STUFFED TROUT
Cooking a fish whole adds an extra punch to the presentation and allows you to pick out all of those extra bits that are usually lost to filleting. This stuffed dish uses a fish cleaning technique called butterflying, a classic method for gutting and removing the bones from smaller fish in order to...
Provided by Lukas Leaf
Categories Main
Yield 2
Number Of Ingredients 21
Steps:
- Make the tomato vinaigrette. Over a flame or in the broiler, lightly char the outside of a few Roma tomatoes. Purée the tomato smooth and measure one cup. Blend the tomato with the vinegar, dijon, lemon juice, and one teaspoon of salt. Now emulsify the tomato mixture with the olive oil. Set aside and do not cool.
- Dice the focaccia into one-inch cubes and lightly toast. Then buzz the crumbs in a food processor.
- Toast the pine nuts in a pan on the stove until lightly browned. Cool and roughly chop.
- Cook the leeks. Dice them small and sauté with two tablespoons of butter until they are translucent. Season with salt. Add a splash of water and cook until the water is absorbed. Repeat the water process. Cooking out the water will make the leeks nice and creamy. Set aside to cool.
- Make the stuffing. Mix the bread crumbs, pine nuts, capers, lemon zest, parsley, ramp powder, ½ teaspoon of salt, and ½ teaspoon of cracked black pepper.
- Lay out the fish skin side down and lightly season the flesh with salt. Add a liberal amount of the bread crumb mixture to each fish. Now split the leeks between the two fish and evenly layer over the bread crumbs. Close the fish and tie off with butcher's twine in 3 or 4 places, running the fish's length to secure the filling. You can also omit using the butcher's twine, just be careful when you handle the fish during the cooking process.
- Preheat the oven to 425ºF.
- Dredge and sear the fish. Heat two tablespoons of oil in a large skillet on medium-high heat. Lay the fish into seasoned flour and brush off any excess. Carefully set the fish in the oil. Sear until browned, flip, add a tablespoon of butter, and brown the second side. Remove the first fish to a sheet tray. Pour out the existing oil/butter and repeat the searing process with the second fish.
- Bake the fish on the sheet tray for 15 to 20 minutes or until the internal temperature reaches 165ºF.
- While the fish is baking, cook the asparagus al dente in a hot pan with butter and garlic. Season lightly with salt and pepper.
- Plate with tomato oil down first, then asparagus, and finish with the fish. Drizzle a little olive oil and garnish with finely chopped chives.
TROUT WITH PECAN AND PINE NUT CRUST
Steps:
- Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
- Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.
PANFRIED TROUT WITH SPINACH AND PINE NUTS
Steps:
- Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
- Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
- Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
- Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.
STUFFED TROUT
Fish is perfect for a busy cook like me, since it's so quick and easy to prepare. This recipe enhances trout's naturally pleasant taste.-Shirley Coleman, Monkton, Vermont
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
PINE-NUTTY TROUT FILLETS
Any nut can be substituted for the pine nuts. Toast them for fuller flavor.
Yield Serves 2
Number Of Ingredients 6
Steps:
- Grind nuts and flour in food processor. Transfer to shallow dish. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Cover.)
- Cut each trout in half lengthwise into fillets. Remove any bones. Brush fish with oil. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge fish in nut mixture; press to adhere. Cook until brown and crisp, about 2 minutes per side. Transfer to plates. Sprinkle fish with parsley and garnish with lime.
STUFFED BAKED TROUT
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
- Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium
BLACK LENTIL AND PINE NUTS STUFFED TROUT FISH
Steps:
- fry onions in oil add fenel, garlic and rest. Stuff fish, let marinate. Bake 30 minutes.
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ROAST TROUT WITH LENTILS AND VERJUS RECIPE | BON APPéTIT
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4.2/5 (10)Estimated Reading Time 2 minsServings 4
- Heat oil in a large saucepan over medium-high heat. Add carrot, celery, onion, and garlic and cook, stirring often, until softened, 5–8 minutes. Mix in lentils and add broth to cover by 1”. Bring to a boil; reduce heat, cover, and simmer, adding more broth as needed to keep lentils covered, until lentils are tender, 20–30 minutes. Mix in vinegar; season with salt and pepper. Cover and set aside; keep warm.
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From foodandwine.com
Estimated Reading Time 5 mins
- Pan-Seared Trout with Green Garlic and Crunchy Chanterelles. Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms.
- Grilled Trout with Savory Marinade. Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other.
- Smoked Trout Chowder. Smoked fish – already cooked and intensely flavorful – is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
- Smoked Trout Tostadas. Smoked trout is the star of this simple, fresh appetizer. It's gently tossed with tomato, avocado, and lime juice, then spooned onto corn chips and garnished with chives.
- Trout Tartare with Fennel Remoulade and Tobiko. In this elegant tartare from chef Larry Feldmeier, buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, then coated in a bold dressing spiked with bright flavors like lime and ginger.
- Tuscan Grilled Trout. A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.
- Trout Rechad. "In this recipe, I lean on Kashmiri chiles for their bright red lycopenic color. These chiles are mild in their heat level and are only sold dry," says cookbook author Nik Sharma.
- Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil. "This dish is almost a cliché in Navarra, but it's absolutely delicious," says chef Alex Raij about this Spanish trout preparation.
- Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad. At Racines in New York City, chef Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches.
- Smoked Trout and Caper Cream Cheese Toasts. Inspired by the classic combination of bagels with lox and cream cheese, chef Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins.
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