olive oil and butter? (I prefer bacon fat to
either for pan-fried trout, but fry eggs etc. in OO
rather than butter.)

--
Don Phillipson
Carlsbad Springs
(Ottawa, Canada)