PAN-FRIED TROUT
Steps:
- In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
- In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
- Preheat the oven to 250 degrees F.
- Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
- When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
- What a fishtale!
TROUT FILETS à LA ZUG
Make and share this Trout Filets à La Zug recipe from Food.com.
Provided by Lavender Lynn
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the trout filets with salt and pepper, fry first on the side with the skin, then fry the other side, 1 - 1 ½ minutes each. Remove and keep warm.
- Melt the butter in a flat pan and braise shallots and herbs slightly. Deglaze with white wine, add Bouillon cube, and reduce the liquid slightly while cooking. Now add the cream, cook thoroughly. Pour the sauce over the fish.
- Serve with wild rice, fine noodles or boiled potatoes.
BAKED TROUT FILLETS WITH BREAD STUFFING
This is a whopping good dinner! Serve up with fresh cooked veggies and a nice salad! This came from an olive oil cooking site.
Provided by Sharon123
Categories Trout
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the trout: Preheat the oven to 400°F Coat a large baking sheet with oil.
- With a tweezer or pin-nosed pliers, remove any tiny bones from the fillets, skin side down, on the baking sheet.
- In a large sauté pan, heat the oil over medium heat.
- Pour half into a cup; set aside.
- Add the scallions and carrot to the pan.
- Cook for about 3 minutes, or until soft.
- Add the bread cubes, broth, egg, 1/4 teaspoon salt, and the pepper.
- Toss to moisten.
- Spoon oval mounds of the stuffing on the fillets.
- Press lightly to pack.
- Drizzle with the reserved oil.
- Bake for 18 to 20 minutes, or until the stuffing is golden.
- With a panckae turner, transfer the stuffed fillets to plates.
- Note: This dish may be put together several hours in advance.
- Allow the stuffing to cool to room temperature before mounding the fillets.
- Cover with plastic wrap and refrigerate.
- The baking time may increase by 5 minutes.
Nutrition Facts : Calories 371.7, Fat 18.9, SaturatedFat 3.2, Cholesterol 101, Sodium 509.4, Carbohydrate 20.2, Fiber 1.6, Sugar 2.6, Protein 28.9
TRUITE A LA CREME ZUGOISE (TROUT IN HERBED CREAM SAUCE)
Adapted from Time/Life Foods of the World. This Swiss dish is traditionally served with a separate bowl of boiled new potatoes.
Provided by Chocolatl
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy skillet over moderate heat.
- Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.
- Stir in parsley, chervil, thyme and tarragon.
- Add wine and mix well.
- Remove from heat.
- Sprinkle trout with salt and pepper.
- Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.
- Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.
- Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.
- Remove fish to a platter and cover with fresh foil to keep warm.
- Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.
- Cook until reduced to a thin film that barely covers bottom of pan.
- Reduce heat to moderate.
- Stir in cream and any liquid accumulated from the fish.
- Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.
- Cover trout with sauce.
Nutrition Facts : Calories 928.5, Fat 70.6, SaturatedFat 37.3, Cholesterol 325, Sodium 851.9, Carbohydrate 7.5, Fiber 0.2, Sugar 1, Protein 50.1
PAN-FRIED BREADED TROUT
ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.
Nutrition Facts : Calories 524 calories, Fat 39g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 441mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
BAKED TROUT FILLETS
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
- Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
- Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g
BAKED TROUT FILLETS
Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
HOW TO COOK TROUT
Steps:
- Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
- Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
- Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
- Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
- Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 1.6 g, Cholesterol 181.4 mg, Fat 33.2 g, Fiber 0.2 g, Protein 40.4 g, SaturatedFat 17.4 g, Sodium 263.4 mg, Sugar 0.4 g
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