Ingredients: 2 or 3 pounds of trout filet, cubed
1 can cheddar cheese soup
1 1/2 cans water
1 1/2 cups minute rice
1/2 medium-sized green pepper, cut into rings
6 green onions, chopped
Salt & pepper
Directions:Place soup in a stew pan and add water, a little at at time, stirring so that the soup will be free of lumps.
Add green pepper rings and onion. Heat over a low fire, stirring constantly, until the mixture comes to a boil.
Remove from fire. Place trout cubes in bottom of casserole dish. Add rice, salt and pepper to taste, and mix well. Cover this with the flavored cheese soup, mixing lightly.
Place in a 350-degree oven and bake 25 minutes.
Serve with lemon wedges
Grilled Trout With Nacho Chile & Almond Pesto
Ingredients: 2 8 oz Trout
4 ounces jarred, roasted red peppers, or 2-3 nacho or Anaheim chilies, roasted
1/4 cup blanched slivered almonds, toasted
1 tbs. olive oil
1 clove garlic
1/4 cup orange juice
4 six ounce trout filets, butter flied
Directions:Puree chilies and next 3 ingredients in food processor or blender; set aside.
Brush trout with orange juice, and grill flesh-side down on oiled grate for 2 minutes.
Turn trout and grill for 2 minutes more, or until trout turns opaque.
Serve immediately with a dollop of chili-almond pesto.
Herbed Trout With Sour Cream
Ingredients: 4 fresh trout fillets (4-6 oz each)
1 tablespoon chopped parsley
1/4 cup dry white wine
2 tablespoons butter
1/3 cup sour cream
1 tablespoon chopped onion
pinch of chervil
1/4 cup soft buttered bread crumbs
pinch of tarragon, salt, pepper
Directions:Rinse fillets, pat dry with paper towels and sprinkle lightly with salt and pepper. Grease four pieces of heavy aluminum foil. Place a trout fillet on each. Melt butter and sauté onion 2 minutes. Add wine, parsley, chervil and tarragon. Divide mixture evenly over each trout. Wrap tightly and place packages on a raised rack in a greased baking pan.
Bake at 450 for 15 minutes or until fish flakes easily when tested with a fork.
Carefully open packages and gently remove the fillets and topping, allowing the liquid to drain away.
Remove the racks, discard any liquid remaining in the baking pan and return the fillets to the pan.
Spread 1/4 of sour cream over each trout fillet and sprinkle with bread crumbs. Broil until lightly browned.
Serve with baked potatoes, broccoli laced with sugar and lemon and your favorite dinner rolls.
Minted Trout on The Grill
Ingredients: 6 trout filets
3 cups fresh mint leaves, lightly packed, or
3/4 cup crushed dried mint
3/4 cup olive or salad oil
6 strips of bacon
1 tablespoon salt
Directions:Mash fresh mint with salt to release the flavor; add oil. If using dried mint, mix with salt and oil. Place the mint mixture on top of each fillet and roll.
Wrap each fillet with one strip of bacon; secure with toothpicks. Broil over coals, 4-6 inches from source of heat, for 4-5 minutes.
Turn and cook 4-5 minutes longer or until fish flakes easily when tested with a fork.
Ingredients: 3/4 pound smoked trout or salmon
1 package (8 ounces)
Cream cheese, softened
2 tablespoons half and half cream
2 tablespoons lemon juice
1/4 teaspoon garlic salt
Assorted crackers, chips or vegetables
Directions:Remove any remaining bones and flake the fish.
Combine all ingredients mixing thoroughly.
Serve with assorted crackers, chips or vegetables.
Trout With Horseradish Sauce
Ingredients: 2 trout filets, 4-6 oz. each
Dry vermouth or white wine
1 tablespoon minced dill
1/2 cup sour cream
2 small sliced cucumbers
1-2 tablespoons drained white horseradish
Directions:Bring enough vermouth or wine to rolling boil. Add trout to the raised rack and continue at a rolling boil allowing trout to steam for 9 to 10 minutes.
Remove from rack and cool. Combine sour cream, horse radish and dill weed for dressing.
Trout may be served cool or cold with sour cream dressing.
Garnish with cucumbers slices, if desired.
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