What is the best way to cook 2 Trout?!
Please!. l have the usual "Food Larder and Herbs and Spices!."Www@FoodAQ@Com
Answers:
Here are a couple !.!.!.!.!.!.!.
Spanish Trout
2 tablespoons olive oil
4 slices Serrano ham
4 ounces thick-cut apple smoked bacon, diced
3 cloves garlic, thinly sliced
2 trout
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon instant flour
1 tablespoon chopped fresh parsley leaves
Set a 12-inch saute pan over medium heat and add the olive oil!. Once the oil is hot, place the Serrano ham into the pan and sear until crispy, about 1 minute per side!. Remove the ham from the pan and set aside until ready to use!. Place the bacon into the pan and cook, stirring occasionally, until lightly caramelized, about 3 minutes!. Add the garlic to the pan and cook for 1 minute!. Remove the bacon and garlic from the pan and set aside on a plate!. Raise the heat to medium-high leaving about 2 tablespoons of the bacon fat in the pan and discarding the rest!. Season the trout with the salt and pepper, and dredge in the flour, shaking off any excess!. Place the floured fish into the saute pan and cook for 2 minutes on the first side then turn over!. Return the bacon and garlic to the pan and continue to cook the fish until done, about 2 minutes longer!. Add the parsley to the pan and stir to combine!. Serve the trout by placing a slice of the crispy ham on a warmed plate and a piece of fish on top of the ham!. Divide the bacon and garlic evenly between the fish!.
OR
My basic, easy way !.!.!.!.!.!.
2 trout cleaned, gutted, and de-headed
1 cup all-purpose flour
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
2 lemons
1 clove garlic
2 tablespoons finely chopped parsley
Dredge fish in the flour and shake off the excess!.
In a large nonstick skillet, heat 2 tablespoons of the butter and the oil over medium heat!. Saute the fish on both sides until nicely golden brown, about 5 minutes per side!. Remove the fish to a serving platter and keep warm!. Discard the cooking fat and wipe the skillet clean!.
Return the skillet to the heat and melt 2 tablespoons of the butter in it over medium heat!. Add the juice of 1 lemon, the pressed garlic, and the parsley!. Saute for 3 minutes!. Pour on the fish!. Cut the remaining lemon into wedges and place around the fish!.
= )Www@FoodAQ@Com
Spanish Trout
2 tablespoons olive oil
4 slices Serrano ham
4 ounces thick-cut apple smoked bacon, diced
3 cloves garlic, thinly sliced
2 trout
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon instant flour
1 tablespoon chopped fresh parsley leaves
Set a 12-inch saute pan over medium heat and add the olive oil!. Once the oil is hot, place the Serrano ham into the pan and sear until crispy, about 1 minute per side!. Remove the ham from the pan and set aside until ready to use!. Place the bacon into the pan and cook, stirring occasionally, until lightly caramelized, about 3 minutes!. Add the garlic to the pan and cook for 1 minute!. Remove the bacon and garlic from the pan and set aside on a plate!. Raise the heat to medium-high leaving about 2 tablespoons of the bacon fat in the pan and discarding the rest!. Season the trout with the salt and pepper, and dredge in the flour, shaking off any excess!. Place the floured fish into the saute pan and cook for 2 minutes on the first side then turn over!. Return the bacon and garlic to the pan and continue to cook the fish until done, about 2 minutes longer!. Add the parsley to the pan and stir to combine!. Serve the trout by placing a slice of the crispy ham on a warmed plate and a piece of fish on top of the ham!. Divide the bacon and garlic evenly between the fish!.
OR
My basic, easy way !.!.!.!.!.!.
2 trout cleaned, gutted, and de-headed
1 cup all-purpose flour
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
2 lemons
1 clove garlic
2 tablespoons finely chopped parsley
Dredge fish in the flour and shake off the excess!.
In a large nonstick skillet, heat 2 tablespoons of the butter and the oil over medium heat!. Saute the fish on both sides until nicely golden brown, about 5 minutes per side!. Remove the fish to a serving platter and keep warm!. Discard the cooking fat and wipe the skillet clean!.
Return the skillet to the heat and melt 2 tablespoons of the butter in it over medium heat!. Add the juice of 1 lemon, the pressed garlic, and the parsley!. Saute for 3 minutes!. Pour on the fish!. Cut the remaining lemon into wedges and place around the fish!.
