amanda_pennsylvania
Well-known member
How do I cook these? I've never cooked fish before.
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Our neighbor gave me four frozen trout (that he caught last weekend).
- Thread starter amanda_pennsylvania
- Start date
Ooh, I love trout! Warning - they're loaded with bones - The larger center bones are fairly easy to
remove, but the little pin bones are a pain. I buy trout all the time (rainbow trout), but they're always filleted - either whole and butterflied or cut in half. Can you get someone to fillet them for you? Also, are they fresh water trout?
I have some great recipes - If you're interested, let me know.
remove, but the little pin bones are a pain. I buy trout all the time (rainbow trout), but they're always filleted - either whole and butterflied or cut in half. Can you get someone to fillet them for you? Also, are they fresh water trout?
I have some great recipes - If you're interested, let me know.
amanda_pennsylvania
Well-known member
They are fresh water; I imagine they're rainbow as that's most common around here.
I think he filleted them, so I'm okay there. I would love some recipes. I love trout, too, so I'm really looking forward to this. I'm envisioning a nice wild rice, a crisp white wine...yum.
I think he filleted them, so I'm okay there. I would love some recipes. I love trout, too, so I'm really looking forward to this. I'm envisioning a nice wild rice, a crisp white wine...yum.
Pan-Fried Trout with Green Onions
PAN-FRIED TROUT WITH GREEN ONIONS
(Note: I cook the sauce first in a separate pan, and then I do the trout).
INGREDIENTS:
2 whole 11- to 12-ounce trout, boned (I use butterflied fillets)
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 butter OR about 1 Tbsp oil)
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. (I use 1 tsp oil and 1 tsp butter, and let butter brown before adding trout).
Add 1 trout (I do two at a time), and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. (I do flesh side down only, about 5 minutes). 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.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/5833
PAN-FRIED TROUT WITH GREEN ONIONS
(Note: I cook the sauce first in a separate pan, and then I do the trout).
INGREDIENTS:
2 whole 11- to 12-ounce trout, boned (I use butterflied fillets)
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 butter OR about 1 Tbsp oil)
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. (I use 1 tsp oil and 1 tsp butter, and let butter brown before adding trout).
Add 1 trout (I do two at a time), and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. (I do flesh side down only, about 5 minutes). 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.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/5833
Lemon Trout Almondine
LEMON TROUT ALMONDINE
My notes are in parentheses).
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.
Recipezaar
http://www.recipezaar.com/45886
LEMON TROUT ALMONDINE
My notes are in parentheses).
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.
Recipezaar
http://www.recipezaar.com/45886
Sauteed Open Faced Trout
Amanda, I use the indicated amount of sauce for 2 trout fillets - I would increase it if using 4.
SAUTEED OPEN FACED TROUT
(My note: It's a good idea to lower the heat on the sauce after melting the butter (it's melted on high until browned), and before adding the shallots and garlic, - otherwise, the shallots and garlic may start to burn. Remove the pan from the heat before adding the herbs).
INGREDIENTS:
4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper (I use two 8-12 oz trout, and add 1 tsp butter and 1 tsp olive oil to pan)
2 teaspoons butter
2 teaspoons olive oil
For the sauce:
2 tablespoons butter (I use a little more butter to balance out the tang of the lemon juice and wine)
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
Amanda, I use the indicated amount of sauce for 2 trout fillets - I would increase it if using 4.
SAUTEED OPEN FACED TROUT
(My note: It's a good idea to lower the heat on the sauce after melting the butter (it's melted on high until browned), and before adding the shallots and garlic, - otherwise, the shallots and garlic may start to burn. Remove the pan from the heat before adding the herbs).
INGREDIENTS:
4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper (I use two 8-12 oz trout, and add 1 tsp butter and 1 tsp olive oil to pan)
2 teaspoons butter
2 teaspoons olive oil
For the sauce:
2 tablespoons butter (I use a little more butter to balance out the tang of the lemon juice and wine)
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
florisandy
Well-known member
Here ya go Amanda. I loved this one. Rec: Trout with Cucumber and Sour Cream
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=40142
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=40142
amanda_pennsylvania
Well-known member
Thanks, all. I'll let you know how they turn out. Hopefully I won't ruin them!