carol-whidbey-is
Well-known member
Got some fresh trout from a new neighbor
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Need a trout recipe
- Thread starter carol-whidbey-is
- Start date
REC: Grilled Trout...
Grilled Trout
Serving Size: 2
Ingredients:
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
4 10-ounce trout, dressed, head and tail removed
16 fresh thyme sprigs
2 shallots, thinly sliced
2 lemons, sliced into 1/4-inch cubes
Coarse salt and freshly ground pepper
Nonstick cooking spray
Directions:
1. Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
2. Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
3. Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.
Grilled Trout
Serving Size: 2
Ingredients:
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
4 10-ounce trout, dressed, head and tail removed
16 fresh thyme sprigs
2 shallots, thinly sliced
2 lemons, sliced into 1/4-inch cubes
Coarse salt and freshly ground pepper
Nonstick cooking spray
Directions:
1. Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
2. Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
3. Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.
Grilled is great. If you would like to pan-fry it try this method
I take the head and tail off, bone the trout, flatten it, dust with seasoned flour, pan-fry in butter, take the fish out and hold in a warm oven. Add a little white wine, lemon juice and capers to the pan and reduce the sauce. Pour over the trout and eat it.
I take the head and tail off, bone the trout, flatten it, dust with seasoned flour, pan-fry in butter, take the fish out and hold in a warm oven. Add a little white wine, lemon juice and capers to the pan and reduce the sauce. Pour over the trout and eat it.
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
Lemon Trout Almondine
LEMON TROUT ALMONDINE
(I add some spices to the flour).
INGREDIENTS:
6 tablespoons flour
4 trout fillets (about 1/2 lb each)
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice
DIRECTIONS:
Sprinkle trout with salt and pepper. Dust the fish filets in the flour. (I dusted them only on the flesh side).
Heat the olive oil and butter on medium high heat. (I let the butter brown). Add fish filets and cook until light brown on both sides. (I cooked them on the flesh side only, about 4 1/2 - 5 minutes). Remove from pan and cover to keep warm.
Return pan to heat and add 1 T butter. (I lowered the heat a little). Add the almonds and saute (I sauteed until golden brown), then add the fresh lemon juice. Heat it through, then spoon over the fish filets.
Serve with additional lemon wedges.
(4 servings).
http://www.food.com/recipe/lemon-trout-almondine-45886
LEMON TROUT ALMONDINE
(I add some spices to the flour).
INGREDIENTS:
6 tablespoons flour
4 trout fillets (about 1/2 lb each)
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice
DIRECTIONS:
Sprinkle trout with salt and pepper. Dust the fish filets in the flour. (I dusted them only on the flesh side).
Heat the olive oil and butter on medium high heat. (I let the butter brown). Add fish filets and cook until light brown on both sides. (I cooked them on the flesh side only, about 4 1/2 - 5 minutes). Remove from pan and cover to keep warm.
Return pan to heat and add 1 T butter. (I lowered the heat a little). Add the almonds and saute (I sauteed until golden brown), then add the fresh lemon juice. Heat it through, then spoon over the fish filets.
Serve with additional lemon wedges.
(4 servings).
http://www.food.com/recipe/lemon-trout-almondine-45886
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
My favourite: Trout with Roasted Pecan Sauce
Trout with Roasted Pecan Sauce Cajun Creole Cooking by Terry Thompson
This innovative dish, made popular in New Orleans by the Commander's Palace Restaurant, is a delicious combination of two native favorites, Gulf speckled trout and pecans toasted to deep-brown perfection.
Roasted-Pecan Sauce, see below
Pecan Garnish, see below
6 (6- to 8-oz.) Gulf speckled-trout fillets, skinned
About 2 cups all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons red (cayenne) pepper
2 tablespoons unsalted butter or margarine
1/3 c. vegetable oil
2 eggs beaten with 1 cup milk
Curly-parsley sprigs
Roasted-Pecan Sauce:
1 1/4 cups chopped pecans
½ cup unsalted butter or margarine, cut into 1-inch chunks
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
1 tablespoon fresh lemon juice
½ teaspoon salt
3 medium garlic cloves
Pecan Garnish:
2 tablespoons unsalted butter or margarine
1 ½ teaspoons Worcestershire sauce
Prepare sauce. Prepare garnish. Position oven rack 6 inches below heat source. Preheat broiler. Pat fish fillets dry with paper towels; set aside. In a medium bowl, combine flour, salt, black pepper and cayenne with a fork. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter or margarine and oil. When oil is hot, dredge fillets in seasoned flour; shake to remove excess. Dip into egg-and-milk mixture. Then dredge again in seasoned flour to coat well; shake off excess. Gently lower coated fillets into hot oil in batches. Saute about 4 minutes on each side, turning once. Drain on paper towels; lay in an ungreased baking pan. Top each fish fillet with 3 tablespoons pecan sauce; broil under preheated broiler until sauce is slightly softened, about 30 seconds. To serve, place fillets on individual plates. Top with Pecan Garnish. Garnish with parsley sprigs.
