trout recipes
here are some trout recipes for ya'll
whole crispy trout with mango-pineapple sauce
spicy chinese long beans
4 brook trout or rainbow trout
2 cups rice flour
1 tablespoon ground cumin
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground fennel
Salt to taste
1 thinly sliced yellow onion
Mix the flour with the spices. Dredge the trout and
deep fry at 375 degrees until golden brown.
Season with salt. Repeat process with the onions.
On an oval plate, place a small mound of the long
beans and top with trout. Encircle with sauce. Garnish
with crispy onions.
mango pineapple sauce
1 tablespoon minced lemon grass
3 sliced shallots
1/8 cup fish sauce
1 diced small pineapple
2 peeled and diced mangoes
Juice of 1 lime
Salt and black pepper to taste
Canola oil to cook
In a saute pan coated with oil, cook lemon grass
and shallots. Deglaze with fish sauce. Add pineapple,
mango and lime juice. Check for seasoning.
spicy chinese long beans
3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper to taste
Deep fry long beans until they are wrinkled.
Transfer to a stainless bowl and toss with sambal
and sesame oil. Check for seasoning.
chilli smoked trout
4 medium size trout, cleaned
8 green chili peppers, cut open with the seeds removed
1 lemon cut into thin slices, peel on
4 cloves garlic, cut into four pieces each
ground black pepper
Prepare smoker for a 3 hour smoke.
Wash fish and remove all bones.
Open and place inside 2 chilies,
2 slices of lemon and 1 clove of garlic.
Place in smoker for 3 hours.
When it's finished remove the stuffing and serve.
trout almondine
1/4 cup margarine
1 tablespoon onions, chopped
1 tablespoon Lemon juice
1/4 cup lightly toasted almon flakes
1 tablespoon fresh parsley, chopped
4 x Rainbow Trout fillets
salt and pepper to taste
1/8 teaspoon ground cayenne pepper
2 teaspoons lemon juice, extra
Combine margarine, chopped onion,
and 1 tablespoon lemon juice in a saucepan;
cook over medium heat 5 minutes or until
margarine melts and onion is tender;
stirring occasionally. Stir in toasted almond
slices and chopped fresh parsley.
Set aside, and keep warm.
Line a baking dish with aluminum foil.
Place fillets in dish; sprinkle with salt, pepper,
ground red pepper, and 2 teaspoons lemon juice.
Grill 10cm from heat 8 minutes or until fish
flakes easily when tested with a fork.
Transfer fillets to individual serving plates.
baked stuffed trout
2 tablespoons butter or margarine
1 onion, chopped
1 celery stalk, diced
1 cup fresh bread cubes
1 tablespoon fresh thyme leaves
OR 1 teaspoon dried thyme
salt and pepper
4 trout, dressed (about 500g each)
8 bacon slices
parsley, for garnishing
Preheat the oven to 220ºC.
Melt the butter or margarine in a frying pan.
Add onion and celery and cook until softened,
about 5 minutes. Remove the pan from the heat.
Add the bread cubes, thyme, and season with
salt and pepper to taste. Stir to mix well.
Season the cavity of each trout with salt
and pepper.
Stuff each trout with the bread mixture,
dividing it evenly among the fish. If necessary,
secure the openings with wooden toothpicks.
Wrap 2 bacon slices around each stuffed trout.
Arrange in a baking dish, in one layer.
Bake until the fish flakes easily when tested
with a fork and the bacon is crisp, 35-40 minutes.
Serve garnished with parsley.
sesame fried trout
1 Egg
1 tablespoon Water
4 tablespoons Sesame seed
1 cup Bread crumbs
1/4 cup Flour
4 Trout (about 500g each)
1/4 cup Vegetable oil
Beat egg with water.
Mix sesame seeds and bread crumbs.
Coat fish with flour. Dip fish in egg and water
mixture and roll in sesame seeds and bread
crumbs. Pan fry in hot oil about ten minutes
on each side or until flesh flakes from bones.
trout with sour cream
1 Trout per person
30g Unsalted butter per fish
2 Tablespoons Sour cream per fish
2 tablespoons Water per fish
Salt and pepper
The fish should be very fresh,
gutted and scaled but not split. Melt the butter.
