Lake Trout With Horseradish Sauce Recipes

Steps:

• Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Steps:

• Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
• Combine sour cream, horseradish and dill weed for dressing.
• Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.

Steps:

• Preheat oven to 400°F.
• Line baking pan with aluminum foil or parchment paper.
• Wash fish fillet and pat dry.
• Finely mince shallots.
• Slice lemon.
• Pour olive oil over both sides of fillet. (i put the oil on the paper or foil and coat one side then the other.).
• Place lemon slices on top of oiled paper or foil. Top with shallots, herbs and half of cracked peppercorns and salt.
• Bake for 20 minutes.

Steps:

• Note: The time is commercial broiler. This is a resturant recipe. This makes 12 four oz servings. The saffron called for in the garnish is 2 pinches. The sauce starts with the fish stock ingredients.
• Finely chop the rye bread. Mix all fish ingedients but the trout and set aside.
• Use 1/2 cup of this per trout portion. Broil until trout turns opaque and crust is a golden brown. Using a commercial broiler five minutes. Top with the saffron sauce.
• Sauce: Reduce the stock, cream and saffron together until half by cooking. Season with salt and pepper.
• Note the time in this is a guestimate. The only time specified is commerical.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish.
• Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
• Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
• Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
• Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
• Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.

Steps:

• Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
• Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.