BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
ROULADE OF RAINBOW TROUT WITH MOREL MUSHROOM DUXELLES
Provided by Jennifer Lang
Categories appetizer, main course
Time 2h
Yield Four appetizer servings or two main-course servings
Number Of Ingredients 13
Steps:
- Put the mushrooms into a small saucepan with two cups of water and bring to a boil. Turn off the heat and let the mushrooms steep in the hot water for one hour. Drain the mushrooms, reserving the soaking liquid, and rinse under running water to remove all residual sand and dirt. Chop the reconstituted mushrooms.
- Melt the two tablespoons of butter in a medium-size skillet over medium heat. Saute three tablespoons of the chopped shallots until they are limp, about four minutes. Add the chopped morels, the chopped button mushrooms and the reserved mushroom-soaking liquid. Cook over medium heat until nearly all of the liquid is evaporated from the skillet. Season with soy sauce and salt.
- Make each trout fillet into a figure eight: place the fillet skin-side-down on a cutting board and cut almost completely in half lengthwise, leaving the two long pieces attached by a half inch at one end. Curl one side of the fillet into a circle, skin side out, and the other side of the fillet into a circle, flesh-side out; the two circles will be attached in the middle and the fish will look something like a pair of glasses - two circles with a bridge in the middle.
- Using a metal spatula, carefully place each of these formed fillets into a buttered deep skillet. Fill each of the circles of fish with a mound of the chopped mushroom mixture. Place the skillet on the burner and carefully pour fish stock into the skillet, almost (but not quite) up to the top of the fish. Turn the heat to medium, cover the skillet and poach the fish for 10 minutes, or until the fish is cooked through; the fillets will look opaque. Watch the liquid so that it barely simmers. Remove the fish with a slotted spatula to a warm serving platter or warm individual appetizer or dinner plates. Keep warm until ready to serve.
- While the fish is poaching, make the beurre blanc sauce. In a heavy medium-size saucepan, simmer the vinegar and wine with the remaining three tablespoons of shallots over a medium-low heat until nearly all of the liquid is evaporated. Add the cream and heat, stirring, for one minute. Whisk in the butter cubes, a few at a time, until all of the butter is incorporated and the sauce has the consistency of light cream. Season with salt and pepper and a dash of Sherry vinegar, if desired. Strain the sauce, if desired. If not using this sauce right away, it will keep warm in a thermos for up to two hours without separating.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 41 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 23 grams, Sodium 1047 milligrams, Sugar 3 grams, TransFat 1 gram
WHOLE BAKED TROUT WITH MUSHROOMS
Steps:
- Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Butter large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
- Bake until cooked through, about 30 minutes. Transfer to platter.
TROUT WITH MUSHROOMS
A mild lemon sauce accented by fresh mushrooms complements these tender trout fillets from Kathy Kittell of Lenexa, Kansas. "When fish is on sale, I buy plenty to serve to my large brood, because it always gets eaten up right away," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Stir in parsley. Remove mushrooms to a serving platter; keep warm. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides. Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms., For sauce, melt remaining butter in a small saucepan. Gradually stir in cream and lemon juice. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.
