Rainbow Trout With Wine Tarragon Recipes

RAINBOW TROUT WITH WINE & TARRAGON

Steps:

• Cut two large pieces of aluminium foil.
• Remove skin with knife.
• Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
• Top trouts with remaining onions, tarragon, butter (cut in small pieces).
• Pour heavy cream and wine over the trouts.
• Season with salt & pepper to taste.
• Place second aluminium foil over the prepared trouts and close tightly all around.
• Cook for 20 minutes at 350 or over the BBQ.
• Unwrap and serve with basmati or jasmin rice.

PAN FRIED RAINBOW TROUT

Steps:

• Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

TROUT WITH TARRAGON BUTTER

Steps:

• Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Mix next 4 ingredients in small bowl. Season butter with salt and pepper.
• Place trout, opened flat and skin side down, on prepared sheet. Sprinkle with salt and pepper. Spread half of butter over each. Bake until just opaque in center, about 8 minutes. Transfer to plates.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME

Steps:

• Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
• In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

RAINBOW TROUT

Steps:

• Heat some olive oil or vegetable oil in a non stick pan
• Season and dust the trout in flour
• Cook the trout for two minutes on each side then place into the oven for fifteen minutes
• Carefully remove the trout from the pan and place on a serving plate.
• Add chopped capers, lemon juice and butter to the pan
• Leave the pan off the heat and let the butter melt slowly
• Pour the butter sauce and caper over the trout and serve
• serve with baby new potatoes, a dressed mixed salad and garnish with lemon wedges