In case you haven’t figured me out yet, I really love trout so here is a delish recipe to make.
- 4 trout fillets
- Olive Oil for coating
- pinch of coarse salt and lemon pepper
- 4 peaches, ripe and peeled,
- 3 tbsp. honey
- 1/2 cup ricotta cheese
- toasted pistachios for garnish, finely chopped
Pat the fillets dry with a paper towel then lightly massage each one (both sides) with the olive oil. Sprinkle each one with a pinch of salt and lemon pepper. Turn the barbecue on to a medium heat.
Place the fish on the grill, skin side down. Add the peaches, cut side up and drizzle with honey. Close the lid and cook for the fish for about 4-5 minutes until the fish is opaque through. When this is done, the peaches should be caramelized. If they are not, remove the fish from the grill, cover with foil to keep warm and cook the peaches a little longer. As you plate, quarter the peaches and sprinkle with the cheese and nuts.
To serve, plate the fish, add a crisp garden variety salad, warm rolls. It doesn’t get any better.
After major surgery two months ago but still in recovering mode, this is my first recipe, and hopefully now I can get back at it.
Don made this last night and it is easy to do, fabulous tasting and will make dinner for 4 or two dinners for two.
- 1/4 cup good olive oil
- 3 tbsp. white vinegar
- 1 tbsp. grainy mustard
- 1 shallot, finely chopped
- pinch of salt and pepper
- 1 500g fillet Trout, skin on
- 8-10 asparagus spears, peeled
- 2-2 1/2 cups cherry tomatoes
- 1/4 cup chopped parsley
- 1/4 cup olives (your choice)
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a bowl, whisk together the olive oil, vinegar, mustard, shallot, salt and pepper. In a small bowl, save 1/4 cup.
Arrange the Trout, skin side down, on the parchment paper. Sprinkle with the salt and pepper. Around the fillet, arrange the tomatoes, asparagus, olives and drizzle with the reserved dressing. Mix these together to coat and bake in the oven for about 12-15 minutes. Vegetables should be cooked tender (not mushy) and the fish should flake easily.
Divide equally on dinner plates and serve with a green salad.
There! I told you it was easy to do. Try it and I am sure you will make it one of your very favourite meals.
I love the flavours of roasted vegetables and these are wonderful. It takes a little ‘cheat’ time but you will find it so worth it.
- 3-4 small beets, washed
- 8-10 baby potatoes, washed
- 3 medium carrots, washed and peeled
- 1 small turnip, peeled
- 1 bunch asparagus
- 2 lbs. trout fillet
- salt and pepper
- olive oil for brushing on vegetables
- 2-3 limes, zested and cut into wedges. Set aside. Squeeze juice from 1 lime and set aside.
Line a cookie sheet with parchment paper and set aside. Brush the beets, carrots and turnip with olive oil and place on prepared sheet. Bake in a 375 oven until cooked through. Remove from the oven and let cool down enough to peel the beets and cube.
Leave the baby potatoes whole and cut the carrots into 1 inch pieces. Trim the asparagus and cut into 2 inch pieces. Brush with olive oil and now place with all the other vegetables on a clean parchment lined baking sheet and set the trout in the middle on the pan, skin side down. Sprinkle a pinch of salt and pep.per over all
Sprinkle 2 tsp. oil across the trout and sprinkle 2 tsp. of lime zest on top. Bake in a 425 degree oven for about 12-15 minutes, just until the trout begins to flake.
Plate equally on 4 dinner plates, add the vegetables around the fillet pieces and drizzle the lime zest over the fish.
The only things needed now are warm dinner rolls, chilled salad and a glass of wine.
Yippee! Dinner is served
When we were in France we ate Croques Monsieur ‘sandwiches’ and liked them. This is an Hors d’ Oeuvres that will please one and all.
- 1 1/2 cups Swiss Cheese, shredded
- 1/4 cup whipped cream, whipped only until thickened
- pinch of ground nutmeg,
- sea salt
- 8 slices Tramezzini (crustless white bread from Super Store)
- 2 tbsp. melted butter
- 5 oz. smoked trout, thinly sliced
- small lime wedges
Preheat oven to 400 degrees.
Chop the grated Swiss cheese until very fine. Using a spatula, gently fold into the thick cream. Season with the nutmeg and salt. Set aside.
Brush one side of the bread with the melted butter. Spread the cheese mixture on the unbuttered side. Layer the trout on top of the cheese mixture on 4 slices and add the top buttered layer of the slices. (butter side out).
Place each bread square on a tinfoil square and cover with a top layer of tin foil. Make sure to seal all the edges tightly to continue on.
