Συνταγές Πέστροφας

Baked Sweet Chili Rainbow Trout Yield: 4 Servings Ingredients: For the roasted vegetables: 1 stalk lemongrass 1 cup sweet chili sauce ¼ cup dark brown sugar 1 tablespoon finely grated ginger 2 tablespoons rice wine vinegar 8 kaffir lime leaves 4 5-oz. Trout Filets, fresh or thawed Microgreens for garnish Steamed cilantro rice, to serve Directions: Pre-heat oven to 400° Fahrenheit. Trim the top and base off the lemongrass stalk and remove the first few outer layers. To bruise the lemongrass, lay it on a cutting board and lightly crush it with a meat mallet

Grilled Rainbow Trout with Cherry Salsa Ingredients: For the Salsa: 2 cups cherries – stemmed, pitted and chopped 6 scallions, chopped 1 tsp. Dijon mustard 2 Tbsp. lime juice 2 Tbsp. lemon juice ½ jalapeño, chopped 1 clove garlic, chopped For the Rainbow Trout: 4 (6 oz.) Rainbow Trout Fillets Sea salt and pepper, to taste Directions: Combine salsa ingredients and let stand for 30 minutes at room temperature to allow flavor to develop. Season the rainbow trout fillets to taste with salt and pepper. Pre-heat a gas grill to 400°F or fire up a charcoal

Spice Rubbed Rainbow Trout with Honey Glazed Fennel 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 to

Rainbow Trout with Shiitake Mushrooms & Ginger Ingredients: 2 (5-6 oz.) Trout fillets 2 teaspoons olive oil ½ teaspoon paprika ¼ teaspoon each salt and pepper ½ teaspoon dried thyme 1 teaspoon chili pepper flakes ½ cup shiitake mushrooms, cleaned and stems removed ½ cup cherry tomatoes, washed and sliced in half 3 green onions, cleaned and sliced, using white and green parts 2 teaspoons fresh ginger, minced Additional salt and pepper to taste Directions: In a small bowl mix together the paprika, salt, pepper, thyme and chili pepper flakes. In a large non-stick skillet,

Fall Harvest Rainbow Trout Ingredients: 2 4-6 ounce Trout Fillets salt and pepper 2 teaspoons olive oil 1 cup spaghetti squash, cooked and scraped out of the hull ½ cup red and yellow beets, washed, peeled and sliced ¼ inch thick on a mandolin slicer ¼ cup carrots, peeled, and sliced on the bias, ¼ inch thin ½ cup black lentils, cooked until tender 1 cup arugula Cardini’s Roasted Asian Sesame dressing Directions: In a preheated grill pan or BBQ on medium-high heat, place trout fillets skin side down. Season with salt

Crispy Parsnip Trout with Lemon Cream Sauce Ingredients: 1 medium parsnip Salt and pepper to taste throughout 1 cup vegetable oil 4 small russet potatoes, peeled and diced ½ cup whole milk, warmed 2 tablespoons butter 2 cloves garlic 6 tablespoons white wine 2 tablespoon fresh lemon juice 4 tablespoons 40% whipping cream 1/2 teaspoon chopped fresh garlic Pinch turmeric Pinch salt Pinch white pepper 4 tablespoons diced unsalted butter 1 tablespoon olive oil 2 small zucchini, cut into strips 4 small Roma tomatoes, seeded and diced 4 6-ounce Rainbow Trout fillets Directions: Peel one medium-sized parsnip. Using a potato peeler, shave

Pecan Crusted Rainbow Trout with Peach Maple Bourbon Glaze Ingredients: 1/8 cup dried cherries 1 tablespoon bourbon 2 tablespoons butter 1/2 cup pecans, coarse chopped 2 cups peaches, fresh & ripe, skinned, diced (or frozen, diced) 1/2 teaspoon lemon juice Kosher salt, to taste 2 teaspoons pure maple syrup 4 (6 oz.) Pecan Crusted Trout Fillets Directions: Soak the dried cherries in bourbon for 30 minutes and cut in half. In a small saucepan over medium heat, melt butter. Add pecan pieces and sauté for about 1 ½ minutes just to toast, not

Bourbon Baked Trout with Candied Pecans and Scallions Ingredients: 4 8-ounce Trout fillets 1 ½ tablespoons salted butter ¼ cup brown sugar 1 tablespoon honey 1 tablespoon Bourbon 1/3 cup candied pecans, chopped 1 tablespoon lemon juice 2 scallions, sliced thin ½ teaspoon salt ¼ teaspoon pepper Directions: Preheat oven to 400° Fahrenheit. Rinse the trout fillets and place in a baking dish sprayed with baking spray. Bake for 10-15 minutes. While trout is baking, heat a small skillet over medium heat and add 1 tablespoon of the butter. When butter is melted, add the

Herb and Almond Stuffed Rainbow Trout Ingredients: 2 8-ounce Rainbow Trout fillets ½ cup sliced almonds, toasted and coarsely chopped 2 tablespoons lemon zest 2 tablespoons lemon juice ¼ cup chives, chopped 1 ½ cups breadcrumbs ¼ cup Italian parsley Kosher salt Fresh ground black pepper 1 egg, beaten Kitchen twine, cut into 6-inch lengths Kosher salt and pepper 1 tablespoon olive oil Directions: Preheat oven to 350° Fahrenheit. Rinse the rainbow trout fillets and pat dry with a paper towel. Line 9×13 baking pan with parchment or foil and spray with cooking spray. Mix together the almonds, lemon

Pretzel Crusted Trout with Steamed Zucchini Sun Gold Tomatoes and Honey Mustard Sauce Ingredients: For the Trout: 4 Rainbow Trout Natural Fillets, thawed 4 teaspoons kosher salt 2 teaspoons ground black pepper 2 tablespoons mustard (yellow, Dijon, or grain) 2 cups pretzels, crushed in a food processor or in a zip top bag with a rolling pin ¼ cup olive oil For vegetable sauté: 1 large zucchini, diced into ¾ inch pieces 1 clove garlic, minced ½ pint sungold tomatoes (any tomatoes can be substituted) 1 teaspoon olive oil 2 teaspoons kosher salt 1 teaspoon ground