This, my friends, is entertaining elegance. Trout stuffed with shrimp and scallops with a beurre blanc sauce…..it doesn’t get any better.
- 2 lb. centre cut trout fillet
- pinch of salt and pepper
Place fillet, skin side down. Hold one end corner with a paper towel and angle the knife slightly toward skin, but without moving, slowly pull the skin back and forth to remove. Discard skin. Trim any silver skin remaining. *see hint below
At the thinnest long side and just starting where the trout starts to thicken, cut in half, horizontally almost through but not quite (open like a book). Leave a 1 inch border on both the long and 1 short side.
Seafood Stuffing
- 1 egg white
- 8 oz. raw Black Tiger shrimp, peeled and deveined
- 8 oz. Bay scallops
- 3/4 cup fresh bread crumbs
- 1/4 cup chopped fresh chives
- 1/4 cup fresh parsley, chopped
- 1 tsp. grated lime
- 1 tsp. tarragon, fresh
- pinch of salt and pepper
In a bowl, whisk the egg white until frothy. Set aside. Finely chop the shrimp, cut the scallops in 1/2 inch cubes. Add this to the egg white, along with the bread crumbs, chives, parsley, lime zest, tarragon salt and pepper. Toss to combine. Refrigerate while oven is heating up.
Preheat oven to 375 degrees. Spread the stuffing over the salmon. Starting at the side with the stuffing, roll up. With kitchen string, tie at 1 inch intervals. Place what was the skin side down on a parchment lined baking sheet. Sprinkle with remaining salt and pepper.
Roast in the oven until a thermometer inserted into the stuffing through the end of the roll registers 160 degrees. Transfer to a cutting board, tent with foil and let stand for 10 minutes.
Lemon Tarragon Beurre Blanc
- 2 shallots, minced
- 1/3 cup white wine vinegar
- 1/4 cup dry vermouth
- 3/4 cup unsalted butter, cubed
- 1 tsp. grated lime rind
- 1 tsp. chopped fresh tarragon
- pinch each of salt and pepper
In a small saucepan, boil the shallots, vinegar and vermouth until reduced to 2 tbsp. (3 minutes). Reduce heat to low, whisk in the butter, one cube at a time, until smooth. Add the tarragon,. lime zest and salt.
Use a chef’s knife and a very gentle sawing motion, slice the trout crosswise in 1 inch thick portions, removing string. Serve with the sauce.
Hint: skinning the trout when it is cold is much easier or ask the fishmonger to skin and butterfly the trout to save you any frustration.
Chili Shrimp
These are tasty, but should be part of a meal, not the meal itself.
- 1 tbsp. salt
- 1 lb. medium size shrimp, peeled and deveined
- 3 tbsp. soy sauce
- 2 tsp. chili sauce
- 2 tbsp. ketchup
- 1 tsp. sugar
- 3 tbsp. canola oil
- 2 tbsp. dry sherry
- 2 tbsp. fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1/2 small onion, coarsely chopped
- 1/2 red bell pepper, cut into 1/2 inch pieces
- 1 green onion, cut in 1 inch pieces
- 1 jalapeno pepper, seeded and minced
- parsley sprigs, for garnish
In a large bowl, combine the tbsp. of salt with 3 cups of cold water, stirring until salt has dissolved. Add the shrimp and let soak for 1 hour. Drain and place the shrimp on paper towels and dry well.
Mix together the soy sauce, chili sauce, ketchup and sugar.
Heat a flat bottomed wok over high heat until a bead of water vaporizes in a second or two. Swirl in the canola oil, add the shrimp, cooking until the shrimp starts to turn pink then immediately remove to a plate .
Add the sherry, ginger and garlic; stir fry for 30 seconds. add the onion and peppers, stir frying for another minute. Now add the green onion and jalapeno, cooking for another 30 seconds, Add the soy sauce and shrimp and cook for 60 seconds or until the shrimp are just cooked.
