Trout recipes

[philw]

here you go M'ett

Pan Fried Whole Trout with a Macadamia Nut and Prune Filling

4 trout, plate sized, scaled and cleaned
1 1/2 cup macadarrda nuts, chopped fine
1 cup pitted prunes, chopped fine
1 tbls sweet sherry
1 1/2 cup fresh breaderumbs
Seasoning - sea salt and pepper
1 lemon
1 tsp chopped parsley
1 tsp chopped dill
1 tsp olive oil

Method
Mix nuts, prunes, sherry and breadcrurnbs together.

Season and mix in parsley and dill.

Mould mixture into cavity of trout, secure with toothpicks or satay skewer.

Heat oil in medium hot pan, cook trout for 3-4 minutes each side.

Add a squeeze of lemon juice and garnish with fresh chopped chives or dill.

Note: This dish is excellent with new season asparagus, lightly blanched, cooked and tossed through crisp salad greens and vinaigrette, such as witlof, iceberg, rocket, mizuna and cos.



Stuffed Trout
Ingredients:

2 lbs of whole trout, cleaned.
½ cup of fresh mushrooms, sliced.
¼ cup of green onions, chopped.
2 tablespoons of grated Parmesan cheese.
Salt and freshly ground black pepper, to taste.

Preparation Instructions:

In a suitably sized bowl, combine the sliced mushrooms, chopped onions and Parmesan.

Spoon the mixture into cavity of each trout; then season with salt and pepper.

Close the cavities with skewers to secure the stuffing.

Place on lightly greased broiler pan and broil about 4 inches from heat for about 6-8 minutes on each side or until the trout flakes easily.



Citrus Trout recipe
Ingredients:

8 trout fillets.
4 sliced lemons.
¼ cup of melted butter.
¼ cup of chopped parsley.
Salt and pepper, to taste.

Preparation Instructions:

Preheat your oven to 400°F (205°C).

In a shallow dish, combine the melted butter and salt and pepper.

Dip the trout fillets in the butter mixture and place on large rimmed baking sheets.

Sprinkle the chopped parsley over the trout, then top with slices of lemon.

Bake for about 15 minutes or until the fish flakes easily.

[twyacht]

Great recipe philw.

Question:

We have salt water trout. Speckled and Gray.  Usually, a Little S+P Dill, lemon juice, and butter is plenty.

Sometimes, we add cilantro, and honey, depending on size. 325 degrees for 15-20 minutes covered in foil, with some white wine and chicken stock in the pan to keep it juicy.

No knife required....

[Ping]

Had to copy and paste that recipe Phil. Thanks for sharing.

[fightingquaker13]

Here's a good and easy one. Seriously, it is zero effort and you'd pay $20 out and be happy with it. Idiot proof and guaranteed to please.

Almond Sage Trout
Trout fillets, skin on
butter
sifted flour
sliced almonds (I prefer Badia at less than $1 per bag, but choose your brand)
dried sage (I prefer McCormicks rubbed Dalmation sage, but again, its up to you)
salt
pepper

Let a dry skillet heat to medium/medium high.
Add almond slices until you smell them, shaking once. This takes less than two minutes so don't walk away. As soon as they have a bit of color and you start to smell them,, remove to a plate to cool.

Put a fair bit (a cup or less for two fillets) of flour on a large plate.
Add a TB or two of the sage along with the salt and pepper.

Take the COOLED almonds to a food processor/mini chopper (if you don't own a chopper, buy one, its worth the $30). Pulse until they are finely ground, but not reduced to dust.
Add to the flour. The nuts should be about 1/3rd of the flour. Blend with a fork. Add more sage and pepper as you see fit.
Heat 1 or 2 TB butter in a skillet over medium high.
Wet the trout and press them into the nut/flour/herb plate.
Cook skin side up for about 1 minute, or until fish no longer stck.
Flip the fish. Cook until the meat flakes.

Remove from heat and serve with a bit of lemon and some roasted potatos and asparagus.
Cheers
FQ13

[v1rot8]

Once again...........good stuff.

Thank you all for sharing.

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