Griddled Trout With Herbs Medieval Recipes

EASY GRILLED TROUT RECIPE

Steps:

• Place the trout onto heavy aluminum foil. Dot with butter and squeeze the lemon on to the fish. Spread with salad dressing. Salt and pepper to taste (remember the salad dressing will have salt in it).
• Wrap the foil around the fish fillet and seal tightly.
• Place the trout "package" on a hot grill, on the side of a fire or in a 350ºF preheated oven. Cook for 10 to 15 minutes, until flaky. Exact cooking time depends on the thickness of the fish.
• Remove fish from the foil and serve.

WHOLE GRILLED TROUT

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

GRILLED STEELHEAD TROUT WITH HERB BUTTER

Steps:

• Combine softened butter, garlic and herbs in a small food processor. Be careful not to run the food processor too long as it will cause the butter to heat up and melt.
• Roll the mixed butter into a log in a square of clear plastic wrap
• Place in refrigerator to allow to harden
• Bring the grill to 350 degrees on direct heat
• Apply olive oil to both sides of the steelhead along with a light coating of salt and pepper, to taste
• Place it skin side down on the grill. Grill for 15 minutes.
• Flip and cook for an additional 8-12 minutes. Make sure to check the thickest parts of the fish for an internal temperature of 145 degrees. It should be flaky with a fork.
• Using two larg spatulas, lift it from the grill and place it on a sheet pan
• Add 4-5 pats of chilled butter and allow to melt over the hot steelhead

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

GRILLED TROUT STUFFED WITH LEMON AND HERBS

Steps:

• Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle with the salt and pepper; set aside.
• Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges; set aside.
• In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-side of each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish. Fold unfilled side of fish over lemon slices and herbs.
• Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with remaining lemon wedges. Makes: 4 servings

GRILLED TROUT WITH HERBS

Steps:

• Rinse trout, pat dry with a paper towel and cut each trout lengthwise on the belly of each fish to make a cavity for filling. Combine the chopped parsley, basil, rosemary, garlic, and a little olive oil into the cavities of each trout. Lightly brush the outside of each trout with olive oil. Cook the fish on preheated BBQ plate or grill for 4-5 minutes on each side, or until the fish flakes when touched. Combine the butter, lemon juice and lemon rind into a small bowl and mix all the ingredients thoroughly together. Top each fish with a spoonful of the butter mixture before serving to make it more flavorful.

GRIDDLED TROUT WITH HERBS

Steps:

• 1. The herbs below are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. 6 fresh cleaned trout 6 sprigs fresh rosemary, or 1-2 tablespoons dried 75g (3 oz) soft butter 18 fresh mint leaves or 2 teaspoons dried Leaves from 6 sprigs fresh thyme or 2 teaspoons dried 6 fresh sage leaves or 1 scant teaspoon dried 1-2 teaspoons coarse sea salt 6-9 grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once. The grilled trout is a combination of elements from each of these recipes. The first documents trout as an Elizabethan England fish, which was prepared and served like other freshwater fish of the era. The trout was cooked in a manner similar to the second and third recipes.
• 2. Redaction Red Trout from Weber County fish farms 2 bottles Pale Ale from Wasatch microbrewery Dill from grandma's garden Parsley from grandma's garden Black Pepper & salt to taste Lemon juice Chop dill and parsley. Sprinkle trout liberally with herbs. Simmer the herbed trout in ale until it is flaky. Transfer to a serving plank and serve immediately. We prepared the trout much as in the second and third recipes. We simmered the trout in a skillet of ale, seasoned with salt, dill, black pepper and parsley. Instead of seasoning with vinegar, we used lemon juice.

GRIDDLED TROUT WITH HERBS (MEDIEVAL RECIPE)

Steps:

• Put one sprig or generous shake of rosemary down the middle of each fish.
• Chop all the other herbs and seasonings and mash them into the soft butter.
• Use this to coat the fish generously on each side.
• Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
• Baste frequently with the butter that runs off.
• Serve at once with fresh peasant bread and a salad or a simple green vegetable.