Garnish with parsley and serve immediately.
Herb Crusted Haddock With Asiago Garlic Waffle Fries
Get ready for a great meal while watching hockey games (dominating the airwaves for the next couple of months). It is quick, easy and tastier than you could imagine. In a word: YUM!
- 4 skinless, boneless Haddock fillets ( 1 1/2 – 2 lbs.)
- 1 egg
- 2/3 cups panko crumbs
- 2 tbsp. fresh dill weed, snipped
- 1 tbsp. olive oil
Preheat oven to 300 degrees. Rinse the fish and pat dry. Cut the fish into 8 equal pieces. In a small bowl, beat the egg and set aside.
In a separate bowl, combine panko crumbs, dill, pinch of salt and dip the fish into the egg and then into the crumbs. Set aside.
In a large skillet, heat the olive oil over medium high heat, and cook half of the fish 2-3 minutes each side or until the fish is golden brown and will flake easily . Drain on paper towels.
Keep warm in the preheated oven, while frying the remaining fish. Serve with the wonderful waffle fries. (recipe follows). Hint: Cook the fries first, then reduce temperature to 300.
ASIAGO Garlic Waffle Fries
- 1/2 cup mayonnaise
- 2/3 cup shredded Asiago cheese, divided
- 1 tbsp. lemon juice
- 1 glove garlic, finely chopped
- 1 20 oz. bag of waffle fries, frozen
- 2 tbsp. chopped parsley
In a bowl, combine the mayonnaise, 1/4 cup cheese, lemon juice and garlic until well blended.
Bake the waffle fries, according to directions and transfer to a large bowl. Add the remaining Asiago cheese and parsley, tossing to coat.
Serve fries immediately with the garlic dip and Haddock pieces.
Everyone in the neighborhood will be standing at the door, wanting some.
Gourmet Lobster Stir Fry
This is one heck of a stir fry, to say the least. Most of the ingredients are already in your kitchen; the small lobster can be purchased in any grocery store. You should consider using noodles as your base when serving.
This will serve 4 (if really hungry) or 6 normal portions.
- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1/2 cup chicken broth
- pinch of salt
- 2 tsp. sugar
- pinch of WHITE pepper
- 2 tsp. sesame oil
- 2 tsp. cornstarch
- 2 1/2 lb. lobster, cleaned, cut lengthwise in the shell and cut in 1 1/2 inch pieces
- 3 tbsp. Crisco oil
- 2 tsp. minced garlic
- 2 tsp. fresh ginger, grated
- 1 tsp. dried chili flakes
- 1 tbsp. chili paste
- 1 small onion, finely chopped
- 1 small jalapeno chili, seeded and minced
- 2 tbsp. fermented black beans, rinsed and finely chopped
- 2 tbsp. dry sherry
- cooked noodles – optional
Marinade
Combine the soy sauce, oyster sauce, chicken broth, salt, sugar, pepper, sesame oil and the cornstarch in a large bowl. Mix together to completely blend. Add the lobster and toss well and let rest for 30 minutes. Stir once in awhile. Remove the lobster and set aside. Reserve the marinade and set aside.
Preparation
Heat a large flat-bottomed wok over high heat for 1 minute. Add the oil and coat the wok. When really hot, add the garlic, ginger, chili flakes, chili paste, onion and jalapeno. Stir quickly so the garlic doesn’t burn. Add the black beans and stir fry for 30 seconds. When the garlic just starts to turn brown, lay a layer of the lobster pieces across the bottom of the wok. When the shells turn colour, turn them over . Add the sherry and mix well. When the lobster meat becomes opaque, add the reserved marinade. Mix well and transfer to a warm platter. Serve immediately over a plate of noodles. (Just a suggestion).
A glass of Gewurztraminer would go really well with the lobster.
Pan Roasted Trout With Shrimp Risotto
Thanks for understanding my playing hookey yesterday. Today this recipe is really special and would make a great celebration dinner for whatever the occasion.
