Any Rainbow trout recipes???
- Thread starter Win94
- Start date
Trout Amandine
4-6 small trout
2 Tbs. Butter
2 Tbs. Oil
1 egg
¼ cup light cream
¼ cup flour
Salt and pepper to taste.
Topping
¼ cup slivered almonds
¼ cup melted butter
2 Tbs. Lemon juice
Filet the trout leaving the tail and head on if you prefer
Wisk the egg and stir in the cream. Roll trout in a flour salt and pepper mixture. Dip into the egg mix and fry in the butter melted in the oil over medium high heat. When flaky and golden brown remove from pan and keep warm. In a clean pan fry almonds in the butter until golden add the lemon juice and mix. Pour on top of fish and serve at once.
4-6 small trout
2 Tbs. Butter
2 Tbs. Oil
1 egg
¼ cup light cream
¼ cup flour
Salt and pepper to taste.
Topping
¼ cup slivered almonds
¼ cup melted butter
2 Tbs. Lemon juice
Filet the trout leaving the tail and head on if you prefer
Wisk the egg and stir in the cream. Roll trout in a flour salt and pepper mixture. Dip into the egg mix and fry in the butter melted in the oil over medium high heat. When flaky and golden brown remove from pan and keep warm. In a clean pan fry almonds in the butter until golden add the lemon juice and mix. Pour on top of fish and serve at once.
Trout Supreme
2 Lbs. Trout filets, skinned
1 Lb. Fresh spinach, cooked, drained and chopped
1 large egg yolk, beaten
1 small onion, grated
1/8 tsp. nutmeg
¼ cup yogurt
2 Tbs. Lemon juice
2 cups Parmesan cheese, grated
Line a broiler pan with heavy foil. Preheat broiler, place fish on broiler tray. Broil until trout is flaky. While it is cooking combine the rest of the ingredients in a small bowl mix well. When trout is done spread mixture over the top and return to broiler. Broil until golden brown. Serve immediately.
2 Lbs. Trout filets, skinned
1 Lb. Fresh spinach, cooked, drained and chopped
1 large egg yolk, beaten
1 small onion, grated
1/8 tsp. nutmeg
¼ cup yogurt
2 Tbs. Lemon juice
2 cups Parmesan cheese, grated
Line a broiler pan with heavy foil. Preheat broiler, place fish on broiler tray. Broil until trout is flaky. While it is cooking combine the rest of the ingredients in a small bowl mix well. When trout is done spread mixture over the top and return to broiler. Broil until golden brown. Serve immediately.
Soused Rainbow Trout
4-6 small trout
1 quart boiling water
11/2 cup white vinegar
1 Tbs. Salt
2 peppercorns
3 stalks celery, chopped
1 medium onion, chopped
1 carrot, chopped
3 Tbs. Pickling spice
To make a poaching liquid. Mix everything except the fish in a saucepan. Bring to a boil and simmer 15 minutes. Strain and reserve liquid. Make diagonal cuts in the skin of the cleaned trout and place in a shallow pan. Pour the reserved liquid over the fish until almost covered. Bring to a boil and reduce to a simmer. Cover with a buttered sheet of wax paper and simmer for 7-10 minutes or until fish flakes. Transfer the fish to a serving platter and pour the poaching liquid over the fish and Chill. Serve with fresh French bread and a nice white wine.
4-6 small trout
1 quart boiling water
11/2 cup white vinegar
1 Tbs. Salt
2 peppercorns
3 stalks celery, chopped
1 medium onion, chopped
1 carrot, chopped
3 Tbs. Pickling spice
To make a poaching liquid. Mix everything except the fish in a saucepan. Bring to a boil and simmer 15 minutes. Strain and reserve liquid. Make diagonal cuts in the skin of the cleaned trout and place in a shallow pan. Pour the reserved liquid over the fish until almost covered. Bring to a boil and reduce to a simmer. Cover with a buttered sheet of wax paper and simmer for 7-10 minutes or until fish flakes. Transfer the fish to a serving platter and pour the poaching liquid over the fish and Chill. Serve with fresh French bread and a nice white wine.
Cajun Trout
Fresh trout filets, skin on
2 TBS melted butter
1Tbs. Cayenne pepper
1 Tbs. Garlic powder
½ Tbs. Onion powder
1 tsp. thyme
1 tsp. oregano
1 Tbs. Freshly ground black pepper
Blend seasonings together, place fish skin side down on a greased broiling pan. Brush with melted butter and season with spice mixture on top. Place under broiler until fish is firm and flaky but not dry. Approx. 10 minutes depending on how thick the filets are.
Fresh trout filets, skin on
2 TBS melted butter
1Tbs. Cayenne pepper
1 Tbs. Garlic powder
½ Tbs. Onion powder
1 tsp. thyme
1 tsp. oregano
1 Tbs. Freshly ground black pepper
Blend seasonings together, place fish skin side down on a greased broiling pan. Brush with melted butter and season with spice mixture on top. Place under broiler until fish is firm and flaky but not dry. Approx. 10 minutes depending on how thick the filets are.
Brutus
CGN Ultra frequent flyer
This is a crazy late responce but:
If one is out of "shore lunch" for frying a nice tasty catch of rainbow trout this worked pretty good for me:
First roll in flour, seasoned first choice, or regular flour with salt and pepper added to it.
Toppable brand vegtable crackers, which come in a dark green carton.
Ground all up, then coat the floured fish evenly. It has a nice mix of spices for fish,
Fry away until done....
Works good and you can find this cracker almost anywhere.
If one is out of "shore lunch" for frying a nice tasty catch of rainbow trout this worked pretty good for me:
First roll in flour, seasoned first choice, or regular flour with salt and pepper added to it.
Toppable brand vegtable crackers, which come in a dark green carton.
Ground all up, then coat the floured fish evenly. It has a nice mix of spices for fish,
Fry away until done....
Works good and you can find this cracker almost anywhere.
