CITRUSY WALNUT-CRUSTED RAINBOW TROUT
Make and share this Citrusy Walnut-Crusted Rainbow Trout recipe from Food.com.
Provided by 2hot2handle
Categories Trout
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
- Coat nonskin side of trout with mixture and set aside.
- In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
- Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.
ROCKY MOUNTAIN RAINBOW TROUT WITH TROUT ROE
Whole trout makes for a stunning presentation, especially when it is topped with delicate pink roe, which sparkles like gems on top of the fish and imparts a salty, mineral flavor. Trout from the icy Rocky Mountain streams are at their best in late spring, when the ice has just melted. Cooks from the Shoshone tribe, among many others, make delicious meals using the entire fish, wasting nothing: Cheeks and eyes are considered a delicacy, as is the roe harvested from the females, which is prized for its distinct flavor and its relationship to renewal.
Provided by Sean Sherman
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Open the trout fillets and fan out like a book, lifting open both fillets to create an even, somewhat flat surface.
- In a small bowl, mix together the sumac and salt. Season the trout on both sides with the sumac-salt blend.
- Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in batches, add one trout at a time, flesh-side down, and cook undisturbed for 1 to 2 minutes. Flip the fish and cook until firm throughout, 1 to 2 more minutes. Transfer the trout to a warm plate, skin-side down, and tent with foil until all the fish is cooked. Repeat with the remaining oil and fish. (You only need 3 tablespoons oil: 1 tablespoon for each batch except the last, which won't need it.)
- Lightly drizzle the cooked trout with more oil, if desired. Garnish with walnuts and watercress; spoon the trout roe on top. Serve immediately.
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
WALNUT CRUSTED TROUT FILLETS
Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite.
Provided by Bev I Am
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using fork, stir flour, sage, salt and pepper on large plate to blend.
- Whisk eggs in medium bowl.
- Place walnuts on another large plate.
- Sprinkle trout fillets with salt and pepper.
- Dredge trout in flour mixture, then dip in eggs to coat.
- Press both sides of trout in walnuts to coat.
- Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
- Add 2 trout fillets to each skillet.
- Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
- Transfer trout to plates.
- Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
- Serves 4.
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