Heat a skillet (dry) and place each packet in to cook for 1 minute each side. Transfer all packets to a baking sheet and bake for 15 minutes. When you remove the tin foil, both top and bottom should be toasted.
Cut each one in half, making 4 pieces each ‘sandwich’ and then on the diagonal making 8 pieces. Arrange on a platter, garnish with lime wedges and serve immediately to your wide-eyed guests.
We are always looking for new and exciting items to serve Company when they come to visit us. This one is different but Don likes this type of Hors d’ Oeuvres, so here we go.
- 10 really large radishes
- 8 oz. trout fillet, skin on
- Olive oil
- 1/4 tsp. Asian sesame oil
- fine sea salt
- white pepper
- 1 lime, juice removed and peel grated
Cut a small slice off the bottom of the radishes. Cut each radish in half crosswise. Using a small melon baller, hollow out the center of each radish, making a cup about 1/8 inch deep.
Carefully remove the skin from the trout fillet all in one piece. Place enough olive oil in a sauté pan to coat the bottom, and heat over high heat. Saute the skin in the pan until it becomes crispy (approximately 2 minutes). As the skin can curl up, hold flat with a spatula. Remove from the heat and set aside.
Cut the trout fillet into tiny cubes and place in a bowl. Add some sesame oil, squeeze of lime juice and season with salt and pepper and toss to mix.
Fill each radish cup with some tartare, break off a piece of crispy skin and garnish the top. Sprinkle some grated lime zest on top. Place over a bowl of crushed ice and keep in the refrigerator until ready to serve.
Plate on a pretty platter and serve really cold, along with a glass of white wine.
I love trout over salmon as I find it a more delicate flavour. If you are having company over for dinner, this will serve 4.
- 1 tbsp. butter
- 1 shallot, finely chopped
- 1/4 cup lime juice
- 1 tbsp. honey
- 1/8 tsp. cayenne pepper
- 1 tbsp. finely chopped ginger
- 1/4 cup wine vinegar
- 2 tbsp. soy sauce
- 1 tbsp. finely chopped parsley
- 2 lbs. trout fillets
- 1 small lime, quartered for garnish
In a saucepan, sauté the shallots in butter until softened. Add the balance of the ingredients (except the trout) and continue stirring until well combined.
Prepare your barbecue or grill plate to medium heat. Baste the trout with the sauce and grill for 8-10 minutes. Baste often with the sauce.
Remove from the grill and serve immediately with buttered noodles and lime slices.
This, my friends, will have you all begging for more. You can change out the lobster for scallops, but the choice is up to you. Read on and then make it up.
- 1 1/2 lb. firm trout fillets
- 3/4 cup white wine (or water, if you choose)
- 1 lb. large shrimp, peeled and deveined
- pinch of Saffron
- 2 tbsp. butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 stalk celery, ribs removed, sliced
- 1 tsp. dried thyme
- pinch of sale and pepper
- 1/3 cup flour
- 3/4 cup whipping cream
- 1/4 cup finely chopped fresh parsley
- 1 can frozen lobster, thawed (or here you can put in scallops)
- 1 1/2 cups cubed peeled golden flesh potatoes
- 1/2 recipe of really flaky pastry (recipe follows)
- 1 egg yolk
Whew! Now cut the fish into 1 inch pieces. In a large saucepan bring the wine and 1/2 cup water to a boil, simmer fish until it flakes easily. Using a slotted spoon, remove to a strainer over a bowl.
Add shrimp to the saucepan, simmer until pink and translucent (about 3 minutes). Add to the strainer.
Strain liquid through a fine sieve to measure 1 1/2 cups. Add water if necessary. Stir in the saffron and cover. Set aside.
In a saucepan, melt butter over medium heat and fry the onion, garlic, celery, thyme, salt and pepper for about 5 minutes; until the onion is softened.
Sprinkle with flour, cook stirring for 1 minute. Whisk in reserved cooking liquid and cream. Bring to a boil gently until thick enough to coat a spoon (5 minutes). Add the parsley and set aside.
Drain the lobster in a sieve, press out all moisture. Remove cartilage from the claw meat. Cut the lobster into bite size pieces and place in a shallow 10 cup casserole. Add the fish mixture and potatoes. Pour in the sauce and gently stir. Let cool.
Brush rim of dish with water and cover with pastry, pressing overhang around the outside.
Mix egg yolk with 2 tsp. of water. Brush 3/4 over the pastry. Roll out any scraps and cut out fish shapes and small circles for air bubbles. Arrange in a decorative fashion and brush over with the egg wash. Cut air vents in top.
Bake in the bottom third of a 375 degree oven until hot and golden in colour. (about 40 minutes).
This makes 9-10 servings.
