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

Serious Eats Kate Williams Post a comment

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

Ned Ludd's Stuffed Ruby Trout, Fennel, Scallions, and Herbs

Serious Eats Kate Williams Post a comment

Salmon and trout make up a huge part of the Pacific Northwest's seafood economy, so it's no surprise that hyper-local restaurants like Ned Ludd in Portland feature fish prominently on their menu. Most of these dishes at Ned Ludd are prepared in their huge wood-fired oven, which means adaptation is the name of the game when cooking this fish at home. More

River Cottage's Grilled Trout with Fennel

Serious Eats Kate Williams 1 comment

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

Whole Roast Trout with Potatoes and Asparagus

Serious Eats Kerry Saretsky Post a comment

A whole roast rainbow trout stuffed with lemons and lemon thyme, roasted with new potatoes and asparagus--per person! A hearty, healthy, fast weeknight feast. More

Green Curry With Lake Trout and Green Beans

Serious Eats Nick Kindelsperger 3 comments

The same dynamic flavor I crave from Thai green curry but with the added bonus of fresh seasonal produce from nearby. More

Rainbow Trout with Red Chili and Pecans

Serious Eats Nick Kindelsperger 2 comments

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

Smoked Trout, Potato, and Endive Salad

Serious Eats Blake Royer Post a comment

This smoked trout salad from Bouchon makes a creamy, lemony vinaigrette for the flaked fish, brightens it with fresh herbs, and pairs the flavors against the bitterness of the endives. The potatoes are the perfect vehicle for carrying the smokiness of the trout. More

Dinner Tonight: Soba Noodle Soup with Spinach and Smoked Trout

Serious Eats Blake Royer 3 comments

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

Serious Eats Blake Royer 5 comments

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

Cook the Book: Stuffed Salmon Trout with Almonds and Yogurt

Serious Eats Caroline Russock 3 comments

Similar to yesterday's Strawberry Risotto, I chose this Stuffed Salmon Trout with Almonds and Yogurt recipe from Recipes from an Italian Summer for the sheer fact that the combination of ingredients intrigued me. And it didn't strike me as a textbook Italian recipe. More

Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout

Serious Eats Blake Royer Post a comment

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

Cook the Book: Trout Amandine

Serious Eats Caroline Russock 6 comments

In this recipe for Trout Amandine, trout fillets are dredged in flour, pan fried in browned butter, and finished with parsley, lemon juice, and toasted almonds. More

Cook the Book: Cornmeal-Crusted Pan-Fried Trout

Serious Eats Caroline Russock 3 comments

After a week of labor-intensive recipes from New Classic Family Dinners by Mark Peel, I was ready for something that required a little less work. I had originally picked up some trout to make Peel's take on matelote, a fish... More

The Secret Ingredient (Liquid Smoke): Smoky Hogfish and Pepper Escabeche

Serious Eats Kerry Saretsky 2 comments

Note: Throughout October, Kerry's secret ingredient is liquid smoke. [Photographs: Kerry Saretsky] Previously Smoky Bison Sandwiches » All Secret Ingredient coverage » My inspiration for experimenting with liquid smoke came from a dish I had in a restaurant once, which... More

Cook the Book: Smoked Trout Spread

Serious Eats Caroline Russock 2 comments

At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More

Roasted Trout with Smoked Salt and Fresh Woody Herbs

Serious Eats Kerry Saretsky 3 comments

One of my favorite ways to eat whole fish is to dress it simply in salt and olive oil, and stuff it with whole twigs of rosemary and thyme. Then I either broil it in the oven, or char it... More

French in a Flash: Trout en Papillotte

Serious Eats Kerry Saretsky 6 comments

"Unwrapping the unlucky but delicious trout feels something like Christmas." My grandmother is my own Edith Piaf. Mémé has a voice that trembles on the air, buoyed up by soprano aspirations. It is a beautiful but homemade voice--like a quilt.... More

Smoked Trout "Pâté"

Serious Eats Blake Royer 6 comments

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

French in a Flash: Purple Potato-Crusted Trout a la Francaise

Serious Eats Kerry Saretsky 8 comments

"The key to dressing like a French woman is to remember that every woman is a sun in the blue sky. Clouds only diminish; moons only eclipse." For all the finery of Paris's Baroque buildings, for all the playful hues... More

Cook the Book: Smoked Trout Chowder

Serious Eats Michele Humes 6 comments

Photograph from nate steiner on Flickr Though the authors of Almost Meatless call this soup a chowder, it's got more in common with the Scottish classic, cullen skink, also made with milk, potatoes, and smoked fish. The bold flavor of... More

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