trout

Trout Toast with Soft Scrambled Eggs recipe | Epicurious.com

eggs

kosher salt,

(1"-thick) slices sourdough or bread

Tbsp. crème fraîche

lemon, halved

black pepper

scallions, thinly sliced on a diagonal

Tbsp. dill

mature arugula, tough stems trimmed (about 4 cups)

olive oil

Breakfast Salad with Smoked Trout and Quinoa recipe | Epicurious.com

Little Gem lettuce, leaves separated

Persian cucumber, sliced

red onion

trout,

quinoa

capers

lemon zest

lemon juice

plain Greek yogurt

dill (for serving)

Mustard-Crusted Branzino Recipe | Epicurious.Com

mustard

garlic clove, finely grated

thyme

breadcrumbs,

Kosher salt, freshly ground pepper

pepper

1 1/2–2 pound whole branzino

Lemon wedges (for serving)

Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger Recipe

Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger

Nonstick cooking spray

whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied

green onions, chopped

shiitake mushrooms, stemmed, caps thinly sliced

tomatoes

ginger

garlic cloves,

soy sauce

Asian sesame oil

cilantro

Bon Appétit

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.

Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

Whole Baked Trout with Mushrooms recipe | Epicurious.com

butter

vegetable oil

mushrooms

onion

celery stalk, chopped

parsley

prosciutto, chopped

trout (about 12 ounces each), cleaned, boned

(1/2 stick) butter, melted

Rosemary Trout with Cherry-Tomato Sauce recipe | Epicurious.com

cherry tomatoes (preferably assorted colors), halved

shallot,

balsamic vinegar

rosemary

olive oil, divided

Coarse kosher salt

Valli Little's simple pasta dish is packed with gorgeous flavours. Add a slice of crusty bread and a salad, and you're ready to eat!

Orecchiette with hot-smoked salmon, peas and beurre blanc sauce

orecchiette or other short dried pasta

(80 milliliters) white wine

(80 milliliters) white wine vinegar

eschalots, finely chopped

chilled unsalted butter, chopped

(120 grams) frozen peas

hot-smoked salmon or trout fillets, skin removed, flaked

tbs thickened cream

dill,

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5348771529001-5981838798001

Here is a recipe for trout like the one we ate in Maine. I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak. It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable.

This takes only a few minutes, and mostly needs only the fire that's already in your fireplace. I think it prudent to cook the garlic in a separate pan on the stove, leaving the fish the only thing to attend to on the actual fire — at least until you are confident and happy before the old Egyptian monster. It is doable all in one pan, but it is quite important to not let something simple and fun and ancient begin to seem complicated.

Fireplace Trout

olive oil, divided equally

salt

In a frying or sauté pan, heat 1/4 cup olive oil until just warm. Add the sliced garlic and 1/8 teaspoon salt. Stir once or twice, and remove from the heat the instant it begins to color.

Lightly season the fish with salt on both sides.

Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it. Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme. Then add two fillets, flesh side down. Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm. (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)

Keeping the two finished trout close to the fire, repeat with the next two. When all are cooked, place, either side up, on a large platter or directly onto plates. Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.

This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish like mackinaw (lake trout), Dolly Varden, big rainbows or cutthroats, char or really any large, fatty fish you can cut into strips. I bet tuna belly would be good for this.

Smoked Salmon Candy

salmon pieces,

brown sugar

maple syrup or birch syrup

Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big tupperware works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.

Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!

Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.

Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.

When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.

I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!

Fish in crazy water

spring onions

fennel

carrot

200 g ripe mixed-colour cherry tomatoes

garlic

½ a fresh red chilli

olives (stone in)

x 350 g whole round fish

mixed fresh soft herbs (30 grams)

150 g Greco di Tufo white wine

lemon

extra virgin olive oil

Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes

Grilled sea trout, prosciutto, samphire & lentils

sea trout fillets

prosciutto

pack cooked puy lentils

tbsp capers

samphire

lemon lemon

Greek yogurt

Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.

While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.

A healthy and super quick smart supper

Smoked trout salad

bag salad leaves

small new potato

radishes

cooked beetroot

tsp horseradish sauce

tbsp half-fat crème fraîche

milk

Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.

Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.

Slightly salty, creamy and fresh, this is my pimped-up version of an old-school potato salad

Smoked trout and Jersey Royal salad

800 g Jersey Royals or other new potatoes scrubbed

crème fraîche

parsley leaves

punnet salad cress

sea salt

300 g lightly smoked trout

The benefits of cooking trout in its whole, butterflied form go beyond visual appeal — the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it’s the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.

Sheet-Pan Trout With Garlicky Broccolini

Aleppo pepper (or 1 teaspoon red-pepper flakes)

olive oil,

Kosher salt and black pepper

broccolini, ends trimmed

capers, chopped

Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.

Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.

Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.

Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It’s a great dish to make when you don’t know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I’ve adapted Christine’s salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme

Extra virgin olive oil

small rainbow trout, boned

Salt and pepper

Lemon wedges

Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat. 

In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish. 

Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.

Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Smoked trout dip is a fabulous appetizer made with smoked fish, cream cheese, sour cream, mayonnaise, and a few secret spices. This Florida style fish dip is so tasty I can&#39;t stop eating it!

Smoked Trout Dip

lb smoked trout

cream cheese

sour cream

mayonnaise (I used Dukes)

horseradish

tsp smoked paprika

tsp sweet paprika

tsp onion powder (you can use onion

garlic powder

lemon juice,

Remove the skin from the smoked trout by sliding a sharp knife between the skin and the fish. Discard the skin.

Break apart the trout into rough pieces. Set aside

Put the cream cheese, sour cream, and mayo in a food processor and blend until smooth.

Add the salt, spices, and lemon juice and blend again until combined. Scrape down the sides of the machine. Taste and adjust the seasonings.

Add the pieces of smoked trout and pulse the machine about 15 times, just until the trout is broken up and evenly distributed, but there is still some texture in the dip.

Take a taste to see if you want to adjust any of the spices, or add more lemon juice.

Transfer the dip to an airtight storage container and chill. Note: the dip will start out light and fluffy straight out of the processor, but will get nice and firm, thick, and spreadable after few hours in the refrigerator.

The dip is ready to serve after it has completely chilled. It will keep up to a week in the airtight container in the refrigerator.

Discover the flavours of traditional Cantonese with this delicious poached fish main.

Cantonese poached fish

(250 milliliters) Shaoxing rice wine

coriander

green onions, halved,

red chilli, seeded, finely shredded

tsp sesame oil

peanut oil

Stir-fried Asian greens, to serve

White rice, to serve

These potato pancakes inspired an Irish rhyme. "Boxty on the griddle, boxty in the pan. If you can't make a boxty you'll never get a man."

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