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.
ARCTIC CHAR WITH SPINACH BUTTER
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.
Provided by David Tanis
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
- Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
- Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
- Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
- Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 14 grams, Sodium 871 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED TROUT WITH SPINACH-BUTTER SAUCE
Provided by Darina Allen
Categories Dairy Fish Leafy Green Herb Bake Quick & Easy Trout
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375° F.
- Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone. Dry with paper towels and season inside and out with salt and freshly ground pepper. Put a lump of butter and a sprig of fennel into the center of each trout. Take a large sheet of aluminum foil and smear a little butter on the center. Put the trout onto the buttered bit and fold over the edges into a papillote shape. Seal well to ensure that none of the juices can escape. Repeat with the other trout. Put the two foil parcels on a baking sheet, making sure they are not touching. Bake in the preheated oven for about 30 minutes.
- Meanwhile, make the spinach-butter sauce. Remove any large stems from the spinach and wash well. Cook in 2 1/2 cups salted boiling water for 4-5 minutes or until just soft and tender. Drain, pressing out every last drop of water, then mince the spinach. Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons. Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce. Stir in the spinach.
- When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce. Put the two parcels on a hot serving dish and bring to the table. Skin the fish and lift the juicy pink flesh onto hot plates. Spoon the spinach-butter sauce over the fish and eat immediately.
SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
BAKED TROUT FILLETS
Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
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