This would make a lovely dinner “just because’. Don and I do this once in awhile and it is a wonderful way to enjoy an unexpected date night. I set the table complete with fresh, white napkins and rings, lit candles, flowers (sometimes just silk flowers) and special place mats. In any of my recipes, you can use Salmon if you prefer. Just sayin’.
- 5 cups fish stock (chicken stock if you don’t have any)
- 2 tbsp. olive oil
- 1/2 cup chopped onion
- 1 tsp. chopped garlic
- 1 tsp. fresh thyme
- 1 lb. large shrimp, peeled and cleaned
- 2 tbsp. butter
- 1 1/2 cups Arborio rice
- 1/4 – 1/2 cup white wine
- 2 tbsp. Italian parsley, chopped
- 1 bunch baby spinach, washed, stems removed and excess water removed
- 4 -6 oz. trout fillets
- fig balsamic vinegar for drizzle
Here you can pour yourself a coffee or glass of wine…..and start by bringing the stock to a simmer on the stove and keep simmering until finished.
Heat the oil in a wide pot and add the onion, garlic and thyme and saute for about 2 minutes. Add the shrimp and saute until just pink (2 minutes). Remove the shrimp and set aside.
Add 1 tbsp. of the butter to the pot and when it sizzles add the rice. Stir until the rice has coated with the butter then add the wine and let it evaporate for 1 minute.
Pour in 1 cup stock and cook, stirring constantly until almost absorbed, then add another cup. Continue this method until all used and creamy in texture. Exactly 22 minutes.
Add the shrimp and stir just until the shrimp are hot. Remove from heat and add the remaining butter and all of the parsley. Taste to confirm the seasoning is right.
Heat a skillet over medium heat and add the spinach and 1/4 cup of stock to the skillet. Place the trout over the spinach and reduce the temperature to low. Steam for about 8-9 minutes until the ‘milk’ start to come to the surface.
Spoon risotto on each plate, place the spinach and trout on top. Drizzle with fig balsamic vinegar.
Pour the wine, light the candles and let the fun begin! Wow, this is sooooo yummy.
Caesar Mussels And Toast Frites
This is a much lighter version than what is served in Belgium, but it is pretty good jut the same. Wonderful lunch on the patio.
This will serve 4 people, so just adjust the amounts for 6-8 people.
- 4 slices brown bread
- 2 lbs. mussels
- 1 tsp. olive oil
- 1 celery stalk, ribs cleaned and finely chop
- 1 1/2 cups Clamato juice
- 1/4 cup Vodka
- 1 tsp. Worchestershire sauce
- 1 tsp. Tabasco sauce
- 1/2 cup chopped celery leaves
- 1 large tomato, seeded and finely diced
Preheat oven to 350 degrees. Cut the bread in 1/2 inch thick ‘frites’ and spread out on a baking sheet. Toast for 5 minutes. and turn over and continue baking for another 5 minutes.
Rinse and scrub the mussels under cold water. Remove the beards, discard any that do not close. Heat a large pot and add the oil and celery. Stirring continually for 1 minute then add the Clamato juice, vodka, worchestershire and tabasco. Cook for 5 minutes and add the mussels.
Cover the pot and cook for 7-9 minutes, discarding any that do not open.
Divide equally in 4 bowls, spooning the broth over and sprinkle the chopped tomato and celery leaves over the top. Serve with the toasted ‘frites’ on the side.
Don’t be surprised when they hold up their bowls saying ‘more please’. Oh yeah, try serving with a Belgian beer. Just sayin’.
Trout Fillets With Fresh Crabmeat
In a word or two, yum, yum and, yum. I know you will absolutely love this. Serve with a lemon risotto, crisp salad, even corn on the cob, and don’t forget to have a few chilled wines set aside.
This will serve 4, so adjust amounts accordingly if more are seated at the table.
