Recipes with trout
88 recipes
Smoked Trout & Grilled Apple Strudel
Smoked trout and grilled apple strudel wraps flaky phyllo around a savory filling of smoked trout, fire-charred Granny Smith apples, shallots and cream cheese. Restaurant-style appetizer.
Fresh Trout Florentine
Whole trout stuffed with spinach, pine nuts, and sherry, then baked in parchment with white wine and butter. A 30-minute elegant fish dinner with Florentine filling.
Baked Stuffed Trout
Turn on the oven for this succulent dish that will have you licking your lips and your fingers!
Baked Stuffed Lake Trout, Salmon, or Walleyed Pike
Whole lake trout, salmon, or walleyed pike baked with herb stuffing, white wine, and lemon. Includes two stuffing options: celery-savory and fennel-tarragon. A stunning centerpiece for any dinner.
Broiled Rainbow Trout
Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.
Creamy Trout Mousse
Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used.
Make smaller protions and serve as an appetizer.
Oatcakes that have been gently warmed in the oven go well with this dish.
Bienville Sauce
Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.
Rainbow Trout Teriyaki
Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.
Smoked trout and grilled apple strudel wraps flaky phyllo around a savory filling of smoked trout, fire-charred Granny Smith apples, shallots and cream cheese. Restaurant-style appetizer.
Whole trout stuffed with spinach, pine nuts, and sherry, then baked in parchment with white wine and butter. A 30-minute elegant fish dinner with Florentine filling.
Turn on the oven for this succulent dish that will have you licking your lips and your fingers!
Whole lake trout, salmon, or walleyed pike baked with herb stuffing, white wine, and lemon. Includes two stuffing options: celery-savory and fennel-tarragon. A stunning centerpiece for any dinner.
Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.
Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.
Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.
Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.