Makes 4 to 6 servings.
To prepare Roasted-Pecan Sauce, preheat oven to 350F (175C). Spread pecans in a single layer on an ungreased baking sheet. Roast in preheated oven until a deep golden brown, about 10 minutes. Cool to room temperature. Place 3/4 cup roasted pecans in a food processor fitted with the steel blade; reserve remaining 1/2 cup pecans for garnish. Add butter or margarine, Worcestershire sauce, Tabasco sauce, lemon juice and salt. With motor running, add garlic through feed tube to mince. Stop machine; scrape down side of bowl. Process to a smooth paste.
To prepare Pecan Garnish, in an 8-inch skillet over medium heat, melt butter or margarine. Stir in Worcestershire sauce. Add reserved 1/2 cup toasted pecans. Saute 2 minutes, shaking pan back and forth.
Trout with Roasted Pecan Sauce Cajun Creole Cooking by Terry Thompson
This innovative dish, made popular in New Orleans by the Commander's Palace Restaurant, is a delicious combination of two native favorites, Gulf speckled trout and pecans toasted to deep-brown perfection.
Roasted-Pecan Sauce, see below
Pecan Garnish, see below
6 (6- to 8-oz.) Gulf speckled-trout fillets, skinned
About 2 cups all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons red (cayenne) pepper
2 tablespoons unsalted butter or margarine
1/3 c. vegetable oil
2 eggs beaten with 1 cup milk
Curly-parsley sprigs
Roasted-Pecan Sauce:
1 1/4 cups chopped pecans
½ cup unsalted butter or margarine, cut into 1-inch chunks
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
1 tablespoon fresh lemon juice
½ teaspoon salt
3 medium garlic cloves
Pecan Garnish:
2 tablespoons unsalted butter or margarine
1 ½ teaspoons Worcestershire sauce
Prepare sauce. Prepare garnish. Position oven rack 6 inches below heat source. Preheat broiler. Pat fish fillets dry with paper towels; set aside. In a medium bowl, combine flour, salt, black pepper and cayenne with a fork. In a heavy 12-inch skillet over medium heat, heat 2 tablespoons butter or margarine and oil. When oil is hot, dredge fillets in seasoned flour; shake to remove excess. Dip into egg-and-milk mixture. Then dredge again in seasoned flour to coat well; shake off excess. Gently lower coated fillets into hot oil in batches. Saute about 4 minutes on each side, turning once. Drain on paper towels; lay in an ungreased baking pan. Top each fish fillet with 3 tablespoons pecan sauce; broil under preheated broiler until sauce is slightly softened, about 30 seconds. To serve, place fillets on individual plates. Top with Pecan Garnish. Garnish with parsley sprigs.
Makes 4 to 6 servings.
To prepare Roasted-Pecan Sauce, preheat oven to 350F (175C). Spread pecans in a single layer on an ungreased baking sheet. Roast in preheated oven until a deep golden brown, about 10 minutes. Cool to room temperature. Place 3/4 cup roasted pecans in a food processor fitted with the steel blade; reserve remaining 1/2 cup pecans for garnish. Add butter or margarine, Worcestershire sauce, Tabasco sauce, lemon juice and salt. With motor running, add garlic through feed tube to mince. Stop machine; scrape down side of bowl. Process to a smooth paste.
To prepare Pecan Garnish, in an 8-inch skillet over medium heat, melt butter or margarine. Stir in Worcestershire sauce. Add reserved 1/2 cup toasted pecans. Saute 2 minutes, shaking pan back and forth.
I agree - I prefer it prepared simply with light flavorings, since heavy spices and sauces
will overpower it. Salmon, being heartier, can take a wider range of flavorings and sauces without it being overwhelmed. On the whole, though, I like to prepare fish with just enough embellishment to bring out the flavor, rather than cover the flavor of the fish.
I was surprised to learn a long time ago that trout and salmon are from the same family - "Salmonidae is a family of ray-finned fish, the only living family currently placed in the order Salmoniformes. It includes salmon, trout, chars, freshwater whitefishes and graylings."
From Wikipedia
http://en.wikipedia.org/wiki/Salmonidae
will overpower it. Salmon, being heartier, can take a wider range of flavorings and sauces without it being overwhelmed. On the whole, though, I like to prepare fish with just enough embellishment to bring out the flavor, rather than cover the flavor of the fish.
I was surprised to learn a long time ago that trout and salmon are from the same family - "Salmonidae is a family of ray-finned fish, the only living family currently placed in the order Salmoniformes. It includes salmon, trout, chars, freshwater whitefishes and graylings."
From Wikipedia
http://en.wikipedia.org/wiki/Salmonidae