Russian Style Trout Recipes

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RUSSIAN-STYLE TROUT



Russian-Style Trout image

Provided by jenifersrecipes

Time 29m

Yield 6

Number Of Ingredients 12

6 trout, filleted
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, well-beaten
1/4 cup milk
1 1/2 cup toasted bread crumbs, pulverized
2 tablespoons corn or peanut oil
1/4 pound butter, soft
2 hard-cooked eggs, chopped fine
1/3 cup parsley, finely chopped
2 tablespoons pimentos, finely chopped
2 lemons, sliced thin

Steps:

  • Salt and pepper the fish. Mix eggs and milk. Dip trout in mixture, then roll gently in bread crumbs. Brush grill with oil and heat to medium (if using electric fry pan, heat to 300 degrees F). Use just enough oil to keep fish from sticking. Make a paste of the butter, hard-cooked eggs, parsley and pimentos. Cook trout on grill until golden color, about 5 or 6 minutes on each side. Place on heated platter. Spread butter paste over each piece and top each with 2 or 3 slices of lemon. Serve immediately.

RUSSIAN STYLE TROUT



Russian Style Trout image

When I lived in Tampa, this was always the way I ate trout in the various Spanish restaurants. I have no idea why Spanish restaurants would serve Russian Style Trout, but they did. It was usually listed as Russian Trout, or Trout Ruski. It's really good!!!!

Provided by Kayne

Categories     Trout

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 -9 trout fillets
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, well beaten
1/4 cup milk
1 1/2 cups toasted breadcrumbs, pulverized
2 tablespoons corn oil or 2 tablespoons peanut oil
1/4 lb butter, soft
2 hard-boiled eggs, chopped fine
1/3 cup fresh parsley, finely chopped
2 tablespoons pimiento, finely chopped
2 lemons, sliced thin (optional)

Steps:

  • Rub the salt and pepper into the trout.
  • Combine the RAW eggs and milk.
  • Dip fillets into egg/milk mixture, then cover with breadcrumbs.
  • Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
  • Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
  • Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
  • If desired, place lemon slices on top.

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