Συνταγές Πέστροφας

Trout Almondine with Orange Butter Sauce Serves 4 Ingredients: 4 5-oz. Rainbow Trout Fillets, thawed 2 tablespoons Creole seasoning Small oranges, like Clementines, cut in half ½ cup sliced almonds 1 small shallot, minced ¾ cup orange juice Zest of one orange, divided Salt and pepper ½ cup clarified butter Directions: In a dry skillet on medium heat, toast the sliced almonds. Stir frequently while cooking and remove from heat once they become golden brown and fragrant. Next, preheat a grill or grill pan to medium-high heat. Pat the trout fillets dry with a

Seafood Stuffed Rainbow Trout Serving Size: Serves 4 Ingredients: For the Rainbow Trout: 4 (10-12 ounce) Dressed Rainbow Trout Fillets ½ cup fresh lemon juice Sea salt and pepper Olive oil for brushing For the Stuffing: 3 teaspoons celery leaves, chopped 3 ounces cremini mushrooms, diced ¼ cup red pepper, diced 4 dry pack raw scallops, coarsely chopped 4 16-20 count raw gulf shrimp, coarsely chopped ½ teaspoon Old Bay seasoning ¼ teaspoon cumin 2 tablespoons cilantro, finely chopped 2 cups Brioche bread crumbs For the Citrus Butter: 1 cube salted butter, softened 2 teaspoons lemon zest 2 teaspoons lime zest ½

Rainbow Trout with Rustic Herb Sauce Ingredients: 2 Trout fillets 1 cup flat leaf parsley, roughly chopped 1 cup mint, roughly chopped 1/2 cup basil, roughly chopped 3 anchovies, finely chopped (optional) 1 clove garlic, crushed 1/3 cup olive oil 1 tablespoon Dijon mustard 1 tablespoon capers, rinsed and crushed 4 red potatoes, sliced (14 oz.) Olive oil, for brushing Directions: Preheat grill pan to medium-high. Combine the parsley, mint, basil, garlic, oil, mustard, anchovies and capers. Brush the potato slices with oil and cook for 5 minutes each side or until golden and cooked through. Brush

Rainbow Trout Fish Tacos with Avocado Salsa Ingredients: For the trout: 4 6-oz. Trout fillets, sliced in half on the diagonal 2 teaspoons olive oil 1 teaspoon chili flakes Salt Pepper Lime wedges for garnish For the coleslaw: One cup each shredded red and green cabbage. ¼ cup mayonnaise ¼ teaspoon chili powder 1-2 tablespoons lime juice to taste For the pickled red onions: 2 small red onions, thinly sliced 2 tablespoons white wine vinegar 1 tablespoon olive oil 1 ½ teaspoons salt For the avocado salsa: 1/2 cup red and yellow cherry tomatoes, halved 2 green onions, green and white

Rainbow Trout Fish and Chips Ingredients: 4 6-ounce Trout Fillets 1 ½ cups Louisiana Fish Fry Breading Mix 1 ½ tablespoons fresh dill, chopped finely Fresh dill sprigs and herbs for garnish Directions: Remove the skin from the fillets. Cut each fillet in half. Place the Louisiana Fish Fry Breading Mix in a shallow bowl and add the fresh dill. Mix to combine. Dredge each side of the fillet in the breading mix and deep fry two at a time at 350° F for 2 minutes or until crisp and

Rainbow Trout Banh Mi Serves 4 Ingredients: 1/3 cup coconut sugar, or regular sugar ¼ cup rice vinegar 1 medium carrot, julienned 1 small daikon radish, julienned 4 ounces Shishito peppers 2 teaspoons toasted sesame oil 1 tablespoon mayonnaise 1 teaspoon grated ginger 1.5 teaspoons chili paste 2 teaspoons honey 1 teaspoon lime juice 1 teaspoon sea salt 4 trout fillets, fresh or thawed 1 tablespoon coconut oil Salt and pepper to taste 2 tablespoons fresh dill, chopped 1 baguette, halved and sliced 1 small cucumber, thinly sliced 1 cup cilantro 1 cup Thai basil 1 small lime, cut into wedges Directions: Combine sugar and

Paleo Pan Seared Trout with Orange Butter Pecan Sauce Ingredients: 1 tablespoon olive oil 2 5-ounce Rainbow Trout fillets, thawed Salt and pepper to taste 1 tablespoon butter or Ghee 1/2 cup chopped pecans Zest and juice of two medium oranges or one large orange Chopped parsley for garnish Directions: Heat one tablespoon of olive oil in a cast iron skillet over medium-high heat. Season the rainbow trout fillets with salt and pepper and place skin side down in skillet. Sear 3-4 minutes. Turn fillets over and sear another 2-3 minutes

Herbed Lemon Aioli Rainbow Trout Ingredients: 1 large or 2 medium cloves garlic, minced 3/4 cup mayonnaise 1 teaspoon lemon zest 1 1/2 teaspoons flat-leaf (Italian) parsley, minced 2 teaspoons fresh lemon juice salt and pepper 2 teaspoons fresh rosemary, finely chopped 2 teaspoons fresh thyme, finely chopped 1 teaspoon grated lemon zest 3/4 cup fresh lemon juice 1/4 cup dry white wine 4 (6 oz.) Rainbow Trout Natural Fillets Directions: For the aioli, combine garlic with a pinch of salt on a flat surface. Mash garlic and salt into a smooth paste using the

Dry Rubbed Cedar Plank Rainbow Trout Ingredients: Two Cedar Planks For the Marinated Pineapple: 1 fresh pineapple, peeled, cored and cut into 1½ inch chunks 2 tablespoons chopped cilantro 2 tablespoons chopped scallions 2 garlic cloves, minced 2 tablespoons olive oil 1 tablespoon white wine vinegar 4 dashes hot sauce, optional zest of one lime 1/3 cup lime juice For the Dry Rub: 1 teaspoon cumin 2 tablespoons smoked paprika 1 teaspoon onion powder 1 teaspoon dried lemon zest 4 (10-12 ounce) Dressed Rainbow Trout ¼ cup olive oil Sea salt to taste Directions: Submerge two cedar planks in water to soak

Cedar Plank Grilled Rainbow Trout with Citrus Caper Relish Ingredients: For the citrus caper relish: One 4 ounce jar capers, drained ¼ cup of red onion, minced Zest of 1 small lemon 2 tablespoons fresh dill, chopped 2 teaspoons fresh lemon juice 1/2 teaspoon kosher or sea salt Fresh cracked black pepper to taste 1 large clove garlic, minced 2 tablespoons olive oil For the rainbow trout fillets: 2 medium Rainbow Trout fillets, rinsed and patted dry 2 medium bunches rainbow chard, rinsed and trimmed 2 lemons, sliced 8-10 sprigs fresh dill Olive oil, for brushing Kosher or