CHARTREUSE OF BROOK TROUT FROM ST. PHILEMON (CHARTREUSE DE TRUITE SAINT-PHILEMON)
Provided by Food Network
Number Of Ingredients 14
Steps:
- Line the 10 ramekins with the smoked salmon (leave room for the tartar). Mix chopped smoked and fresh trout with the shallots, chervil, lemon juice, salt and pepper. Divide the tartar mix into the 10 ramekins and press the stuffing by folding in the smoked salmon to form a small parcel. Refrigerate the timbales for 2 hours. Cut root celery into circular slices. Cut taro root into triangles of 5 inches long and drop into canola oil until golden brown, season with a little salt while they are still warm. Mix olive oil with a little lemon juice, chopped chives, the two caviars and the pepper to make vinaigrette.
- To serve, place chartreuse on a dinner plate, add the vinaigrette around the chartreuse and place 3 chips of fried root celery at 12h00, 16h00 and 20h00 on the plate. Place a taro chip, two whole chives and a carnation in the middle of each chartreuse to finish presentation. Place the sprig of chervil in front of each root celery chip. Decoration: mill pepper around the plate.
TROUT WITH CHIVE BUTTER
You can make this speedy dish casual and after-work-friendly or fancy enough for company. It all depends on how you garnish it. Using trout or salmon roe turns it into something quite deluxe, with the small pearls of caviar popping in your mouth. But a sprinkling of saline capers is nearly as delicious, at a fraction of the cost. No matter which you choose, the fish itself a snap to prepare. The butterflied whole trout broils up in under five minutes. After that it's smeared with a garlicky compound butter, which melts into a fragrant, savory sauce. Serve this dish with boiled new potatoes, crusty bread or rice to catch all the buttery juices.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the broiler. Place trout, skin side down, on a rimmed baking sheet. Sprinkle with salt.
- In a mini food processor, or using a mortar and pestle or a bowl and a fork, stir together garlic, lemon juice, pepper and a pinch of salt. Add softened butter and chives and mash or process until well mixed.
- Broil trout until just opaque, 2 to 5 minutes depending upon your broiler.
- Drop spoonfuls of butter on top of the fish; it will melt immediately. Top with more chives and with roe or capers, and a little more lemon juice if you like.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 40 grams, Fiber 0 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1092 milligrams, Sugar 0 grams, TransFat 1 gram
SALMON STEAMED WITH SAVOY CABBAGE
Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and rice-wine vinegar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.
- In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.
- Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves "burrito" style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.
Nutrition Facts : Calories 364 g, Cholesterol 47 g, Fat 7 g, Fiber 2 g, Protein 22 g, Sodium 476 g
SLOW-BAKED SALMON WITH AVRUGA CAVIAR SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 250°F.
- Spread butter over bottom of a 13- by 9-inch baking dish and sprinkle with 1/2 teaspoon fleur de sel. Put salmon, skin sides down, in dish and bake, uncovered, until just cooked through, 30 to 35 minutes.
- About 10 minutes before salmon is done, put créme fraîche in a 1- to 1 1/2-quart heavy saucepan and heat over low heat, stirring occasionally, until just melted. Transfer to a blender along with water and caviar and purée into a very smooth emulsion. Return to saucepan and keep warm, uncovered, over very low heat, stirring occasionally. Thin sauce slightly with a little additional hot water if too thick.
- Just before salmon is done baking, heat oil in a 12-inch skillet over moderately high heat until hot but not smoking, then add greens in 3 batches, stirring and turning with tongs until greens are slightly wilted before adding each new batch, and continue to cook, stirring, until completely wilted, 1 to 2 minutes. Push greens to one side of skillet and pour off liquid (discarding it). Divide greens among 4 plates. Top greens with salmon and season lightly with fleur de sel, then squeeze some of lime juice from wedges over salmon. Stir 1/2 teaspoon lime juice into sauce and spoon onto plates.
SMOKED TROUT SCHMEAR
Steps:
- Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.9 g, Cholesterol 97.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 211.7 mg, Sugar 0.3 g
STEAMED TROUT WITH MINT & DILL DRESSING
Steam these trout fillets and green veg for a delicious dinner that's packed with nutrients, including omega-3 fats, calcium, folate, fibre, vitamin C and iron
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
- Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
- Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.
Nutrition Facts : Calories 378 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES
Categories Appetizer Cocktail Party New Year's Eve Salmon Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
- Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.
PASTA WITH SMOKED TROUT AND GOLDEN CAVIAR
Provided by Moira Hodgson
Categories dinner, easy, quick, pastas, main course
Time 10m
Yield 4 main dishes
Number Of Ingredients 5
Steps:
- Flake the smoked trout and set aside.
- Bring a large pot salted water to a boil. Meanwhile, in a large saute pan, reduce the heavy cream slightly over medium heat.
- Cook the fettuccine al dente, about 40 to 60 seconds. Drain.
- Off the heat, toss the fettuccine and the flaked trout in the cream. Season lightly with salt and pepper.
- Put equal mounds of pasta on individual warm serving dishes and garnish each with a tablespoon and a half of golden caviar.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 66 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 704 milligrams, Sugar 2 grams
OVEN STEAMED OCEAN TROUT WITH CAPERS
I adapted this recipe from a Low fat Australian woman's weekly. It was so tasty, I just had to share
Provided by Jane Gib
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to moderately hot.
- Boil or steam the potatoes until tender, then set aside to serve with the fish.
- Meahwhile place each fish fillet on a piece of aluminium foil, enough to cover and enclose the fish.
- top each fillet with equal amounts of juice, capers, dill, garlic salt and pepper.
- close the aluminium foil over the individual fillets. place on an oven tray and bake for 20 min, or until fish is cooked.
- unwrap, place the fillet on a plate and sprikle with the parsley.
Nutrition Facts : Calories 982.7, Fat 8.2, SaturatedFat 2.3, Cholesterol 166, Sodium 240.1, Carbohydrate 176, Fiber 22.1, Sugar 8, Protein 53.9
STEAMED BROOK TROUT WITH SALMON CAVIAR
I saw this recipe being made by Lyndey Milan, on Taste of Australia. I can't wait to try this myself.
Provided by Tisme
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes).
- Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a 'raft' on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking.
- To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.
Nutrition Facts : Calories 512.4, Fat 13.3, SaturatedFat 2.4, Cholesterol 105.6, Sodium 355.7, Carbohydrate 55.2, Fiber 4.8, Sugar 5.5, Protein 43.6
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