Trout Gremolada Recipes

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SKIRT STEAK WITH GREMOLATA



Skirt Steak with Gremolata image

Serve seared steak with a lively lemon, parsley and garlic condiment.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 cloves garlic
Kosher salt and freshly ground black pepper
1 1/2 cups fresh parsley leaves, coarsely chopped
1/4 cup extra-virgin olive oil, plus more for the steak
2 teaspoons finely grated lemon zest
Juice of 1/2 lemon
Pinch crushed red pepper flakes
1 pound skirt steak, trimmed and cut into 4 equal portions
Steamed rice or boiled new potatoes, for serving

Steps:

  • Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes.
  • Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes.
  • Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.

CHEF JOHN'S GREMOLATA



Chef John's Gremolata image

This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 clove garlic, crushed
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g

GREMOLATA



Gremolata image

This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2/3 cup

Number Of Ingredients 4

Zest of 6 lemons, grated or finely chopped
1 small clove garlic, minced
1/4 cup chopped roughly fresh flat-leaf parsley
2 tablespoons chopped shallots (about 2 medium shallots)

Steps:

  • On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

TROUT GRENOBLOISE



Trout Grenobloise image

Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 small lemons, plus wedges for garnish
2 slices white bread, crusts removed
7 tablespoons unsalted butter
2 whole trouts, filleted, pin bones and skin removed
Coarse salt and freshly ground pepper
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
2 tablespoons drained capers, rinsed, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

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.

TROUT GREMOLADA



Trout Gremolada image

I ran across this recipe at the Canadian Living site. Chose it for ease of prep and because I love gremolada. I chose well. This is delicious. Great fish, cooked simply, sings on its own. And, because it's a Canadian Living recipe, you know it's tested until perfect.

Provided by evelynathens

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons finely chopped fresh parsley
2 tablespoons grated lemon rind
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 lbs rainbow trout fillets (4 or 1 kg total)

Steps:

  • In bowl, combine parsley, lemon rind, oil, garlic, salt and pepper. Pat fillets dry; spread parsley mixture over skinless sides.
  • Place fillets, skin side down, on greased grill over medium heat; close lid and cook for 8 to 10 minutes or until fish flakes easily when tested with fork.
  • Enjoy!

ROASTED TROUT WITH HAZELNUT GREMOLATA



Roasted Trout with Hazelnut Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted, skinless hazelnuts
1/4 cup olive oil
1 tablespoon fresh lemon juice, from 1/2 a lemon
1 teaspoon grated lemon zest, from about 1 lemon
1/2 teaspoon kosher salt
One 8-ounce package cremini mushrooms, cleaned and sliced 1/3 inch thick
1 small delicata squash (about 8 ounces), halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon kosher salt, divided
4 rainbow trout fillets

Steps:

  • Position an oven rack in the top third of the oven and preheat to 450 degrees F.
  • For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
  • In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
  • Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
  • Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
  • Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.

TROUT GRENOBLOISE



Trout Grenobloise image

Categories     Quick & Easy     Lemon     Trout     Pan-Fry     Capers

Yield Makes 2 to 4 servings

Number Of Ingredients 8

2 12-ounce trout, butterflied
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons clarified butter or vegetable oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 teaspoons salted capers, rinsed

Steps:

  • Place flour in a shallow dish. Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine. Season butterflied trout lightly with more salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.
  • Heat butter or oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.
  • Remove trout to a warmed serving platter. Remove skillet from heat. Add butter, lemon juice, and capers. Brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes. Pour sauce over trout and serve immediately.

RAINBOW TROUT WITH APPLE PEARLS, LEMONGRASS GREMOLATA CRUMBS, AND MOSEL RIESLING BUTTER SAUCE



Rainbow Trout with Apple Pearls, Lemongrass Gremolata Crumbs, and Mosel Riesling Butter Sauce image

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

Provided by Odessa Piper

Yield Makes 4 servings

Number Of Ingredients 20

4 stalks fresh lemongrass
3/4 cup grapeseed oil or canola oil
1/2 cup fresh flat-leaf parsley
1 teaspoon finely rasped (see cooks' note, below) or 1/2 teaspoon finely grated lime zest (from 1 lime)
1 cup panko (Japanese bread crumbs)
1/2 teaspoon kosher salt
2 tart firm-fleshed apples such as Pink Pearl, Pink Lady, or Gala
1 teaspoon fresh lemon juice
1 teaspoon grapeseed oil or canola oil
1/4 cup finely chopped shallot (1 large)
3 whole black peppercorns
3 whole pink peppercorns
1 bay leaf (not California)
1 1/3 cups Mosel Riesling (Kabinett quality)
2 tablespoons heavy cream
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon black pepper, or to taste
4 (12-oz) rainbow trout, cleaned, boned, and head removed, leaving rest of fish whole
a 1/4-inch melon-ball cutter (optional) and 2 (12-inch) nonstick skillets

Steps:

  • Discard 1 or 2 outer layers from lemongrass and trim root end. Mince lower inch of stalks for gremolata crumbs (3 to 4 tablespoons). Thinly slice enough from remaining lower end of stalk to measure 1/4 cup, then finely chop for butter sauce.
  • Cut remainder of stalks, except reedy branches at top, into 1/2-inch slices, then purée with oil in a blender until smooth, 2 to 3 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then discarding them.
  • Blend 1/3 cup lemongrass oil with minced lemongrass (for gremolata), parsley, and zest in cleaned blender until parsley is minced, about 30 seconds. Transfer to a bowl and add panko and salt, stirring until crumbs are bright green, then spread gremolata crumbs in a shallow (1-inch-deep) baking pan.
  • Peel apples and cut out as many pearl-size balls as possible using melon-ball cutter. (Alternatively, cut apples into 1/4-inch dice.) Drop balls as cut into a small shallow baking pan and toss first with lemon juice, then with oil.
  • Preheat oven to 350°F.
  • Simmer chopped lemongrass, shallot, peppercorns, bay leaf, and wine in a 2-quart heavy saucepan over moderately low heat until reduced to about 1/2 cup, 10 to 15 minutes. Pour through fine sieve into a bowl, pressing on solids, then discarding them.
  • Return wine to saucepan and stir in cream. Bring to a simmer over moderately low heat and whisk in butter, a few pieces at a time, adding new pieces before previous ones have completely melted. (Sauce must not get hot enough to liquefy; it should be the consistency of a thin hollandaise.) Remove from heat and whisk in salt and pepper. Keep warm, covered, off heat.
  • Bake gremolata crumbs in upper third of oven, stirring occasionally, until crisp but still green (not golden), 8 to 10 minutes.
  • Bake apples in lower third of oven until just heated through, about 5 minutes.
  • Open trout like a book so that they lie flat, then pat dry and season both sides with salt and pepper. Heat 1 1/2 tablespoons lemongrass oil in each skillet over moderately high heat until hot but not smoking. Slide 2 butterflied trout, skin sides down, into each skillet (they will fit better if you alternate them head to tail; don't worry if edges of fish go up sides of skillet slightly). Reduce heat to moderate and cook until only a patch of pink flesh remains in center of each fillet, 7 to 12 minutes (fish will continue to cook from residual heat; do not turn over).
  • Carefully lift 1 trout with a slotted spatula, then rest spatula (with fish) on paper towels and blot both sides of fish lightly. Transfer fish to a plate, placing it off-center. Repeat with remaining trout. Spoon about 1/4 cup gremolata crumbs on 1 side of each fish, letting excess spill onto plate. Gently fold other side of fish over crumbs and pour butter sauce around it. Scatter apple pearls on top and sprinkle dish with more gremolata crumbs.

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