Rainbow Trout Casserole Food

RAINBOW TROUT CASSEROLE

Steps:

• Preheat oven to 375F
• Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
• Throw the cauliflower florets in and continue cooking for a minute or two.
• Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
• Ladle the cauliflower mixture into your blender; add ghee, Dijon mustard and process on high speed until super smooth and silky in consistency. Set aside.
• Cut the Brussel sprouts in halves or quarters, depending on size, and steam them for a few minutes over boiling salted water.
• Add the cooked fish and Brussel sprouts to a large mixing bowl, followed by "Bechamel" sauce. Mix very delicately until well combined and transfer to an oven safe dish.
• Drop dollops of cooked butternut squash all over top, sprinkle with chopped pistachios and drizzle a little bit of extra virgin olive oil or melted ghee.
• Cover with foil and place in the oven for 30 minutes; after that time, remove the foil and set the oven to broil for a 2-3 minutes or until the top gets a slight golden coloration.
• You could also make this ahead of time and place it in the fridge after you have covered it with foil (although you might want to let it cool a bit beforehand). In this case, you'll want to increase oven time to about 45 minutes.
• This also reheats extremely well in the microwave and will easily keep for 2-3 days in the refrigerator.

RAINBOW TROUT

Steps:

• • Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet;
• • Add trout, flesh side down and cook until golden, about 2 minutes.
• • Gently turn with spatula and cook about 2 minutes longer.
• • Return trout to serving platter;
• • Cover and keep warm.
• • Add remaining 1 tablespoon butter to pan.
• • Melt over low heat.
• • Add lemon juice and next 4 ingredients, stirring well to deglaze pan.
• • Pour over hot, cooked trout.
• • Serve immediately.

EASY SKILLET ASIAN RAINBOW TROUT

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.