- 1 1/2 lbs Trout fillet, skin on, cut in 4 equal portions
- 2 tsp. lemon pepper
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups light cream
- 4 oz. Philadelphia cream cheese, cubed
- 1 lemon, juice and zest only
- 1/4 lb. fresh crabmeat
- Lemon finishing salt
Season the trout with half the lemon pepper and set aside.
Melt the butter in a saucepan and stir in the flour and cook, letting bubble gently for 1 minte. Slowly add the cream and remaining lemon pepper and cook, slowly for 10-12 minutes.
Remove from the heat and add the cream cheese, stirring until completely melted. Stir in the lemon juice, zest and crabmeat. Keep warm over a very low heat, making sure to stir it occasionally.
On your preheated barbecue, cook the fillets, skin side down for 8-9 minutes, until it begins to flakes when pressed with a fork. A light sprinkle of lemon finishing salt will be your secret ingredient.
Put some risotto down in the middle of the plate, top with a trout fillet and spoon the crab sauce over all. Add the veggies and enjoy.
Trout With Ginger Sauce And Vegetables
I have become a real trout lover this year. I love the lighter taste (not fishy). Sounds silly, I know. Eating fish and not wanting the fishy taste but I know I am not alone.
- 4 x 6 oz. fillets of Trout, skin on
- salt,
- Olive oil.
- finishing lemon salt
Just before cooking the dry them off with a paper towel. Use a large pan big enough to cook all 4 fillets at once.
Put a small amount of olive oil in the pan and place the fish, skin side down in the pan slowly. Cook for about 4 minutes. Turn them over and cook for for 2 more minutes, removing them from the pan immediately. Lightly sprinkle finishing salt on while still warm.
Ginger Sauce
- 2 tbsp. minced, fresh ginger, peel removed
- 4 tbsp. chopped cilantro
- 2 tbsp. chopped scallions
- 2 tbsp. canola oil
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- 3 tsp. rice wine vinegar
- pinch of salt
Mix everything except the salt in a bowl . Make sure you mix each addition well. Taste it and add a little salt as needed.
For vegetables, choose your most favourite, roasted beets and butternut squash, garden peas, carrots. Cook until tender.
To plate, put 3 tbsp. of the sauce on the plate, spoon vegetables equally on 4 plates, place a fillet on top (remove skin) and drizzle more of the sauce over the top.
You will love this. It is great for both family and company alike. All that is needed here now is a great Pinot Grigio
Teriyaki Trout With Pineapple Salsa
I prefer Trout but, by all means, use salmon if that is your fish of choice.
- 1/4 cup pineapple juice
- 1/4 cup packed dark brown sugar
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 1 cedar grilling plank
- 4 – 6 oz. trout fillets (skin attached)
- 4 – 1/2 inch thick slices, fresh pineapple, peeled and cored
- 1/2 inch slice thick red onion
- 1 jalapeno chile pepper
Firstly, soak the cedar plank in water for no less than 1 hour, making sure you weigh it down.
Now to make the marinade, stir together in a small bowl the pineapple juice, 2 tbsp. brown sugar, vinegar and soy sauce. Place the fish fillets in a sealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator for an hour. Turn it over a couple of times to ensure the fillets are coated.
Place the plank in a preheated barbecue until it begins to smoke and crackle. Remove the fillets from the marinade and lay the fillets, skin side down on th grill, and sprinkle with the remaining brown sugar. Discard the marinade.
Lightly spray the pineapple, onion and pepper with Pam. Around the edge of the grill, place these and cook all for about 10 minutes. Turn the pineapple, onion and pepper once, through this cooking time.
To make the salsa, chop the pineapple and onion, transfer to a small bowl. Add the minced pepper to this and toss to coat.
Serve with the fish.
Trout Bunwiches With Avocado Aioli
If you need a quick and easy meal on any given weekday, this one is a real winner.
