Best Roasted Trout Stuffed W Fennel Citrus Recipes

SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside.
• In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth. Spread mixture into prepared pan and bake for 18 to 20 minutes. Remove from oven and cool for 15 minutes. Once cooled, remove from the pans and break into large pieces with fingers.
• Increase oven temperature to 375 degrees F.
• Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat. Bring to a simmer and add butter, continuing to simmer for 5 minutes. Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside.
• Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish. Continue to saute for another 3 minutes. Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread. Add remaining seafood stock, a little at a time, mixing well.
• Spray another large skillet with nonstick cooking spray. Stuff the inside of each trout with the cornbread mix and place into skillet. Place any remaining cornbread mixture around fish in skillet. Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork.
• To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each. Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

FENNEL AND CITRUS ROASTED TURKEY WITH GRAVY

Steps:

• For the turkey: Pat the turkey dry and let it stand at room temperature at least 1 hour and up to 2.
• Preheat the oven to 350 degrees F.
• Grate the zest from the lemons and orange, then cut the citrus fruit in half and reserve. Chop enough fennel fronds to measure 1 tablespoon. Put the butter in a bowl and add the citrus zest, chopped fennel fronds, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and mix to combine thoroughly.
• Slide your hands between the breast and skin of the turkey to carefully loosen the skin. Use your fingers to loosen the skin over the drumsticks and thighs as well. Rub all but about 1 or 2 tablespoons of the butter mixture all over the turkey under the skin. Rub the remaining butter mixture over the surface of the turkey. Season the turkey all over with salt and pepper.
• Squeeze the juice from 1 of the reserved orange halves and 2 of the lemon halves into the bottom of a large roasting pan and then insert all of the citrus halves (including the juiced ones), the fennel quarters and half of the thyme into the cavity of the turkey. Tie the turkey legs together with twine. Add the stock and remaining thyme to the bottom of the pan with the citrus juices. Position a roasting rack in the roasting pan and put the turkey on the rack.
• Roast, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, 2 1/2 to 3 hours. (If the turkey and wing tips are browning too quickly, lightly cover with foil and remove in the final 30 minutes of cooking.) Let the turkey rest for 30 minutes before carving.
• Using a ladle, carefully remove the pan juices from the bottom of the pan and pour into a fat-separating liquid measuring cup for the gravy. Allow to sit for 5 minutes so the fat rises to the top.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the thyme and shallots and cook until softened, about 3 minutes. Gradually add the flour and cook, whisking, until golden and nutty smelling, about 3 minutes. Add the Marsala wine and continue to whisk. Slowly pour in the stock and separated pan juices while mixing, making sure to incorporate the flour mixture as you go. Increase the heat to medium high and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the sugar if needed to balance any bitterness from the citrus. Season with salt and pepper. Keep warm until ready to eat, then strain into a gravy boat.
• Carve the turkey and place on a large serving platter. Garnish with fennel fronds. Serve with hot gravy.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME

Steps:

• Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
• In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

STUFFED RAINBOW TROUT

Steps:

• Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
• Remove from heat, stir in parsley and next 4 ingredients.
• Add bread cubes; toss gently.
• Combine egg and white wine; stir into bread mixture.
• Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
• Rinse trout; pat dry.
• Sprinkle inside of fish evenly with ½ tsp salt.
• Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
• Dredge fish in flour.
• Place over stuffing, overlapping slightly.
• Drizzle with reserved lemon juice mixture.
• Place bacon over trout.
• Cover and bake at 350* for 45 minutes.
• Uncover and bake an additional 15 minutes.

WHOLE STUFFED ROAST FISH WITH FENNEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
• Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
• Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
• 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.

ROASTED TROUT STUFFED W/ FENNEL & CITRUS

Steps:

• Line a baking sheet with foil or wax paper. Line up the fish parallel to each other and lightly drizzle inside with olive oil and a pinch of salt & pepper. Gently stuff with fennel, and 3 each of the lemon and honey tangerine half moon slices, alternating the citrus for a nice presentation. Take the green leafy ends and also stuff it in the trout for a bright green color to add to the flavor and presentation.Whatever is left over from the fennel and citrus, place under the fish and all over the baking sheet to roast. Drizzle olive oil on the outside of the fish and fennel and citrus, and squeese 2 TBL of lemon juice over the entire sheet. Sprinkle with salt & pepper. Roast in the oven for 30 minutes on 400 degrees. THAT'S IT!!!