Russian Style Trout Recipes

RUSSIAN-STYLE TROUT

Steps:

• Salt and pepper the fish. Mix eggs and milk. Dip trout in mixture, then roll gently in bread crumbs. Brush grill with oil and heat to medium (if using electric fry pan, heat to 300 degrees F). Use just enough oil to keep fish from sticking. Make a paste of the butter, hard-cooked eggs, parsley and pimentos. Cook trout on grill until golden color, about 5 or 6 minutes on each side. Place on heated platter. Spread butter paste over each piece and top each with 2 or 3 slices of lemon. Serve immediately.

RUSSIAN DRESSING

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

ASIAN RAINBOW TROUT

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

RUSSIAN STYLE TROUT

Steps:

• Rub the salt and pepper into the trout.
• Combine the RAW eggs and milk.
• Dip fillets into egg/milk mixture, then cover with breadcrumbs.
• Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
• Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
• Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
• If desired, place lemon slices on top.

TROUT GRENOBLOISE

Steps:

• Using a paring knife or chef?s knife, cut ends from lemons. Working from top to bottom, cut off peel, pith, and membrane in one motion, following curve of lemon. Hold lemon over a bowl to catch juice. Work knife in toward center along segments as close to membranes as possible, letting segments drop into the bowl. Squeeze juice from membranes into bowl. Coarsely chop segments.
• Using a serrated knife, cut bread into 1/4-inch dice. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add bread. Cook, stirring occasionally, until golden brown, about 4 minutes. Transfer croutons to paper towels to drain. Wipe out skillet; set aside.
• Season trout with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons butter and 1 tablespoon oil in skillet over medium-high heat until butter has melted and oil is hot. Add 2 fillets; cook, turning once, until golden, 1 1/2 to 2 minutes per side. Transfer to a serving plate. Wipe out skillet. Add 2 tablespoons butter and remaining tablespoon oil; repeat with remaining fish.
• Add remaining 2 tablespoons butter to skillet. Cook over medium-high heat until butter begins to turn brown, about 1 minute. Quickly remove from heat, and add capers, parsley, and lemon segments; swirl skillet to combine. Pour sauce over trout fillets, dividing evenly. Sprinkle with croutons. Garnish with lemon wedges and parsley.