Trout Casserole Recipes

TROUT CASSEROLE

Steps:

• Peel and slice potatoes into thin to medium slices.
• Parboil potatoes for approximately 10min.
• While potatoes are cooking slice mushrooms into thick chunks. Clean beans and cut off ends.
• Prepare a roux by melting butter in a saucepan and adding flour. Cook for 2 min and then add milk(enough to cover potatoes).
• Mix white sauce with potatoes and place into bottom of 13x9inch pan.
• Place mushrooms and green beans over potatoes.
• Wash and dry the filets then lay over top of vegetables. Sprinkle bread crumbs over filets.
• Bake in 350° oven for 1 hour.
• This recipe can be varied by adding cooked onion to the potatoes, changing the vegetables used and also some spices could be added to the fish before sprinkling with bread crumbs.

TROUT WITH TOMATO SAUCE

Steps:

• In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
• After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
• Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.

TROUT CAKES

Steps:

• Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
• Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste.
• Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes.
• Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together.
• Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot.