Free Recipes Archive
8 Trout or similar filets 24 large shrimp shells, heads on [If heads on shrimp are not available..then use regular or frozen shrimp.] 26 Small new potatoes 16 Cherry tomatoes 10 Smallish yellow onions 2 Diced shallots 6 Cloves garlic, Read More …
2 pounds trout fillets 1 teaspoon sea salt 1/4 teaspoon freshly grounded white pepper 1 cup chopped (1-inch pieces) peeled, seeded roma tomatoes 1/2 cup chopped spring onion or leek onion 1 cup light cream 2 teaspoons cornstarch 4 teaspoons Read More …
1 poached Trout 1 cup tomato sauce 4 teaspoons gelatin Parsley Lemon slices If you’d like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout. Strain Read More …
2 tablespoon olive oil 2 cloves garlic, crushed 2 tablespoon minced fresh Italian (flat leaf) parsley 4 trout, butterflied 4 sprigs fresh thyme 4 fresh oregano stalks 4 bay leaves 4 sprigs fresh rosemary Combine the olive oil, garlic and Read More …
1/2 cup buttermilk 1 cup all purpose flour 2 8 to 10 oz boneless whole trout 2 tablespoon vegetable oil 6 tablespoon (3/4 stick) butter 1/4 cup unsalted pumpkin seeds 2 tablespoon cider vinegar 2 tablespoon chopped fresh chives or Read More …
3 large red onions, sliced Salt White pepper 1/3 cup red wine 4 skinless trout fillets 4 sheets of nori 2 cups spinach, chiffonade Canola oil for deep frying 2 cups rice flour 1 teaspoon ground cumin 1 quart club Read More …
SEASONING MIX 1-1/2 teaspoon salt 1-1/4 teaspoon dried sweet basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dry mustard 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon white pepper 1 teaspoon black pepper OTHER 4 Read More …
1/2 pound bay scallops 3 egg whites 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 teaspoon lemon zest 2 tablespoon freshly chopped dill 1 head Boston lettuce 4 butterflied rainbow or red trout, about 8 Read More …
12 cloves garlic, minced, divided 1/4 cup olive oil, divided 3 pounds raw spinach, chopped 1/4 teaspoon nutmeg Salt and black pepper, to taste 1-1/2 cups minced onion 1 tablespoon tomato paste 3/4 cup dry white wine 6 cups peeled, Read More …
4 tablespoon Peanut oil 1 lg Red Onion, diced 2 tablespoon Fresh crushed Garlic 2 tablespoon Flour 1-1/2 c Dark Stout Beer 6 each Whole Cloves 2 tablespoon Brown sugar 1/4 teaspoon Freshed Cracked Pepper 2 teaspoon Worcestershire sauce 3 Read More …
For fish lovers these pastes provide contrasting tastes and they may be served together to give a variety of flavours to sample. Potted trout and potted herring will keep for some time in a cold place, providing they are completely Read More …
Source: McGill’s Restaurant – Tulsa, Oklahoma Serves 2 2 rainbow trout (dressed) For Breading 1/2 cup all-purpose flour 1 egg 1/4 cup milk 1/2 cup chopped pecans 1/2 cup sliced almonds 1/4 cup bread crumbs 2 ounces olive oil Sauce Read More …
Source: Jim and Carol Klancnik, Latchstring Restaurant, South Dakota 1 (10 ounce) boned Rainbow trout fillet 1 teaspoon salt 3/4 teaspoon celery salt 1/2 teaspoon cracked black pepper 1/2 cup white flour 3/4 cup yellow cornmeal Vegetable oil, for frying Read More …
2-1/2 lbs. Lake Trout Fillets 1-1/2 cups water 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon thyme 1 bay leaf 1 tablespoons Garlic Powder (or 1 clove garlic) 2 teaspoons salt 2 dashes pepper Take tin foil and make a Read More …
2 large oranges 2 limes 1 lemon 1 cube butter Trout fillets Melt butter in pan or microwave until just liquid. Grate oranges and lime (just the zest) into the butter. Then add liquid of one orange, one lime, and Read More …
Source: Galatoire’s, New Orleans, Louisiana 4 (6- to 8-ounce) trout fillets Salt and pepper, to taste 1 cup milk 1/2 cup flour Oil 1 cup butter 1 cup sliced almonds Juice of 1 lemon 1/2 tablespoon chopped parsley Sprinkle fillets Read More …
