To prepare the trout: Preheat the oven to 400\
Wash and dry the trout fillets and season lightly.
Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
Add the remaining butter to the pan with the capers and dill and fry until golden brown.
Add lime juice to taste and a little salt and pepper.
Spoon over the trout.
For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
Remove from heat and quickly whisk in butter.
Return to very low heat to warm; do not allow to boil.
For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
Place the trout over the rice and pour over sauce.
nother large plate.
Sprinkle trout fillets with salt and pepper.
Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.
d add the potatoes. Cook for about 12 minutes, or
Combine bread crumbs, garlic powder, cheese and parsley in medium bowl.
Rub each fillet with lemon juice.
Coat fillets evenly in bread crumb mixture.
Place fillets on baking pan lined with waxed or parchment paper.
Drizzle olive oil over fillets.
Bake in oven for 10-15 minutes or until fillets are cooked through.
n medium high. Rinse the trout fillets and pat dry. Season the
Preheat oven to 350 degrees.
Place trout fillets in a greased shallow baking dish.
In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
Sprinkle with paprika.
Bake 20-25 minutes or until fillets flake easily with a fork.
o a boil and cook for 15-20 mins, until just
cookie sheet with tinfoil (for easy clean up).
Spray
n, in boiling salted water for about 20 min until tender
immer over medium heat. Poach trout fillets for 3-4 mins, until just
3x9 pan. Wash and dry trout slices. Add to pan, turning
bowl of cold water for 5 minutes to soften. In
callions and stirring frequently, cook for about 5 minutes or until
Boil potatoes in salted water for about 20 mins. Drain, rinse under cold water then remove skin.
Meanwhile, melt butter in a large frying pan and saute onions until translucent. Add cabbage and vegetable stock, season then add mustard and 3 tbsp horseradish. Cover and simmer for about 10 mins. Add potatoes and cook for 2-3 mins.
To serve, arrange cabbage and potatoes on a plate with smoked trout and 1 tsp horseradish on the side.
br>Coat nonskin side of trout with mixture and set aside
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
n nonstick skillet.
Add trout fillets side by side.
Add