Really Flaky Pastry
3 cups flour
1 tsp. salt
1/2 cup cold butter cubed
1/2 cup lard, cubed
2 tsp. vinegar
In a bowl, whisk the flour with salt. Using a pastry blender, cut in the butter and lard until coarse crumbs with a few larger pieces.
In the liquid measure, beat the egg with the vinegar and add enough water to make 2/3 cup. Drizzle over the flour mixture, tossing with a fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled (a good 30 minutes).
This is an easy dinner that you can certainly serve even when company comes to call.
- 1 medium cauliflower
- 2 tbsp. olive oil
- 1 tsp. coriander
- 1/2 tsp. cumin
- pinch of cardamom and salt
- 4 trout fillets (5-6 oz. each)
- 4 tsp. peach jam (in our house – homemade using peaches grown in our yard)..sorry!
- pinch of salt
- 1/3 cup chopped pistachios
Preheat oven to 400 degrees. Line 2 baking sheets with foil. After cutting cauliflower into bite-size florets, toss with 2 tbsp. oil, the coriander, cumin, cardamom and salt. Spread out in single layer on one baking sheet and bake in the bottom third of the oven until edges are golden , stirring halfway through the 30 minute time. Set aside but keep warm.
Arrange the trout fillets skin side down, on the second prepared sheet. Sprinkle with a pinch of salt and pepper. Brush the peach jam over the tops of the trout. Sprinkle the chopped pistachios over the top, pressing gently to ensure they stick. Bake in the top third of the oven until a knife inserted into the thickest part of the fish comes out warm. Approximately 15 minutes.
When serving, plate the cauliflower in the center of each plate and set the trout fillet over the top. Add a chilled green salad on the table as well as lemon or lime wedges.
We are always looking for something different to showcase when company comes. This is a really neat one because you make individual pies (easier than it sounds) and everyone think you are a wizard.
- 2 1/2 lbs. trout
- 1 1/2 lbs. medium size shrimp
- 1 – 2 lb. lobster tail
- 6 scallops, halved
- 2 cups celery, ribs removed, chopped
- 1 1/4 cups white wine (sip for the cook)
- 2 bay leaves, crumbled
- 1/3 cup butter
- 1 large onion, chopped
- 4 cups sliced white mushrooms
- 1/2 cup flour
- 3/4 tsp. ground ginger
- 3/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 3./4 tsp. ground pepper
- 3/4 cup whipping cream
- 1/2 cup chopped parsley
- 1 tbsp. chopped fresh thyme
- 1-2 pkgs. puff pastry, thawed
- 1 egg yolk for brushing
- Cut the trout into 1 inch cubes, reserving the skin, bones and trimmings. Peel and clean the shrimp, reserving shells, slide skewer through length of lobster in shell and set aside.
In a large saucepan over medium heat, bring 3/4 cup of water, fish skin, shells and bones, shrimp shells, celery, wine and bay leaves to a boil. Strain liquid through a sieve into a clean saucepan and bring to a boil. Add the shrimp and lobster, reduce heat, cover and simmer until shrimp turn pink (about 2 minutes). Using a slotted spoon remove the shrimp and continue cooking the lobster another 2 minutes.
Transfer the shrimp to a bowl and now remove the lobster from the shell, remove from the shell and cut into bite size pieces and add to the shrimp.
Return liquid to a boil, add the trout and simmer until the fish flakes when tested with a fork. This should take about 4 minutes, Using a slotted spoon, remove and transfer to the seafood bowl.
Pour the liquid into a measuring cup, adding water to make 2 1/4 cups.
In a saucepan melt the butter over a medium heat, add the onions and mushrooms, cooking until softened (6 minutes). Stir in the flour, ginger, salt, pepper and nutmeg and cook for one minute. Gradually whisk in the liquid, cooking until boiling and becomes thickened and slightly reduced – 6-8 minutes. Stir in the whipping cream and bring to a boil. Remove from heat and add the parsley and thyme.
Brush the bottom and sides of 8 – 1 1/2 cup ramekins with butter. Evenly spoon the seafood into each one and top with the sauce to cover.
Roll out the puff pastry, cutting to fit each ramekin. Beat the egg yolk with a tsp. of water and brush over the puff pastry. Cut a slit in the top of each one. Preheat oven to 400 degrees. Place the ramekins on a parchment lined baking sheet and bake for 20 – 30 minutes until golden.
Plate and place a lemon wedge on side. Add a salad and warm roll.
What more could you ask for? Well, okay…. glass of chilled white wine would make this more than perfect.
Okay…so you forgot to set your scale back 10 lbs. before Christmas Season began but never mind, this will put you back on track. It is easy and delicious
This salad will serve 4.
