PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
SALT CRUSTED WHOLE FISH
Provided by Guy Fieri
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
- In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
- Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
- Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
- Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
- Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.
CASHEW CRUSTED TROUT
Steps:
- Heat a flat griddle pan over medium heat.
- Mix panko, cashews, black pepper, salt, garlic powder, and cayenne pepper together in a bowl. Whisk eggs and milk together in a separate bowl.
- Dust trout with flour until evenly coated. Dip floured trout in egg mixture, then press trout into cashew mixture until thoroughly coated.
- Melt butter and oil together in the hot griddle pan. Place trout, flesh-side down, into the pan and cook for 3 minutes. Flip and cook until fish flakes easily with a fork, about 3 minutes more.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 34.5 g, Cholesterol 318.4 mg, Fat 40.8 g, Fiber 1.3 g, Protein 55.4 g, SaturatedFat 11.2 g, Sodium 845 mg, Sugar 2.9 g
OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO
This oven baked trout recipe features fillets that turn out crispy on the outside with a tender white flesh interior that is very flaky.
Provided by Carol
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Spray a baking dish with cooking spray.
- Season the fish with sea salt and cracked black pepper.
- Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
- Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
- Spread mayonnaise mixture on both sides of the trout.
- Roll the trout in the Panko mixture to coat evenly.
- Transfer the fillets to a baking sheet.
- Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
- Serve immediately with tartar sauce.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 14.5 grams carbohydrates, Cholesterol 172.3 milligrams cholesterol, Fat 20.7 grams fat, Fiber 0.6 grams fiber, Protein 56.7 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize Half of the recipe, Sodium 517 grams sodium, Sugar 1.2 grams sugar, UnsaturatedFat 12.8 grams unsaturated fat
PECAN CRUSTED TROUT
Steps:
- To make the pecan crusted trout:
- Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
- To make the watercress salad and apple cider vinaigrette:
- In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
- Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
- To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
SALT-CRUSTED TROUT
Make and share this Salt-Crusted Trout recipe from Food.com.
Provided by MomLuvs6
Categories European
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Make sure there are no scales on the skin. Rinse well, the inside and outside.
- Pat dry and place on a rimmed baking sheet.
- Stuff the cavity of the trout with your choice of aromatics, if using.
- Rub the skin of the fish all over with the olive oil (this will make it easier to remove the salt crust after roasting).
- In a large bowl with a rubber spatula, mix the salt with the egg whites and water.
- Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the fish.
- Put the fish on top of the salt bed.
- Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish. (If the tail or head extends beyond the rim of the pan, it doesn't need to be covered with the salt mixture.).
- Cook the trout 40 to 45 minutes.
- Cook until the thermometer registers between 135°F and 140°F.Start checking at the lower end of the time range in the chart above. Let the fish rest in its crust for 5 to 10 minutes before serving.
- To remove the salt crust, tap with a metal spoon to crack the crust and remove with spoon or fork. Use a pastry brush to remove any salt remaining.
- To Serve:.
- Remove skin, separate top part of fish from bone to platter, remove bones and aromatics and remove lower part of fish from skin and put onto platter.
- Serve.
Nutrition Facts : Calories 45.6, Fat 2.3, SaturatedFat 0.3, Sodium 254723.2, Carbohydrate 0.4, Sugar 0.3, Protein 5.4
More about "salt crusted trout recipes"
SALT-CRUSTED TROUT WITH LEMON-DILL BEURRE BLANC - RECIPE ...
From finecooking.com
4.9/5 (5)Servings 2-3Cuisine FrenchCategory Main Course
SALT CRUSTED TROUT RECIPE – SALMON TROUT STEELHEADER
From salmontroutsteelheader.com
Estimated Reading Time 2 mins
EASY STEP-BY-STEP GUIDE TO SALT BAKING FISH (PLUS RECIPE ...
From olivemagazine.com
Servings 6Total Time 1 hr 30 minsCategory How toCalories 435 per serving
SALT-BAKED TROUT RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
Servings 8Total Time 55 mins
- Preheat the oven to 500°. Place 2 bay leaves and 2 thyme sprigs in each trout; secure with toothpicks. On each of 2 large rimmed baking sheets, spread 2 1/2 cups of kosher salt in a thick, even layer. Sprinkle the salt with water until damp. Place 4 trout on each baking sheet and cover each trout with 3/4 cup of salt, packing the salt to cover the fish completely. Use the remaining 1 cup of salt to fill in any gaps. Sprinkle the salt with water to dampen it. Bake the fish in the upper and lower thirds of the oven for 15 minutes.
