PAN-FRIED RAINBOW TROUT
My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!
Provided by PanNan
Categories German
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
- Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
- Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.
Nutrition Facts : Calories 323.8, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 205.8, Carbohydrate 25.7, Fiber 1, Sugar 0.7, Protein 3.7
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!
PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR
Steps:
- Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
- Preheat oven to 375 degrees F.
- Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
- Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
- Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
- While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
- While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
- Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
- Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
- Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
- Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.
LATCHSTRING RESTAURANT PAN FRIED RAINBOW TROUT
Steps:
- Mix all of the above ingredients (except the trout). Press mixture into both sides of the trout. Pan fry in one half to three fourths of an inch of pure vegetable oil, heated to 375 degrees for 1 1/2 to 2 minutes.
PAN FRIED RAINBOW TROUT
Provided by Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;
STUFFED RAINBOW TROUT
This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy, flavorful and makes a beautiful presentation. Definitely a company worth recipe!
Provided by Bev I Am
Categories Trout
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
- Remove from heat, stir in parsley and next 4 ingredients.
- Add bread cubes; toss gently.
- Combine egg and white wine; stir into bread mixture.
- Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
- Rinse trout; pat dry.
- Sprinkle inside of fish evenly with ½ tsp salt.
- Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
- Dredge fish in flour.
- Place over stuffing, overlapping slightly.
- Drizzle with reserved lemon juice mixture.
- Place bacon over trout.
- Cover and bake at 350* for 45 minutes.
- Uncover and bake an additional 15 minutes.
BLUE CORN PAN-FRIED TROUT
Make and share this Blue Corn Pan-Fried Trout recipe from Food.com.
Provided by ellie_
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine cornmeal, salt and chili powder in pie plate.
- In a seperate pie plate (or bowl) beat together egg and mik.
- Dip trout in egg/milk mixture and then in the cornmeal mixture and place on seperate plate.
- In large frying pan (cast iron is best) heat butter (or margarine) and oil.
- When pan is hot add trout and cook over medium heat for 4-6 minutes per side or browned and done.
- Remove and keep warm.
- In same pan, cook onion and bacon until bacon colors.
- Add vinegar to pan and boil until vinegar is reduced by half (5 minutes).
- Pour onion/bacon mixture over trout and serve.
Nutrition Facts : Calories 738.4, Fat 49, SaturatedFat 15.6, Cholesterol 195.1, Sodium 830.3, Carbohydrate 31.4, Fiber 4.3, Sugar 2.1, Protein 42.4
PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
- For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
- Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
- Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
- Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
- Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
- Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.
Nutrition Facts : Calories 831 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 2.37 milligram of sodium
PANFRIED TROUT WITH LEMON
You'll only taste wild trout if you catch them yourself-all others are farm raised. Wherever you get it, trout that you panfry with lemon will be a delicious dinner to serve your guests, fishermen or not.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
- Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
- Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.
PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT
Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours
Provided by Barney Desmazery
Categories Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
- Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.
Nutrition Facts : Calories 729 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 2.9 milligram of sodium
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).
More about "pan fried rainbow trout food"
PAN FRIED RAINBOW TROUT - READY IN 10 MINUTES ...
From mariaushakova.com
4.5/5 (51)Total Time 9 minsCuisine InternationalPublished 2019-04-23
- Add the fillet to the pan skin side down and cook for 2 to 3 minutes. Flip the fish and let it cook for another 2 to 3 minutes or until the fish is cooked through and flakes easily in the thick part of the fillet. Flip a few more times if necessary.
PAN-FRIED RAINBOW TROUT WITH DWARF BEANS, PEAS ... - BBC …
From bbc.co.uk
Servings 4Category Main Course
- Heat the butter in a frying pan over a medium to high heat. When the butter is foaming, add the trout fillets, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and golden-brown and the flesh is almost cooked through.
- Turn the trout fillets over and fry for a further minute, then remove the pan from the heat and set aside to rest (the residual heat from the pan will cook the trout fillets through).
PAN FRIED RAINBOW TROUT RECIPE | FOOD NETWORK
From crecipe.com
RECIPE: PERFECT PAN FRIED FISH - BEST RECIPES EVER
From cbc.ca
PAN-FRIED RAINBOW TROUT - WITH CHEF CHRIS PYNE - YOUTUBE
From youtube.com
PAN-FRIED TROUT WITH GARLIC AND LEMON RECIPE
From thespruceeats.com
PAN FRIED RAINBOW TROUT RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PAN FRIED RAINBOW TROUT - THE GLUTEN FREE
From theglutenfree.com
PAN-FRIED CAJUN RAINBOW TROUT | KALOFAGAS.CA
From kalofagas.ca
PAN FRIED RAINBOW TROUT - SPOONACULAR
From spoonacular.com
PAN FRIED WHOLE TROUT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN-FRIED RAINBOW TROUT RECIPE - FOOD.COM | RECIPE | TROUT ...
From pinterest.ca
PANFRIEDRAINBOWTROUT RECIPES
From tfrecipes.com
PAN SEARED RAINBOW TROUT RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
PAN-FRIED RAINBOW TROUT WITH LEMON & CAPERS - DINNER WITH ...
From dinnerwithjulie.com
EASY PAN FRIED TROUT - HOUSE OF NASH EATS
From houseofnasheats.com
YOU ASKED: DO YOU EAT THE SKIN ON PAN FRIED TROUT? - I'M ...
From solefoodkitchen.com
PAN-FRIED CAJUN RAINBOW TROUT - KALOFAGAS - GREEK FOOD ...
From pinterest.ca
PAN FRIED RAINBOW TROUT RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PAN-FRIED TROUT - POSH JOURNAL
From poshjournal.com
PAN FRIED TROUT WHOLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN FRIED RAINBOW TROUT RECIPE - FOOD NEWS
From foodnewsnews.com
PAN FRIED RAINBOW TROUT | TROUT RECIPES, FISH DINNER ...
From pinterest.com
PAN FRIED TROUT WITH LEMON BUTTER SAUCE - AN EASY ...
From recipesformen.com
PAN FRIED RAINBOW TROUT – TAMMY CIRCEO - CHEZ NOUS
From tammycirceo.com
PAN FRIED TROUT | FISH | EASY RECIPE | DINNER IDEAS
From charlottefashionplate.com
PAN-FRIED RAINBOW TROUT - JAMIE GELLER
From jamiegeller.com
HOW TO PAN FRY FISH - THEFOODCHAMPIONS
From thefoodchampions.org
PAN-FRIED TROUT, THEN AND NOW — HALF PAST FIRST CAST
From halfpastfirstcast.com
PAN FRY RAINBOW TROUT RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO PAN-SEAR TROUT: EASY PAN-SEARED TROUT ... - MASTERCLASS
From masterclass.com
JULIE VAN ROSENDAAL'S TIPS FOR COOKING TROUT | CBC NEWS
From cbc.ca
OUTSIDER COWBOY COOKING: PAN-FRIED RAINBOW TROUT
From outsider.com
PAN-FRIED RAINBOW TROUT - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
PAN FRIED BUTTERFLIED TROUT | RECIPE | TROUT RECIPES ...
From pinterest.com
HOW TO PAN FRY RAINBOW TROUT. - YOUTUBE
From youtube.com
PAN-FRIED CAJUN RAINBOW TROUT | KALOFAGAS | GREEK FOOD ...
From pinterest.ca
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