Συνταγές Πέστροφας

Rainbow Trout Fillets with Kale Salad Ingredients: 2 tablespoons balsamic vinegar 6 tablespoons extra virgin olive oil ¼ cup dried cranberries, chopped ½ bunch kale, stems removed and washed 2 teaspoons kosher salt 2 teaspoons black pepper ¼ cup pine nuts 2 Rainbow Trout Natural Fillets 1 tablespoon olive oil Salt and pepper ¼ cup grated cheese (Parmigiano or Romano) Directions: In small bowl, mix together balsamic vinegar, olive oil, and dried cranberries and set aside. Roll washed kale into a log and slice through log to make thin strips, no more than ¼ inch.

Prosciutto and Sage Wrapped Rainbow Trout Yield: 2 Servings Ingredients: 4 thin slices of prosciutto 1 tablespoon olive oil 4 (4-oz.) Rainbow Trout Fillets 2 tablespoons unsalted butter 12 small sage leaves 2 tablespoons dry sherry Salt and freshly ground black pepper Directions: Preheat the oven to 425°F. Wrap each rainbow trout fillet with one slice of prosciutto. Heat a large, heavy ovenproof skillet over medium-high heat until very hot. Add oil and coat the pan. Add fish to the pan, top-side down. Cook two to three minutes, or until prosciutto is lightly browned.

Rainbow Trout Cakes with Red Quinoa and Horseradish Cream Ingredients: 4 (5-6 oz.) Rainbow Trout fillets, cooked and flaked 1 cup red quinoa, cooked 4 green onions, cleaned and trimmed, using white and green parts 3 teaspoons capers, drained and coarsely chopped Zest of one lemon 1 teaspoon Old Bay Seasoning 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large eggs, lightly beaten 2 cups Panko bread crumbs, pulsed in blender for a few seconds Vegetable oil for frying 1 large tomato, sliced into 8-10 slices 1 avocado, peeled and sliced Micro greens 1

Rainbow Trout Nicoise Salad Ingredients: 4 (6 oz.) Rainbow Trout fillets Kosher salt and pepper to taste 1 pound marble potatoes or red baby potatoes, sliced 1/3 inch thick 2 tablespoons dry white wine 10 ounces of thin green beans, trimmed 4 large eggs 1 head Boston lettuce, trimmed, cleaned and leaves separated 6 radishes, trimmed and quartered or sliced thin ½ cup Niçoise olives ¼ cup white wine vinegar 2 tablespoons shallot, minced 2 tablespoons Dijon mustard 1 tablespoon fresh thyme, chopped Kosher salt Freshly ground black pepper ¾ cup extra virgin olive oil 8 cherry tomatoes,