Roulade Of Rainbow Trout With Morel Mushroom Duxelles Recipes

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BAKED FRESH RAINBOW TROUT



Baked Fresh Rainbow Trout image

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

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 8

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

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



Roulade Of Rainbow Trout With Morel Mushroom Duxelles image

Provided by Jennifer Lang

Categories     appetizer, main course

Time 2h

Yield Four appetizer servings or two main-course servings

Number Of Ingredients 13

1 ounce dried morels
2 tablespoons unsalted butter
6 tablespoons chopped shallots
2 cups chopped fresh white button mushrooms
1/2 teaspoon soy sauce
Salt to taste
4 fillets, taken from 2 8-ounce boned rainbow trout, skin left on
4 cups warm fish stock
1/4 cup Sherry vinegar
1/4 cup dry white wine
1/4 cup heavy cream
1/4 pound (1 stick) cold unsalted butter, cut into small cubes
Freshly ground white pepper to taste

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



Whole Baked Trout with Mushrooms image

Categories     Fish     Mushroom     Bake     Trout     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
1 1/2 cups chopped onion
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
1 1/2 teaspoons dried thyme
3 ounces thinly sliced prosciutto, chopped
4 whole trout (about 12 ounces each), cleaned, boned
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted

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



Trout with Mushrooms image

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

1/2 pound fresh mushrooms, sliced
6 tablespoons butter, divided
2 tablespoons minced fresh parsley
1/3 cup all-purpose flour
1/4 teaspoon salt
4 trout fillets (about 6 ounces each)
1/3 cup heavy whipping cream
1/2 teaspoon lemon juice

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.

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