Rainbow Trout With Yogurt Sauce Food

CRISPY TROUT WITH KITCHEN BUTTER SAUCE

Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

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

Pan Fried Rainbow Trout image

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 pint cherry tomatoes, washed, cut through the center in two
2 tablespoons chopped fresh tarragon

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.;

RAINBOW TROUT WITH POTATOES

Rainbow Trout With Potatoes image

This is a simple and healthy way to cook fish. It gives you flexibility by choosing different types of fish or various vegetables. If you find it a bit bland, add your favourite sauce (chilly, tartare sauce, etc).

Provided by Funky Little Chef

Categories Trout

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 rainbow trout fish
5 g salt
5 g pepper
1 garlic
1 carrot
50 g swede, root
300 g potatoes

Steps:

Place the fish on a baking tray and brush with melted butter or oil. Put the salt and pepper, place the carrot, garlic, and swede. Cook in a pre-heated oven at 180 degrees C for 25-30 minutes.
Make sure the food is piping hot throughout before serving.
Boil the potatoes.

Nutrition Facts : Calories 184.1, Fat 0.4, SaturatedFat 0.1, Sodium 1009.3, Carbohydrate 41.7, Fiber 5.7, Sugar 4.3, Protein 5.6

EASY SKILLET ASIAN RAINBOW TROUT

Easy Skillet Asian Rainbow Trout image

I found this recipe online while looking for a fresh, healthy, and fast way to prepare fish. If you prefer, you can bake the fillets in tinfoil packets with some little sauce on each one in the oven at 425*F for about 12 minutes

Provided by blucoat

Categories Trout

Time 16m

Yield 4 fillets

Number Of Ingredients 8

Ingredients

4 (6 ounce) boneless skinless rainbow trout fillets
2 teaspoons soy sauce
salt and pepper
1 teaspoon sugar or 1 teaspoon brown sugar
1 teaspoon sesame oil or 1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped

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.

Nutrition Facts : Calories 256.6, Fat 10.3, SaturatedFat 2.8, Cholesterol 100.3, Sodium 229.7, Carbohydrate 2.6, Fiber 0.4, Sugar 1.5, Protein 36.1

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