Συνταγές Πέστροφας

/Συνταγές Πέστροφας
Bacon Artichoke Rainbow Trout with Toasted Hazelnuts

Bacon Artichoke Rainbow Trout with Toasted Hazelnuts

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

Rainbow Trout with Grilled Asparagus Toasted Pine Nuts and Lemon-Garlic Vinaigrette

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

Trota alla Milanese

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

Trota alla Toscana

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

Baked Rainbow Trout with Pine Nut and Lemon Gremolata

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

Trout Cobb Salad with Lemon Dill Dressing

Trout Cobb Salad with Lemon Dill Dressing

Trout Cobb Salad with Lemon Dill Dressing Serves 2 For the Lemon Dill Dressing: 3 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 2 teaspoons honey 1 medium garlic clove, minced ½ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper ½ cup grape seed or sunflower oil 2 tablespoons fresh dill, chopped finely Directions: Whisk together the lemon juice, mustard, honey, garlic, salt and pepper until completely blended. Add oil in a slow steady stream, whisking continuously until thick and creamy. Add dill and stir well. Refrigerate. Smoky Seasoning for Trout: 1/3 cup chili powder 2

Trout Skewers with Honey-Lime Sriracha Sauce

Trout Skewers with Honey-Lime Sriracha Sauce

Trout Skewers with Honey-Lime Sriracha Sauce Ingredients: Honey-Lime Sriracha Sauce: 1/2 lime zest and juice 2 tablespoons honey 3 tablespoons Sriracha Sauce Chili flakes (optional) Asian Slaw: 1 small red bell pepper, julienned 1 small yellow bell pepper, julienned 1 medium carrot, julienned 1 small zucchini, julienned 2 green onions, thin juliennes to make curls 1 small watermelon radish, sliced wafer thin and cut into halves Chill in ice water and set aside. Dressing for Slaw: 4 teaspoons rice wine vinegar 1 tablespoon sesame oil 1 teaspoon honey Salt & pepper to taste 1 tablespoon sesame seeds (optional) Micro greens for

Pan Seared Trout on Toast

Pan Seared Trout on Toast

Pan Seared Trout on Toast Ingredients: 2 Trout fillets 8 cherry tomatoes, cut in quarters 1 small red onion, thinly sliced 2 tablespoons olive oil 1 tablespoon sherry vinegar 1 tablespoon chives, finely chopped salt & pepper, to taste 1 tablespoon butter ¾ cup mayonnaise 3 cloves garlic, minced 2 tablespoons lime 4 pieces of toasted brioche 1 lime, cut in wedges for garnish Directions: In a bowl, mix together tomatoes, onion, oil, vinegar, chives, salt, and pepper. Set aside. Rub the fish with salt and pepper. Cook in butter about 2 minutes on each side. To make the

Ingredients: 4 5-ounce trout fillets; thawed, smoked and flaked ½ cup English cucumber, cut into matchsticks 4 8-inch soft flour tortillas ¾ cup reduced-fat cream cheese

Smoked Rainbow Trout Wraps with Red Pepper Cream Cheese

Smoked Rainbow Trout Wraps with Red Pepper Cream Cheese Ingredients: 4 5-ounce trout fillets; thawed, smoked and flaked ½ cup English cucumber, cut into matchsticks 4 8-inch soft flour tortillas ¾ cup reduced-fat cream cheese 1/3 cup Greek yogurt 2 tablespoons fresh chives, snipped 2 tablespoons fresh dill, chopped 1 ½ cups roasted red pepper (if using red pepper in a jar, drain well and dice) 1 teaspoon smoky paprika Salt and pepper 1 cup mixed baby greens Directions: Preheat oven to 325° F. Put the cucumber sticks in a bowl and sprinkle with salt.

Rainbow Trout with Roasted Sweet Corn Salad

Rainbow Trout with Roasted Sweet Corn Salad

Rainbow Trout with Roasted Sweet Corn Salad Ingredients: 4 Rainbow Trout fillets 1 tablespoon olive oil 4 teaspoons prepared seasoning, Grill Mates Sweet n Smokey Rub 3 ears fresh corn, unhusked, roasted on grill (about 2 cups total when cooked and cut from cob) 6 cups lightly packed mixed baby greens ½ cup cherry tomatoes, sliced 1/3 cup red onion sliced into thin wedges 1 fennel bulb, trimmed, cored and cut into paper-thin slices 2 tablespoons rice vinegar 6 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1 tablespoon shallot, chopped 1 teaspoon sugar 1