LEMON BUTTER HERB BAKED TROUT
I love this lemon butter herb baked trout made with just a few simple fresh ingredients in less than 20 minutes. Succulent, melt-in-your-mouth and delish.
Provided by Cheryl
Categories Main Course
Time 18m
Number Of Ingredients 6
Steps:
- HEAT OVEN TO 400F/204C. Prepare a pan lined with parchment or foil sprayed with oil.
- PREPARE TROUT FILLETS: Lay fillets on pan. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
- BAKE TROUT: for 9-11 minutes, depending on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
- FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fillets. Drizzle on remaining 2 tbsp butter-oil mixture. Sprinkle lightly with sea salt or kosher salt. To serve: To serve without skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Serve immediately.
Nutrition Facts : Calories 461 kcal, Carbohydrate 3 g, Protein 48 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 147 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TROUT WITH CHIVE BUTTER
You can make this speedy dish casual and after-work-friendly or fancy enough for company. It all depends on how you garnish it. Using trout or salmon roe turns it into something quite deluxe, with the small pearls of caviar popping in your mouth. But a sprinkling of saline capers is nearly as delicious, at a fraction of the cost. No matter which you choose, the fish itself a snap to prepare. The butterflied whole trout broils up in under five minutes. After that it's smeared with a garlicky compound butter, which melts into a fragrant, savory sauce. Serve this dish with boiled new potatoes, crusty bread or rice to catch all the buttery juices.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the broiler. Place trout, skin side down, on a rimmed baking sheet. Sprinkle with salt.
- In a mini food processor, or using a mortar and pestle or a bowl and a fork, stir together garlic, lemon juice, pepper and a pinch of salt. Add softened butter and chives and mash or process until well mixed.
- Broil trout until just opaque, 2 to 5 minutes depending upon your broiler.
- Drop spoonfuls of butter on top of the fish; it will melt immediately. Top with more chives and with roe or capers, and a little more lemon juice if you like.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 40 grams, Fiber 0 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1092 milligrams, Sugar 0 grams, TransFat 1 gram
CRISPY TROUT WITH KITCHEN BUTTER SAUCE
Steps:
- If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
- For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
- Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
- Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.
SAUTEED TROUT WITH LEMON CHIVE BUTTER
Provided by Claire Robinson
Time 53m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
- Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
- BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.
TROUT IN PUFF PASTRY
Provided by Food Network
Time 42m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Season the trout with salt, pepper, and 1 tablespoon of the tarragon. Reserve in the refrigerator.
- To make the fish mousse: Puree the pike in a food processor. Add 1 egg, mix well, and with the motor running, add the cream. Refrigerate for 2 hours.
- Divide the pastry dough in half and roll out each piece so it is approximately 1/3 inch thick. Cut the pastry into 12 equal pieces that are all slightly larger then the fish fillets. Place half of the pastry pieces on a baking sheet. Place 1 fish fillet in the center of each piece of pastry, skin-side down. Spread the chilled mousse over the fillets and cover with another fillet, skin-side up. Lightly beat the remaining egg for egg wash. Brush the pastry around the edge of the fish and cover with a second sheet of pastry. Press the layers of pastry around the edges of the fish to seal. Trim the pastry following the outlines of the fish, and use the leftover dough to decorate the fish with scales, an eye, and gills. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- When ready, bake the fish for 15 to 20 minutes, or until the pastry is golden brown and the center of the mousse is hot (when you insert a skewer in the center for 1 minute, it should be hot when touched to the lip).
- Sprinkle fish with remaining 1 tablespoon tarragon.
- Serve the fish with Chive Butter Sauce.
- In a saucepan, combine shallots, tarragon, wine, and thyme. Reduce until only 1/4 cup of the liquid remains. Add the cream and reduce until the mixture thickens slightly. Slowly whisk in the butter, 1 small piece at a time. Add the lemon juice, salt, and pepper, to taste. Strain the sauce into a small saucepan and stir in the chives.
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SAUTEED TROUT WITH GARLIC-CHIVE COMPOUND BUTTER
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- Season fish inside and out with salt and pepper. Heat butter and olive oil in a large skillet over medium heat. Add fish and sauté until lightly browned on both sides, about 6 – 8 minutes per side. Add wine and cover skillet. Cook for 5 minutes more.
- Transfer fish to plates. Carefully remove skin and, if desired, skeleton. Slice compound butter into 1/4 inch slices and arrange a few slices over fish. Serve immediately.
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