Trout for tea.?!


Question: My eldest son and I are having freshly caught Welsh trout for tea. I want to do something different with it. Any recipie suggestions.

My youngest son is having duck, any ideas for that as well. He usually has it roasted.


Answers: My eldest son and I are having freshly caught Welsh trout for tea. I want to do something different with it. Any recipie suggestions.

My youngest son is having duck, any ideas for that as well. He usually has it roasted.

Stuffed Trout


Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
25g/1oz white breadcrumbs
55g/2oz dried apricots, finely chopped
2 tbsp coriander, finely chopped
40g/1 1/2oz pistachio nuts, finely chopped
55g/2oz melted butter
seasoning
2 fresh whole trout, gutted and rinsed

150g/5oz new potatoes
1 tbsp olive oil
a large handful of basil, roughly chopped



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the breadcrumbs, apricots, half the coriander, pistachios, half the butter and some seasoning to taste, into a bowl, and mix well.
3. Place each of the trout on a large sheet of buttered foil on a baking tray. Spoon half the mixture into each of the cavities. Brush the trout with the rest of the melted butter and enclose the foil around each of the fish to form 2 parcels. Place the tray into the oven for 25-30 minutes.
4. While the fish is cooking, boil the new potatoes in a separate pan for 10 minutes. Drain and pat dry. Cut them all in half lengthways, brush with the olive oil and transfer into a hot griddle to cook for each side on 2 minutes each.
5. When the potatoes are cooked, remove from the heat, season lightly and sprinkle with the basil. Remove the cooked fish from the foil and serve with the new potatoes.


Crispy aromatic duck


Serves 4-6



Preparation time 30 mins to 1 hour

Cooking time over 2 hours






Ingredients
1x2.75kg/6lb duck, fresh or frozen
6 slices of fresh root ginger, 7.5cm x 5mm/3 x ?in
6 spring onions, cut into 7.5cm/3in lengths
cornflour, plain flour or potato flour for dusting
1.2l/2pt groundnut oil

For the Spice Rub:
2 tbsp five-spice powder
65g/2?oz sichuan peppercorns
25g/1oz whole black peppercorns
3 tbsp cumin seeds
200g/7oz rock salt

To Serve:
chinese pancakes
6 spring onions, finely shredded
hoisin sauce



Method
1. If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
2. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
3. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
4. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
5. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
6. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.

can you possibly have it cured or smoked? smoked trout is awesome with cream cheese on a small cracker or bread/crouton

duck roast it and make your own cherry sauce or have an orange glaze with it on little pieces of baguette or fillo cups..

Stop! your making me hungry and I'm on a diet!

Pour hot water over the trout, let steep for five minutes. Strain and add milk and sugar to taste. Serve with duck cookies.

IF USING DUCK BREAST TRY PAN FRY DUCK CHOP SOME BACON ,MUSHROOMS ADD TO DUCK THEN ADD SOME CRANBERRY SAUCE DUCK SHOULD TAKE ABOUT 5 TO10 MINUTES SCOUR DUCK FAT WITH KNFE REALLY NICE WITH POTATO WEDGES AND VEG

river trout sauted with almonds
7fl oz milk
1 tablespoon plain flour
9oz trout scaled cleaned and gutted
1 tablespoon oil
5oz butter
4oz flaked almonds
salt & pepper

put the milk in one dish & the flour in an other dip each trout into the milk and then coat with flour. shake gently to remove excess flour.
heat the oil & 4oz of the butter in a large frying pan .add the trout & cook gently for about 5 minutes on each side untill golden brown
take care that the butter does not burn remove & place on a warm servijng dish sprinkle with salt & pepper & keep the trout warm.
Wash the frying pan & dry throughly .add the remaing butter & heat gently untill the butter starts to foam. add the almonds & cook over a moderate heat stirring constantly for about 2 minutes untill golden all over
sprinkle the almonds and butter over the trout & serve immediately
garnish with lemon & parsley
serves 4
preparation time 10 minutes
cooking time 12 minutes





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