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All Trout Recipes Collection
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Baked Potato with Smoked Trout
Mmmm, baked potatoes. They take a long time to do when baked in the oven, but they're well worth it. Now, not many of you, if any, will have considered smoked trout as a filling for a baked potato, but you will be surprised at how tasty this can be.
We baked some potatoes, then scooped out the insides and mixed in flaked smoked trout, parsley, grated cheddar cheese, butter and a little horseradish.
Then we piled the mixture back into the potato skins and added some more grated cheese onto the top and put them under the grill for a couple of minutes.
The result was really good; definitely a filling to be recommended for those of you that like to try something different in your baked potato.
ENJOY!
Baked Trout with Shrimps & Potato Salad
Steven Stern, our local GP and Club member, has discovered another recipe which he assures me is a quick, easy dish that tastes delicious and looks great served family-style in the middle of the table. Try it with sea bream or sea bass if you prefer.
These quantities serve 3-4 people.
Ingredients:
1 large onion, thinly sliced.
1 clove garlic, crushed.
1 800g trout, gutted.
Splash of olive oil
50g butter.
200g brown shrimps.
1 tbsp small capers.
1 lemon, juice and grated rind.
Handful flat-leaf parsley, chopped.
For the Salad:
300g new potatoes, washed, diced, skin on.
100ml olive oil.
30ml red wine vinegar.
1 tsp of English or Dijon mustard.
2 spring onions, finely sliced.
Cooking Method:
Fill a pan with cold water and simmer the potatoes for 15 minutes, until just cooked. Remove, season, and leave to cool.
Lightly sauté the onion and garlic for three minutes, then place in a large ovenproof dish.
Splash the trout with olive oil, season and place on top of the onion mix. Add 50ml water and place the dish in an oven preheated to 200C/gas mark 6 for 15-20 minutes (turn halfway through). The trout should come away from the bone easily when pierced with a knife.
While the fish is cooking, beat the olive oil and vinegar together with the mustard until emulsified. Pour over the potatoes, check seasoning and finish with the spring onions.
Remove the fish from the oven and keep warm.
Add the butter to the sauté pan and allow it to get to golden brown.
Add the brown shrimps and capers and sauté for 30 seconds before adding the lemon rind, juice and parsley.
Pour the shrimp mixture over the trout and serve with the potato salad.
ENJOY!
Banana Trout
This recipe sounds a little strange but Pablo Herrera Rodriquez Romero, who lives on the beautiful Portuguese island of Madeira, adapted a traditional fish recipe based on the ugly scabbard fish and banana, both of which are plentiful in his home country, and substituted trout to the apparent pleasure of all those on the island who have tried it. He was inspired to adapt this recipe after finding that fruit and fish was not a combination that featured in any of our recipes.
Having eaten scabbard fish and Banana on a number of occasions in various restaurants in Funchal, I can highly recommend the original. However, I was somewhat horrified when I first encountered the notoriously ugly Scabbard fish in Funchal's fish market but the white flesh looks perfectly fine on the plate.
Ingredients
1-1.25 kg trout fillets.
3 cloves garlic, crushed.
Juice of 1 lemon.
Salt and black pepper.
2-3 tbsp plain flour, seasoned with salt and pepper.
4-6 bananas.
30 g butter.
2 tbsp sunflower oil.
To Garnish:
1 tbsp fresh coriander, finely chopped.
4 lemon wedges.
Cooking Method:
1. Use trout fillets cut up into pieces each about 8-10 cm long.
2. Place the fish pieces in a shallow dish, then sprinkle with the crushed garlic and lemon juice. Season with a little salt and pepper. Turn with your hands, so that each piece is coated. Leave for half an hour, turning the pieces again half way through.
3. Spread seasoned flour out onto a plate. Take two frying pans, and heat one third of the butter with about one third of the oil in one of the pans. As the butter heats up, quickly peel the bananas, and put them into the pan. Fry gently, turning once or twice, until golden brown and cooked through. Keep warm.
4. Meanwhile, heat the remaining butter and oil in the second pan. Coat the pieces of trout in seasoned flour and gently fry for about 2 minutes on each side until just cooked through. You may need to do this in two batches.
5. Arrange the fish on a warm serving dish and top with the bananas. Sprinkle with coriander and serve immediately with the lemon wedges.
ENJOY!
Marinated Chargrilled Trout With Curry Spices
This recipe was sent in by a Club member who is a hardworking local GP and finds that fly fishing at Powdermill is the perfect way to relax and wind-down after a tough day dealing with patients. He discovered this recipe in Vivek Singh's fish book and although it is designed for salmon, he assures me that it works well with trout.
4 x 150g Fillets or Whole trout with diagonal slashes in skin both sides 2cm apart.
