nonononono!!! haha, take em and gut em, then heads off.
now this aint really healthy butttt tasty
take bout 1/2 stick of butter, melt in a saucepan. add a table spoon of sage. add bout 1/4 cup of water and get it boiling. toss in a table spoon of capers, some (like 5) green greek olives chopped up, juice of half a lemon. crush the capers and stuff with a spoon. boil it down so its thick, like heavy cream.
now have the oven at 400. and cover the trout with 1/2 of the sauce. cook it in a greased pan for bout 15 mins. depends on size and how many trout, i think i used 15 mins for 2 trout a few inches apart. youll know its done when you can see the meat pulling back from the backbone where the head used to be. make sure to butter the pan before ya put the trout on or it will stick. take it out when its done. put on plate. pour on rest of sauce and eat.
thats how i do it.
the 17 yr old chef
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