CRISPY TROUT WITH KITCHEN BUTTER SAUCE
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.
HOW TO COOK TROUT
Steps:
- Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
- Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
- Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
- Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
- Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 1.6 g, Cholesterol 181.4 mg, Fat 33.2 g, Fiber 0.2 g, Protein 40.4 g, SaturatedFat 17.4 g, Sodium 263.4 mg, Sugar 0.4 g
TROUT BAKED IN CREAM
Here's a quick and delicious way to serve trout. It's definitely one of our family's favorites.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place trout in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice, dill, salt and pepper. Pour cream over all. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 11-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 171 calories, Fat 16g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 254mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
TROUT IN CREAM SAUCE
An old fishing friend gave me this recipe a long time ago and I thought I'd share it with those who enjoy the taste of fresh trout as I do. Cooking time may vary between 15-25 minutes.
Provided by Chuck in Killbuck
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Wash in cold water and dry fish.
- Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
- Place in a lightly greased baking dish.
- Pour whipping cream over fish.
- Sprinkle fish and cream with bread crumbs.
- Bake for 15 minutes or until fish flakes easily.
Nutrition Facts : Calories 440.9, Fat 44.4, SaturatedFat 27.5, Cholesterol 163, Sodium 678.6, Carbohydrate 9.2, Fiber 0.4, Sugar 0.8, Protein 3.4
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
TROUT WITH CUCUMBER AND SOUR CREAM
Categories Bake Low Carb Quick & Easy Wheat/Gluten-Free Trout Cucumber Healthy Sour Cream Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
- Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
- Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.
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