Recipes please for Trout and Salmon?!
Answers:
(Brown Trout)
Brown Trout Fillets in Nut Butter Dressing
4 Brown Trout Fillets, scales removed
Plain flour for coating
50g Lightly Salted Butter
50g chopped, roasted hazelnuts
Fresh Flat leaf parsley, roughly chopped
Hazlenut oil
Rinse the trout fillets and pat dry!. Lightly coat the fish in the flour and set aside!. Heat the butter in a non-stick frying pan, large enough to accommodate all the fillets, until sizzling!. Gently lay the fillets, skin side down in the butter and leave for 2 minutes!. Gently shake the pan; if the fish are stuck, leave them a little longer!. When they are browned, turn them using two fish slices and continue to cook until firm and cooked through!. Remove the fish to warmed serving plates while you finish the dressing!. Add the hazelnuts to the frying pan and stir to heat through and flavour the butter!. Pour a little of this mix over each fillet and finish the dish with a drizzle of hazelnut oil and the chopped parsley
(Salmon and sweetcorn Patties)
165g (6 oz) Scottish Quality Salmon (cooked and flaked)
55g (2oz) smoked Scottish Quality Salmon
165g (6 oz) seasoned mashed potato
110g (4oz) sweetcorn, canned and drained
2 tbsp whisked egg
Handful parsley (chopped)
1 tsp anchovy essence/paste
Salt and pepper
220g (8oz) mixed polenta & breadcrumbs (half and half)
2 plum tomatoes (de-seeded, quartered and oven dried)or a few ready prepared sun-dried tomatoes!.
110g (4oz) mixed salad leaves
Method:
1!.Mix all the salmon INTO the potato adding the sweetcorn, egg, chopped parsley, anchovy essence/paste and seasoning!.
2!. Shape INTO cakes and dip INTO the breadcrumb mixture!.
3!. Fry in shallow pan with a little oil and finish under a grill for 4-5 minutes!.
4!. Serve on a bed of seasoned leaves with the dried tomatoes!.
Cook’s Tips:
To save even more time, try buying ready made mashed potato FROM any large supermarket!.
Polenta is a cereal made FROM coarse maizemeal!. It is cooked with water, is usually salted and has a fairly strong flavour with a slightly coarse texture!. If you decide to use breadcrumbs only, this will work just as well!.Www@FoodAQ@Com
Brown Trout Fillets in Nut Butter Dressing
4 Brown Trout Fillets, scales removed
Plain flour for coating
50g Lightly Salted Butter
50g chopped, roasted hazelnuts
Fresh Flat leaf parsley, roughly chopped
Hazlenut oil
Rinse the trout fillets and pat dry!. Lightly coat the fish in the flour and set aside!. Heat the butter in a non-stick frying pan, large enough to accommodate all the fillets, until sizzling!. Gently lay the fillets, skin side down in the butter and leave for 2 minutes!. Gently shake the pan; if the fish are stuck, leave them a little longer!. When they are browned, turn them using two fish slices and continue to cook until firm and cooked through!. Remove the fish to warmed serving plates while you finish the dressing!. Add the hazelnuts to the frying pan and stir to heat through and flavour the butter!. Pour a little of this mix over each fillet and finish the dish with a drizzle of hazelnut oil and the chopped parsley
(Salmon and sweetcorn Patties)
165g (6 oz) Scottish Quality Salmon (cooked and flaked)
55g (2oz) smoked Scottish Quality Salmon
165g (6 oz) seasoned mashed potato
110g (4oz) sweetcorn, canned and drained
2 tbsp whisked egg
Handful parsley (chopped)
1 tsp anchovy essence/paste
Salt and pepper
220g (8oz) mixed polenta & breadcrumbs (half and half)
2 plum tomatoes (de-seeded, quartered and oven dried)or a few ready prepared sun-dried tomatoes!.
110g (4oz) mixed salad leaves
Method:
1!.Mix all the salmon INTO the potato adding the sweetcorn, egg, chopped parsley, anchovy essence/paste and seasoning!.
2!. Shape INTO cakes and dip INTO the breadcrumb mixture!.
3!. Fry in shallow pan with a little oil and finish under a grill for 4-5 minutes!.
4!. Serve on a bed of seasoned leaves with the dried tomatoes!.
Cook’s Tips:
To save even more time, try buying ready made mashed potato FROM any large supermarket!.
Polenta is a cereal made FROM coarse maizemeal!. It is cooked with water, is usually salted and has a fairly strong flavour with a slightly coarse texture!. If you decide to use breadcrumbs only, this will work just as well!.Www@FoodAQ@Com