COLD POACHED TROUT WITH HORSERADISH SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
- Combine sour cream, horseradish and dill weed for dressing.
- Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.
CRISPY TROUT WITH KITCHEN BUTTER SAUCE
Steps:
- If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
- For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
- Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
- Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.
POACHED TURBOT, LANGOUSTINE, TRUFFLE, AND HORSERADISH
Steps:
- To make the fish cream sauce: In a medium saucepan, combine the chicken stock, fish stock, mussels, white wine, mushrooms, peppercorns, parsley, and chervil stalk together. Season with salt and pepper. Cook on medium high heat and reduce until about 3/4 of the liquid remains Remove the mussel shells and mussels. Add the cream and reduce further by half. Keep warm.
- To make the poached turbot: In a medium pot of boiling water, cook 8-ounces of the fresh peas until almost overcooked. Drain well and season with salt and pepper. Transfer to a food processor and puree.
- Cut the iceberg lettuce into fine strips or shreds. Boil the remaining peas and when just cooked, remove with a slotted spoon to a bowl of cold water. In a large skillet, heat 2 tablespoons of the butter on medium-low heat. Add the shallots and garlic and sweat them, about 4 minutes. Then add the whole and pureed peas and iceberg lettuce, cook until lettuce has wilted. Season with salt and pepper, and keep warm.
- In a large wide saucepan, combine the wine and chicken stock together. Bring up to a mild simmer on low heat. Add the turbot and lightly poach. When almost cooked, about 8 minutes, add the langoustines and cook for an additional for 2 minutes. Remove the fish and langoustines, and keep warm.
- In a medium skillet, heat the remaining 2 tablespoons butter on medium-high heat. Add the giroles and cook until soft. Drain well and set aside.
- Combine the reserved fish cream, horseradish cream, cayenne, and lemon juice. Finish with a spoon of whipped cream and using a hand blender, mix well together.
- To serve, place a large spoonful of the pea puree in the center of the plate and decorate with 5 pieces of buttered asparagus around the plate. Sprinkle with giroles. Place the turbot on top of the puree and 2 pieces of langoustines on top of the fish. Spoon some of horseradish cream sauce on top and garnish with sliced truffles and parsley.
POACHED TROUT
Whole fish (such as this butterflied trout or pink-fleshed arctic char) are as easy to poach as fillets. This recipe works with almost any variety. Serve chilled over greens with horseradish for lunch. For dinner, serve warm with pureed vegetables on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Simmer 8 cups water, 2 cups white vinegar, 9 peppercorns, 1 fresh bay leaf, and 1 carrot and 1 leek (each sliced) for 10 minutes in a large straight-sided skillet. Add 2 butterflied whole trout. Simmer for 10 minutes, until opaque, and transfer to a platter with a large spatula. Whisk 4 tablespoons poaching liquid with 5 tablespoons olive oil. Drizzle over trout.
Nutrition Facts : Calories 661 g, Protein 81 g, SaturatedFat 7 g
COLD POACHED TROUT
From "The Night Before" Cookbook. They specify 'small' trout, but I think one uses the trout one HAS.
Provided by ccferne
Categories Trout
Time 45m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash trout in cold water. Blot dry. Slash outside flesh diagonally, 2 or 3 cuts to each fish.
- Cut lemons in half. Using 1/2 lemon for each trout, gently rub with cut side of lemon, squeezing as you rub. Season inside and out with salt & pepper. Sprinkle 1 tsp rosemary leaves in the cavity of each fish.
- Bring wine, stock, butter, and onion to simmer in shallow skillet or roasting pan. Add fish and simmer 12-15 minutes. Cover and refrigerate, in pan, 1 hour.
- Remove fish carefully from liquid. Lift off skin. Store on bed of paper towels on platter covered with foil or plastic wrap.
- Refrigerate liquid separately.
- Just before serving, arrange trout on beds of lettuce on individual serving plates.
- Pour over each fish 1 teaspoon of poaching liquid. Serve with mustard mayonnaise.
