Russian Style Trout Recipes

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Steps:

• Rub the salt and pepper into the trout.
• Combine the RAW eggs and milk.
• Dip fillets into egg/milk mixture, then cover with breadcrumbs.
• Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
• Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
• Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
• If desired, place lemon slices on top.

Steps:

• Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
• While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
• Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

Steps:

• Preheat the oven to 190°C Cut 4 large squares of tin foil, each large enough to enclose the trout in a loose parcel. Dive the courgettes equally between them & dot withthe butter.
• Mix the rub with the olive oil & spreas over the trout fillets, rubbing it in lightly. Put the trout on the vegetables & top with the slices of lemon.
• To wrap, fold the foil to make loose parcels with enough space inside allow the air to circulate. Tightly seal the edges by folding over twice. Put the parcels on a baking tray & cook in the oven for 20 mintes.
• Serve with boiled new potatoes.

Steps:

• Preheat a grill.
• Using a sharp knife, make 3 slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Bayou Blast(recipe above). Place fish on hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
• In a saute pan, heat the remaining olive oil. Add onions and saute for 1 minute. Add peppers, olives, garlic, anchovies, if using, herbs, and capers and saute for 2 minutes. Add wine and bring to a boil. Reduce heat and simmer for 2 minutes. Fold in butter, 1 tablespoon at a time, to thicken. Remove from the heat and season with salt and pepper.
• Spoon the sauce in the center of an oblong plate. Lay fish directly on top of the sauce. Garnish with parsley. These are great served with Portuguese Style Sauteed Potatoes!
• To make the Bayou Blast, mix all ingredients together thoroughly.
• Makes 2/3 cup.

Steps:

• Mix together coleslaw mix (or cabbage) and dill in a large bowl.
• Add salt to taste.
• Mix in mayonnaise, stirring thoroughly.
• Taste, and adjust salt and mayo accordingly.
• Cover and refrigerate for at least one hour before serving (but, if you are in a pinch, just serve right away).