By Trevor Kugler
Below you will find three wonderful recipes for rainbow trout. Trout are delicious, when cooked properly.These recipes turn out very well, and Rainbows cooked using any of them are delicious. Enjoy.
Baked Rainbow Trout
2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1 teaspoons seasoned salt
6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine
Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish. Bake 350 degrees 30-45 minutes. Serves 2-3.
Grilled Trout
6 small trout
Salt or seasoning for fish
Prepare trout:
rub with oil and sprinkle with salt or seasoning. Place in fish basket if available or place on preheated grill rack and cook for about 15 minutes, turning as needed. Option: Rinse trout under cold water and stuff with lemon wedges and onions. Wrap in foil and cook on hot charcoal or gas grill for 6 minutes on each side. Do not overcook. Open foil and, with back of fish facing you, remove skin. There is a line down the middle dividing the back meat and the belly meat. With fork,
Pull the back meat toward you and belly meat away from you and remove bone.
Squeeze on fresh lemon. Salt and pepper as needed.
Rainbow Trout with Artichoke Heart
6 Rainbow Trout fillets
1/2 cup butter
4 tbsp. green onion, chopped
2 tbsp. parsley, chopped
3 cloves garlic, minced
1 tbsp. lemon juice
8 oz. can of sliced mushrooms, drained
14 oz can artichoke hearts, sliced, and drained
1 tsp. salt
1/2 tsp. cayenne pepper
Pat rainbow trout fillets with a paper towel and place in flat baking dish. Melt butter in sauce pan and saut the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the filets and bake in 325 degree F oven for about 18 minutes or until fish flakes with a fork. Serves 4.
REENBOOGFOREL - KOMKOMMERROL
100g gerookte reenboogforel,
230g gegeurde roomkaas(grasuie),
1 komkommer in linte gesny,
60ml (1/4 kop)gemmerpiekels gedreineer en gekap,
2 ryp pruime in dun skywe gesny & liggies bestrooi met strooisuiker.
METODE:
Plaas 'n groot vel kleefplastiek op 'n werkoppervlak.
Pak 'n laag forel daarop & maak seker die kante oorvleuel effe.
Smeer die helfte van die roomkaas oor.
Pak 'n laag komkommer repies bo-op met die kante wat effe oorvleuel en smeer orige roomkaas oor.
Pak die gemmer & pruime bo-op.
Rol stewig op soos 'n rolkoek.
Draai rol toe in kleefplastiek & verkoel tot benodig.
Bron: H/G Leefstyl Kos
Plasing: Moira Botha Dyer
Helena Kruger
TROUT MEUNIERE
6 trout (rainbow, speckled or frozen) fillets
Flour
6 tbsp. butter
1-2 tsp. salt
1/4 tbsp. pepper
2 tbsp. parsley
Juice of 1 lemon
Rinse trout and pat dry. Roll lightly in flour seasoned with salt and pepper. Saute in hot butter. After 5 minutes, when brown, turn (with two spatulas to keep fillets from breaking) and saute on the other side for 3 minutes more. Put trout in warm serving dish and sprinkle with parsley. Squeeze lemon into the brown butter in the pan. When it is foamy, pour it over the fish. 26/1/12 "net" Helena.
Helena Kruger
RAINBOW TROUT DIJON
6 rainbow trout fillets, skinless
Salt & pepper
1/4 c. butter, melted
1 c. sliced almonds
SAUCE:
1/2 c. sliced green onions plus 3 tbsp. for garnish
2 tbsp. butter
1/4 c. dry white wine
3 tbsp. Dijon mustard
1 c. sour cream
Season the trout with salt and pepper. Dip each in melted butter, place on a buttered baking pan. Crush sliced almonds to make small flakes. Sprinkle over trout fillets and press in. Bake at 325 degrees until the trout flakes with a fork (about 10 to 15 minutes).
