Trout With Tarragon Butter Recipes

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RAINBOW TROUT WITH WINE & TARRAGON



Rainbow Trout With Wine & Tarragon image

I really enjoy this way of cooking trout or any other fish. It's simple and delicious also very moist. You can cook it in the oven during winter months and on the bbq in the summer season! Hope you enjoy...

Provided by Chouny

Categories     Trout

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 rainbow trout fillets (preferrably skin removed)
2 large onions, sliced
2 tablespoons heavy cream
2 tablespoons butter
2 tablespoons white wine
1 tablespoon tarragon or 2 tablespoons fresh tarragon
salt
pepper

Steps:

  • Cut two large pieces of aluminium foil.
  • Remove skin with knife.
  • Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
  • Top trouts with remaining onions, tarragon, butter (cut in small pieces).
  • Pour heavy cream and wine over the trouts.
  • Season with salt & pepper to taste.
  • Place second aluminium foil over the prepared trouts and close tightly all around.
  • Cook for 20 minutes at 350 or over the BBQ.
  • Unwrap and serve with basmati or jasmin rice.

Nutrition Facts : Calories 172.3, Fat 10.8, SaturatedFat 6, Cholesterol 48.9, Sodium 60.9, Carbohydrate 8.6, Fiber 1.1, Sugar 3.3, Protein 9.4

STEELHEAD TROUT WITH A CREAMY TARRAGON SAUCE



Steelhead Trout With a Creamy Tarragon Sauce image

Last night DH came home with the most beautiful Steelhead Trout Fillet. Instantly I knew the fresh tarragon from the garden was the herb for it and I had to do something slightly tangy and creamy. So, here's my creation, hope you like it, we sure did! I served it with Recipe #336341 and Recipe #189605, some hot sourdough bread and happy smiles all around! select

Provided by Penny Stettinius

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 steelhead fillet, skin on
1/2 cup Hellmann's mayonnaise
1/4 cup creole mustard
3 -4 tablespoons tarragon, minced
1 -2 tablespoon fresh lemon juice
fresh ground black pepper
canola oil

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!

Nutrition Facts : Calories 136.4, Fat 10.6, SaturatedFat 1.5, Cholesterol 7.6, Sodium 386.1, Carbohydrate 10.4, Fiber 0.8, Sugar 2.4, Protein 1.7

TROUT/SALMON FILLETS WITH TARRAGON CREAM SAUCE



Trout/Salmon Fillets With Tarragon Cream Sauce image

From "20-Minute Cookbook" by Steven Wheeler I have only made this with trout and have thouroughly enjoyed the delicate flavour of the sauce. For those who can't imagine cooked cucumber...give it a try you might be pleasantly surprised.

Provided by Lambkyns

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
4 trout fillets, skinless
salt and pepper
2 green onions, large, white parts only, chopped
1/2 cucumber, peeled, deseeded, cut into short batons
1 teaspoon flour
2/3 cup light cream (I have used milk with success)
1/4 cup dry sherry (optional) or 1/4 cup white wine (optional)
2 tablespoons fresh tarragon, chopped
1 tomatoes, deseeded and finely chopped

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.

Nutrition Facts : Calories 268.9, Fat 19, SaturatedFat 9.4, Cholesterol 87.5, Sodium 112.8, Carbohydrate 6.3, Fiber 0.9, Sugar 1.7, Protein 18.8

PAN-SEARED TROUT WITH TARRAGON-GARLIC SAUCE



Pan-Seared Trout with Tarragon-Garlic Sauce image

Steelhead trout (rainbow trout) is a great choice for this recipe. But any trout will work equally well such as brook trout, Atlantic trout. The bright pink color makes a great presentation, but its rich flavor is what makes this dish so tasty. If you prefer to avoid the wine in this recipe, you can use an equal amount of...

Provided by Vickie Parks

Categories     Fish

Time 15m

Number Of Ingredients 9

1 medium lemon
2 Tbsp all-purpose flour
2 (6-oz) trout fillets
1/4 tsp salt
1/4 tsp lemon pepper (or black pepper)
1 Tbsp unsalted butter
1 clove garlic, minced
1/4 c dry white wine
1 tsp dried tarragon

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.

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