Rainbow trout (or rainbow trout) is a highly nutritious fish that is easy to prepare. Read the article and experience one of the two delicious recipes.
Ingrediants
Trout in Fennel Crust with Lemon and Ginger Vinaigrette
For 4 servings
- 4 trout fillets, boned
- 3 tablespoons of white wine vinegar
- 1 tablespoon finely chopped shallots
- 1 tablespoon of freshly grated ginger
- 1 teaspoon of grated lemon zest
- 1/2 teaspoon of salt
- 120 ml of extra virgin olive oil
- 2 tablespoons of fennel seeds
- 75 g of white raisins
Trout with Golden Butter and Capers
For 2 servings
- 1 whole trout cleaned and boned (head and tail removed)
- 25 g of flour
- 40 g of corn flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 55 g of Butter
- 1 teaspoon of capers
Steps
Method 1 of 2: Method 1: Fennel Crusted Trout with Lemon and Ginger Vinaigrette
Step 1. Rinse the trout fillets under cold running water
Pat them dry with paper towels and set aside.
Step 2. In a small bowl mix the fennel seeds, vinegar, shallot, ginger, lemon zest and salt
Add the extra virgin olive oil and raisins. Mix it carefully.
Step 3. Grease the trout fillets on both sides with a pastry brush
Season them with the salt and fennel seeds.
Step 4. Place an oiled skillet over medium-high heat
Arrange the fillets in the pan, skin side down, and cook for about 5 minutes, flip them over with a kitchen spatula and continue cooking. The fillets should brown on the surface and cook evenly.
Step 5. Transfer them to a serving dish
Stir the vinaigrette again and pour it over the trout with a spoon.
Serve immediately, enjoy your meal
Method 2 of 2: Method 2: Trout with Golden Butter and Capers
Step 1. In a small bowl mix the flour, salt, cornmeal and pepper
Pour the mixture into a dish.
Step 2. Rinse and dry the trout
Flour it in the mixture on both sides.
Step 3. In a saucepan, melt the butter over medium heat
Remove it from the heat and use a spoon to remove the foam formed on the surface. Leave the liquid part of the butter in the pan.
Step 4. Pour 1 tablespoon of liquid butter into a pan and place it over high heat
Add the trout and cook for 2-3 minutes until golden. With a spatula, turn it over to the other side, reduce the heat to medium, and continue cooking for another 2-4 minutes.
Step 5. Add the capers to the saucepan with the remaining liquid butter and place it over medium heat
Shake it frequently and cook for a couple of minutes.
Step 6. Transfer the trout to a serving dish and decorate with the butter and capers
If desired, add lemon slices and parsley.
