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.
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.
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!
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?
Trout With Curry And Dried Plums
You know you can change the trout to salmon, if that is what you like best. I prefer the subtle flavour of the trout. Hence, I use trout.
I love the summer season because we can be outside, on our deck, dining and visiting. Of course, the barbecue doing it’s best to show off Don’s talents. How lucky can we be? This could be put into the barbecue as well. Just adjust to how you want to make it.
- 1 1/2 lb. trout fillets, cut into 1 1/2 inch cubes
- 2/3 cup Orzo pasta
- 3/4 cup red bell pepper, chopped
- 1/2 cup small red onion, chopped
- 1 stalk celery, ribs peeled
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 2 x 14 1/2 oz. cans of diced tomatoes, keeping juice
- 1/2 cup dried plums, coarsely chopped
- 1 tsp. curry powder
Rinse the fish and pat dry. Preheat oven to 350 degrees.
In a large oven-proof pan cook and stir together the pepper, onion, celery and garlic for 4 minutes. Add the tomatoes and juice, dried plums and curry and cook a further 2 minutes. Remove from the heat.
Add the trout and now place in the oven to bake for 8-10 minutes, until the fish just begins to flake. While this is happening put 1 1/2 cups water and when boiling, add the orzo. Boil for 12-13 minutes and cover to let stand for 3 minutes. Drain and now place equal amounts into 4 large bowls.
Spoon the fish mixture over the orzo and enjoy!. Of course a glass of bubbly would be wonderful pairing.
Yummy!
Trout-Grapefruit Verrine Skewers
This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!
- 1 tbsp. lime juice
- 1/2 tsp. Dijon mustard
- tsp. honey
- pinch of poppy seeds
- 1 tbsp. fresh coriander, finely chopped
- 3 tbsp. olive oil
- 13 pink grapefruit sections, membrane removed
- 2 avocados
- 2 containers Bocconcini cheese, small ones, drained
- 6 oz. smoked trout, sliced
In a bowl, combine the first 6 ingredients and set aside at room temperature.
Peel the avodacos and cut them into 1 inch cubes then add to the dressing.
Cut the grapefruit into 1/2 inch pieces and place into the dressing as well. Cover and refrigerate until ready to serve.
Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.
When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.
Serve these in shot glasses with the cheese on the bottom and the fruit on the top.
Garnish with a coriander leaf and take out to the waiting mob (now assembling).
Simply trim the skewers (all of them) to be higher than the glass with all of the fruit and half the avocado above the rim.
erataure.
Roasted Trout With Sweet Pea Risotto
This is a wonderful trout and risotto recipe. Serve with great flourish for company and be sure to pair it with a perfectly chilled Pinot Gris. Absolutely divine.
- 6 x 4 oz. pieces of trout, skin and bones removed. Fresh is preferred
- 2 cups fresh sweet peas (not frozen)
- 1/2 cup diced onion
- 1/4 cup olive oil
- 3 cups arborio rice
- 1/4 cup Pinot Gris
- 8 cup hot vegetable stock
- 1/2 cup butter
- 1/2 cup mascarpne cheese
- 6 mint leaves, chopped
- juice from large lime
- pea shoots for garnish
Preat oven to 350 degrees. Season the trout with a pinch of salt and pepper.
Over medium heat, sweat the onions until transluscent. Add the rice and toast, stirring for 60 seconds. Add the wine. Stir constantly. To make risotto takes EXACTLY 22 minutes.
Add 2/3 of the stock and bring to a simmer. Turn down the heat and keep at a low simmer while cooking the rice. Once the rice has absorbed most of the liquid, add more (about a cup) and keep warm. Once it has become tender but still firm, fold in the butter and the mascarpone. Finally add the peas and adjust the seasoning with the lime, pinch of salt and pepper.
Divide between 6 bowls and and serve with the trout.
Trout
Sear the trout in a pan with olive oil (just enough to coat the pan). Pat dry with a towel and place skin side up in the pan. Place in oven and cook for 3-5 minutes depending on the thickness of the fish. Place on top of the risotto. Splash with lime juice and garnish with pea shoots.
Now, walk back into the kitchen and say, to yourself, “you show off you.”
Thai Trout Salad
This would be a great way to treat your family/guests. They will be surprised that you could prepare a Thai dish and that it tastes so fabulous. Damn you did this!
- 1/2 English cucumber, halved and thinly sliced
- 1 bird’s eye chili, seeded and minced
- 1 tbsp. rice wine vinegar
- 1 x 8-10 oz. trout file, skin left on
- 1 tbsp. coconut oil (looks like lard in a jar)
- pinch of sea salt
- 1/2 cup short rice noodles,cooked and cooled
- 1/2 dragon fruit, peeled and julienned*
- 1 container of regular Bocconcini cheese, sliced
- 3 tbsp. Tai dipping sauce (buy at local grocery store)
- 1 tbsp. tamari
- 3 tbsp. coconut shavings
- lemon finishing salt
In a bowl, toss the cucumber, chili and vinegar and set aside.
Preheat the barbecue and add the coconut oil. When melted, grill the trout for 2 minutes on one side and turn over, cooking for another 4 minutes.
Remove the skin. Return the skin back into the pan and cook until crisp. Remove and drain on a paper towel. Flake the trout using a fork. Sprinkle the skin with a lemon finishing salt and cut into strips.
In a large bowl, gently toss the noodles, marinated cucumber, dragon fruit, cheese and trout. Combine the dipping sauce with the tamari and drizzle over the salad. Garnish with the coconut shavings and skin strips.
Serve immediately and watch the eyes get wider with delight.
* dragon fruit and seeds are edible. Bland in flavour but super nutritional source of antioxidants and fibre.