Herb Stuffed Trout Food

STUFFED BAKED TROUT

Steps:

• Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
• Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.

HERB STUFFED RAINBOW TROUT

Steps:

• Preheat the oven to 375 to degrees F.
• Put garlic, rosemary, and sage into a small bowl.
• Salt and Pepper to taste. Toss well to combine and set aside.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Stuff half of the lemons and half of the herb mixture in each of the trout.
• Place on a coated baking pan.
• Bake approximately 15-20 minutes.
• Allow to sit for 5 minutes before splitting in half and serving.

HERB-STUFFED TROUT

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
• Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
• Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

HERBED TROUT FILLETS

Steps:

• Preheat broiler, or grill.
• In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.
• Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
• Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

TRAILSIDE TROUT WITH WALNUT-HERB STUFFING

Steps:

• At home: Mix cracker crumbs, walnuts, and dill in a resealable plastic bag. Store oil, watercress, water onion, parsley, and soy sauce in individual bags and containers and combine them in a larger, self-sealing plastic bag labeled with recipe instructions.
• On the trail: Place onion in a skillet with 1 tablespoon of the oil. Cook and stir over low to medium heat for 2 to 3 minutes. Add parsley and water. Cover and steam for a minute or so; stir in the watercress.
• Combine the cracker-walnut mixture with the onion-parsley mixture in a medium bowl to make the stuffing. Stir in soy sauce.
• Stuff each trout with 1/4 of the walnut-herb stuffing. Heat a nonstick skillet over medium heat and add remaining 2 tablespoons oil. Add trout to skillet, cover, and cook until fish flakes easily with a fork, about 10 minutes per side.

GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA

Steps:

• Grilling Method: Indirect/Medium Heat
• Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
• Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
• Place fish onto platter and serve immediately.

STUFFED TROUT

Steps:

• In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.

SIMPLE HERB-BAKED TROUT & HORSERADISH

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.