'trout' on Serious Eats

Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad

Despite its restaurant-quality presentation, Linton Hopkins' Sauteed Georgia Trout with Watercress Puree and Mandarin Salad featured in Adam Roberts' Secrets of the Best Chefs, is a relative breeze to prepare (for a chef-y dish) and worth any extra minute of effort. The trout is simply salted and seared, skin-side down for a crisp crust and barely-cooked flesh. A puree of watercress, leeks, and cream forms the base of the dish, and the whole kaboodle gets topped with a bright, bracing salad of mandarin oranges, fennel, dill, radish, and parsley. It's a beautiful plate of food, and tastes even better than it looks. More

River Cottage's Grilled Trout with Fennel

In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher offer a slight variation on the standard stuff-the-trout-with-herbs-and-grill-it method. Instead of picking soft, delicate herbs, they call for overgrown, wild fennel. Then, they not only place the floral, herbaceous plant into the fish cavity (with garlic and bay, of course), but also use the woodiest herbs as a kind of grate for cooking the fish. These woody stems smolder as the fish cooks, adding another layer of smoky flavor to the fish. More

Rainbow Trout with Red Chili and Pecans

The same thing that originally attracted me to this recipe from the Colorado Farmers Market Cookbook, also gave me pause. I couldn't wait to see how the sweet heat of the honey and red chile glaze would pair with the fish fillets and the chopped pecans. This is even though I feared the honey would burn and the nuts would fall off, which is exactly what happened on the first round. Luckily, a little tinkering fixes everything. More

Dinner Tonight: Soba Noodle Soup with Spinach and Smoked Trout

A brothy concoction of Asian flavors with smoked trout? I didn't know what to make of this one, but I have to say, this recipe from Martha Rose Shulman's The Very Best Recipes for Health was one of the most comforting things I've eaten in awhile. Smoked trout is hot-smoked (not cold-smoked like you often find salmon) so it's fully cooked and a great ingredient to have on hand. More

Dinner Tonight: Smoked Trout Brandade

Traditionally, brandade is made with salt cod, an emulsification of the fish, olive oil, and often potato, milk, or cream, to create a silky, smooth purée. Salt cod is a wonderful ingredient, but one that's a bit of a hassle to use, requiring soaking and planning ahead. This recipe from Food & Wine opts for flaked smoked trout instead, which lends a similar taste and makes for a simpler, quicker preparation. More

Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout

I've been daydreaming lately about going on a fishing trip. Maybe that's why I was drawn immediately to this recipe, which I imagine is the perfect recipe for a cast iron skillet and the freshest river trout known to man. The idea here is to use a fine cornmeal that will adequately coat the fish and give it a golden crunch on the outside. More

Smoked Trout "Pâté"

Smoked trout is a criminally underreported ingredient in my book. Smoked salmon gets all kinds of attention, in its cold-smoked form as the centerpiece of bagels, but the humble trout has no one to sing its praises. It's always found... More

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