Κυρίως Πιάτα

Bacon Artichoke Rainbow Trout with Toasted Hazelnuts Ingredients: 4  Trout fillets ½ cup sliced hazelnuts 1 small bunch fresh mint leaves, coarsely chopped 1 cup bread crumbs Zest and juice of 2 lemons 1 clove garlic, peeled and finely chopped 12 marinated artichoke hearts, drained and sliced Olive oil Salt Freshly ground black pepper 4 strips of thin sliced hickory smoked bacon 1 small handful fresh thyme, leaves picked Directions: Preheat the oven to 425°F and rub a roasting tray with a little olive oil. Lay the trout fillets, skin side down, on the tray. Lightly toast

Rainbow Trout with Grilled Asparagus Toasted Pine Nuts and Lemon-Garlic Vinaigrette Serves 4 Ingredients: Dressing: ¼ cup extra virgin olive oil 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1 clove garlic, minced 1 teaspoon shallot, chopped fine ½ teaspoon Dijon mustard ½ teaspoon sugar Vigorously whisk all ingredients together, taste and adjust seasonings and set aside. For the Rainbow Trout and Asparagus: ½ cup pine nuts, toasted 4 Rainbow Trout fillets 2-3 tablespoons olive oil Kosher salt Freshly ground black pepper 24 spears asparagus, tough ends removed Directions: Heat a dry skillet over medium high heat. Add

Trota alla Milanese Ingredients: For the rainbow trout: 4 eggs 1 cup milk 1 cup flour 6 cups Panko bread crumbs 4 (6 oz.) Rainbow Trout Natural Fillets sea salt and freshly ground pepper 8 oz. olive oil For the side salad: 1/3 cup balsamic vinegar 1 cup extra virgin olive oil 1 lb. fresh arugula, washed, with tough stems removed ½ small red onion, thinly sliced into rings 24 cherry tomatoes, halved 12 shavings of Parmigiano-Reggiano cheese 1 lemon, cut into wedges Directions: In a medium bowl, beat eggs, then whisk in the milk. Place flour and bread

Trota alla Toscana Yield: 4 Servings Ingredients: 8 tablespoons extra virgin olive oil 6 artichokes, washed, cut into quarters and blanched 3 medium sized Yukon gold potatoes, peeled, diced and blanched 8 shallots, blanched ½ cup Italian white beans, reconstituted and blanched 2 sprigs fresh rosemary 4 (6 oz.) Clear•Cuts® Rainbow Trout Natural Fillets 1 lemon, quartered Directions: Preheat oven to 425°F. Over medium high heat, in an ovenproof pan large enough to hold all the vegetables, heat 2 tablespoons olive oil. Add the vegetables and rosemary, season with salt and pepper, and

Baked Rainbow Trout with Pine Nut and Lemon Gremolata Ingredients: 2 6-ounce Rainbow Trout Fillets Kosher salt and fresh ground black pepper ¼ cup pine nuts, toasted 2 tablespoons Italian parsley, chopped 2 teaspoons fresh lemon zest, requires 1 lemon 2 tablespoons Parmesan, shredded ¼ teaspoon salt ¼ teaspoon fresh ground pepper For the Rainbow Trout: Rinse the trout fillets and pat dry with a paper towel. Place fillets on a baking sheet covered with parchment or foil sprayed with cooking spray. Season lightly with kosher salt and fresh ground black pepper. Preheat oven