RAINBOW TROUT WITH WINE & TARRAGON
I really enjoy this way of cooking trout or any other fish. It's simple and delicious also very moist. You can cook it in the oven during winter months and on the bbq in the summer season! Hope you enjoy...
Provided by Chouny
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut two large pieces of aluminium foil.
- Remove skin with knife.
- Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
- Top trouts with remaining onions, tarragon, butter (cut in small pieces).
- Pour heavy cream and wine over the trouts.
- Season with salt & pepper to taste.
- Place second aluminium foil over the prepared trouts and close tightly all around.
- Cook for 20 minutes at 350 or over the BBQ.
- Unwrap and serve with basmati or jasmin rice.
Nutrition Facts : Calories 172.3, Fat 10.8, SaturatedFat 6, Cholesterol 48.9, Sodium 60.9, Carbohydrate 8.6, Fiber 1.1, Sugar 3.3, Protein 9.4
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.
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.;
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