Steelhead Trout With Leeks And Mustard Cream Recipes
STEELHEAD TROUT BAKE WITH DIJON MUSTARD
This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.
Provided by Nora
Categories World Cuisine Recipes European French
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g
STEELHEAD TROUT WITH LEEKS AND MUSTARD CREAM
Make and share this Steelhead Trout With Leeks and Mustard Cream recipe from Food.com.
Provided by Brookelynne26
Categories Trout
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. Serve topped with sauce.
Nutrition Facts : Calories 272.3, Fat 15.2, SaturatedFat 6, Cholesterol 89.5, Sodium 486.2, Carbohydrate 5.2, Fiber 0.7, Sugar 1.4, Protein 24.4
STEELHEAD TROUT WITH A CREAMY TARRAGON SAUCE
Last night DH came home with the most beautiful Steelhead Trout Fillet. Instantly I knew the fresh tarragon from the garden was the herb for it and I had to do something slightly tangy and creamy. So, here's my creation, hope you like it, we sure did! I served it with Recipe #336341 and Recipe #189605, some hot sourdough bread and happy smiles all around! select
Provided by Penny Stettinius
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 136.4, Fat 10.6, SaturatedFat 1.5, Cholesterol 7.6, Sodium 386.1, Carbohydrate 10.4, Fiber 0.8, Sugar 2.4, Protein 1.7
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