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I have two beautiful Canadian Trout filets...what should I do with them?
- Thread starter dawn_mo
- Start date
if you still have herbs, sarah's spectacular salmon jumps to mind...
From: Sarah in Charleston
Grilled herbed salmon
We have done this a couple of times. It looks really cool before and after grilling.
fileted salmon
lemon slices
melted butter
fresh herbs just picked from your garden such as;
Rosemary, thyme, basil, dill
Lay three or four pieces of string parallel to each other on the counter. Place your herbs
perpendicular on the string. Lay one side of the salmon on the herbs, skin down. place lemon
slices on the salmon. drizzle melted butter on the lemon. Top with the other filet. Lay more herbs
on the salmon. Tie the strings around both pieces. Drizzle butter on both sides. Let the fish sit for
about 1 hour a room temp. On a very hot fire, grill with the coals around the fish, not under it and
the lid on the grill. We have found that about 20 to 25 minutes is good for a nice size salmon
(each filet about 1 1/2 in thick).
rvb's notes:
Oh Sarah in Charleston: i finally tried your Spectacular Grilled salmon (more or less) and it was indeed spectacular.
i (as i am wont to do) made some changes but of convenience, not because i thought it was better. Here goes:
i used rainbow trout cause i got it cheap and VERY fresh. i cut the center slice out of the dressed fish to remove some bones and make some more room for herbs.
i used a grill basket instead of string cause i'm lazy.
i lined the bottom of the grill basket with sorrel leaves, put some lovage on top of that then thyme and oregano sprigs (the choice of herbs was cause that's what's needing pruning in the garden). then came the trout with a bit of olive oil cause i was in an oily mood. then i reversed the herb order and closed the basket. when i grilled it, i put a wreath o' grapevine on the coals (thinking nostalgically that either i needed a Franklin stove or should have listened to Aretha Weber).
From: Sarah in Charleston
Grilled herbed salmon
We have done this a couple of times. It looks really cool before and after grilling.
fileted salmon
lemon slices
melted butter
fresh herbs just picked from your garden such as;
Rosemary, thyme, basil, dill
Lay three or four pieces of string parallel to each other on the counter. Place your herbs
perpendicular on the string. Lay one side of the salmon on the herbs, skin down. place lemon
slices on the salmon. drizzle melted butter on the lemon. Top with the other filet. Lay more herbs
on the salmon. Tie the strings around both pieces. Drizzle butter on both sides. Let the fish sit for
about 1 hour a room temp. On a very hot fire, grill with the coals around the fish, not under it and
the lid on the grill. We have found that about 20 to 25 minutes is good for a nice size salmon
(each filet about 1 1/2 in thick).
rvb's notes:
Oh Sarah in Charleston: i finally tried your Spectacular Grilled salmon (more or less) and it was indeed spectacular.
i (as i am wont to do) made some changes but of convenience, not because i thought it was better. Here goes:
i used rainbow trout cause i got it cheap and VERY fresh. i cut the center slice out of the dressed fish to remove some bones and make some more room for herbs.
i used a grill basket instead of string cause i'm lazy.
i lined the bottom of the grill basket with sorrel leaves, put some lovage on top of that then thyme and oregano sprigs (the choice of herbs was cause that's what's needing pruning in the garden). then came the trout with a bit of olive oil cause i was in an oily mood. then i reversed the herb order and closed the basket. when i grilled it, i put a wreath o' grapevine on the coals (thinking nostalgically that either i needed a Franklin stove or should have listened to Aretha Weber).
Braised Stuffed Rainbow Trout
Braised Stuffed Rainbow Trout
serves 2 generously
INGREDIENTS:
2 butterflied rainbow trout
2 tbs olive oil
3 cloves garlic minced
1 tsp grated lemon rind
1/4 pound mushrooms, minced
6 dried california apricot halves minced
2 tbs currants
2 slices of nice bread, crumbed in the food processor
white wine
PREPARATION:
Saute garlic in oil over medium-low heat for a couple of minutes.
add mushrooms and saute until limp (2-3 minutes).
add lemon rind, apricots and currants.
add bread crumbs, stir and add enough wine to saturate bread crumbs.
put half of the stuffing on each trout. fold in half and place in a pan. add white wine about halfway up the trout and bring to boil. lower to simmer, cover and cook for 5-6 minutes. carefully turn fish and cook for another 5-6 minutes.
remove to plates and serve.
VARIATIONS:
reduce braising liquid by 1/2 whilst making a white sauce with 1 tbs butter, 1 tbs flour and 1/4 cup cream. add to the reduced braising liquid and spoon over fish.
**********************
From: Claire In Kelsey (@205.162.105.139)
Recipe Report: RVB's Braised Stuffed Trout
I must admit, I made this on Friday night for myself with frozen trout and again on Sunday for brunch with absolutely fresh trout. I recommend the fresh version.
This recipe is a keeper! I added currants and toasted walnuts to the stuffing and went with apple cider instead of the wine (out of deference to my current pregnant state), served it up on a bed of saffron rice with a salad of butter lettuce, apples, walnuts raisins and gorgonzola with a light, sort of sweet dressing. And corn bread.
David insisted on smoking while fishing and caught nothing, while our friend Tony and myself who do not smoke, both limited on NICE german browns. Not one fish under 14 inches in the lot. We caught plenty of others, but released the biggest and smallest and kept the medium sized ones.
What a feast!
