• Grilled Trout Fillets
• Trucha Rellena
• Sashimi Trout
• Smoked Trout Terrine
• Trout Salsa

Grilled Trout Fillets

New Orleans Style

Ingredients

4 trout fillets
½ teaspoon salt
¼ teaspoon white pepper
½ cup butter, melted
2- 3 spring onions, white part only, chopped
2 cloves garlic, finely minced
1 teaspoon finely minced ginger
1 teaspoon dried tarragon, crushed
¼ teaspoon cayenne pepper
juice of 1 lemon
1 teaspoon Worcestershire sauce
1 teaspoon Cajun pepper

Season trout fillets with salt and pepper. Place in a buttered baking dish. Melt butter in a small fry pan; add spring onions and sauté for 2 minutes; add garlic and ginger and sauté for an additional minute. Remove from heat; add tarragon, cayenne pepper, lemon juice, Worsecestershire sauce and Cajun pepper. Stir well and spoon over trout fillets.

Place under griller (7 to 10 inches from heat source) and cook for 10 to 15 minutes or until trout is done. The trout is cooked when it flakes easily when tested with a fork.

Serve with lemon or lime wedges along with a green salad and crusty bread.

Baked Trout with Rice, Tomatoes and Nuts

This is a recipe from Spain. Trout is very popular in Spain, particularly in the North, where it is fished in many rivers. This is a modern recipe for Trucha Rellena (Baked Trout with Rice, Tomatoes & Nuts), baked in foil with rice stuffing in which sun-dried tomatoes have been used in place of the more traditional chillies. Serves Four

Ingredients

1 or 2 fresh trout (depending on size) cleaned, gutted and any loose bones removed.
¾ cup mixed unsalted almonds, pine nuts or hazelnuts
1 ½ tbsp olive oil, plus extra for drizzling
1 small onion, finely chopped
1 tsp grated fresh root ginger
1 ½ cups cooked white long grain rice
4 tomatoes, peeled & very finely chopped
4 sun-dried tomatoes in oil, drained & chopped
2 tbsp chopped fresh tarragon
2 fresh tarragon sprigs
salt and ground black pepper
salad greens to serve

Preheat the oven to 190 C.

Spread out the nuts in a shallow dish and bake until golden brown, shaking the dish occasionally. When cool enough, chop the nuts roughly.
Heat the olive oil in a small frying pan and fry the onion for 3 – 4 minutes until soft and translucent.
Stir in the grated ginger, cook for a further 1-minute, then spoon into a mixing bowl.
Stir the rice, chopped tomatoes, sun-dried tomatoes, toasted nuts and tarragon into the onion mixture. Season the stuffing well.
Place the trout on individual large pieces of oiled foil and spoon the stuffing into the cavities. Add a sprig of tarragon and drizzle of olive oil or oil from the sun-dried tomatoes.
Fold the foil over to enclose each trout completely, and put parcels in a large roasting dish. Bake for about 20 minutes or until the trout is just tender. Cut the trout into thick slices. Serve with a green salad.

Sashimi Trout

Boneless fillets of cold smoked trout.

Before you slice the trout place the fillets in the freezer for a couple of hours if not already frozen.  It is easier to slice the trout when it is partially frozen as it should be sliced paper thin.

Slice the smoked boneless fillets at an angle and prepare side dishes of wasabi, soy etc.  Garnish with finely sliced spring onions and carrots serve with rice rolled in seaweed leaf.
 

Smoked Trout Terrine

Ingredients
1kg of hot smoked trout
1 tablespoon green peppercorns
2 ripe avocados
1 small sachet of gelatine
lemon Juice and sliced lemon
salt and pepper

Place the trout in a food processor and puree until smooth, place in a dish and add peppercorns. In the bottom of a terrine mold put some of the dissolved gelatine and lemon slices.  Place in the fridge to set.

In the food processor add the avocado flesh and the lemon juice and blend.

Add the leftover gelatine to the dish of trout and peppercorns and mix together. After the gelatine in the mold is set fill the terrine halfway with the trout mixture, then add the avocado puree and then the balance of the trout mixture. 

Leave to refrigerate overnight. Remove the terrine from the mold and serve with toast or brown bread.
 

Trout Salsa

Ingredients
500g of hot smoked trout
250g sour cream
50ml lime juice
25g green peppercorns
25g chopped coriander
salt.

Place all the ingredients in a food processor until smooth.  Serve with corn chips or toast. 

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Copyright © 2001 Rotorua Anglers Association - Last modified March 2005