|50 Classic Trout Recipes|
|by Jane Bamforth|
The book opens with an illustrated guide to types of trout, including tips on choosing the best fish and how to prepare fresh fish for cooking.
1 - 10 of 35 for white trout
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In a shallow dish, salt and pepper fish. Cover liberally with sliced onion. Dot with butter. Bake until fish flakes easily. In a small bowl, mix ...
Wrap baking dish (size to fit your grill) with foil. Spray with Pam. Place fish skin side down on dish and pour above ingredients over them. Grill 15 ...
Season trout lightly with salt ... spread the scallions on top. Bake at 425 degrees for 10 minutes, or until the crumbs and scallions are brown. Serves 6-8.
Place trout in a large ... constantly; season with salt and pepper. Spoon sauce over trout. Sprinkle with remaining parsley and tarragon. Makes 4 servings.
Poach trout in white wine in a ... of liquid. Add Hollandaise sauce and stir briskly. Place grapes on trout. Cover with sauce and glaze quickly in boiler.
Season the trout with salt and ... cream and heat through but do not boil. Pour sauce over fillets. Garnish with sliced green onions and serve. Serves 6.
Bake trout (tenderloined) at 350 degrees for 15 minutes. Mix all other ingredients and pour over fish. Bake until it bubbles and thickens a little. Serves 8.
Clean and wipe, but do not wash, the trout after cutting into ... Mix flour, salt, white pepper, m.s.g. and ... over cooked trout and serve. Serves 8 to 10.
Fillet trout. Heat large, ... skillet with vegetable spray and add trout. Sear fish for about 2 minutes on each side or until cooked as desired. Serves 4.
Preheat oven to 350 degrees. Place trout fillets in baking ... minutes. Place trout fillet on serving dish and spoon the seafood mixture on top before serving.
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