Trout Recipes

Trouts are always my fascination while cooking. Once I found good quality trouts in market and then start the hunt for a perfect recipe. At last I tried myself and took a little of this and little of that and cooked Trout Baked In Escarole. Wow! Its simply... - 49.6324

Skin and bone trout. Place pieces side by side in a buttered shallow saucepan. Add milk to cover fish halfway and add about half as much water as milk. Sprinkle lightly with salt, add bay leaves, and cover the pan. Bring liquid to a boil. Reduce heat and... - 47.2351

MAKING 1) Wipe the fillet of a trout dry after washing it properly. 2) Add salt on the outside while spreading melted butter on the inside . 3) Add chopped onion, celery and parsley with mixed spice, boiled rice and butter. 4) Mix it with boiling water. 5)... - 46.3783

GETTING READY 1)Preheat oven to 375 degrees MAKING 2) Place trout on board,clean and remove fins and backbone. 3)Do not cut through the back skin 4)In a food grinder,mix shrimp,haddock,onions,chives and bread. 5)Now add yolks and cream carefully until its... - 45.8881

GETTING READY 1)Split the trouts and clean them. 2)Cut away the heads and tails of the trouts. MAKING 3)In a small bowl, mix the onion salt, garlic salt, celery salt and black pepper. 4)In a bowl of milk, dip in the trouts. 5)Sprinkle the seasoning over the... - 45.8577

1. Clean the fish, removing heads, tails and fins. Rinse and dry. 2. Melt the butter or margarine in a heavy skillet which will hold the fish laid flat. 3. Stir the flour and spices into the hot fat. 4. Add the fish, raise the heat and color fish on both... - 45.8466

GETTING READY 1. Rinse fish and pat dry on a kitchen towel. 2. Rub fish with salt them place in a baking dish. 3. Brush fish on both sides with cream of coconut. 4. Drizzle olive oil and sprinkle lemon juice. 5. Preheat the oven to 450 °F MAKING 6. To... - 45.758

MAKING 1) In a 15- x 10- x 1-inch jellyroll pan place arrange trout fillets and shrimp. 2) Mix butter and lemon juice. 3) With the butter mixture baste fillets and shrimp lightly. 4) Bake at 350° for 10 minutes basting in between with butter mixture. 5)... - 45.6826

Melt 25 g (1 oz) butter and lightly fry the almonds until golden brown. Reserve to use later. Wash and clean the trout thoroughly - if they are not too large for pressure cooker leave the heads on, otherwise remove the heads. Butter four pieces of foil and... - 45.2316

MAKING 1) In a skillet, melt the butter and saute the onions for 5 minutes till soft 2) Add in the mushrooms and saute for an additional 5 minutes 3) Add in the parsley, crackers, a teaspoons of salt, ¼ teaspoon of pepper and the thyme 4) Using a knife, slit... - 44.7564

1. Wipe the fish inside and out with a damp cloth. 2. Sprinkle the cavities with about 1 tsp lemon juice. 3. Reserve the rest of the juice. 4. To prepare the dressing, place the bread crumbs in a large bowl. 5. Add the grated lemon rind. 6. Melt the butter in... - 44.7295

MAKING 1. Start by preparing the stuffing, then chill it. 2. Take the trout and stuff and sew its cavities 3. In aluminum foil pan, butter the bottom properly 4. In the pan, add carrot and onion, also sprinkle thyme, and place the pan on a grill 5. Take the... - 44.5633

GETTING READY 1. Remove skin from fillets. MAKING 2. In a bowl combine orange juice, salt, and lemon-pepper seasoning. 3. Dip fillets in juice mixture and dredge in breadcrumbs. 4. Lightly grease a 12- x 8- x 2-inch baking dish, place fillets in a with... - 44.3659

MAKING 1) To prepare court bouillon, in a large (12-inch) skillet. Add 2 cups water with Chablis, celery, onion, parsley, lemon slices, carrot, bay leaf and salt. 2) Boil it, reduce heat. Cover and simmer for 10 minutes. 3) Add trout to pan and cover... - 44.1783

GETTING READY 1. Preheat oven to 375° F. MAKING 2. Take a skillet, place on medium heat and melt butter. Stir in onions and sauté for 5 to 8 minutes till they turn golden brown. Add in shallots, mushrooms, pepper, singer and salt. Sauté for a couple of... - 44.1097

