Best Russian Style Trout Recipes

RUSSIAN-STYLE TROUT

Russian-Style Trout image

Provided by jenifersrecipes

Time 29m

Yield 6

Number Of Ingredients 12

Ingredients

6 trout, filleted
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, well-beaten
1/4 cup milk
1 1/2 cup toasted bread crumbs, pulverized
2 tablespoons corn or peanut oil
1/4 pound butter, soft
2 hard-cooked eggs, chopped fine
1/3 cup parsley, finely chopped
2 tablespoons pimentos, finely chopped
2 lemons, sliced thin

Steps:

Salt and pepper the fish. Mix eggs and milk. Dip trout in mixture, then roll gently in bread crumbs. Brush grill with oil and heat to medium (if using electric fry pan, heat to 300 degrees F). Use just enough oil to keep fish from sticking. Make a paste of the butter, hard-cooked eggs, parsley and pimentos. Cook trout on grill until golden color, about 5 or 6 minutes on each side. Place on heated platter. Spread butter paste over each piece and top each with 2 or 3 slices of lemon. Serve immediately.

SHEET-PAN TROUT WITH GARLICKY BROCCOLINI

Sheet-Pan Trout With Garlicky Broccolini image

The benefits of cooking trout in its whole, butterflied form go beyond visual appeal - the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it's the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.

Provided by Alison Roman

Categories dinner, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 garlic clove, finely grated
2 teaspoons Aleppo pepper (or 1 teaspoon red-pepper flakes)
1/4 cup olive oil, plus more for drizzling
2 tablespoons fresh lemon or lime juice, plus 1/2 lemon, thinly sliced
Kosher salt and black pepper
2 whole butterflied trout, about 12 ounces each, heads removed if you like
2 bunches broccolini, ends trimmed
2 tablespoons capers, chopped

Steps:

Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 1186 milligrams, Sugar 6 grams, TransFat 0 grams