Rainbow Trout With Horseradish Crust And Saffron Sauce Recipes

RAINBOW TROUT WITH YOGURT SAUCE

Steps:

• In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
• Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
• Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

RAINBOW TROUT WITH BUTTERY LEMON-CAPER CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
• Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
• Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
• Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
• Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
• Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

RAINBOW TROUT WITH HORSERADISH CRUST AND SAFFRON SAUCE

Steps:

• Note: The time is commercial broiler. This is a resturant recipe. This makes 12 four oz servings. The saffron called for in the garnish is 2 pinches. The sauce starts with the fish stock ingredients.
• Finely chop the rye bread. Mix all fish ingedients but the trout and set aside.
• Use 1/2 cup of this per trout portion. Broil until trout turns opaque and crust is a golden brown. Using a commercial broiler five minutes. Top with the saffron sauce.
• Sauce: Reduce the stock, cream and saffron together until half by cooking. Season with salt and pepper.
• Note the time in this is a guestimate. The only time specified is commerical.

SIMPLE HERB-BAKED TROUT & HORSERADISH

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.