5 Trout Recipes Print Email

Nut Crusted Trout

one quarter cup nuts, chopped finely, choose from hazelnuts, pecans, walnuts or pistachios
1 teaspoon of flour
1 tablespoon of olive oil or butter
1 trout fillet with bones removed and skin intact
Salt and pepper to taste

Pulverize the nuts and flour in a food processor. Score the skin side of the trout. Dredge the fillet side in the flour and nut mixture. Heat oil or butter in a heavy skillet. Cook the nut crusted side first on very low heat so the nuts will toast but not burn. When the nuts have toasted, which may take only one or two minutes, flip the fillet and finish cooking on the skin side. Salt and pepper to taste. Serves one.

Grilled or Roasted Whole Trout

1 whole trout, cleaned but intact
1 lemon sliced
1 clove of garlic, sliced
1 fresh sprig each of dill, thyme, rosemary
1 tablespoon of olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Rub the trout with the olive oil. Sprinkle with salt and pepper. Place the lemon slices, fresh herbs in the fish cavity (or between two fillets). Roast for about 7 minutes, depending on the size of the trout. Check after four minutes if you have a tiny trout. Serves two, or one generously.

Trout With Capers

2 trout, boned but with skin on, scored
one quarter cup all purpose flour
Salt and pepper to taste
2 1/2 tablespoons of olive oil
1 tablespoon of drained capers
fresh parsley, chopped
1 lemon, halved

Rinse trout and dry. Heat a heavy skillet to medium-high. Mix flour with salt and pepper and dredge trout fillet sides in the flour mixture. Add olive oil to skillet and saute fish fillet side first, about two minutes. Let the fish brown and then flip to continue cooking on the skin side. When the fish is cooked through, remove it to a platter. Add the capers and squeeze the juice from a lemon half in the skillet. Scrape the bottom of the skillet, add the parsley and pour directly onto the fish fillet. Serves two.

Trout With Seasoned Breadcrumbs

2 trout, boned but with skin on, scored
3 tablespoons of breadcrumbs
one half tsp of Worcestershire sauce
one half tsp of Dijon mustard
2 tablespoons of olive oil
1 teaspoon of fresh lemon juice
Salt and pepper to taste

Preheat oven to 400 degrees. Place trout skin side down in a buttered baking dish. Mix all other ingredients and spread onto the fillet of trout. Bake fish about 4 to 7 minutes, depending on size of trout. Serve with a wedge of lemon.

Sauteed Trout Grenobloise

two small boneless trout, butterflied, or 2 large trout fillets
1 tablespoon oil or clarified butter
Pinch of salt and white pepper
2 tablespoons unsalted butter
Juice of 1/2 lemon
2 teaspoons capers, drained

Heat the oil in a large skillet over medium-high heat. Season the trout lightly with salt and pepper and add it to the pan, skin side up. Cook until lightly browned, about 3 minutes, turn, and continue cooking until the tail meat begins to flake. Remove to a serving platter or individual plates. Let the pan cool slightly and add the butter, lemon juice and capers. Brown the butter slightly and pour the sauce over the fish. - Jay Harlow