While the trout bakes, make the sauce. Saute the green onions in butter in a small saucepan until they are translucent. Add wine and Dijon mustard and cook, stirring for 3 minutes. Stir in sour cream and heat through but do not boil. Pour sauce over fillets. Garnish with sliced green onions and serve. 26/1/12 "net" Helena.
Helena Kruger
Rainbow Trout
Nanette Matthews
Wash the trout and pat dry. season with salt and pepper inside and roll in maize. Bake in a pan with a bit of butter and olive oil. 10 minutes on each side, then flip open to see if it's cooked.
Maré Nieuwoudt
TROUT
I just salt mine lightly and put it on a plate and microwave it for 6 minutes, here u must be the judge for how long, test after 6 minutes. I use one of tho...se plastic covers to close fish.
Cathe”
Fresh trout, cleaned with heads & tails left on
Place several pats butter and several slices fresh lemon in trout cavity. Spray aluminum foil with non-stick spray. Wrap trout with foil. Grill 8 to 10 minutes on each side, depending on size of fish
But, when grilling, I open the foil after the trout is half done and gently remove the bones, then drizzle into the cavity a mixture of a little good olive oil, butter, salt and pepper and paprika the lemon slices and some fresh dill sprigs - tarragon sounds good, too. Wrap it back up and finish cooking - That makes a lovely presentation.”Cathe” 26/1/12 Helena.
TROUT MEUNIERE
6 trout (rainbow, speckled or frozen) fillets
Flour
6 tbsp. butter
1-2 tsp. salt
1/4 tbsp. pepper
2 tbsp. parsley
Juice of 1 lemon
Rinse trout and pat dry. Roll lightly in flour seasoned with salt and pepper. Saute in hot butter. After 5 minutes, when brown, turn (with two spatulas to keep fillets from breaking) and saute on the other side for 3 minutes more. Put trout in warm serving dish and sprinkle with parsley. Squeeze lemon into the brown butter in the pan. When it is foamy, pour it over the fish. 26/1/12 "net" Helena.
Helena Kruger
RAINBOW TROUT DIJON
6 rainbow trout fillets, skinless
Salt & pepper
1/4 c. butter, melted
1 c. sliced almonds
SAUCE:
1/2 c. sliced green onions plus 3 tbsp. for garnish
2 tbsp. butter
1/4 c. dry white wine
3 tbsp. Dijon mustard
1 c. sour cream
Season the trout with salt and pepper. Dip each in melted butter, place on a buttered baking pan. Crush sliced almonds to make small flakes. Sprinkle over trout fillets and press in. Bake at 325 degrees until the trout flakes with a fork (about 10 to 15 minutes).
While the trout bakes, make the sauce. Saute the green onions in butter in a small saucepan until they are translucent. Add wine and Dijon mustard and cook, stirring for 3 minutes. Stir in sour cream and heat through but do not boil. Pour sauce over fillets. Garnish with sliced green onions and serve. 26/1/12 "net" Helena.
Helena Kruger
Rainbow Trout
Nanette Matthews
Wash the trout and pat dry. season with salt and pepper inside and roll in maize. Bake in a pan with a bit of butter and olive oil. 10 minutes on each side, then flip open to see if it's cooked.
Maré Nieuwoudt
TROUT
I just salt mine lightly and put it on a plate and microwave it for 6 minutes, here u must be the judge for how long, test after 6 minutes. I use one of tho...se plastic covers to close fish.
Cathe”
Fresh trout, cleaned with heads & tails left on
Place several pats butter and several slices fresh lemon in trout cavity. Spray aluminum foil with non-stick spray. Wrap trout with foil. Grill 8 to 10 minutes on each side, depending on size of fish
But, when grilling, I open the foil after the trout is half done and gently remove the bones, then drizzle into the cavity a mixture of a little good olive oil, butter, salt and pepper and paprika the lemon slices and some fresh dill sprigs - tarragon sounds good, too. Wrap it back up and finish cooking - That makes a lovely presentation.”Cathe” 26/1/12 Helena.
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