Nutrition Facts : Calories 308.4, Fat 12.9, SaturatedFat 3.2, Cholesterol 97.1, Sodium 160.6, Carbohydrate 8.6, Fiber 2.9, Sugar 0.9, Protein 34.6
LAKE TROUT WITH HORSERADISH SAUCE
Quite inexpensive to make if your fisherman has been fortunate! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Trout
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
- Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
- For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
Nutrition Facts : Calories 454.9, Fat 27.6, SaturatedFat 10.5, Cholesterol 169.9, Sodium 726.2, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 47.6
RIESLING-POACHED TROUT WITH THYME
Categories Fish Herb Bake Poach Sauté Dinner Trout Leek White Wine Oktoberfest Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.
- Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.
SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
More about "cold poached trout with horseradish sauce recipes"
ROAST TROUT AND VEGETABLES WITH HORSERADISH VINAIGRETTE RECIPE
From bonappetit.com
POACHED TROUT SALAD WITH CHICKPEAS AND HORSERADISH DRESSING …
From goodfood.com.au
TROUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TROUT WITH BUTTER, CREME FRAICHE AND CHIVES | RECIPES | DELIA ONLINE
From deliaonline.com
BEST SMOKED TROUT SPREAD RECIPE - THERESCIPES.INFO
From therecipes.info
COLD TROUT WITH CUCUMBER DILL SALAD - RICARDO CUISINE
From ricardocuisine.com
HORSERADISH RECIPES - NYT COOKING
From cooking.nytimes.com
SMOKED TROUT PLATTER WITH CREAMY HORSERADISH SAUCE
From atastefortravel.ca
COLD POACHED SALMON, HORSERADISH SAUCES - TASTE WITH THE EYES
From tastewiththeeyes.com
COLD POACHED TROUT WITH HORSERADISH SAUCE - NANCY'S RECIPES
From nancysrecipes.weebly.com
COLD POACHED TROUT WITH HORSERADISH SAUCE- WIKIFOODHUB
From wikifoodhub.com
COLD POACHED SALMON WITH HORSERADISH DILL SAUCE RECIPE
From levanacooks.com
CREAMY TROUT WITH HORSERADISH - RECIPES 2022
From eng.foodsmotion.com
POACHED TROUT WITH BROWN BUTTER SAUCE | CANADIAN LIVING
From canadianliving.com
COLD POACHED TROUT WITH HORSERADISH SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
COLD POACHED TROUT - PLAIN.RECIPES
From plain.recipes
SMOKED TROUT WITH HORSERADISH CREAM AND CUCUMBER SALAD
From nymag.com
POACHED TROUT WITH HORSERADISH MAYONNAISE - THE DENVER POST
From denverpost.com
10 BEST SAUCE FOR TROUT FILLETS RECIPES - YUMMLY
From yummly.com
ROAST TROUT WITH HORSERADISH SAUCE | HELLO!
From hellomagazine.com
POACHED TROUT WITH PARSLEY SAUCE | CANADIAN LIVING
From canadianliving.com
COLD TROUT SALAD - THERESCIPES.INFO
From therecipes.info
COLD POACHED TROUT - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
POACHED TROUT WITH HERBS | RECIPES | DELIA ONLINE
From deliaonline.com
COLD POACHED TROUT - GLUTEN FREE RECIPES
From fooddiez.com
COLD POACHED TROUT WITH HORSERADISH SAUCE RECIPE
From share-recipes.net
TEA SMOKED BROWN TROUT WITH SAMPHIRE AND POACHED EGG RECIPE
From foodnewsnews.com
COLD POACHED TROUT WITH DILL SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED TROUT WITH HORSERADISH CREAM SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
POACHED TROUT WITH LEMON BUTTER SAUCE AND PARSLEY POTATOES
From emerils.com
WILD SEA TROUT WITH FRESH PEAS AND HORSERADISH RECIPE - BBC
From bbc.co.uk
ASTRAY RECIPES: POACHED LAKE TROUT FILLETS W/ HORSERADISH SAUCE
From astray.com
RECIPES - SMOKED TROUT WITH HORSERADISH SAUCE - PIERRE FRANEY
From pierrefraney.com
OVEN BAKED TROUT FILLET WITH CELERIAC REMOULADE
From between2kitchens.com
COLD POACHED SALMON WITH HORSERADISH SAUCE RECIPE
From ifood.tv
SAUCE FOR COLD SALMON : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
COLD HORSERADISH SAUCE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love