- Meanwhile, in a medium bowl, mix the drained pickled cocktail onions with the white wine vinegar and vegetable oil and season with salt and pepper.
- Carefully break the salt crust off the trout and transfer the fish to plates. Serve the trout at once, passing the pickled onion vinaigrette at the table.
TROUT BAKED IN A SALT CRUST RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 223 per servingServings 4
- Cover a baking sheet or jelly-roll pan with rock salt to a depth of 1/2 inch. Arrange half of grape leaves on top of salt, leaving a 1 1/2-inch border. Place fish on top of leaves. Cover the fish with 10 leaves, tucking leaves around fish. Place remaining leaves loosely over fish. Cover fish and leaves with a 1/2-inch layer of rock salt. Bake at 350° for 35 minutes. Remove fish from oven; let stand 10 minutes.
SALT-CRUSTED TROUT WITH TARRAGON AND GARLIC
From goodhousekeeping.com
Servings 6Total Time 30 minsEstimated Reading Time 50 secs
EASY SALT CRUSTED FISH RECIPE WITH HERBS | PLATED CRAVINGS
From platedcravings.com
Cuisine FrenchTotal Time 40 minsCategory MainCalories 437 per serving
TROUT - COOKED IN A SALT CRUST - A TRADITIONAL ITALIAN RECIPE
From a-modo-mio.at
5/5 (1)Total Time 50 minsCategory Fish, Main Course, Main DishCalories 503 per serving
- Pre-heat the oven to 200°C. Place baking paper on your baking tray. Put the trout on a wooden board and scrape the skin with a knife. Begin at the tail end of the fish and scrape with light pressure in the direction of the head. Afterwards, rinse the fish under cold water. Instead of scraping, you can also soak the fish in hot water for a few seconds before rinsing it thoroughly with cold water. Pat the fish dry with kitchen paper.
- Sprinkle some salt in the cavity of the trout. Spread approximately 0.5-1 cm of salt on the baking tray so that the trout have enough space. Press the salt to the sides of the fish. Now cover the top of the trout with about 1 cm of salt and press it in slightly. Bake in the pre-heated oven at 200°C for 40 minutes. Reduce the time for smaller fish.
- Carefully lift the trout from the salt crust. Remove the skin and fillet the fish. Make sure that the fillets do not come into any contact with the salt. Serve with parsley potatoes on pre-heated plates. Drizzle a little olive oil over the fish before serving. A green salad is a perfect accompaniment.
SALT BAKED RAINBOW TROUT RECIPE - BONDI HARVEST
From bondiharvest.com
Estimated Reading Time 5 mins
SALT CRUSTED TROUT RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 50 minsCholesterol 50.18 mgCalories 162 per serving
SALT CRUSTED WHOLE TROUT | WOOLWORTHS TASTE
From taste.co.za
Servings 2
GUSTO TV - RAINBOW TROUT WITH SALT CRUST
From gustotv.com
HOW TO COOK PERFECT ALMOND CRUSTED TROUT - FOOD RECIPES
From foodrecipes.buzz
CHICHARRON SALT CRUSTED TROUT — SAVORY SPICE
From savoryspiceshop.com
RECIPE - SALT-CRUSTED SNAPPER
From lcbo.com
TROUT IN SALT CRUST RECIPE | EAT SMARTER USA
From eatsmarter.com
A SHOW STOPPING SALT CRUSTED TROUT RECIPE - YOUTUBE
From youtube.com
LILA'S SALT CRUSTED RAINBOW TROUT RECIPE | BETTER TOGETHER BC
From bettertogetherbc.ca
TRADITIONS AND TROUT: A SIMPLE RECIPE FOR SALT-CRUSTED TROUT
From outdoorlife.com
SALT CRUSTED RAINBOW TROUT/ SALT CRUST FISH/ BEST FISH ...
From youtube.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