Best Honey Browned Trout Candy Trout Recipes
SMOKED SALMON CANDY
This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish like mackinaw (lake trout), Dolly Varden, big rainbows or cutthroats, char or really any large, fatty fish you can cut into strips. I bet tuna belly would be good for this.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 5h
Number Of Ingredients 4
Steps:
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
Nutrition Facts : Calories 164 kcal, Carbohydrate 9 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 41 mg, Sugar 8 g, ServingSize 1 serving
HONEY BROWNED TROUT ( CANDY TROUT )
Title caught your interest? My family loves trout so I wanted make something different than fried or Almondine or baked lemon and butter. Sweet, bu the garlic comes through nicely. Hope you enjoy. I used 1 pound fillets of local Steelhead ( Hatchery ).
Provided by TeleComCal
Categories Trout
Time 35m
Yield 2 fillets, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
- Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
- Brush on the honey sauce, trying to use it all.
- Sprinkle with brown sugar, covering the fillets.
- Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
- Serve warm.
Nutrition Facts : Calories 520.2, Fat 8.3, SaturatedFat 1.2, Cholesterol 99, Sodium 229.7, Carbohydrate 71.6, Fiber 0.2, Sugar 70.1, Protein 41.4
HONEY STEELHEAD TROUT
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.4 g, Cholesterol 61.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 20.6 g, SaturatedFat 1.5 g, Sodium 1656.7 mg, Sugar 23.2 g
SIMPLE LAKE TROUT
A simple, delicious, quick and inexpensive preparation of a fillet of lake trout. Many thanks to the Ontario Natural Food Co-op and the fisherfolk of Manitoulin Island for the incredible wild lake trout.
Provided by Ciocia Laura
Categories Trout
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Line baking pan with aluminum foil or parchment paper.
- Wash fish fillet and pat dry.
- Finely mince shallots.
- Slice lemon.
- Pour olive oil over both sides of fillet. (i put the oil on the paper or foil and coat one side then the other.).
- Place lemon slices on top of oiled paper or foil. Top with shallots, herbs and half of cracked peppercorns and salt.
- Bake for 20 minutes.
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