Tag Archives : trout recipe


TROUT with TAMARIND and CHILLI SAUCE

Trout is a very economical fish, but can taste a bit bland. This spicy Thai-inspired sauce really gives it a zing. If you like your food very spicy, add an extra chilli.

Serves 4

Ingredients

4 trout, about 350g/12oz each, cleaned

6 spring onions (scallions), sliced

60ml/4 tbsp soy sauce

15ml/1 tbsp groundnut (peanut) oil

30ml/2 tbsp chopped fresh

coriander (cilantro)

For the sauce

50g/2oz tamarind pulp

 

105ml/7 tbsp boiling water (more…)


POACHED TROUT with FENNEL

Cooking trout, fennel and potatoes together in one dish makes for an easy supper – simply add your favourite steamed green vegetables to complete the meal.

Serves 2

Ingredients

1 small fennel bulb, about 175g/6oz, with fronds

25g/1oz/2 tbsp butter, plus extra for greasing

350g/12oz potatoes, peeled and thinly sliced

1 bay leaf

60ml/4 tbsp dry vermouth

60ml/4 tbsp water

2 trout, about 225g/8oz each, cleaned

lemon and lime slices, to garnish (more…)


TROUT and GINGER SALAD

 Fresh griddled trout and smoked trout are delicious on their own. Put them together, add a ginger dressing and you have a sensational first course that is easy to prepare.

Serves 4
Ingredients

15ml/1 tbsp olive oil

115g/4oz trout fillet, skinned

grated rind and juice of 1/2 lime

1 yellow (bell) pepper, finely chopped

1 red (bell) pepper, finely chopped

1 small bunch fresh coriander (cilantro), chopped

115g/4oz rocket (arugula)

115g/4oz smoked trout ground black pepper (more…)


THREE FISH MOUSSE

A rich and creamy mousse which is flavoured with lemon and dill – two of the classic partners for a wide range of fish and shellfish. This would make a stunning first course, or it could be served with crusty bread for a tasty lunch.

Serves 6-8

Ingredients

15ml/1 tbsp oil

450g/1lb cod fillet, skinned

1 bay leaf

1 slice lemon

6 black peppercorns

275g/10oz thinly sliced

smoked trout (more…)


STUFFED TROUT with TARRAGON SAUCE

Tarragon and trout make a marvelous team. Here whole trout are filled with a herby stuffing before being baked in wine and served with a creamy tarragon sauce. Removing the skin before serving reveals the attractive pale pink trout flesh.

Serves 4

Ingredients

90ml/6 tbsp fresh white

breadcrumbs

30ml/2 tbsp chopped fresh tarragon

1 egg, beaten

4 whole trout, each about

200g/7oz, cleaned and boned

for stuffing

1 small onion, sliced

150ml/1/4 pint/2/3 cup dry white wine (more…)