How To make Fresh Trout Florentine
1 teaspoon safflower oil
1/4 cup minced green onions -- including tops
1 teaspoon olive oil
1/4 cup dry sherry
2 cups chopped spinach
1/4 cup pine nuts
1 1/4 cups whole-wheat bread crumbs
4 tablespoons nonfat milk
1/4 teaspoon lemon juice
2 1/2 pounds fresh trout (about 4 fish) -- cleaned
1 cup white wine
1/4 teaspoon pepper
2 teaspoons unsalted butter
1. Preheat oven to 350 degrees F. Lightly coat a 9- by 12-inch baking pan with safflower oil.
2. In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes). Remove from heat. Add bread crumbs, milk, and lemon juice and mix well.
3. Wash and pat trout dry, inside and out. Stuff cavity of each trout with one fourth of the spinach mixture. Cut 4 sheets of parchment and place 1 trout on each. Set aside.
4. In the same skillet combine wine, pepper, and butter. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes). Pour equal amounts of wine mixture over trout and seal parchment packets. Place packets on prepared baking sheets and bake for 12 minutes. Serve hot.
How To make Fresh Trout Florentine's Videos
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Creamy Garlic Butter Tuscan Salmon
Creamy Garlic Butter Tuscan Salmon (or fish) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy tuscan sauce!
RECIPE HERE:
Creamy Tuscan Salmon | QUICK & EASY Salmon Pasta Recipe #SalmonRecipe #MrMakeItHappen
If you're looking for a versatile recipe to add to your weeknight rotation or something for meal prep, then you're in the right place! This Tuscan Salmon can be served with rice or pasta - and it can work for my keto/low carb folks over a bed of veggies (cauliflower mash/rice etc) Let's #MakeItHappen
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Shopping List:
2-4 salmon filets
1-2 tbsp butter
1 tbsp garlic paste
1/4 cup chopped grape tomatoes
1/4 cup capers
1/2 diced onion
2-3 cups fresh spinach
1 cup heavy cream
1/4 cup shredded parmesan cheese
red pepper flakes
salt, pepper, garlic, onion powder, italian seasoning
1/4 tsp browning (optional)
Pasta Noodles
Roasted Garlic (1 head of garlic with the end chopped off. 1 tbsp olive oil and salt & pepper. Place in the oven, wrapped in foil at 400 for 40 minutes)
LEMON BUTTER GARLIC FISH RECIPE | GRILLED FISH IN LEMON BUTTER SAUCE
Lemon Butter Garlic Fish Recipe | Grilled Fish In Lemon Butter Sauce | Pan Grilled Fish In Butter Garlic Sauce | Fish In Butter Garlic Lemon Sauce | Grilled Fish Recipe | Butter Garlic Fish Fry
Ingredients for Butter Garlic Fish:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Fish Fillets - 350 gms (cut into 3 inch chunks)
For Marination & Coating:
- Salt- 1/2 tsp
- Crushed pepper- 1/2- 3/4 tsp
- Garlic powder- 1/4 tsp
- Dry coating with:
- All Purpose flour- 1/2 cup
Lemon Butter Garlic Sauce:
- Butter- 4-5 tbsp
- Salt- pinch
- Crushed pepper- 1/2 tsp
- Fine chopped garlic- 2 tsp
- Fine chopped parsley- 1 tbsp
- Red Chilli flakes- 1 tsp
- Lemon juice- 2 tsp
- All purpose flour-2 tsp
Preparation:
- Wash and pat dry the boneless fish fillets. Cut them into 3 inch chunks.
- Now add the ingredients for the marinade, rub these on the pieces and set aside for 15-20 mins.
- Now add the all purpose flour on a plate and spread it evenly.
- To dry coat the fish pieces, place the pieces on the flour one at a time and roll it to coat the pieces fully.
Process:
- Heat a skillet and add olive oil or any other white oil.
- Place the battered fish pieces side by side and fry on medium high heat for around 3 mins. Flip all the pieces and continue to fry on medium heat for another 3 mins. Once browned on both sides, remove and on a plate.
To make the sauce:
- Take another pan and heat the butter.
- Now add the chopped garlic and fry for a minute on low heat.
- Now season with pinch of salt and the crushed pepper, give a mix. Add the all purpose flour and cook for 30-60 secs on low heat.
- Lastly add the lemon juice, fine chopped parsley and red chilli flakes.
- Cook for a minute. Remove and pour over the fried fish pieces.
#buttergarlicfish #grilledfish #lemonbuttersauce #fishfryrecipe #pangrilledfish #spiceeats #spiceeatsrecipes #spiceeatsfish
5 Delicious Fish Recipes With Gordon Ramsay
Gordon showcases some unique recipes and methods of cooking with five of our favorite fish recipes from the archive. We hope you enjoy!
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Fish Florentine | Spinach and Chanterelle With Roasted Parsnip-Garlic Purée | Healthy Recipe | ❤️
INGREDIENTS:
DELICIOUS ► HEALTHY ► SAVORY ► HEAVENLY ► RECIPES ♨❤️ヅ
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Any White Fish you prefer. i use 350 Grams Zander Fish or (Pike-Perch)
FOR VEGETABLE FLORENTINE:
200 grams Spinach (Fresh)
250 grams Chanterelle Mushroom (Fresh)
1 White Onion
1 Tbsp. Lemon juice
150 grams Bell Pepper (Chop)
40 ml Olive oil
100 ml White wine
half cup Parmesan cheese (shredded)
80 grams butter
Half Cup Fish Stock
150 ml Heavy Cream
salt and pepper to taste
FOR ROASTED PARSNIP AND GARLIC PURÉE:
400 grams Parsnips
1 head of Garlic
250 ml milk
50 grams butter
salt and pepper to taste
20 grams chop spring onion (for garnish)
Savor the Goodness...Enjoy!➠☑♨❤️ヅ
#FoodinMotion #KeepFoodReal #DontStopCreating