First Marinade
1 Teaspoon fresh ginger
1 plump clove garlic
1/2 Teaspoon salt
22.5ml Lemon juice
Second Marinade
100g Greek Yoghurt
30ml mustard seed soaked in 45ml of white wine vinegar and ground to paste next day (OR 30ml Wholegrain Mustard)
2.5ml Ground turmeric
5ml Ground white pepper
2.5cm cube ginger finely chopped
2 Green chillies seeded and finely chopped
5ml finely chopped Coriander
10ml finely chopped Dill
15ml Honey
30ml Mustard oil (or Sunflower oil)
Method:
Mix first marinade and spread over skin (and cavity if whole fish) leave for 30 minutes.
Mix second marinade spread all over fish (and cavity) leave 15 mins.
Cook over barbecue turning every 3-4 minutes for 10-15 minutes, or on a baking tray lined with foil at 240°C/475°F/Gas Mark 9.
ENJOY!
Trout with Fennel
All the supermarkets have recently been publishing trout recipes in their magazines as farmed trout is currently seen as a relatively cheap fish. ASDA have produced this recipe which uses fennel which is rich in Vitamin A and contains calcium, phosphorus and potassium. Having tried it your Hastings Flyfishers Chefs can confirm that this is a very flavoursome way of serving your trout.
Ingredients:
4 Trout fillets
3 fennel bulbs - 350g trimmed weight
2 shallots - finely chopped
1 garlic clove - finely chopped
1 tbsp chopped parsley
1 tbsp fresh thyme leaves
250g baby tomatoes
25g pine nuts
Lemon zest
Olive oil for greasing
25g butter
150ml dry white wine
Cooking Method:
Preheat oven to 220C/200C fan/Gas 7. Grease shallow oven proof dish. Thinly slice fennel and place in dish with shallots, garlic, herbs and wine. Scatter bits of the butter on top. Season. Place a damp piece of baking paper over fennel with the edges inside the dish. Cook for 20 mins, moving fennel about halfway through. Remove paper, stir again return uncovered for 5-10 mins. Reduce heat to 190C/170C fan/Gas 5. Put trout on top and brush lightly with oil. Add tomatoes and cook for another 12-15 mins. Put pine nuts in a dry frying pan until golden, chop and scatter over trout with lemon zest. Serve with lemon wedges.
ENJOY!
Trout Fishcakes
Another way of presenting your trout in a different way is to incorporate them into fishcakes. Salmon fishcakes have been offered commercially for some time, but I am not aware of any of our supermarkets doing the same with trout. Here is a simple recipe which is quick and easy to prepare, but presents the fish in a different guise with a very tasty result.
Ingredients
- 300g cooked trout (flaked or mashed with bones removed)
- 200g mashed potato
- 1 egg
- Chopped parsley (to taste)
- Garlic clove or horseradish source (optional)
Coating
- 1 beaten egg
- Breadcrumbs
Method:
Cook your trout, remove small bones and flake. Mix up with the mashed potato, add parsley and garlic, and mash some more. Roll into a ball and flatten into patties (5-7 cm across, 15-20mm thick). Dip in beaten egg and press down in breadcrumbs. Fry in hot sunflower oil for around 5 minutes until golden brown on the underside.
ENJOY!
Trout Gravadlax
Trout Gravadlax is a quick and easy alternative to smoked salmon. It is a great recipe for a light lunch or starter. Serves 4 diners, takes 20 minutes to prepare plus marinating.
Ingredients:
50g sea salt, 30g caster sugar, black pepper, bunch of dill, 2 tsp Cognac, 4 trout fillets.
Preparation:
Mix salt, sugar, pepper and dill. Sprinkle Cognac over fillets, cover with cure, weigh down with tins, and refrigerate for 24 hours. Wash under cold water, pat dry, and press fresh chopped dill onto fillets before slicing.
ENJOY!
Honey, Lemon & Mustard Trout
In ASDA's monthly magazine (Jan 2013 Issue) you will find a very simple, quick and easy to make recipe featuring rainbow trout.
Ingredients:
4 Rainbow Trout Fillets, 2 tbsp Lemon Juice, 1 tbsp Clear Honey, 2 level tsp Coarse Grained Mustard.
Cooking Method:
Preheat oven to 190C/170C Fan/Gas 5. Line a baking tray with foil. Put trout skin down. Mix lemon juice, honey, and mustard, then drizzle over trout. Set aside for 5 minutes then bake for 15 minutes.
ENJOY!
Hot Smoked Trout
"This is a recipe that is so simple but tastes fantastic. Even our kids love it!" - Chris Webb.
Ingredients for Cure: Sea Salt, Light Brown Muscovado Sugar, Fresh Thyme, Fresh Bay Leaves.
To Cook: Untreated wood chips (oak, apple, hickory).
Method:
Cure fillets for 30-40 minutes if desired, rinse and pat dry. Place wood chips and herbs into a frying pan on medium-high heat. Place a cooling rack on top, lay fillets skin-side down, cover with a second frying pan upside down, and hot smoke for 8-10 minutes.
ENJOY!
Trout with Almonds and Lime and Gin Marmalade
Recipe sent in by Lady Jeanette Duggin (www.myspecialities.com). Trout cooked this way is superb and makes a light meal for four.
