Best Rainbow Trout With Wine Tarragon Recipes

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.

RAINBOW TROUT WITH WINE & TARRAGON

Steps:

• Cut two large pieces of aluminium foil.
• Remove skin with knife.
• Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
• Top trouts with remaining onions, tarragon, butter (cut in small pieces).
• Pour heavy cream and wine over the trouts.
• Season with salt & pepper to taste.
• Place second aluminium foil over the prepared trouts and close tightly all around.
• Cook for 20 minutes at 350 or over the BBQ.
• Unwrap and serve with basmati or jasmin rice.

PAN-SEARED TROUT WITH TARRAGON-GARLIC SAUCE

Steps:

• 1. Zest and juice the lemon, reserving 1/4 teaspoon of the zest and 1 teaspoon of the juice. Also, if desired, reserve 2 lemon slices for garnish - optional.
• 2. Blend together the flour, salt and lemon pepper. Place the fillets in the flour to even coat, turn and coat the other side with the seasoned flour.
• 3. Melt the butter in a large skillet over medium heat. Add the fish to the melted butter and cook for 2 to 3 minutes, turn and cook the other side another 2 to 3 minutes or until the fish flakes easily when lightly pierced with a fork. Transfer fish to serving plates and cover with foil to keep warm.
• 4. Add garlic to the skillet and sauté for 1 minute. Add the wine and cook the sauce until reduced and almost evaporated, deglazing the pan by scraping up browned bits. Stir in the tarragon and the reserved 1/4 tsp lemon zest and 1 tsp lemon juice.
• 5. Spoon sauce over each fillet. Garnish with lemon slice, and serve immediately.