Nutrition Facts : Calories 330 calories, Fat 27g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 347mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
More about "roulade of rainbow trout with morel mushroom duxelles recipes"
TROUT WITH MORELS RECIPE - A RECIPE FOR TROUT WITH MORELS
From honest-food.net
5/5 (8)Total Time 1 hrCategory Main CourseCalories 458 per serving
PAN-SEARED RAINBOW TROUT WITH MUSHROOMS RECIPE
From newengland.com
ROASTED RAINBOW TROUT WITH PRUNE-MUSHROOM SAUCE
From chatelaine.com
LAKE TROUT ROULADE RECIPE | EAT SMARTER USA
From eatsmarter.com
OUR 10 BEST MOREL MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
LAMB ROULADE WITH MUSHROOM DUXELLES & TAWNY PORT JUS
From pinterest.com
SAUTEED RAINBOW TROUT WITH SHIITAKE MUSHROOM SAUCE
From lesliebeck.com
HOW TO MAKE A MUSHROOM DUXELLE - SADDLEBACK BBQ
From saddlebackbbq.com
MEATLOAF MUSHROOM DUXELLES - RB AND MINDY
From rbandmindy.com
ROULADE OF DUCK BREAST, CREAMED SWEET CORN, MOREL MUSHROOM …
From thefrenchlaundry.pickydiners.com
SAUTEéD RAINBOW TROUT WITH MUSHROOMS - FRESH FISH KITCHEN
From freshfishkitchen.com
BAKED RAINBOW TROUT STUFFED WITH MUSHROOM DUXELLES. | FOOD …
GRILLED RAINBOW TROUT WITH MUSHROOM STUFFING RECIPE
From myrecipes.com
RAINBOW TROUT RECIPES - NYT COOKING
From cooking.nytimes.com
RAINBOW TROUT WITH PROSCIUTTO, SPINACH AND MUSHROOMS
From ontario.ca
THE RAINBOW TROUT WITH MUSHROOMS RECIPE - GENIUS COOK
From geniuscook.com
MUSHROOM AND SHALLOT DUXELLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM DUXELLES RECIPE (CLASSIC FRENCH) | KITCHN
From thekitchn.com
LAMB ROULADE WITH MUSHROOM DUXELLES & TAWNY PORT JUS
From farmgirlgourmet.com
ROULADE OF RAINBOW TROUT WITH MOREL MUSHROOM DUXELLES
From diningandcooking.com
PAN FRIED RAINBOW TROUT WITH ROASTED MORELS AND SHELL PEA-MINT …
From thedailymeal.com
RECIPE: MUSHROOMS DUXELLES + BEEF WELLINGTON - CHEF JILL AKER-RAY
From chefjillakerray.com
50+ MOREL MUSHROOM RECIPES FOR YOUR WILD HARVEST
From practicalselfreliance.com
MUSHROOM DUXELLES - FORAGER CHEF
From foragerchef.com
MORELS RECIPES - NYT COOKING
From cooking.nytimes.com
MUSHROOM DUXELLES - GRILLA GRILLS
From grillagrills.com
TROUT WITH MORELS - RECIPE | SPICE TREKKERS
From spicetrekkers.com
VENISON ROULADE WITH CHANTERELLE MUSHROOM DUXELLES STUFFING
TROUT ROULADE WITH HERB SAUCE - FOOD24
From food24.com
MUSHROOM DUXELLES TART - MORCEAUX
From morceauxfood.com
15-MINUTE RAINBOW TROUT WITH MINI CHERRY TOMATOES - SEASONS …
From seasonsandsuppers.ca
DUXELLES OF MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM ROULADE RECIPE FROM ENCYCLOPEDIA OF FOOD AND …
From cooked.com.au
CLASSIC FRENCH MUSHROOMS DUXELLES - A FOODCENTRIC LIFE
From afoodcentriclife.com
CROISSANTS WITH MOREL DUXELLES - COOKISTRY
From cookistry.com
WILD MUSHROOM DUXELLES | RECIPE BY FUNGIWOMAN
From fungiwoman.com
ROULADE OF DUCK BREAST WITH MUSHROOM-CREAM SAUCE RECIPE
From latimes.com
MUSHROOM DUXELLES | RICARDO
From ricardocuisine.com
RAINBOW TROUT WITH MUSHROOM STUFFING RECIPE - IFOOD.TV
From ifood.tv
MUSHROOM DUXELLES - MARX FOODS BLOG | TECHNIQUES & RECIPES
From marxfood.com
MUSHROOM PHYLLO DUXELLES | RECIPE
From kosher.com
MUSHROOM DUXELLES RECIPE - MUSHROOM APPRECIATION
From mushroom-appreciation.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