SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
SMOKED TROUT DIP
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield Eight 1/4-cup servings
Number Of Ingredients 9
Steps:
- Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.
Nutrition Facts : Calories 157 calorie, Fat 11 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 2.5 grams, Protein 10 grams
LAKE TROUT WITH HORSERADISH SAUCE
Quite inexpensive to make if your fisherman has been fortunate! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Trout
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
- Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
- For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
Nutrition Facts : Calories 454.9, Fat 27.6, SaturatedFat 10.5, Cholesterol 169.9, Sodium 726.2, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 47.6
COLD POACHED TROUT WITH HORSERADISH SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring enough vermouth or wine to rolling boil to cover trout halfway. Add trout and return to rolling boil. Turn off heat; cover pan and allow trout to cook in hot liquid 12 to 14 minutes. Remove from pan and cool. When cool enough to handle remove skin of the fish.
- Combine sour cream, horseradish and dill weed for dressing.
- Trout may be served cool or cold with sour cream dressing. Garnish with cucumber slices, if desired.
SMOKED TROUT CAKES WITH HORSERADISH CREAM
Categories Milk/Cream Onion Appetizer Sauté Horseradish Trout Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
- Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.
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.
SMOKED-TROUT HORSERADISH DIP
Categories Condiment/Spread Food Processor Cocktail Party Quick & Easy Mayonnaise Trout Potluck Dill Gourmet
Number Of Ingredients 5
Steps:
- Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.
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