When it foams, slip in the fish. Brown swiftly,
turning once. Pour the sour cream and water
around them, add salt and freshly ground pepper,
and let the fish simmer for 10 minutes.
Serve with small new potatoes boiled in their
jackets and mushrooms fried in butter.
almond and herb crusted trout
2/3 cup saltine cracker crumbs
1/3 cup ground almonds
3 tablespoons chopped fresh thyme
1/2 teaspoon pepper
1 kg trout fillets
1/2 cup milk
2/3 cup vegetable oil
Combine cracker crumbs, ground almonds,
3 T chopped thyme, and pepper in a shallow bowl;
stir well. Dip trout fillets in milk.
Dredge fillets in cracker crumb mixture.
Pan fry fillets, a few at a time,
in hot oil in a large heavy skillet 3 minutes on
each side or until golden. Drain on paper towels.
Garnish, if desired, with fresh thyme sprigs.
grilled trout with tarragon and lime
2 whole rainbow trout
1 T olive oil
1 fresh tarragon bunch, chopped
1 small fresh Italian parsley bunch, chopped
1 lime, thinly sliced
Preheat griller. Brush trout skin and cavities with oil.
Season with salt and pepper. Place 1 t each of chopped
tarragon and parsley plus 2 lime slices into each trout
cavity. Fold trout closed. Spread remaining tarragon
and parsley sprigs and lime slices on broiler pan as a bed
for trout. Top tarragon, parsley and lime with trout.
Grill trout about 4" from heat source until skin is brown,
about 5 minutes. Using a spatula, carefully turn trout over
and grill until trout are cooked through, about 4 minutes.
Arrange trout on serving platter. Garnish with lime
wedges and serve.
bacon wrapped trout with rosemary
4 (10 to 12-ounce) whole trout, cleaned
Kosher salt and freshly ground black pepper
8 (4 to 5-inch) fresh rosemary sprigs
12 bacon slices
12 thin lemon slices
Preheat broiler.
Put the trout in a shallow baking pan (1-inch deep)
or a large heavy ovenproof skillet, then pat dry and
season the cavities with salt and pepper. Put 2 sprigs
of rosemary inside each cavity and season outside
of trout with salt and pepper; then wrap 3 bacon
slices around each.
Broil the trout 5 to 7 inches from heat until skin and
bacon are crisp, about 5 minutes. Turn over gently
with a spatula and broil 2 minutes more. Add lemon
slices to pan in 1 layer alongside each trout and
continue to broil until the trout are just cooked through
and the rest of the bacon is crisp, 2 1/2 to 3
minutes more.
mushroom & artichoke stuffed trout
1 tablespoon unsalted butter
1/2 pound button mushrooms, cleaned and sliced
2 tablespoons plus 2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus extra for seasoning
1/4 teaspoon freshly ground white or black pepper,
plus extra for seasoning
1 teaspoon lemon juice
1/3 cup fish or shrimp stock
3 tablespoons heavy cream
1 cup artichoke hearts, drained and
coarsely chopped
2 teaspoons chopped fresh parsley leaves
1 1/2 teaspoons chopped chives
1/4 to 1/3 cup fine dry bread crumbs
1 (3 to 3 1/2 pound) whole trout, cleaned
1 whole lemon, thinly sliced
3 to 4 tablespoons extra-virgin olive oil
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet until foamy.
Add the mushrooms and saute, stirring occasionally,
until soft and they have released their liquid, about
4 minutes. Add the shallots, garlic, thyme,
salt and pepper and cook, stirring frequently,
until most of the liquid has evaporated and shallots
are soft, 2 to 3 minutes. Add the lemon juice and fish
stock and cook until almost evaporated, 2 minutes.
Add the heavy cream and artichoke hearts and cook
until heated through and the cream has evaporated a bit,
2 to 3 minutes. Remove from the heat and add the parsley,
chives, and enough bread crumbs to tighten mixture.