= )Www@FoodAQ@Com
I like to do mine pan fried with panko bread crumbsWww@FoodAQ@Com
in the oven, with lemon and basil!. the flavors are incredibleWww@FoodAQ@Com
Whole Baked Fish
Scrape the fish with a table knife from tail to head to remove any scales that might still be attached!. Salt and pepper the fish inside and out, and fill the cavity with slices of lemon and sprigs of parsley, plus any other fresh herb you want - thyme, tarragon, oregano!. Lay on a bed of diced carrots, celery, and onion in a baking pan large enough to hold the fish!. Pour in 1/2 to 1 cup white wine!. Place in a 425 degree oven for 10 minutes per inch of thickness!. ( If the fish is 2 inches thick at the thickest part, cook for 20 minutes!. If it's 3 inches thick, cook for 30 minutes!.) Test for doness by making sure the fish flakes with a fork!.
Strain the juices into a sauce pan and quickly reduce to a 1/2 cup!. Whisk in cold butter or add cream to finsh the sauce!. Add more of the chosen herb if you want!. Adjust seasoning!.
To serve, pull off the upper skin!. It should remove easily!. Run a knife along the spine parallel to the plate to remove the upper fillet!. Serve those pieces!. Pull the tail and spine toward the head to remove the bones!. Lift the lower fillet off the skin and serve those pieces!.
Pour the sauce over the fish fillets!. Serve a wedge of lemon with the fillet!.Www@FoodAQ@Com
Scrape the fish with a table knife from tail to head to remove any scales that might still be attached!. Salt and pepper the fish inside and out, and fill the cavity with slices of lemon and sprigs of parsley, plus any other fresh herb you want - thyme, tarragon, oregano!. Lay on a bed of diced carrots, celery, and onion in a baking pan large enough to hold the fish!. Pour in 1/2 to 1 cup white wine!. Place in a 425 degree oven for 10 minutes per inch of thickness!. ( If the fish is 2 inches thick at the thickest part, cook for 20 minutes!. If it's 3 inches thick, cook for 30 minutes!.) Test for doness by making sure the fish flakes with a fork!.
Strain the juices into a sauce pan and quickly reduce to a 1/2 cup!. Whisk in cold butter or add cream to finsh the sauce!. Add more of the chosen herb if you want!. Adjust seasoning!.
To serve, pull off the upper skin!. It should remove easily!. Run a knife along the spine parallel to the plate to remove the upper fillet!. Serve those pieces!. Pull the tail and spine toward the head to remove the bones!. Lift the lower fillet off the skin and serve those pieces!.
Pour the sauce over the fish fillets!. Serve a wedge of lemon with the fillet!.Www@FoodAQ@Com
I shared this recipe with Breezer!. I cook my Sons trout this way and the family loves it!.
Baked Trout with Garlic & Mushrooms Recipe
5 (3/4 lb) trout
1/2 cup olive oil
5 cloves garlic, chopped
fresh ground black pepper salt
1/2-3/4 lb fresh mushrooms
1/4-1/2 cup butter
4 tablespoons fine dry breadcrumbs
4 green onions, sliced
3 fresh lemons (or lemon concentrate)
2 tablespoons minced parsley
To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil!.
Slice mushrooms and place half in the bottom of a shallow baking dish!.
Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms!.
Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion!.
If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside!.
Meanwhile melt butter, add to olive oil and the juice of 2 lemons!.
Pour slowly over fish saving about half of the mixture!.
Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown!.
Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly!.
Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate!.
Garnish with a few lemon wedges and a few sprigs of fresh parsley!.
Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable!.Www@FoodAQ@Com
Baked Trout with Garlic & Mushrooms Recipe
5 (3/4 lb) trout
1/2 cup olive oil
5 cloves garlic, chopped
fresh ground black pepper salt
1/2-3/4 lb fresh mushrooms
1/4-1/2 cup butter
4 tablespoons fine dry breadcrumbs
4 green onions, sliced
3 fresh lemons (or lemon concentrate)
2 tablespoons minced parsley
To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil!.
Slice mushrooms and place half in the bottom of a shallow baking dish!.
Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms!.
Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion!.
If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside!.
Meanwhile melt butter, add to olive oil and the juice of 2 lemons!.
Pour slowly over fish saving about half of the mixture!.
Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown!.
Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly!.
Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate!.
Garnish with a few lemon wedges and a few sprigs of fresh parsley!.
Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable!.Www@FoodAQ@Com
1-Season and dredge in flour, saute in butter and top with caramelized smothered onions
2-Fill cavity with crab or shrimp stuffing and bake, serve with a hollandaiseWww@FoodAQ@Com
2-Fill cavity with crab or shrimp stuffing and bake, serve with a hollandaiseWww@FoodAQ@Com
Herbs and Spices work wonders!. =)Www@FoodAQ@Com