- 1 avocado, halved, pit removed and peeled
- 1/3 cup olive oil
- 2 tbsp. lime juice
- 1 tbsp. mustard
- 2 tsp. sugar
- 4 x 4 oz. trout fillets, bones removed
- 2 tbsp. melted butter
- pinch of salt
- pinch of lemon pepper seasoning
- 4 buns (cheese or onion) split
- 1 small fennel bulb, cored and thinly sliced (2/3 cup)
- 1 orange, peeled, halved and thinly sliced
Avocado Spread
In a blender, combine the avocado, oil, juice, 2 tbsp. water, mustard and sugar. Cover and blend until smooth. Set aside.
Rinse the fish and pat dry. Grill on a rack (sprayed with Pam) directly on medium heat for 3-4 minutes per side. Season with salt and pepper.
Grill buns, cut sides down until lightly toasted.
Serve the fillets on buns and top with the avocado aioli. Add the fennel and orange slices. In a simple description….YUMMY!
Tuna Burgers With Ginger-Laced Mayonnaise
These burgers have a very bold and savory flavour. I wouldn’t think sissies should try it….aw, why not? Give it a go, it just may change your mind.
- 1/3 cup mayonnaise made with olive oil
- 2 tsp. grated fresh ginger
- 2 large eggs, beaten
- 1 cup Panko crumbs
- 1 tbsp. fish sauce
- 2 tsp. Sriracha sauce
- 2 x 5 oz. cans of canned albacore tuna, rinsed
- 1/4 cup celery, sliced very thin
- 4 ciabatta buns, halved and toasted
- 1/3 cup pea shoots or, if you are lucky, micro greens
- 4 miniature sweet peppers, thinly sliced
Preheat oven to 450 degrees.In a small bowl, combine the mayonnaise and ginger. Transfer 2 tbsp. to a large bowl. Cover the remaining mayo mixture and chill.
In the same large bowl, add the eggs, panko crumbs, fish sauce and Sriracha sauce. Flake the tuna and add to the bowl. Add the celery and let stand for about 10 minutes. Shape into four burger patties.
Place the burgers on a parchment lined baking sheet (or use the bbq) baking for 10 minutes or until they reach a temperature of 160 degrees.
Serve on toasted ciabatta buns, add a patty to the bottom of the buns, add the pea shoots, sliced peppers and top buns.
These should wake up the sleepy taste buds.
Sweet And Spicy Trout With Fresh Pineapple
Since we moved to this part of our planet, we have eaten so many pineapples, it would be a shame not to share this recipe with you. Make this dish up and you, as well, will buy many more of them. It/they are perfect.
- 1 cup long grain rice
- 1/4 cup pure maple syrup
- pinch of cayenne pepper
- 1 lb. skinless trout, cut into 4 pieces (or salmon if you prefer)
- coarse salt and ground pepper
- 1/2 fresh pineapple, peeled, cored and cut into 8 pieces, lengthwise
- 1/4 cup lightly packed cilantro, roughly chopped
- lime wedges for serving
You have the choice of cooking inside (oven) or outside (BBQ). You can do anything on the bbq, so go for it.
Heat the barbecue to medium high. On the side burner, cook the rice according to directions on package.
While this is cooking, mix together in a small bowl the syrup and cayenne pepper. Season the fish with a small pinch of salt and pepper. Sprinkle with olive oil and brush with the maple syrup. mixture.
Spear the pineapple on metal skewers, with a clean utensil, brush with maple syrup mixture and cook for about 4-5 minutes each side. Watch the pineapple doesn’t burn and, when turned over, brush with the maple syrup mixture again. Do not use the same brush for the fish and pineapple. They would be cross-contaminating. Use two brushes.
Remove from the heat, cut the pineapple into chunks. Add the cilantro to the rice. Spoon the rice in the center of the plate, top with a filet of trout and place the pineapple alongside. Be sure to put a couple of lime wedges on top of the trout.
Enjoy!….yummy…oh, may I pour you a glass of Pinot Gris?