MM. RICHARDSON


River Trout Wrapped in Proscuitto Ham


INGREDIANTS
1 trout per person gutted, cleaned and patted dry
4 slices of proscuitto ham per fish
1 clove of garlic per fish, crushed
1 tbsp finely chopped parsley per fish
250ml white wine
50g butter
Seasoning


Generously butter a roasting dish large enough to fit the fish laying flat
Place the garlic and parsley into the fish
Wrap the prosciutto ham around each fish to seal it, season with salt and pepper
Place fish into roasting tin
Pour wine over fish
Place in oven on 180C and roast for 30 minutes
Remove the fish from the oven and keep warm
Simmer the juices until slightly thickened
Serve the fish with the sauce poured over it and a generous wedge of lemon


Trout with Almond Butter


INGREDIANTS
4-6 trout
2-3 oz. unsalted butter
1 oz. flaked almonds
2-3 teaspoonfuls lemon juice
parsley sprigs and lemon slices for garnish

Ask fishmonger to clean the trout.
Remove heads only if desired. Rub off any black film inside the cavity with a little salt.
Brush fish with a little melted butter.

Heat grill and line the rack with buttered kitchen foil.
Grill the trout for about two minutes on each side, then reduce heat and continue to cook until flesh shows signs of leaving the bone.

For the almond butter, melt 2 oz. butter, add 1 oz. flaked almonds.
Fry gently until almonds begin to brown.
Add 2-3 teaspoonfuls lemon juice and a little salt.

Serve trout on a hot dish, pour almond butter over.
Garnish with parsley and twists of sliced lemon.


Poached Trout with Herbs
This is very light and a good recipe for slimmers if the parsley butter isn't used for serving.


INGREDIANTS
Serves 4
4 cleaned trout, each about 6 oz (175 g)
1 sprig fresh thyme
3 level tablespoons finely chopped fresh parsley
2 level tablespoons fresh snipped chives
6 whole peppercorns
4 bay leaves
1 small onion, peeled and cut into rings
1 lemon
4 fl oz (110 ml) dry white wine
3 oz (75 g) butter
salt


Place the trout in a large frying pan or a heavy-based roasting tin.
Now sprinkle a little salt over them and throw in the peppercorns.
Next add the bay leaves, one in between each trout.
Lay onion rings over the top, cut half the lemon into slices and arrange them here and there.
Add the thyme and sprinkle a tablespoon of chopped parsley over everything.

Finally add the wine and enough cold water just to cover the fish.
Bring it to the boil on top of the stove and let it simmer gently, uncovered, for 6 minutes if the trout are fresh or 20 minutes if they are frozen.

Mix the remaining parsley and the chives with the butter in a small basin, then divide the mixture into four portions.

When the trout are ready, carefully lift them out with a fish slice, allowing each one to drain for a few seconds, and serve with the parsley butter and the other half of the lemon cut into wedges



FRIED TROUT WITH BACON


INGREDIANTS
Serves 10:
100 gr. belly pork fat;
2 l. oil;
4 kg. trout;
salt;
kg. steamed potatoes;
2 lemons.
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Open the trout and clean thoroughly, salt and leave aside.
Fry the belly pork in hot oil and when well browned add the tout and cook through until golden brown.
Serve on a tray decorated with the potatoes and lemon slices.

Notes: The ideal trout is 19 cm. from head to tail.
They can also be fried with cured ham fat or slices of cured harn in the belly.
In the latter case the amount of pork fat should be reduced.




Trout with Herbs and Feta Cheese

4 Trout fillets
8 Slices Roma tomatoes
1/4 Cup crubled feta cheese
4 (1- to 2-inch) sprigs fresh oregano
4 Teaspoons olive oil
Lemon herb seasoning

Alternatives: Salmon, catfish, cod, pollock, orange roughy

For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil
. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese.
Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets.

Makes 4 servings.


Trout Almandine

Ingrediants

2 Trout fillets, about 6 ounces
1/2 Teaspoon lemon pepper
1 Tablespoon margarine, divided use
2 Tablespoons sliced almonds
1 Tablespoon lemon juice
Lemon wedges and parsley or watercress sprigs for garnish

Trout Almandine

Directions

Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat. Microwave on high for 3 minutes, or until lightly golden brown, stirring once. Let stand 5 minutes and reserve.

Place remaining 2 teaspoons margarine in a microwave-safe (7 x 11 inch) dish. Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish mixture and arrange skin side down in dish. Tuck under thing edges to make an even thickness. Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork. Transfer fish to warm plates and sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley garnish.

Makes 2 servings




Trout Wrapped in Bacon

Welsh farmers with their abundance of home-cured bacon have long enjoyed this dish where the bacon is wrapped round freshly caught trout from their rivers.

Ingrediants

Trout - 4, each weighing about 275g (10 oz), cleaned
Thin streaky bacon rashers 8, rinded
Fresh parsley - chopped to garnish

METHOD

  1. Pre-heat oven to 200 C / 400 F / Gas 6
  2. Wind 2 bacon rashers in a spiral round each fish, then arrange them in a shallow ovenproof dish with the loose ends tucked underneath so that they cannot unwind.
  3. Bake for 15-20 minutes, until tender. Serve garnished with chopped parsley.



Baked Trout with Cucumber Sauce

A cold dish that would be ideal for a summer gathering. Use freshwater trout, that is, river, lake or rainbow trout.
Shiny, slippery skin and bright eyes are the hallmarks of freshness to look for in fresh fish, although frozen can also be used in this recipe.

INGREDIANTS


Trout - 4, each weighing about 275g (10 oz), cleaned
Fish or vegetable stock - 300 ml ( pint)
Cucumber - small, coarsely grated
Soured cream - 300 ml ( pint)
Tarragon vinegar - 1 tsp
Fresh tarragon - 1 tsp, chopped + leaves for garnish

METHOD

  1. Pre-heat oven to 180 C / 350 F / Gas 4.
  2. Arrange the trout in a single layer in a shallow dish. Pour over the stock.
  3. Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail intact. Leave to cool.
  4. Just before serving, make the sauce. Place the cucumber, cream, vinegar and chopped tarragon in a bowl and mix well.
  5. Coat the trout in some of the sauce, leaving the head and tail exposed. Garnish with tarragon leaves. Serve the remaining sauce separately.



Stuffed Trout in a Wine Sauce

An old recipe which originally called for ‘savoury herbs’ in the stuffing.
This term covered all the garden herbs, so although thyme and rosemary are specified here, you could equally well substitute marjoram, dill, tarragon or chervil.
Use wild trout if you are able to buy them.

INGREDIANTS

    Fresh breadcrumbs - 110g (4 oz)
    Fresh herbs such as parsley, thyme, rosemary - 1 tbsp, chopped
    Lemon - , zest and juice
    Grated nutmeg - pinch
    Egg - 1, beaten
    Trout - 4, each weighing about 275g (10 oz), cleaned
    Butter - 25g (1 oz)
    Plain flour - 2 tbsp
    Dry white wine - 150 ml ( pint)
    Vegetable stock - 150 ml ( pint)
    Double cream - 4 tbsp

METHOD

  • Pre-heat oven to 180 C / 350 F / Gas 4
  • Put the breadcrumbs, herbs, lemon zest and juice and nutmeg in a bowl. Season to taste. Add the egg and mix together well.
  • Fill the cavities of the trout with the stuffing. Wrap the fish in greased foil. Place the parcels on a baking sheet and bake for 30-35 minutes, until tender.
  • Meanwhile, put the butter, flour, wine and stock in a saucepan and heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Stir in the cream.
  • Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug.