2 md Trout, cleaned 1 1/2 Lemons 1/4 tb Salt 1/4 tb Pepper 1 md Onion; sliced into rings 1 Orange 1/3 c Dry white wine Rub trout inside and outside with 1/4 cut lemon. Season trout inside and out with salt and pepper. Place onion in bottom of casserole and put trout on top of onion. Spread orange sections around trout. Squeeze orange juice and lemon juice on trout. Pour wine in casserole. Cover casserole in aluminum foil and bake at 450 F for 25 to 30 minutes. -----
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Creamy Garlic Butter Tuscan Salmon (or fish) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy tuscan sauce! RECIPE HERE:
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Rainbow Trout Recipe in Oven . Yummy and tasty. Quick and Easy fish recipe.
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Salting Fresh Trout and Baking It in the Tandoor! With lemon Juice the Flavor is Just Delicious!
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Creamy Dill Sauce Recipe - Super Easy! Annie's Kitchen
Hello and welcome back to another recipe! I made a really simple and creamy dill sauce recipe which is perfect to eat with tender, juicy salmon! It's also perfect on my next recipe so stay tuned for that! ;)
Recipe:
60g salted butter 30g plain flour 425ml whole milk (for a thicker sauce) 500ml if you prefer a less thick sauce pinch of nutmeg salt and pepper to taste small handful fresh dill
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Easy Baked Rainbow Trout With Agretti
This Rainbow Trout recipe features a delicious combination of tender, moist trout wrapped in parchment paper and served with the uniquely textured Agretti, offering a delightful blend of flavors and textures. Perfect for a nutritious and elegant meal, this dish emphasizes the use of fresh ingredients and straightforward preparation methods, ensuring a gourmet dining experience at home.
To print the recipes: Trout:
Agretti:
Ingredients 4 trouts 1 sprig fresh parsley 4 peeled garlic cloves 2 non treated lemon 4 tbsp olive oil extra virgin salt & pepper 4 tablespoon white wine optional:
Agretti: 1 bunch Saltwort agretti about 10 oz 2 tbsp extra virgin olive oil 1/2 lemon juice 1 tsp salt
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Introductions (0:00) What are agretti (0:36) Ingredients (1:08) Preparing the trout (1:17) Wrapping the trout (1:53) Preparing the agretti (2:23) How to serve them (2:58)
Trout in Almonds (10 min dinner)
Trout Fried in Almonds
Serves 2
1/2 cup sliced almonds (60g) 2 trout fillets, about 4 oz each 1 egg (this can coat a lot of fish, so if you are cooking a lot of trout, no need to increase the egg) 1 Tbsp oil for high heat (grapeseed, safflower, canola) 1 Tbsp butter, melted (add a pinch of salt if using unsalted) 1 garlic clove, grated on a microplane zester squirt of lemon or lime 2 tsp fresh minced herbs (chives, tarragon, dill, parsley, or cilantro)
Fish substitutes: arctic char with skin
Place the almonds in a zip lock bag and whack them with a rolling pin until they are the size of rolled oats. Pour into a small baking dish.
Season the fish with salt and pepper on both sides.
Beat the egg in a medium bowl. Dunk the fish into the egg and coat on all sides. Then place the fish onto the almonds and press gently to coat the first side. Flip and press to coat the second side.
Set a skillet that can hold the fish in a single layer over medium-high heat. Add the oil and wait for it to preheat. Place the fish in the skillet skin side down. Cook until the almonds brown, about 2 minutes. Flip and cook until the other side browns, about 2 minutes. Trout is thin, so it will be done by the time the almonds brown. If substituting fish that is thicker than ½ inch, check that the flakes separate. If they don’t, continue cooking on low heat until they do. Ideally, choose pretty thin fish for this dish. Remove to a plate.
Add the garlic and lemon or lime juice to melted butter. Salt to taste and drizzle all over the fish. Sprinkle with herbs and serve immediately. This fish is so thin, it doesn’t need to rest.