Best Crispy Whole Trout With Curried Zucchini Couscous Recipes

POACHED FILLET OF TROUT

Steps:

• Preheat the oven to 400 degrees F.
• To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
• To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
• Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
• To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
• Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.

CRISPY COLORADO TROUT

Steps:

• Preparing Trout: After de-boning, finning, cleaning, and filleting fish, rinse and pat dry. Combine egg and milk in a shallow dish to make an egg wash. Dredge trout in seasoned flour shaking off excess. Dip into egg wash mixture, and then into panko crumbs, turning to coat both sides and patting lightly. Remove fillets and place separately onto platter. Use waxed paper to keep fish from touching. Preparing Aioli Sauce: Place all ingredients into blender except for olive oil, and puree. Add a little water to loosen, if needed. Once you have reached the puree stage, slowly add the olive oil in a steady stream. This will cause the ingredients to emulsify. Set aside. Cooking Trout: Preheat oven to 325 degrees F. In a heavy saute pan, coat bottom with 1/8-inch of oil. Heat pan and oil to medium heat. Add fillet skin side up and cook for about 1 1/2 minutes. Turn fillet over and cook until golden brown on the other side. Remove from heat and place on paper towels in baking dish.
• Place fillets in preheated oven for 6 to 7 minutes. Arrange on plates and drizzle with sauce making thin ribbons across the fillets.
• Serve with Chevre Orzo.
• Cook orzo in salted boiling water to just under done. Drain and keep warm.
• Heat the cream, add remaining ingredients, and toss with the pasta. Season with salt and pepper, to taste.

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.