Season the inside cavity of the trout well with salt
and freshly ground black pepper. Stuff the cavity of
the trout with the stuffing and place on a foil-lined
baking sheet. Arrange half of the lemon slices on top
of the stuffing mixture, in the cavity. Drizzle the
outside of the trout with the extra-virgin olive oil and
season the fish on the outside with salt and pepper,
to taste. Arrange the remaining lemon slices on top
of the fish. Bake for about 30 minutes or until the fish
flakes easily and the stuffing is cooked through.
asian rainbow trout with wilted asian slaw
and asian rice timbales
Rainbow Trout:
1/4 cup Asian marinade and dressing
(recommended: Wishbone)
4 rainbow trout fillets, 6 to 8 ounces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 eggs
1/4 cup milk
1 1/2 cup Japanese bread crumbs
(recommended: Panko)
2 tablespoons butter
2 tablespoons vegetable oil
1 can pineapple rings
(reserve juice for dipping sauce)
Wilted Asian Slaw, recipe follows
Oriental Rice Timbales, recipe follows
Cilantro Dipping Sauce in Lime Cups, recipe follows
Drizzle the marinade on the trout fillets to lightly
coat each side. In a medium bowl, combine flour,
salt and pepper. Lightly dust the fillets in the flour
mixture until both sides are evenly coated. In a
separate medium bowl, whisk together the eggs
and milk. Dip the fillets in the egg mixture, the
dredge the fillets in the bread crumbs.
In a large, non-stick skillet, melt butter and oil over
medium-high heat. Cook the fillets for approximately
2 minutes on each side until they are golden brown.
In a large, non-stick grill pan, sear 4 of the pineapple
slices over medium heat until grill marks form on each
side. Reserve the juice from the can of pineapple for
the dipping sauce.
Wilted Asian Slaw:
1 head Napa cabbage, shredded
1/2 pound snow peas, blanched and julienne
1 mango, julienne
1/2 bunch cilantro, leaves chopped
1/2 red pepper, julienne
1/2 cup Asian marinade and dressing
(recommended: Wishbone)
2 limes, cut in 1/2 and juiced
(reserve lime cups for dipping sauce)
Soy sauce
Salt and freshly ground pepper
Combine the first 6 ingredients in a medium sized
mixing bowl. Heat a large saute pan over medium
heat and place the slaw mixture into the pan. Toss
the slaw until the cabbage begins to slightly wilt.
Remove the slaw from the heat and season, to taste,
with lime juice, soy sauce, and salt and pepper.
Oriental Rice Timbales:
1 cup jasmine rice
2 1/4 cups chicken stock
1/2 red pepper, finely diced
1/2 mango, finely diced
2 scallions, finely chopped
1/8 cup finely chopped cilantro leaves
Vegetable oil, for mounding the rice
Prepare the rice according to package directions,
using chicken stock in lieu of water. Add the remaining
ingredients except for the vegetable oil to the rice and
combine well. Coat the inside of a dry 1-cup measuring
cup with vegetable oil. Pack the rice mixture tightly
into the cup and turn it out onto a plate. Re-oil the cup
as necessary for additional mounds.
Cilantro Dipping Sauce in Lime Cups:
4 lime halves, hollowed
1 bunch cilantro leaves
1 teaspoon vegetable oil
1/2 cup Asian marinade and dressing
(recommended: Wishbone)
1 tablespoon lime juice
1 tablespoon pineapple juice
1 teaspoon soy sauce
Combine the cilantro and oil in a blender until a
paste forms. Add the remaining ingredients to the
cilantro paste and blend well. Pour the sauce into
the 4 hollowed lime cups.
trout in puff pastry
12 (4-ounce) trout fillets, skin removed or
6 whole trout, cleaned, scaled, filleted and skinned
Salt
Freshly ground black pepper
2 tablespoons chopped fresh tarragon leaves
1 pound fresh pike fillets, skin removed
2 eggs
2 1/2 cups heavy cream
2 pounds puff pastry
Chive Butter Sauce, recipe follows
Season the trout with salt, pepper, and 1 tablespoon
of the tarragon. Reserve in the refrigerator.
To make the fish mousse: Puree the pike in a food
processor. Add 1 egg, mix well, and with the motor
running, add the cream. Refrigerate for 2 hours.
