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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/

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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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PostPosted: Aug 19th, '14, 15:36 
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I did this the other night and really enjoyed it. Takes about 20-30 minutes or so to make.

Poached Trout with Cream Sauce:

1 pound of trout fillets
75g (3 tablespoons) of salted butter
2 garlic cloves (crushed)
1 stalk celery
1 carrot
handful of chopped onions (about equal quantity of celery or carrot)
2 tablespoons chopped parsley
1 cup dry white wine
1/2 cup water
1 cup double cream (heavy whipping cream also works)

Set oven to warm, with plate (big enough to hold trout fillets) in it. Chop celery carrots and onions. melt 1/3 of butter in frying pan, add chopped veggies and cook until soft. Add wine, water and 2 crushed garlic cloves to frying pan. If you have small enough fillets and can cook them all at once the water may not be needed, alternatively for a stronger taste you can replace the water with wine. Poach trout in frying pan until it is flaky. Remove trout and place on warm plate in oven. Add the rest of the butter and the cream, and parsley to frying pan. Reduce to desired consistency. Plate trout for serving and cover with sauce from frying pan.

This serves will with veggies and new potatoes, baked potatoes, or pasta. If serving with Pasta and you wish to add some of the sauce to the pasta reduce it less as the pasta will absorb some of the moisture.

If you find the sauce too creamy try making a Roux out of the 50g of butter by mixing in 50g of flour and halving the cream. Make the Roux first before adding to the pan, if you try to make the Roux in the pan the flour will be tough to un-clump. Also cook the Roux for a few minutes before adding the cream.


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PostPosted: Aug 20th, '14, 07:37 
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no pictures, didnt happen

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