Pan-Seared Trout

Serves 8
INGREDIENTS
4 6-8 ounce rainbow trout fillets (skin on), or two whole cleaned trout*
Salt and pepper
All purpose flour, for dredging
Vegetable oil or butter for searing
1 onion, sliced
1 lemon, sliced
Fresh parsley and thyme sprigs
¼ cup white wine
2 tablespoons butter
DIRECTIONS
Preheat oven to 350°F. Season the trout fillets with salt and pepper, then dredge lightly in the flour, [...]

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Roasted Brook Trout with Fennel and Black Grapes

Serves 4
INGREDIENTS
2 fillets brook trout, rainbow trout, or other super fresh trout
1 bulb fennel
Sea or kosher salt
Freshly ground white pepper
½ teaspoon fennel seeds
Zest of 1 lemon, juice of half
1 tablespoon canola oil
½ cup black grape puree, recipe follows
½ cup black grapes
Extra virgin olive oil
Maldon sea salt
DIRECTIONS
Preheat oven to 450°F.
Make sure trout has been cleaned of [...]

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Whole Trout Stuffed With Lemon and Parsley

You can put virtually anything in a foil packet dinner – whatever inspires you at the market or in your ‘fridge. To get your creative juices flowing, here’s a few ideas to play around with. Simple and delicious!

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