Divide the pastry dough in half and roll out each
piece so it is approximately 1/3 inch thick. Cut the
pastry into 12 equal pieces that are all slightly larger
then the fish fillets. Place half of the pastry pieces
on a baking sheet. Place 1 fish fillet in the center of
each piece of pastry, skin-side down. Spread the
chilled mousse over the fillets and cover with another
fillet, skin-side up. Lightly beat the remaining egg for
egg wash. Brush the pastry around the edge of the
fish and cover with a second sheet of pastry. Press
the layers of pastry around the edges of the fish to seal.
Trim the pastry following the outlines of the fish, and
use the leftover dough to decorate the fish with scales,
an eye, and gills. Chill in the refrigerator for at least
30 minutes.
Preheat the oven to 375 degrees F.
When ready, bake the fish for 15 to 20 minutes,
or until the pastry is golden brown and the center
of the mousse is hot (when you insert a skewer
in the center for 1 minute, it should be hot when
touched to the lip).
Sprinkle fish with remaining 1 tablespoon tarragon.
Serve the fish with Chive Butter Sauce.
Chive Butter Sauce:
4 shallots, minced
1/2 bunch tarragon,
cleaned and leaves chopped
1 cup white wine
1/4 teaspoon chopped fresh thyme leaves
1 cup heavy cream
3/4 pound butter
1 lemon, juiced
Salt and pepper
2 bunches chives, minced
In a saucepan, combine shallots, tarragon, wine,
and thyme. Reduce until only 1/4 cup of the liquid
remains. Add the cream and reduce until the mixture
thickens slightly. Slowly whisk in the butter, 1 small
piece at a time. Add the lemon juice, salt, and pepper,
to taste. Strain the sauce into a small saucepan and
stir in the chives.
beer battered trout tacos w/ horseradish coleslaw
Oil for frying
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup beer
1/2 teaspoon hot sauce
4 trout fillets, about 6 ounces each
2 tablespoons Essence, recipe follows
6 large soft flour tortillas
Spicy Horseradish Coleslaw,
recipe follows
Hot sauce, such as Sriracha,
if desired for serving
Heat the oil in a deep fryer or in a large saucepan
to 375 degrees F.
Sift 1 cup of the flour, the baking powder,
salt and cayenne pepper together into a mixing bowl.
Make a well in the center and add the oil, beer, and
hot sauce. Stir until thoroughly incorporated and
smooth. Season each trout fillet with 1 teaspoon of the
Essence. Cut each fillet into diagonal 1 1/2-inch strips.
Combine the remaining 1/2 cup flour with the remaining
2 teaspoons of Essence. Dredge the fish strips in the
seasoned flour then shake to release any excess flour.
Transfer to a plate.
Preheat the oven to 200 degrees F. Wrap the flour
tortillas in aluminum foil and place in the oven to
warm, or warm according to manufacturer's
instructions.
Dredge each piece of fish in the beer batter,
making sure the fish is completely coated.
Allow any excess batter to drip into the bowl,
then slowly lower the fish into the hot oil. Repeat
with the remaining fish, working in batches if
necessary. Fry the fish until it is puffed, golden
brown and crispy, 4 to 5 minutes. Remove the fish
with a slotted spoon or tongs and drain on a
paper-lined plate. Place the fish in a warm oven,
while you cook the remaining fish, until you are
ready to assemble the tacos.
Divide the fish strips between the warmed flour
tortillas and top with some of the Spicy Horseradish
Coleslaw. Drizzle with hot sauce, if desired.
Serve immediately.
Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking",
by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Spicy Horseradish Coleslaw:
2 1/2 cups shredded green cabbage
2 1/2 cups shredded red cabbage
1 cup shredded carrots
2 tablespoons finely sliced green onions
1 1/2 cups peeled, seeded and diced cucumber
2 jalapenos, stem and seeds removed, minced
1 teaspoon lemon juice
1/4 cup cider vinegar
2 tablespoons plus 1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons freshly grated horseradish or
1 1/2 tablespoons prepared horseradish
1 1/2 teaspoons Creole mustard or other
coarse-grained mustard
Combine the green and red cabbages, carrots,
and green onions in a large mixing bowl. In a
small bowl toss the cucumbers with the lemon
juice and add to the cabbage mixture.
