PAN-FRIED TROUT
Steps:
- In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
- In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
- Preheat the oven to 250 degrees F.
- Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
- When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
- What a fishtale!
PANFRIED TROUT WITH PECAN BUTTER SAUCE
Categories Dairy Fish Nut Sauté Dinner Pecan Trout Fall Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
- Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
- Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
- Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.
PAN FRIED TROUT
This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors.
Provided by Dawnab
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
- Pat dry.
- Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
- Melt the butter in a large heavy skillet on medium-high heat.
- Coat the trout in corn meal and shake off the excess.
- When the butter is melted, place the coated trout, flesh side down, in the skillet.
- Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).
PANFRIED TROUT
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse the trout and pat very dry. Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper. Close the cavity by threading a wooden skewer through the flaps. Season the outside of the fish with salt and pepper and dredge in the cornmeal. (If dredging in flour, pat off the excess.)
- Heat two large skillets over medium high heat and divide the bacon fat between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 4 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes. Transfer the fish to a platter and serve immediately with the lemon wedges.
TROUT WITH CHANTERELLES
I got the idea for this from Becky Selengut, author of Good Fish, who learned how to make it when she worked at La Spiga. I've changed up the flour and a couple of other ingredients in the mushroom accompaniment. Trout beautifully paired with chanterelles, bacon, pine nuts, and sage.
Provided by Tammy Circeo
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- If you are making more fillets that will fit in a skillet, heat the oven to 175° to keep them warm while you cook the next batch.
- Season the corn flour with salt and pepper and dust the fillets.
- Heat a cast-iron skillet over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the fat in the skillet.
- Turn the heat up to medium high. When it's ready, fry two trout fillets skin side up, for about 2 minutes, then flip them over and cook for another 2 minutes, until browned. Transfer the fillets to an oven-proof dish to keep warm in the oven while you fry the remaining fillets. Keep the fillets warm in the oven while you prepare the chanterelles.
- Add some oil to the pan and when it is hot, add the chanterelles. Saute for 3-4 minutes, until they are lightly browned. Add the pine nuts and sage leaves and cook for about a minute. Add the bacon back to the pan and deglaze with the white wine or mushroom stock, scraping the pan to get all the delicious bits. Cook for another couple of minutes and adjust the seasoning if needed.
- Return the fillets to the skillet, spoon the mushroom mixture on top, and serve immediately.
PAN-FRIED TROUT WITH GARLIC AND LEMON
Steps:
- Gather the ingredients.
- Preheat oven to 375 F / 190 C.
- Wash and pat dry the cherry tomatoes. Place them in a small baking dish.
- Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil.
- Roast for 25 minutes, remove from the oven and set aside.
- Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain.
- In a large bowl, mash the potatoes well.
- Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside.
- Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds.
- Fry the fish, skin-side down, in the skillet for 5 minutes.
- Turn the fillets over and fry for 2 minutes. Turn them over, skin-side down again, and turn off the heat.
- Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper.
- Plate the fish with the sides of mashed potatoes and roasted tomatoes.
- Serve and enjoy.
Nutrition Facts : Calories 1049 kcal, Carbohydrate 133 g, Cholesterol 142 mg, Fiber 14 g, Protein 58 g, SaturatedFat 10 g, Sodium 1322 mg, Sugar 11 g, Fat 33 g, ServingSize 2 servings, UnsaturatedFat 0 g
BACON AND SAGE PANFRIED TROUT
Steps:
- In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage. In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.
- Preheat the oven to 375°F. Rinse the trout under cold water and pat them dry inside and out. Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess.
- Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking. In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan. When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through. Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.
More about "bacon and sage panfried trout food"
PAN-FRIED WHITING FISH WITH CRISY BACON ... - FOOD & LIVING
From bordbia.ie
Servings 4Calories 914 per serving
- Place the shallots, white wine and water in a heavy-based pan and bring to boil. Let it simmer until reduced to a quarter. Add the cream and boil for one minute.
- Reduce the heat and add in all the butter. Whisk vigorously until you have a lovely silky sauce - do not let the sauce boil or it will separate. Remove from the heat, season and keep warm.
- Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil. Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 2-3 minutes.
BACON AND SAGE PANFRIED TROUT RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 5315 per serving
PAN-FRIED TROUT - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-CourseServings 4
PAN-FRIED TROUT WITH BACON RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED GROUSE WITH BACON AND SAGE | WILD HARVEST TABLE
From wildharvesttable.com
BACON AND SAGE PANFRIED TROUT RECIPE
PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT – COOKER APP
From cookerapp.com
PAN FRIED TROUT WITH BACON RECIPES
From tfrecipes.com
PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT
From crecipe.com
PAN-FRIED TROUT WITH SMOKY BACON AND SAGE | DAVID'S PLACE BLOG
From davidsplaceblog.com
PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT RECIPE ...
From bbcgoodfood.com
RECIPES/BACON-AND-SAGE-PANFRIED-TROUT-11692.JSON AT MASTER ...
From github.com
PAN-FRIED TROUT WITH BACON – WHATSONMYPLATE1
From whatsonmyplate1.wordpress.com
YORKSHIRE PUDDING WITH BACON AND SAGE RECIPE - FOOD NEWS
From foodnewsnews.com
PAN-FRIED TROUT WITH BACON AND SAGE - READER'S DIGEST
From readersdigest.ca
PAN-FRIED TROUT WITH SAGE AND ALMONDS FROM THE NEW BASICS ...
From app.ckbk.com
PAN FRIED TROUT | A CANADIAN COOKS
From alittlegourmetspice.wordpress.com
EPICURUS.COM RECIPES | PAN-FRIED TROUT WITH SAGE AND ALMONDS
From epicurus.com
FRIED TROUT RECIPE - SANTE BLOG
From santeesthetic.com
PAN-FRIED BROOK TROUT WITH SAGE BUTTER FROM MARTCANTOR ...
From crecipe.com
BACON AND SAGE TURKEY - COOKEATSHARE
From cookeatshare.com
DINNER WITH BITTMAN: PANFRIED TROUT WITH BACON AND RED ...
From asdoasdiadnsiuhiwuh.wordpress.com
BACON AND SAGE PAN FRIED TROUT | A CANADIAN COOKS
From alittlegourmetspice.wordpress.com
BACON AND SAGE PANFRIED TROUT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PANFRIED RAINBOW TROUT WITH BACON AND SAGE RECIPE | EAT ...
From eatyourbooks.com
COMMENTS ON: PAN-FRIED TROUT WITH BACON AND SEASONAL ...
From fooddrinkfort.scot
BACON AND SAGE PANFRIED TROUT RECIPES
From tfrecipes.com
PAN-FRIED TROUT WITH BACON - FISHING.COM
From staging.fishing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love