Συνταγές Πέστροφας

Tempura Beer Battered Rainbow Trout with Harissa Baby Potatoes Ingredients: For the potatoes: 1 one-pound bag of baby potatoes, rinsed and cut in half 1 tablespoon olive oil 2 tablespoons dry Harissa spice For the Rainbow Trout: 4 (5-6 oz) Rainbow Trout fillets, cut in half diagonally and seasoned with salt and pepper Oil for frying ¾ cup cornstarch ¼ cup flour 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon pepper 1 egg ½ cup light beer 2 tablespoons fresh dill, chopped Directions: Place potatoes in a bowl and toss with olive oil. Sprinkle with the Harissa.

Sesame Soy Rainbow Trout with Warm Cabbage Salad Ingredients: For the Sesame Soy Rainbow Trout: 4 (5-6 oz) Rainbow Trout Fillets 2 teaspoons olive oil 6 teaspoons low sodium soy sauce ¼ teaspoon each salt and pepper 2 teaspoons toasted sesame seeds Lime wedges For the Cabbage Slaw: 5 cups Napa cabbage, thinly sliced 1 cup carrots, cut into matchsticks 1 cup snow peas 1 medium red bell pepper, thinly sliced 2 tablespoons toasted sesame oil 1 tablespoon fresh lime juice Directions: Pre-heat a large non-stick skillet over medium-high heat and add oil. Mix the soy sauce, salt

Trout and Shrimp with Curry Simmer Sauce 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 400°

Sesame Crusted Rainbow Trout with Asian Noodle Salad Ingredients: 4 Rainbow Trout fillets 2 tablespoons olive oil Salt Pepper 4 teaspoons white sesame seeds 4 teaspoons black sesame seeds 1 6-oz. package of rice vermicelli ¼ cup soy sauce 1 tablespoon rice vinegar 3 tablespoons Asian sesame oil 3 teaspoons fresh ginger, peeled and minced 2 teaspoons sugar 1 large carrot, peeled and julienned ½ cup sweet red and green peppers, julienned 2-3 green onions, sliced diagonally ½ cup cilantro leaves, washed and stemmed 1 cup fresh snow peas, sliced in half Salt and pepper to taste For the Rainbow

Spicy Panko-and-Horseradish Crusted Trout Yield: 12 Servings Ingredients: 2 1/4 cups panko (Japanese) bread crumbs 1/2 cup thinly sliced green onions 1/2 cup coarsely grated fresh horseradish root 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 cup extra virgin olive oil 2 tablespoons lemon juice 12 (6 oz.) Rainbow Trout Natural Fillets 3/4 cup spicy brown mustard (such as Gulden’s) Directions: Preheat oven to 350°F (convection 325°F). In a small bowl, combine panko, onions, horseradish, salt and cayenne. Add olive oil and lemon juice; stir to combine. Place trout fillets skin-side down on a

Paleo Rainbow Trout with Herbs de Provence Ingredients: 2 (5 ounces each) Trout, thawed. 2 heads broccoli or 1 bunch broccolini, cleaned and trimmed. 3 tablespoons melted refined coconut oil (refined coconut oil has less coconut flavor) 5 cloves garlic, minced 1 teaspoon salt ½ teaspoon pepper 1 teaspoon fresh lemon juice pinch of red pepper flakes 2 tablespoons Herbs de Provence Olive oil Salt and pepper Directions: For the broccoli: Pre-heat oven to 400° F. Spray a sheet pan with pan release. In a large bowl, toss the broccoli with coconut oil, lemon juice, salt,

Lemon and Herb Roasted Rainbow Trout with Broccoli and Tomato Ingredients: 2 6-8 ounce Trout fillets 2 tablespoons olive oil 1 ½ teaspoons dried oregano, crushed 1 teaspoon garlic and herb prepared seasoning 2 cups grape or cherry tomatoes, halved 2 cups chopped broccoli florets 2 cloves garlic, minced ¼ teaspoon salt Fresh ground black pepper 1 lemon, sliced into rounds 2 tablespoons fresh basil, chopped coarse 1 tablespoon fresh parsley, chopped coarse Zest from one lemon Directions: Preheat oven to 400 degrees. Line a 15 x 10 baking pan with parchment pape. Rinse the trout

Rainbow Trout with Sautéed Vegetables and Orzo in an Herbed Broth Ingredients: 4 Rainbow Trout Fillets Lemon Pepper and Herb Seasoning (like Grill Mates®) 1 tablespoon fresh parsley, chopped fine 1 14.5 ounce can of low sodium chicken or vegetable broth Olive oil 2 cups baby Portobello/cremini mushrooms, cleaned and sliced 1 medium zucchini, cleaned, sliced ¼ inch thick and quartered 6-8 small sweet peppers, cleaned, stemmed and julienned Salt and pepper ½ cup white wine 1 cup orzo pasta, cooked and drained 3 tablespoons green onion, chopped Garlic toast Directions: Cut rainbow trout fillets in

Spinach and Tarragon Stuffed Butterfly Trout Yield: 4 Servings Ingredients: For the Trout: 2 Rainbow Trout Butterfly Fillets, thawed Salt and pepper For the filling: 1 tablespoon extra virgin olive oil 1 tablespoon red onion, finely diced 1 clove garlic, minced 2 ½ cups spinach (or similar leafy greens), chopped 2 tablespoons dried tarragon 2 ounces cream cheese, softened 2 tablespoons Greek yogurt 1 tablespoon red wine vinegar ¼ teaspoon salt 1 teaspoon black pepper 4 ounces roasted potatoes and grilled asparagus (for plating) Directions: Season Butterfly fillet and preheat grill. Heat a medium-size saucepan on medium heat. Heat

Almond and Sunflower Seed Crusted Trout with Roasted Root Vegetables and Steamed Broccoli Yield: 4 Servings Ingredients: For the roasted vegetables: ½ cup carrots, diced ½ cup parsnips, diced ½ cup rutabaga, diced 2 tablespoons extra virgin olive oil 2 teaspoons salt 1 teaspoon black pepper Steam broccoli, separately For the sauce: 1 tablespoon butter 2 tablespoons shallots, finely diced ¼ cup white wine 1 teaspoon Dijon mustard 1 cup heavy cream (stock or water can be used, but only use ¼ cup) Salt and pepper to taste For the Trout: 4 Rainbow Trout Natural Fillets, thawed 2 teaspoons salt 1