In a small mixing bowl combine the vinegar,
sugar, salt, and pepper and whisk until the sugar
is dissolved. Pour the seasoned vinegar mixture
over the cabbage mixture and toss to thoroughly
combine. Cover with plastic wrap and transfer to
the refrigerator for 20 to 30 minutes.
In a small bowl combine the mayonnaise, sour cream,
horseradish and mustard and stir to combine.
Add the mayonnaise mixture to the coleslaw and
toss to thoroughly combine. Cover and refrigerate
for at least 1 hour and up to overnight before serving.
prosciutto wrapped trout
1/2 cup all-purpose flour
2 teaspoons Essence, recipe follows
1 teaspoon salt
4 whole (8-ounce) trout or other small
freshwater fish, cleaned
16 slices presunto* or prosciutto
(about 1 pound)
Olive oil, for pan frying
2 tablespoons finely chopped garlic
1/4 cup dry white wine
(recommended: Portuguese Vinho Verde)
1/4 cup fresh lemon juice
2 tablespoons water
2 sticks (1/2 pound) butter, cut into pieces
Salt and freshly ground black pepper
* Presunto is a cured Portuguese ham
similar to prosciutto. It is available in specialty
Portuguese shops. Substitute with prosciutto.
In a medium bowl, combine the flour, Essence and salt.
Lightly dust both sides of the fish with the flour mixture,
shaking to remove any excess. Wrap each fish on the
bias with the presunto, overlapping the slices slightly to
completely enclose the fish.
In a large skillet, heat enough oil to come 1/2-inch up
the sides over medium-high heat. Add 2 fish at a time
and pan-fry until golden brown, 3 to 4 minutes on each
side. Using a slotted spatula, transfer to paper towels to
drain. Add more olive oil to the skillet as needed and
cook the remaining fish.
Meanwhile, in a heavy saucepan, combine the garlic with
the white wine and lemon juice. Simmer over medium heat
until reduced to 1 tablespoon. Add the water, stir to combine,
and heat for 15 seconds. Reduce the heat to low and whisk
in the butter, 1 piece at a time, adding each piece before
the previous one has been completely incorporated.
Continue until all the butter is incorporated and the sauce
coats the back of a spoon, removing the pan from the heat
periodically to prevent the sauce from getting too hot and
breaking. Remove from the heat and season, to taste, with
salt and freshly ground black pepper.
Place the fish on 4 dinner plates and drizzle with the
sauce. Garnish with the parsley and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an
airtight jar or container.
trout orleans
Flour, to dust
Salt
White pepper
2 eggs, beaten
Clarified butter
3 ounces fresh breadcrumbs
2 (1/4-pound) trout fillets, skin on
2 medium bananas, peeled and
cut in 1/2 lengthwise
1 (4-ounce) tomato, cored and thinly sliced
1 lemon, rind and pith removed,
pulp sliced into thin rounds
2 tablespoons lemon juice
2 egg yolks
4 ounces salted butter
1 tablespoon chives, finely chopped
Season flour with salt and pepper, to taste.
Mix eggs and 2 tablespoons clarified butter to
make egg wash. Season with salt and pepper.
Coat each fillet in flour, then egg wash, then
breadcrumbs. Shake to remove excess.
Heat clarified butter in large baking dish over
medium-high heat and fry fish, turning once
after 2 minutes. Add bananas alongside fish
and cook, turning once. Cook fish for 4 minutes
on second side. Remove from pan and place
on heatproof platter, garnish with bananas and
tomato and lemon slices. Season with salt and
pepper. Preheat broiler.
Pour lemon juice in double boiler and stir in
egg yolks. Season with salt and pepper. Add
2 ounces fresh butter to egg/lemon mixture
and whisk until smooth, careful not to overcook.
Stir in remaining butter to finish sauce and
add chives.
Meanwhile, broil garnished fish for 4 minutes
until brown. Serve immediately, napped with sauce.
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