STUFFED BAKED TROUT
A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal.
Provided by Thymestudio
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onions and pepper in butter until tender.
- Removed from heat and add gread crumbs, parsley, lemon juice and basil.
- Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
- Place fish in baking dish
- Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
- Garnish with cherry tomatoes and parsley if desired.
BROOK TROUT WITH PANKO STUFFING
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown. Add onion, fennel and garlic, and continue to saute until vegetables are golden. Stir in all but 2 tablespoons panko. Continue to saute until panko is golden brown. Stir in the parsley and sage, and grate in the zest of one lemon. Season to taste with salt and pepper, and remove from heat.
- Heat oven to 400 degrees. Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.
- Rinse and dry the fish. Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper. Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons. Fold the fish over to enclose the stuffing. Skewer the sides of the opening together if you wish. Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.
- Place in oven and bake 15 minutes.
- Remove fish from pan and serve, with wedges of the remaining lemon.
Nutrition Facts : @context http, Calories 733, UnsaturatedFat 23 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 9 grams, Sodium 1073 milligrams, Sugar 3 grams, TransFat 0 grams
PAN FRIED WHOLE TROUT
Steps:
- Remove gills from fish and discard. Rinse fish under cold water.
- In a large skillet heat oil over medium heat.
- In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.
Nutrition Facts : Calories 711.2 calories, Carbohydrate 29.8 g, Cholesterol 194.9 mg, Fat 33.2 g, Fiber 4.2 g, Protein 73.4 g, SaturatedFat 5.4 g, Sodium 763.8 mg, Sugar 0.1 g
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
BROOK TROUT MEUNIERE WITH GINGER STUFFING
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the shrimp, cream, ginger, shallots, Tabasco, salt and pepper in the bowl of a food processor. Process until the mixture is smooth and thick. This should take 30 to 40 seconds.
- Open the trout, divide the stuffing into four equal portions, and spread the mixture evenly on one side of the open trout. Fold over the other side to enclose the stuffing.
- Pour the milk onto a shallow platter, and mix the flour with salt and pepper in a flat dish. Dip each trout in the milk, shaking off any excess, and dredge each in the flour mixture, patting it to be sure the flour adheres.
- Heat the oil in a nonstick skillet large enough to hold the trout in one layer without crowding. Add the trout, and brown thoroughly on one side. Then turn the trout with a spatula, and brown the other side. The process should take about 4 minutes per side. While the fish are browning on the second side, baste the tops with hot oil from the pan to prevent the trout from drying out. When the fish are done, transfer them to a warm platter, and keep warm.
- Wipe out the pan with a paper towel, and return it to medium heat. Melt the butter, and cook until it is hazelnut in color. Stir in the lemon juice. Pour the butter mixture in equal portions over the trout. Garnish with the lemon slices, and sprinkle the parsley over all. Serve hot.
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