Steelhead Trout With A Creamy Tarragon Sauce Recipes

CREAMY TARRAGON SAUCE

Steps:

• In a small bowl combine all ingredients, mix well and chill, covered until needed.
• Beautiful served with fresh grilled seafood. I hope you will enjoy this treat.

STEELHEAD TROUT WITH A CREAMY TARRAGON SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Place a large broiler pan in the oven and let that heat.
• Lightly oil the skin of the trout.
• Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
• Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
• Spread on the meat of the trout.
• Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
• Serve!

TROUT/SALMON FILLETS WITH TARRAGON CREAM SAUCE

Steps:

• Melt butter in a large frying pan, season fillets and cook for 6 minutes, turning once.
• Transfer to plate, cover and keep warm.
• To make the sauce, add the green onions and cucumber to the pan, and cook over a gentle heat, stirring until soft but not coloured.
• Remove pan from heat and stir in flour.
• Return to heat and pour in cream and sherry/wine (if using).
• Simmer to thicken, stirring continuously.
• Add the chopped tarragon and tomato, and season to taste.
• Spoon the sauce over the fillets.
• Serve with buttered new potatoes and green beans.

PAN-SEARED TROUT WITH TARRAGON-GARLIC SAUCE

Steps:

• 1. Zest and juice the lemon, reserving 1/4 teaspoon of the zest and 1 teaspoon of the juice. Also, if desired, reserve 2 lemon slices for garnish - optional.
• 2. Blend together the flour, salt and lemon pepper. Place the fillets in the flour to even coat, turn and coat the other side with the seasoned flour.
• 3. Melt the butter in a large skillet over medium heat. Add the fish to the melted butter and cook for 2 to 3 minutes, turn and cook the other side another 2 to 3 minutes or until the fish flakes easily when lightly pierced with a fork. Transfer fish to serving plates and cover with foil to keep warm.
• 4. Add garlic to the skillet and sauté for 1 minute. Add the wine and cook the sauce until reduced and almost evaporated, deglazing the pan by scraping up browned bits. Stir in the tarragon and the reserved 1/4 tsp lemon zest and 1 tsp lemon juice.
• 5. Spoon sauce over each fillet. Garnish with lemon slice, and serve immediately.

BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC

Steps:

• Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
• Preheat broiler.
• Mix together all remaining ingredients except fish into a well-blended paste.
• Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
• Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
• Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
• Serve with steamed vegetables, salad, orzo salad, whatever.

BAKED STEELHEAD TROUT/SALMON WITH APRICOT SALSA

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
• Sprinkle with lime juice and cilantro.
• Toss all and chill for at least one hour.
• Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
• Cover trout with salsa.
• Gently pour reserved apricot juice over all.
• Place in oven and bake for approximately 30 minutes.

STEELHEAD TROUT WITH LEEKS AND MUSTARD CREAM

Steps:

• Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. Serve topped with sauce.