Ingredients:
4 trout, 4 oz butter, 2 oz olive oil, flour, salt, pepper, pinch of mustard, ½ cup Lime and Gin Marmalade, 2 oz flaked almonds, chopped parsley.
Method:
Coat fish in seasoned flour. Fry in olive oil and half the butter until golden brown (about 4 mins each side). Melt remaining butter in pan, add almonds, salt, pepper, and marmalade. Mix well and pour over fish.
ENJOY!
Trout Mousse with Balsamic Beetroot and Wasabi Cream
Produced by contestant Paul Warren on Britain's Best Dish.
Ingredients:
1 large sea trout (approx 1kg), bay leaves, eggs, cream cheese, single cream, lemons, beetroot, balsamic vinegar, wasabi paste, crème fraîche, garlic, rocket, frisée.
Method:
Bake trout with bay leaves for 30 minutes, flake flesh. Blend egg yolk, cream cheese, cream, and lemon juice; fold in flaked fish. Spoon into buttered molds and bake in a water bath at 180°C for 10-15 minutes. Serve with balsamic reduction, garlic toast, and wasabi cream.
ENJOY!
Trout Baked in Newspaper
The beauty of this recipe is that the fish gets cooked in the steam from the wet newspaper, keeping it moist, and the skin peels right off.
Ingredients:
1 whole fresh trout (2-3lbs), olive oil, bay leaf, lemon slices, spring onion, herbs, salt and pepper.
Method:
Score fish, rub with oil, and add seasonings. Wrap securely in several layers of newspaper, tie with string, and soak thoroughly under the tap. Grill on a barbecue for ~25 minutes per side or bake in an oven at 220°C for 30-40 minutes.
ENJOY!
Trout en Papillote
En papillote simply means cooking in parchment. This super-healthy dish both looks and tastes great.
Ingredients:
Carrots, celery, olive oil, sugar, white wine vinegar, 4 trout fillets, basil leaves, lemon juice.
Method:
Cook carrots and celery with oil, sugar, wine, salt, and pepper until tender. Place vegetables on baking parchment squares, top with trout fillets, basil, and lemon juice. Seal parcels tightly and bake at 190°C/170°C fan for 15-20 minutes.
ENJOY!
Trout in Parmesan Breadcrumbs
David Alexander has sent us this interesting new recipe that even non-fish lovers rave over.
Ingredients:
Trout, seasoned plain flour, beaten egg, Parmesan cheese, breadcrumbs (Panko preferred), olive oil.
Method:
Clean, fillet, and de-bone trout into goujons/steaks. Dip in seasoned flour, beaten egg, and a 50:50 mix of grated Parmesan and breadcrumbs. Fry in ~3mm of olive oil for a couple of minutes each side until golden brown.
ENJOY!
Smoked Trout Pâté
Dr. Steven Stern adapted a recipe for smoked mackerel pâté using hot smoked trout fillets. Serves 4.
Ingredients:
250g hot smoked trout fillets, 150g cream cheese, 100g crème fraîche, horseradish, lemon juice, dill.
Method:
Skin fillets and check for bones. Flake ¾ into a food processor with cheese, crème fraîche, and horseradish; whizz until smooth. Fold through pepper, lemon juice, dill, and remaining flaked fish. Serve with rye bread or toast.
ENJOY!
Rick Stein's Old Trout Recipe
A recipe dating back to 1820 featuring a modern feel with fresh salsa verde-style elements.
Ingredients:
4 Rainbow trout, white wine, butter, mint, chives, parsley, capers, anchovy fillets, garlic, Dijon mustard, lemon juice, flour.
Method:
Bake seasoned trout with wine and butter under foil at 200°C for 25 mins. Chop herbs, capers, anchovies, and garlic into a paste, mix with mustard and lemon juice. Thicken pan cooking liquor with a butter-flour paste, stir in herb mix, and pour over fish.
ENJOY!
Madhur Jaffrey’s Grilled Whole Fish Sour and Spicy
Submitted by Dr Steven Stern from Far Eastern Cookery.
Ingredients:
500g whole fish, lime/lemon juice, galangal, lemongrass, chillies, onions, red pepper, ginger, garlic, turmeric, coconut milk, oil.
Method:
Slash fish, rub with salt and lime juice. Blend soaked spices, aromatics, and coconut milk into a paste. Marinate fish for 10 minutes, then grill or bake at 180°C until tender and browned.
ENJOY!
Trout and Watercress Soup
Serves: 4 | Cooking time: 1 hour
Ingredients:
1 whole trout (filleted), fish stock, butter, onions, potatoes, garlic, vegetable stock, watercress.
Method:
Poach trout fillets in fish stock for 5-10 minutes, flake and set aside. Sweat onions, potatoes, and garlic in butter. Add vegetable stock and watercress, boil for 5 minutes, then blend smooth. Place flaked trout in bowls and pour soup over.
ENJOY!