Braised Stuffed Rainbow Trout
serves 2 generously
INGREDIENTS:
2 butterflied rainbow trout
2 tbs olive oil
3 cloves garlic minced
1 tsp grated lemon rind
1/4 pound mushrooms, minced
6 dried california apricot halves minced
2 tbs currants
2 slices of nice bread, crumbed in the food processor
white wine
PREPARATION:
Saute garlic in oil over medium-low heat for a couple of minutes.
add mushrooms and saute until limp (2-3 minutes).
add lemon rind, apricots and currants.
add bread crumbs, stir and add enough wine to saturate bread crumbs.
put half of the stuffing on each trout. fold in half and place in a pan. add white wine about halfway up the trout and bring to boil. lower to simmer, cover and cook for 5-6 minutes. carefully turn fish and cook for another 5-6 minutes.
remove to plates and serve.
VARIATIONS:
reduce braising liquid by 1/2 whilst making a white sauce with 1 tbs butter, 1 tbs flour and 1/4 cup cream. add to the reduced braising liquid and spoon over fish.
**********************
From: Claire In Kelsey (@205.162.105.139)
Recipe Report: RVB's Braised Stuffed Trout
I must admit, I made this on Friday night for myself with frozen trout and again on Sunday for brunch with absolutely fresh trout. I recommend the fresh version.
This recipe is a keeper! I added currants and toasted walnuts to the stuffing and went with apple cider instead of the wine (out of deference to my current pregnant state), served it up on a bed of saffron rice with a salad of butter lettuce, apples, walnuts raisins and gorgonzola with a light, sort of sweet dressing. And corn bread.
David insisted on smoking while fishing and caught nothing, while our friend Tony and myself who do not smoke, both limited on NICE german browns. Not one fish under 14 inches in the lot. We caught plenty of others, but released the biggest and smallest and kept the medium sized ones.
What a feast!
Sauteed Open Faced Trout
SAUTEED OPEN FACED TROUT
INGREDIENTS:
4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper (I use two 8-12 oz trout, with 1 tsp butter and 1 tsp olive oil)
2 teaspoons butter
2 teaspoons olive oil
For the sauce:
2 tablespoons butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/2 fresh lemon, peeled, segmented, flesh minced (I just use the juice of 1/2 fresh lemon)
1/4 cup white wine
1 tablespoon chopped chervil (or 1 tsp dried)
2 teaspoons chopped chives
2 teaspoons chopped thyme (or 2/3 tsp dried)
DIRECTIONS:
For the fish:
In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.
For the sauce:
In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, (I reduce the heat before adding shallots and garlic), then add lemon and wine.
Finally add herbs and season with salt and pepper. (First I remove from heat)
Pour sauce equally over the trout and serve.
Gourmet Magazine
SAUTEED OPEN FACED TROUT
INGREDIENTS:
4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper (I use two 8-12 oz trout, with 1 tsp butter and 1 tsp olive oil)
2 teaspoons butter
2 teaspoons olive oil
For the sauce:
2 tablespoons butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/2 fresh lemon, peeled, segmented, flesh minced (I just use the juice of 1/2 fresh lemon)
1/4 cup white wine
1 tablespoon chopped chervil (or 1 tsp dried)
2 teaspoons chopped chives
2 teaspoons chopped thyme (or 2/3 tsp dried)
DIRECTIONS:
For the fish:
In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.
For the sauce:
In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, (I reduce the heat before adding shallots and garlic), then add lemon and wine.
Finally add herbs and season with salt and pepper. (First I remove from heat)
Pour sauce equally over the trout and serve.
Gourmet Magazine
Pan-Fried Trout With Green Onions
PAN-FRIED TROUT WITH GREEN ONIONS
INGREDIENTS:
2 whole 11- to 12-ounce trout, boned
All purpose flour (optional)
1 tablespoon olive oil
3 green onions, chopped (I use 1 bunch)
1/2 cup dry white wine
1 tablespoon butter (I use about 1 1/3 Tbsp)
DIRECTIONS:
Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess.(I don't use the flour). Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 trout and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. Transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
Wipe out skillet with paper towels. Add green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout and serve.
Makes 2 servings; can be doubled.
*Note: I cook the sauce first and then I do the trout.
From Bon Appétit
PAN-FRIED TROUT WITH GREEN ONIONS
INGREDIENTS:
2 whole 11- to 12-ounce trout, boned
All purpose flour (optional)
1 tablespoon olive oil
3 green onions, chopped (I use 1 bunch)
1/2 cup dry white wine
1 tablespoon butter (I use about 1 1/3 Tbsp)
DIRECTIONS:
Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess.(I don't use the flour). Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 trout and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. Transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
Wipe out skillet with paper towels. Add green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout and serve.
Makes 2 servings; can be doubled.
*Note: I cook the sauce first and then I do the trout.
From Bon Appétit
shaun-in-to
Well-known member
Trout always reminds me of camping trips. You don't want
too many flavours overwhelming the delicate fish. I like a simple pan-fried trout, dusted or not in flour (a lot of people like cornmeal, but I don't care for it with trout). Keep it warm on the plates while you quickly brown butter in the same pan until it's nice and nutty. Stir in chopped hazelnuts, maybe some parsley or sage, but don't get too fancy. Serve with a crisp Chablis and you're laughing. (Yes, I go camping with a good Chablis.)
too many flavours overwhelming the delicate fish. I like a simple pan-fried trout, dusted or not in flour (a lot of people like cornmeal, but I don't care for it with trout). Keep it warm on the plates while you quickly brown butter in the same pan until it's nice and nutty. Stir in chopped hazelnuts, maybe some parsley or sage, but don't get too fancy. Serve with a crisp Chablis and you're laughing. (Yes, I go camping with a good Chablis.)