Whole Rainbow Trout With Lemon Fennel And Shallots Recipes

WHOLE RAINBOW TROUT WITH LEMON, FENNEL AND SHALLOTS

Steps:

• Preheat oven to broil (525 degrees F). Pat fish dry with paper towel. Brush 1 Tablespoon of the oil onto a parchment paper lined cookie sheet. Place fish onto parchment paper about 3 inches apart. Gently open fish without breaking the backbone and brush remaining tablespoon of oil onto both sides of the inside flesh of the fish. While still open, sprinkle both sides with kosher salt and pepper. With fingers, rub grated garlic onto bottom piece of inside of fish. Then very neatly lay 4 halves of lemon slices into each fish, followed by slices of fennel and shallots. Lay three "sprigs" of fennel tops (fronds) and three sprigs of thyme in each fish. Gently press fish closed and sprinkle a little more salt onto skin. Place cookie sheet onto oven rack closest to broiler (about 3 to 4 inches from fire). Bake for exactly 13 minutes. Fish should be white and opaque. Serve immediately using cilantro or parsley leaves for garnish. When ready to eat, cut off head and gently open fish. Take a fork and lift the bone at the neck end and the whole bone structure should come out easily. cook's notes If you were afraid of cooking with whole fish, after trying this recipe you will be "hooked". A white fish is like a blank canvas. The meat soaks up what ever flavors you are using and this combination is a winner. By using a whole fish, you sandwich the ingredients in between the two fillets and the moisture and flavors are sealed in.

WHOLE RAINBOW TROUT BAKED IN FOIL

Steps:

• Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.

BAKED FRESH RAINBOW TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
• Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
• Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

WHOLE TROUT EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
• In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.

SIMPLE HERB-BAKED TROUT & HORSERADISH

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

TROUT IN A PARCEL WITH LEMON, FENNEL & CRèME FRAîCHE RECIPE - (4.2/5)

Steps:

• 1. Leaving their skins on, steam potatoes until almost tender. This will take about 10 minutes. Try to choose evenly sized baby potatoes so they all cook using the same amount of time. Slice them when they are cool enough to handle. 2. Preheat the oven to 170C. Mix lemon zest, salt, pepper and olive oil in a bowl. 3. Place each trout on a large sheet of baking paper. Rub the mixture onto the surface and inside of the fish thoroughly. 4. Stuff trout with potato and fennel slices. Place the rest of the potatoes on the paper, beside the fish. 5. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel. The parcel should look like a giant sweet. 6. Bake for 15 to 20 minutes. To check for doneness, open a parcel and gently lift up the skin of the fish using a fork - the flesh should look opaque and flake easily. 7. Serve straight from the parcel with a generous heap of crème fraîche and lemon wedges. For us, we finish off by drizzling a little olive oil for extra flavor and presentation.