Recipes with trout
88 recipes
Rainbow Trout with Lemon Capers, & Brown Butter
Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.
Kokt Orrett (Boiled Trout)
Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.
Trout & Vegetables in Foil
Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.
Baked Stuffed Fish II
Whole trout stuffed with crab meat, mushrooms, green pepper, and herbed stuffing mix, cooked in the microwave in just 30 minutes. A surprisingly elegant weeknight fish dinner with minimal cleanup.
Wegman's Fish with Tomatoes, Olives & Capers
Pan-seared fish fillets in a Mediterranean sauce of kalamata olives, sun-dried tomatoes, and capers. Ready in 25 minutes with trout, sole, or orange roughy. Quick, elegant weeknight dinner.
Baked Whole Fish
Whole trout or salmon baked on a bed of sliced vegetables with bacon draped on top. Just four ingredients and 30 minutes for a no-fuss fish dinner with built-in sides.
Griddled Trout with Herbs
Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.
Trout with Mustard Sauce
Pan-fried whole trout smothered in a creamy Dijon mustard sauce and sprinkled with briny chopped olives. A one-skillet fish dinner ready in 30 minutes.
Truite Au Bleu (Blue Trout)
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Truite Au Bleu (Blue Trout)
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Braised Trout
Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.
Fish Pate
Indulge in this creamy homemade trout pate terrine recipe with a rich crab sauce, ideal for beginners seeking "easy seafood appetizers for parties," "French-inspired fish terrine at home," or "gourmet trout mousse with crab reduction."
Trout Au Gratin
Trout baked in foil with a melty American cheese and breadcrumb topping seasoned with paprika and parsley. Hands-off, one-hour dinner that's crispy on top and flaky underneath.
Trout with Sauce Roquefort
Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.
Trout or Bass in Beer Sauce
Fresh trout or bass simmered in a rich beer sauce with brown sugar and Worcestershire. This easy Canadian-style skillet fish dinner is ready in 30 minutes flat.
Trout Sauteed in Butter
As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?
Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.
Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.
Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.
Whole trout stuffed with crab meat, mushrooms, green pepper, and herbed stuffing mix, cooked in the microwave in just 30 minutes. A surprisingly elegant weeknight fish dinner with minimal cleanup.
Pan-seared fish fillets in a Mediterranean sauce of kalamata olives, sun-dried tomatoes, and capers. Ready in 25 minutes with trout, sole, or orange roughy. Quick, elegant weeknight dinner.
Whole trout or salmon baked on a bed of sliced vegetables with bacon draped on top. Just four ingredients and 30 minutes for a no-fuss fish dinner with built-in sides.
Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.
Pan-fried whole trout smothered in a creamy Dijon mustard sauce and sprinkled with briny chopped olives. A one-skillet fish dinner ready in 30 minutes.
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.
Indulge in this creamy homemade trout pate terrine recipe with a rich crab sauce, ideal for beginners seeking "easy seafood appetizers for parties," "French-inspired fish terrine at home," or "gourmet trout mousse with crab reduction."
Trout baked in foil with a melty American cheese and breadcrumb topping seasoned with paprika and parsley. Hands-off, one-hour dinner that's crispy on top and flaky underneath.
Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.
Fresh trout or bass simmered in a rich beer sauce with brown sugar and Worcestershire. This easy Canadian-style skillet fish dinner is ready in 30 minutes flat.
As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?
