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PostPosted: Sep 20th, '11, 16:15 
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Now that sounds nice :wave1:

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PostPosted: Sep 20th, '11, 16:33 
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Sounds Bloody Nice!!!!

2 Problems i have with the Recipie

Snags wrote:
Trout Almondine for me
Quote:
Trout almondine
Serves 2
2 rainbow trout (300gm each), cleaned


This only Serves one :)

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PostPosted: Sep 20th, '11, 16:47 
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mattyry wrote:
SolTun wrote:
Best way(most tastful) to prepear trout IMO http://en.wikipedia.org/wiki/Rakfisk


I want to enjoy the fish this year some time!!! I think 2-3 months is a little bit to much...
matt


Well, I understand that.
I can get it ready to eat (small fish 300-700grams) in 5-10 days, but best when matured minimum a month.
Usualy around here its a matter of more than 1 or 2 fish, its a badge of 10-20 upwards, either wild caught(the best) or farmed.
So I would fry or barbercue on slaughter day, then the rest is freezed/smoked or raket(resepie), it's all nice but rakfisk is superior in taste experience. Higly valued as a holyday/party gourmet course.

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PostPosted: Apr 13th, '12, 09:11 
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Brown Sugar Trout

I had this the other night and thought it was pretty tasty... Not my favorite way to cook trout but good none the less.

This is for about one pound of trout fillets so it will feed 3-4 people, if served as part of a meal otherwise it might feed one.
12oz-1 pound Trout Fillets (340 gm-450 gm)
Salt
Pepper

2 Tablespoons Brown Sugar (30 mL)
1 Tablespoon Soy Sauce (15 mL)
1 Tablespoon Dijon Mustard (15 mL)
1 Teaspoon Rice Vinegar (5 mL)

Preheat oven to 425° F or ~220° C
Season trout with salt and pepper to your taste.
Place Trout on baking sheet (sprayed with non-stick cooking spray)
Place in oven and cook for 10 minutes.

In a small sauce pan combine Brown Sugar, Soy Sauce, Dijon Mustard, and Rice Vinegar.
Brush evenly on trout after it has cooked for 10 minutes. If this mixture is too thin for your taste you can bring it to a boil to reduce it, before brushing it on.
Place trout back in oven and cook for ~2-5 more minutes or untill trout flakes easily with a fork (which may be more or less time depending on how thick the fillets are).

You can also replace 1/2 of the Brown Sugar with Honey or Maple Syrup.
As well you can richen it up by adding in 1/4 cup of Butter (1/2 stick or 57 gm) and a couple of Crushed Garlic Cloves.


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PostPosted: Aug 12th, '12, 11:25 
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Hi all,
I simply fillet the trout, lightly dust with flour and cook in a fry pan on maderate heat in butter, skin side down first till the skin is crisp and brown, then turn fillet over for a few minutes till cooked and slight colour showing again and simply serve with a freshly chopped lettace salad drizzled with your favourite mayo. ( I love home made boiled Mayo )
I also make a tossed tomato, cucumber and onion salad with a little fetter cheese and black pitted olives drizzled with a little balsamic vinegar.
I use the Paul Newman Balsamic dressing as it's not to strong for the fish.


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PostPosted: Sep 25th, '12, 20:37 
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I scaled, filleted and pin-boned 2 trout. Got a pan very hot, dropped in some butter and fried the trout skin side down for about 3 mins and put dill, salt and pepper on the flesh side. Carefully flipped the fillets and added a splash of white wine and squeezed half a lime and cooked for another 2 mins... lovely flavours, moist flesh and crispy skin

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PostPosted: Sep 26th, '12, 01:30 
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cure/gravlax (suger and salt ....., herbs like fennel,dill parsley lemongrass if you feel the need )for 2-4 hrs
the lightly smoke them
flake the trout and use in salads,pasta ,tacos on toast with creme friche ,ect, ect
you don't have to smoke it,it's nice just gravlaxed


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PostPosted: Sep 26th, '12, 04:44 
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http://www.recipegirl.com/2011/12/14/ho ... n-gravlax/

cheers


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PostPosted: Sep 26th, '12, 11:40 
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I've bought gravlax a few times from our local fish monger, very nice stuff, melts in the mouth.

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PostPosted: Sep 26th, '12, 14:09 
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earthbound wrote:
I've bought gravlax a few times from our local fish monger, very nice stuff, melts in the mouth.

yeah it really easy to make just 50/50 salt and sugar then just add some chopped dill . chopped fennel lemon rind
it good on a large piece meet (pork or beef ) :thumbright:


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