GETTING READY 1. Preheat the oven to 400° F 2. Open slit in trout as far as possible MAKING 3. Working fingers from tail toward heac, loosen bones from flesh and gently pull out with the help of a pair of scissors 4. Make stuffing: slice onions and... - 43.7791

GETTING READY 1) Preheat the oven to 425°F. 2) Clean and rinse the trout thoroughly in cold water. MAKING 3) Dip the trout in the lemon juice. 4) In a greased pan, place the trout and bake in the preheated oven for 20 minutes, or until the fish flakes... - 43.2116

Rinse the fish under plenty of cold running water. Pat dry on kitchen paper and arrange on an oval dish. Cover and microwave on HIGH for 4 minutes. Leave to cool. Remove the crusts from the bread and cut into cubes. Put the bread into a bowl and pour over the... - 43.1813

GETTING READY 1)Preheat oven to 400 degrees F. MAKING 2)In a saucepan, take some butter and cook onion for 3 minutes in it. 3)Add in Chablis and cream. Let simmer for 10 minutes. Gradually bring to boil. 4)Remove from heat. 5)Now add in the salt and egg... - 43.1349

GETTING READY 1) Preheat oven to temperature of 375 degrees. MAKING 2) In a frying pan, melt the butter and fry the garlic and onion till soft. 3) Add all the remaining ingredients, except for the eggs. Stir well. 4) Once the contents are well mixed, add the... - 42.8868

Wash and wipe the trout, making sure that the cavities are well cleaned. Combine the flour, salt, and pepper in a bag. Gently shake each trout in the seasoned flour. Lay on a piece of waxed paper. To clarify butter, melt the 1/2 cup butter over low heat. Skim... - 42.7103

In 1-qt casserole combine celery, onion, green pepper and 1/4 cup butter. Cover; microwave at High 2 to 3 minutes, or until vegetables are tender. Stir in bread crumbs and pepper. Stuff trout. If necessary, secure with wooden picks. Place in 8x8-in baking... - 42.3944

GETTING READY 1. Thaw the trout well. 2. Rinse with water and pat dry with kitchen towel or paper towel. 3. Dip the tout in milk and then rollover flour. MAKING 4. In a flame-proof dish, heat cooking oil or fat. 5. Add enough oil to cover 1/8 inch height of... - 42.3616

Make fish stock using heads, trimmings, fins in 1-quart water with 1 cup sauterne. Add parsley, celery and peppercorns. Simmer down to 2 cups liquid. Strain through cheesecloth and set aside. Boil shrimp in 2 cups wine for 2 minutes. Remove shrimp and set... - 42.3469

Preheat the oven to 400°F. Place the corn husks in a shallow pan and cover them with water to soften. Melt a couple of tablespoons of the butter in a saute pan, add the mushrooms and garlic, and saute until they're soft. Raise the heat, add the wine, season... - 42.2686

GETTING READY 1) Trim the fish and split down back. MAKING 2) In a skillet, combine the vinegar and chicken broth together. 3) Add the bay leaf and simmer for 10 minutes. 4) Add the fish into the broth and simmer for another 15 minutes, or until tender. 5)... - 42.2312

Preheat oven to 500°F. Wash and dry pan dressed trout, season with salt and pepper. Brush fish cavity with melted margarine and sprinkle with parsley. Blend cheese and bread crumbs; set aside. Beat eggs, milk and salt lightly. Dip each trout into milk... - 42.1695

MAKING 1) In a wok, melt the butter. 2) Toss in the gutted trout. 3) Cook the trout till it browns well on the underside. Flip the trout over gently. Brown the other side as well. 4) Slice the courgettes and add them into the wok over the fish. 5) Add in... - 42.0866

About 1 hour before cooking, soak the hickory chips in enough water to cover; drain. In skillet cook onion in butter till tender but not brown. Stir in apricots, orange juice, sugar, bouillon granules, and celery salt. Heat and stir to dissolve bouillon... - 42.0862

GETTING READY 1) Clean the trout by separating the head, tails and scales from the body. Wash, pat dry and rub a little oil over its skin. 2) In a mixing bowl, combine the cheese, cornmeal and salt and dredge the trouts in one-by-one till they are coated... - 42.0843

