Συνταγές Πέστροφας

Chicken Fried Rainbow Trout with Gribiche and Pickled Vegetables Ingredients: 4 cups warm water ⅓ cup distilled white vinegar or rice vinegar 3 tablespoons sugar 2 tablespoons salt ½ lb. carrots, julienned or cut into thin match-like strips ½ lb. daikon radish, cut same as carrots ¼ cup red radishes, sliced 2 cups buttermilk 4 (5-6 oz.) Rainbow Trout fillets ½ teaspoon salt 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 3 tablespoons mayonnaise 2 tablespoons cornichons, finely chopped 1 hard boiled egg, finely chopped Fresh ground black pepper 1 tablespoon parsley, chopped 2 teaspoons tarragon, chopped, optional Vegetable

Rainbow Trout Street Tacos with Bacon Pineapple Jam Ingredients: ½ cup (about 3 oz.) bacon ½ red onion, cut into chunks ½ fresh ripe pineapple, cored, peel removed and cut int chunks 1 tablespoon hot sauce 2 tablespoons white wine vinegar ¼ cup kosher salt 3 teaspoons chipotle chili powder 1 tablespoon granulated garlic 2 teaspoons ground coriander 2 teaspoons vegetable oil 3 (5-6 oz.) Trout fillets 10-12 corn tortillas, street taco size ½ cup guacamole or smashed avocado 1 cup green and red cabbage, very thinly shaved Garnishes: chopped cilantro, Cotija cheese crumbles and fresh

Trout and Shrimp Shepherd’s Pie with Crunchy Bacon-Leek Topping Ingredients: For the mashed potatoes: 5-6 large russet potatoes, cut into large chunks 1 teaspoon fine salt 1 tablespoon butter 3 tablespoon milk 3 tablespoons heavy cream 3 tablespoons fresh dill, chopped Sea salt and ground white pepper to taste For the Trout and Shrimp: 2 cups milk ½ teaspoon black peppercorns 2-3 bay leaves 3 5-6 oz. Trout fillets 8-10 ounces shrimp, shelled 2 tablespoons olive oil 1 onion, diced 1 medium leek, trimmed and thinly sliced (reserve ¼ cup for topping) 2 stalks celery, thinly sliced 3 scallions, trimmed

Trout with Yogurt Pistachio Sauce Ingredients: 1 cup raw pistachios, coarsely chopped 1 garlic clove, finely grated 1 teaspoon lemon zest ¼ cup olive oil Kosher salt and fresh ground black pepper 1 cup plain whole milk Greek yogurt Lemon zest with extra for garnish 2 Rainbow Trout Fillets 2 teaspoons Harissa paste Directions: Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally until lightly toasted, about 5 minutes. Cool. Reserve a tablespoon of the nuts for garnish. Process in a food processor until very finely ground. Add garlic and

Trout with Shrimp and Crab Serves 4 Ingredients: 1.5 tablespoons shallots, chopped 3/4 cups dry white wine 1 lemon, zested and juiced 10 tablespoons very cold unsalted butter 4 ounces snow crab, cooked 4 ounces bay shrimp, cooked 1 tablespoon fresh chives, finely chopped 2 tablespoon fresh dill, chopped and divided Salt and pepper to taste 4 5-ounce Trout Fillets, thawed 1 tablespoon olive oil Directions: In a small saucepan, combine shallots, wine and lemon juice. Bring to a boil over medium-high heat and stir. Reduce heat to medium and cook 5-7 minutes or until the

Trout with Orange and Thyme in Parchment Ingredients: 4 Rainbow Trout Fillets 4 small oranges, if in season, use blood oranges 16 sprigs fresh thyme Olive oil Sea salt and fresh ground black pepper Directions: Pre-heat oven to 400° Fahrenheit. Rinse each fillet and pat dry. Take four 16- by 12-inch pieces of parchment and fold the edge over by half an inch on all sides. Thinly slice the oranges, removing the seeds, and lay 6-8 slices in the middle of each parchment. Place several sprigs of thyme on the oranges. Lay one

Trout with Bacon and Blue Cheese Serves 4 Ingredients: 4 Rainbow Trout fillets Salt and freshly ground black pepper to taste ¼ cup oil Small fresh sage leaves 3 slices smoked bacon, chopped ½ shallot, finely chopped 1 garlic clove, finely chopped 4 ounces small cremini or baby bella mushrooms, cleaned, trimmed and sliced ½ cup white wine ¼ cup heavy cream 2 ounces blue cheese, or Gorgonzola, crumbled Directions: Preheat the oven to 350°. Season the rainbow trout with salt and pepper to taste. Bake on a lined baking sheet for 10 -12 minutes, or

Trout with Acocado Butter and Pickled Jalapeno Relish Ingredients: 2 Rainbow Trout Fillets, each cut in half 2 ripe avocados, halved and stone removed 2 tablespoons lime juice, divided Sea salt and fresh ground black pepper 2 tablespoons pickled jalapeño, finely chopped 2 teaspoons red onion, finely chopped (optional) ¼ cup olive oil 1 bunch of asparagus, washed and trimmed 2 scallions, shredded, for garnish Directions: Preheat grill or grill pan to medium-high heat. Place avocado, 1 tablespoon of the lime juice, salt and pepper (to taste) in food processor and blend until

Breakfast Trout with Potatoes Serves 2-4 Ingredients: 2 Trout Rainbow Trout fillets Salt and freshly ground black pepper to taste 5-6 medium Yukon Gold potatoes, cubed (about 2 cups) Olive oil 5 cups leeks, chopped 2 cups fresh spinach, roughly chopped Directions: Preheat oven to 375° Fahrenheit. Put a medium-size pot of salted water on stovetop and bring to a boil. Coat medium-size cast iron skillet, or two smaller ones, a small amount of olive oil and place them in the oven to heat. Cube the potatoes and add to boiling water. Reduce heat

Trout Chowder Serves 4-6 Ingredients: 4 Trout Rainbow Trout fillets 2 tablespoons olive oil Salt and pepper ¼ lb. hickory smoked bacon 2 ribs celery, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 cups redskin potatoes, quartered ¼ cup dry white wine 3 cups low sodium chicken broth 1 ¼ teaspoon salt 1 teaspoon coarse ground black pepper 2 teaspoons fresh thyme 1 bay leaf 1 cup heavy cream 1 cup corn, cooked and charred 2 green onions, finely chopped Directions: In a medium skillet, over medium-high heat, heat olive oil and add the trout fillets, skin side down. Season