- 2 skinless trout fillets (8 oz. each, 1 inch thick)
- Sea salt, freshly ground pepper
- 2 tbsp. olive oil
- 1 scallion, trimmed and sliced very thin
- 2 large oranges, peeled, white pith removed and segmented
- 1 large, ripe avocado, pitted, peeled and sliced
- 2 cups of baby arugula, spinach, stems removed , break into small pieces if some are too large to be eaten politely.
- 1 tbsp. fresh lime juice
- zest from lime
Preheat oven to 375 degrees. Season lightly with salt and pepper and place in a baking dish large enough to hold both fillets. Drizzle with 1 tbsp. olive oil and sprinkle half of the scallion over the fillets.
Bake until opaque in center (about 10-12 minutes). Transfer to a plate and let cool.
Break the trout into pieces, dividing evenly among the 4 plates. Trop each with the orange segments, avocado and greens. Season with remaining oil, lime juice and a sprinkling of zest.
In a word….yummy!
We all need to keep the fires burning and this is a great date night dinner for two. Add your own Appies, then your salad or soup starter and then go for the good stuff. Dessert is your choice. (wink, wink, says me with a smile).
Use any veggies you will want for your dinner, but these are so delicious.
- Fingerling potatoes, skins on
- baby beets
- small turnip
- baby carrots
- cherry tomatoes (optional)
- small onion, peeled and quartered
Peel these and cut in half where you can, chunks where needed and rub with olive oil. Place on a baking sheet and sprinkle with salt, pepper and herbs. Just make sure the sizes are equal so they all cook at the same time.
Place in a preheated 400 degree oven, cooking until the vegetables are tender and have begun to caramelize, about 15 minutes. Now prepare the fish during this cooking time and carry on, using the same pan.
- 500 gram Trout fillet, pat dry, all bones removed
- Herb de Provence
- freshly ground pepper
- pinch of salt
On the same baking sheet, lay the trout, skin side down in the center, moving the vegetables aside, and lightly rub olive oil over the flesh. Sprinkle the herbs, salt and pepper over the fish and bake for another 8-10 minutes until a knife point inserted in the thickest point for about 10 seconds comes out warm.
Serve with lime wedges.
Set the table with a tablecloth (washed and ironed), light the candles and serve the chilled wine of your choice.
You are so welcome and make these date nights at LEAST once a month.
I absolutely love trout and here is a wonderful way to prepare and serve this goodie.
- 4 x 4 oz. trout fillets
- 4 tbsp. butter
- 12 fennel croquettes (make ahead – recipe here)
- Pastis Sauce (make ahead – recipe here)
Pastis Sauce With Vegetables
- 1 tbsp. unsalted butter
- 1 tsp. olive oil
- 1 shallot, finely sliced
- 1/2 bulb of fennel, trimmed and very thinly sliced
- 2/3 cup dry white wine
- 1 tbsp. anise-flavoured liqueur
- 1 cup fish stock
- 1/2 cup whipping cream
Heat the butter and oil in a heavy bottomed saucepan over a medium heat. Reduce heat and add the shallot and fennel. Cook covered until soft. Add the white wine and anise flavoured liqueur and bring to a boil, cooking and stirring until reduced by half. Add the stock and cook until reduced by half again, before adding the cream. Bring back to the boil and reduce until it thickens slightly. Taste, seasoning with salt and pepper as necessary.
Strain the sauce and keep the fennel and shallots separate from the sauce. Set both aside for plating.
- 2 russet potatoes
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 shallot, finely chopped
- 1/2 bulb fennel, trimmed and thinly sliced
- 1 pinch of fennel seeds
- salt and pepper to taste
- 1 cup flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 2 cups vegetable oil for frying
Cook potatoes, drain and return to the saucepan. Place on the burner and shake the pan for about 60 seconds to ensure the moisture has evaporated. Use a ricer or food mill and process into a large bowl until smooth. Allow to cool for 5 minutes.
Heat the oil and butter in a skillet until melted and add the shallot, fennel and fennel seeds. Cover and cook until soft (7-8 minutes). Pour into a blender and process until smooth. Add to the potatoes and mix well. Season lightly and taste. Cool to room temperature.
Roll into 1 inch balls and roll in flour, then the beaten egg and finally the panko crumbs. Repeat until all the potato mixture is done.
Heat the oil in a deep saucepan. Fry the croquettes in the hot oil for about 4 minutes until a beautiful golden colour. Remove to a paper lined plate and set aside.
Pat the fish dry with a paper towel on both sides and season with salt and pepper. Melt the butter in a saucepan, add the fish and cook for about 4 minutes each side. (should be springy to the touch).
To plate, place a mound of the fennel mixture on the plate, add the trout in the center and surround with the croquettes. Spoon the sauce around the plate.