Rinse trout and pat dry, then rub cut sides of garlic over inside cavity of each. Discard garlic. Cut six 8 by 12-inch pieces of heavy-duty foil; grease foil and center one trout on each piece. Set aside. Insert metal blade. Place carrot in work bowl and... - 41.612

MAKING 1) Arrange the trouts on the chopping board. Sprinkle them with salt and pepper inside and out. 2) Place the fish around the edge of a large microwavable plate. Let the tail ends of the fish overlap. 3) Add a quarter piece of butter over each of the... - 41.2561

Melt butter in a saucepan, and gently saute shallots. Julienne the carrot, celery, and leek, and add them to the pan. Cover, and cook gently for 15 min. Add mushrooms, and cook for 2 min. Season with salt and pepper. Line a large baking dish with tin... - 41.1756

GETTING READY 1. On a microwave grilling rack, arrange the bacon slices. 2. Cover them with double sheets of paper toweling. 3. Microwave on HIGH for just about 4 minutes or until crisp. 4. Place bacon on paper toweling and let cool slightly before... - 41.0976

GETTING READY 1. Wash and rinse the fish under running water to ensure that the fish is completely clean 2. Pat dry and slice it to open flat. 3. In a separate bowl, place the flour and sage and mix well 4. Sprinkle this coating on top of the fish and pat... - 40.9704

GETTING READY 1. Gut the trout or ask you fish monger to do it for you or buy frozen trout. 2. Finely dice mushrooms and onions. 3. Preheat oven to 350° Fahrenheit. MAKING 4. Over a non stick pan, brush oil and gently cook vegetables until onions are... - 40.9153

MAKING 1. Start by prepare a stuffing, take a bowl, and in it saute the onion and mushrooms in melted butter, later continue to add the chopped spinach, herbs, lemon rind and nutmeg 2. In the trout, spoon this mixture, then add seasoned flour over the fish,... - 40.7134

GETTING READY 1. If using frozen fish, thaw well. 2. Rinse fish and pat dry on a kitchen towel. 3. Rub fish inside out with salt and pepper. 4. Grease a plank or baking dish with butter. 5. Preheat the oven to 350 °F MAKING 6. Place the fish on the... - 40.6579

Freeze fish 48 hours at 0°F. Defrost. Cut into 1/2-inch pieces. Place fish in large glass or plastic bowl. Add juice and jalapeno peppers. Mix well. Add remaining ingredients, except salt, stirring gently to combine. With back of spoon, gently press mixture... - 40.6386

In a 4 cup (1 L) microproof dish combine butter and vegetables. Cook on HIGH 4 minutes. Stir in rice and sour cream. Stuff clean fish with mixture. Close with wooden skewers or toothpicks. Brush with mixture of melted butter and fresh lemon juice. Place fish... - 40.5915

Clean fish, cut off fins then slice in pieces just under 1/2 inch thick. Coat pieces of trout in seasoned flour. Dip in egg then roll in chopped almonds. Place on a serving plate and refrigerate until ready to deep-fry in hot oil. To make Dill Sauce, blend... - 40.5887

GETTING READY 1) Clean the trouts and sprinkle salt on all the sides of fish and let it sit for 20-30 minutes. 2) Preheat the oven to 250°C (475°F). 3) Rinse and pat dry the fish carefully. MAKING 4) Fill the iron pot with water till 1/3 and add dried wine... - 40.5561

Thaw the trout if using frozen. Dry with paper towels and roll in the salt and flour. Rub the rosemary inside the trout. Heat the oil in a frying pan with the butter. Lay the trout in the pan and fry for 5 minutes, turning several times. Then pour over the... - 40.4416

Thaw the fish if frozen, or clean fresh trout; wash and pat dry with paper towels. Sprinkle inside the fish lightly with salt and pepper. Combine the butter and parsley and spread the mixture inside the cavity of each fish. Beat the egg together with the milk... - 40.1519

GETTING READY 1. Preheat the charcoal grill to medium heat. 2. Thaw frozen fish. 3. Wash the fish to clean and dry them. 4. In a bowl mix oil, sesame seeds, lemon juice and seasonings to form a sauce. MAKING 5. In a well-greased, hinged wire grill, place the... - 40.0312

