Griddled Trout With Herbs Medieval Recipes

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GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING



Grilled Trout with Herbs and Citrus-Nut Oil Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

Yield 4 servings (about 5 ounces fish flesh to eat)

Number Of Ingredients 11

4 boneless trout, each about 8 to 9 ounces, cleaned
Kosher or sea salt and freshly ground black pepper
2 tablespoons unsalted butter, thinly sliced
1 shallot, minced
2 tablespoons chopped fresh tarragon leaves
Extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons finely grated orange zest (from 1 small orange)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup hazelnut oil

Steps:

  • Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
  • Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
  • Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
  • Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.

Nutrition Facts : Calories 413 calorie, Fat 30 grams, SaturatedFat 6 grams, Carbohydrate 1 grams, Protein 33 grams

WHOLE GRILLED TROUT



Whole Grilled Trout image

Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.

Provided by Trina Cosgrave

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 9

2 whole trout, cleaned
1 tablespoon olive oil, divided
1 pinch coarse sea salt to taste
1 pinch ground black pepper
½ lemon, thinly sliced
½ sweet onion, thinly sliced
1 clove garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

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.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g

GRIDDLED TROUT WITH HERBS



Griddled Trout With Herbs image

PERIOD: "Traditional" SOURCE: The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications.

Provided by Penny Hall @FantasyFaery54

Categories     Fish

Number Of Ingredients 1

- ingredients listed with recipe

Steps:

  • 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.
  • 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)



Griddled Trout with Herbs (Medieval Recipe) image

The herbs in this recipe 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.

Provided by Millereg

Categories     Lunch/Snacks

Time 55m

Yield 6 fish, 6 serving(s)

Number Of Ingredients 8

6 fresh cleaned trout (or other freshly caught freshwater fish)
6 sprigs fresh rosemary or 1 -2 tablespoon dried rosemary
3 ounces soft butter
18 fresh mint leaves or 2 teaspoons dried mint leaves
6 sprigs fresh thyme or 2 teaspoons dried thyme
6 fresh sage leaves or 1 teaspoon dried sage
1 -2 teaspoon sea salt
black pepper (6 to 9 grinds)

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.

Nutrition Facts : Calories 335.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 122.1, Sodium 571, Protein 32.9

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