Trout With Tarragon Butter Recipes

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

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.

Steps:

• Cut two large pieces of aluminium foil.
• Remove skin with knife.
• Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
• Top trouts with remaining onions, tarragon, butter (cut in small pieces).
• Pour heavy cream and wine over the trouts.
• Season with salt & pepper to taste.
• Place second aluminium foil over the prepared trouts and close tightly all around.
• Cook for 20 minutes at 350 or over the BBQ.
• Unwrap and serve with basmati or jasmin rice.

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.

Steps:

• 1. Zest and juice the lemon, reserving 1/4 teaspoon of the zest and 1 teaspoon of the juice. Also, if desired, reserve 2 lemon slices for garnish - optional.
• 2. Blend together the flour, salt and lemon pepper. Place the fillets in the flour to even coat, turn and coat the other side with the seasoned flour.
• 3. Melt the butter in a large skillet over medium heat. Add the fish to the melted butter and cook for 2 to 3 minutes, turn and cook the other side another 2 to 3 minutes or until the fish flakes easily when lightly pierced with a fork. Transfer fish to serving plates and cover with foil to keep warm.
• 4. Add garlic to the skillet and sauté for 1 minute. Add the wine and cook the sauce until reduced and almost evaporated, deglazing the pan by scraping up browned bits. Stir in the tarragon and the reserved 1/4 tsp lemon zest and 1 tsp lemon juice.
• 5. Spoon sauce over each fillet. Garnish with lemon slice, and serve immediately.

Steps:

• Preheat the oven to 450 degrees.
• Place a large broiler pan in the oven and let that heat.
• Lightly oil the skin of the trout.
• Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
• Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
• Spread on the meat of the trout.
• Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
• Serve!