1. Blend or process herbs, nuts, the oil, garlic and cheese until pesto is almost smooth. 2. Place one piece of fish, skin-side down, on board; spread with pesto. Top with remaining fish piece, skin-side up; tie with kitchen string. 3. Place fish in large... - 39.7842

GETTING READY 1) Make 4 pieces of foil, large enough to wrap the trouts. MAKING 2) With half of butter, grease the foil pieces. ... - 39.6887

Thoroughly wash the trout inside and out, pat them dry and sprinkle with the lemon juice. Sprinkle the insides with the seasoned salt. Wash and shake the herbs dry. Chop the dill, remove the leaves from the basil and sage. Preheat the oven to 425°. Lay dabs... - 39.653

MAKING 1. In a mixing bowl, mash the trout and butter together with a fork. 2. Gradually beat in the cream, lemon juice and pepper to taste and add it to the fish; mix well. 3. To freeze: chill in the refrigerator until firm and spoon into a rigid... - 39.6106

Heat oven to 350°F. In 10-inch skillet, melt margarine over medium heat. Add onion and celery. Cook for 3 to 5 minutes, or until tender. Remove from heat. Stir in remaining ingredients, except oil and trout. Set aside. Pour oil into 13 x 9-inch baking... - 39.4321

GETTING READY 1. Preheat oven to 375° Fahrenheit. 2. Skin trout and keep aside. 3. Finely dice onion. 4. Cut mushrooms into thin slices. MAKING 5. In a shallow baking dish, place trout at the bottom and top with vegetables. 6. Sprinkle spices on top and... - 39.0081

MAKING 1) Char the trout leaving on the head. Wipe dry. 2) On a large square of buttered foil arrange the trout. 3) Sprinkle salt and pepper over it. 4) Put 1/2 oz (15 g) butter in small pieces on each one. 5) Sprinkle chopped parsley on top. 6) Decorate with... - 38.9668

MAKING 1) Make a rough paste of chopped herbs, garlic, and half the lemon wedges and mix them with bread cubes. 2) Keep two bread cubes aside. 3) Fill this paste into trout. Open the trout-€™s mouth with a toothpick. 4) Now broil the trouts for 6... - 38.885

1. First make the court-bouillon. Place all the ingredients in a large pan and bring to a boil over low heat. Cover and simmer for about 30 minutes. Strain the liquid through a fine strainer into a clean pan. Bring to a boil again and then simmer rapidly,... - 38.423

GETTING READY 1) Pre-heat the oven by setting it to 180C/conventional 200C/gas 6. MAKING 2) Take the fish and rinse it properly before patting it dry with te help of kitchen paper. 3) Take a roasting tray and place the seasoned fish in it, dabbing with1/3... - 38.2537

Slit the trout along the stomach and carefully remove the backbones (or ask the fishmarket to do this). If using frozen trout allow to defrost, then bone. Try to leave the heads on the fish as shown in the picture. Wash and dry the fish well, season very... - 38.2477

GETTING READY 1. Remove skins and bones from trout MAKING 2. Mix trout, eggs, lemon juice, wine, pepper, dill weed and salt in a blender or food processor and also add cream cheese and blend thoroughly 3. Press into a crock, mold or small bowl and chill it... - 38.2201

GETTING READY 1. Preheat the grill to medium heat. 2. Thaw the fish fillet if frozen. 3. Cut the fillet into serving size. 4. In a bowl blend the remaining ingredients to form a sauce. MAKING 5. On a well-greased, hinged, wire grill, place the fillets. 6.... - 38.0548

Heat oil over medium-high heat in large skillet. Sauté trout 1 to 2 minutes on each side or until fish flakes easily; remove. Melt butter over medium heat. Sauté garlic and green onion, about 1 minute. Add tomato, corn, snow peas, cilantro, jalapeno, lemon... - 38.0542

Clean fish, leaving head and tail intact. Rub inside and out with cut lemon. In a bowl, combine soy sauce, sugar, lemon juice, oil, curry powder, ginger, and green onion. Place fish in bowl and marinate for 1 hour. Remove fish from marinade. Pat fish dry, dip... - 38.027

About 1 hour before cooking, soak the hickory chips in enough water to cover; drain. In skillet cook onion in butter till tender but not brown. Stir in apricots, orange juice, sugar, bouillon granules, and celery salt. Heat and stir to dissolve bouillon... - 38.0092