Trout Casserole Food

POTATO TROUT CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees.
• Combine cheddar cheese and skim milk in a large bowl. Whisk thoroughly.
• Place all vegetables and fish in a greased baking dish.
• Season ingredients with salt and pepper.
• Pour cheddar mixture over fish and vegetables.
• Place in the oven for 45 minutes. Serve.

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.

VEGETABLE TROUT BAKE

Steps:

• In a large saucepan, combine the potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10 minutes or until beans and onions are crisp-tender; drain. , Place vegetables in a single layer in a shallow 2-qt. baking dish coated with cooking spray. Top with half of the garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley. , Pour wine over the top. Cover and bake at 400° for 25-30 minutes or until fish flakes easily with a fork.

TROUT IN CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• Wash in cold water and dry fish.
• Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
• Place in a lightly greased baking dish.
• Pour whipping cream over fish.
• Sprinkle fish and cream with bread crumbs.
• Bake for 15 minutes or until fish flakes easily.

TROUT WITH TOMATO SAUCE

Steps:

• In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
• After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
• Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.