4 green onions, cut into thin diagonal slices 1 large sweet red pepper, cored, seeded, julienne cut 2 tablespoons soy sauce 2 tablespoons red-wine vinegar 2 teaspoons dark Asian sesame oil 2 teaspoons grated fresh ginger, or 1/2 teaspoon ground Read More …
Source: Dakota Cafe, Tucson, Arizona 6 ounces smoked trout 2-1/2 tablespoons red bell pepper, finely diced 2 tablespoons sun dried cherries, chopped 2-1/2 tablespoons parsley, chopped 3 tablespoons mayo 1 teaspoon Dijon mustard Worcestershire sauce (a few shakes) 1/4 teaspoon Read More …
2 whole rainbow trout (8 to 10 oz each) 1 tablespoon olive oil 1 fresh tarragon bunch, chopped 1 small fresh Italian parsley bunch, chopped 1 lime, thinly sliced Preheat broiler. Brush trout skin and cavities with oil. Season with Read More …
1 large ripe pomegranate 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1-1/4 cups coarsely chopped pecans 4 tablespoon chopped fresh parsley salt and freshly ground black pepper 1/4 teaspoon ground cardamom 2 tablespoon wine Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. 2 rainbow trout, cleaned and filleted 1/2 cup (1 stick) butter 1 cup ground or chopped hazelnuts 2 tablespoons flour Salt/pepper 1 tablespoon lemon juice 2 ounces wine (1/4 cup) 3 ounces Read More …
The epitome of North Shore cooking done right, this fresh-fish entrée from George Wilkes’s Angry Trout Cafe in Grand Marais takes advantage of Lake Superior’s depths – practically in the cafe’s back yard – and summer’s grilling frenzy. Use just-caught Read More …
6 trout fillets with skin (4 to 6 ounces each) 1-1/2 cups all-purpose flour 12 tablespoons butter, divided (no substitutes) 1 tablespoon fresh lemon juice 1-1/2 cups sliced almonds, toasted 6 lemon wedges Heat oven to 250 degrees F. Dip Read More …
Chef Nick Oltarsh of Lobby at Twelve – Atlanta, GA Yield: 4 portions 1 pound Brussels sprouts Salted water, for boiling 1/2 pound plus 4 Tablespoons unsalted butter, cubed 1 teaspoon garlic, minced Salt and pepper 3 10-ounce rainbow trout Read More …
Simple method to cook fish with great results. 3 cups water 1 cup white wine 1 celery rib, chopped 1 carrot, peeled, and chopped 1 tablespoon chopped fresh flat-leaf parsley 1 bay leaf 6 peppercorns 1 teaspoon salt 3/4 pound Read More …
Cured lake trout roe Yields 8 oz 8 oz lake trout roe, still in its sac (called skein) about 0.35 oz (10 g) salt (see below) 1/8 tsp (0.75 g) curing salt 2/3 tsp (2 g) canola oil Place the Read More …
PESTO 4 cups basil leaves 1/4 cup pine nuts, toasted 4 cloves garlic 1 cup olive oil 1/4 cup Parmesan cheese Salt and pepper 2 whole boneless smoked trout 1/2 lb linguini or whole wheat pasta Put garlic in food Read More …
2 each Trouts (6 oz each cleaned) * 1 each Whole egg 1 each Egg white 1/4 pt Olive or sunflower oil 5 tablespoon Creamy yogurt 1 teaspoon Dijon mustard 1-1/4 teaspoon Gelatin powder (or more) Fresh parsley and tarragon Read More …
4 oz. smoked trout or salmon 3 oz. cream cheese 1 tbsp. chopped parsley 1 to 2 tbsp. milk Thinly sliced cucumber Melba wafers or small round bagel toasts 1 tbsp. chopped red bell pepper Skin and flake trout. Combine Read More …
PESTO 4 cups basil leaves 1/4 cup pine nuts, toasted 4 cloves garlic 1 cup olive oil 1/4 cup Parmesan cheese Salt and pepper 2 whole boneless smoked trout 1/2 lb linguini or whole wheat pasta Put garlic in food Read More …
1/2 lb smoked trout fillets (available at specialty foods shops and some fish markets), picked over and flaked 1/2 cup plain yogurt, drained in a fine sieve for 1 hour 1/4 cup mayonnaise 1 teaspoon fresh lemon juice 1 tablespoon Read More …