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Started By
Message
Speckled trout filet recipes? Not fried
Posted on 5/21/13 at 4:12 pm
Posted on 5/21/13 at 4:12 pm
Any help?
9
Posted on 5/21/13 at 4:15 pm to BBJ
Amandine
Posted on 5/21/13 at 4:17 pm to BBJ
Ingredients
-Trout
-Salt, pepper
-Fresh Dill
-Butter
-Sliced Lemon
Procedure
-lay trout on a non-stick pan (on foil if not non-stick)
-salt and pepper trout
-cover trout with fresh dill
-put butter on top of dill
-cover fish with sliced lemon
-lightly salt and pepper fish again
-bake at 350 degrees for about 20 minutes
-peel off lemon and dill and enjoy
-Trout
-Salt, pepper
-Fresh Dill
-Butter
-Sliced Lemon
Procedure
-lay trout on a non-stick pan (on foil if not non-stick)
-salt and pepper trout
-cover trout with fresh dill
-put butter on top of dill
-cover fish with sliced lemon
-lightly salt and pepper fish again
-bake at 350 degrees for about 20 minutes
-peel off lemon and dill and enjoy
Posted on 5/21/13 at 4:19 pm to BBJ
Seasoning, lemon, olive oil, broil
Posted on 5/21/13 at 4:21 pm to Janky
quote:
bake at 350 degrees for about 20 minutes
Mother of Gawd.
For the last two nights, I've been drizzling some olive oil over them in a pan, dusting them with cayenne, salt, cracked black, a little bit of garlic powder, and putting them under the broiler for about 3 minutes. Then squeezing lemon over them.
Posted on 5/21/13 at 4:31 pm to BBJ
Bronzed
A T or two of butter and EVOO in a hot pan, med heat
Season the filet lightly with blackened fish seasoning OR your favorite creole seasoning with a dash of paprika
Saute the filet until opaque 1/2 way up the side, flip and repeat. Usually takes 2 minutes or more per side, depending of the size of the portion
Top with a squeeze of lemon. Easy and very good.
A T or two of butter and EVOO in a hot pan, med heat
Season the filet lightly with blackened fish seasoning OR your favorite creole seasoning with a dash of paprika
Saute the filet until opaque 1/2 way up the side, flip and repeat. Usually takes 2 minutes or more per side, depending of the size of the portion
Top with a squeeze of lemon. Easy and very good.
This post was edited on 5/21/13 at 4:40 pm
Posted on 5/21/13 at 4:34 pm to OTIS2
quote:
OTIS2
This is money.
I like to add a little dill to mine too because I like the taste of dill.
The almondine dish up the string is a good way too. And very attractive. Looks nice.
Posted on 5/21/13 at 4:39 pm to MeridianDog
Y'all make amandine without a dredge in flour?
Posted on 5/21/13 at 4:40 pm to BBJ
Bronzed, amandine, meuiniere or just seasoned and pan sauteed are my favorites. I'm not a fan of baked or broiled fish, generally, other than whole flounder and halibut.
Posted on 5/21/13 at 4:41 pm to kfizzle85
No. The recipe I posted, "Bronzed", to which MD commeneted is not an Almondine...it's lighter.
Posted on 5/21/13 at 4:41 pm to kfizzle85
quote:
Y'all make amandine without a dredge in flour?
Negative.
Posted on 5/21/13 at 4:42 pm to BBJ
Light coating in flour then pan fry in some oil. When fish are done remove and add some shallots, garlic, capers and lemon to make a pan sauce then over the fish.
Posted on 5/21/13 at 4:43 pm to Gris Gris
quote:
Bronzed, amandine, meuiniere or just seasoned and pan sauteed are my favorites. I'm not a fan of baked or broiled fish, generally, other than whole flounder and halibut.
I am positive we are related...closely related.
Posted on 5/21/13 at 4:44 pm to kfizzle85
quote:
without a dredge in flour
I don't see why it would hurt to omit the flour. I thought the photo above looked very nice. I see no reason why that portion of fish (above) needed any breading. IT would have everyhing I like in almondine (fishy fish, almonds seasoning). Maybe they could have added a serving of herbed rice with a few lima beans and a little chopped onion mixed in, but all that comment means is that I just like rice pilaf.
This post was edited on 5/21/13 at 4:46 pm
Posted on 5/21/13 at 4:47 pm to BBJ
Specks make great civeche!
Posted on 5/21/13 at 4:50 pm to BBJ
amandine is best and there are variations.
however, I sometimes do trout in papiollote (sp?). Get some wax paper, lay down some veggies, top with trout, season and wrap up. bake at 350 for 20 minutes. Get it in.
however, I sometimes do trout in papiollote (sp?). Get some wax paper, lay down some veggies, top with trout, season and wrap up. bake at 350 for 20 minutes. Get it in.
Posted on 5/21/13 at 4:50 pm to OTIS2
I wasn't responding to yours, I was responding to the one labeled "amandine" unless I missed where you called yours that. And yeah you could get away without flour, I was just asking since it says "not fried" and as far as I've ever known making trout amandine involves pan frying trout in butter.
Posted on 5/21/13 at 4:51 pm to AlmaDawg
quote:
civeche!
Hell yeah. I forgot about this.
Posted on 5/21/13 at 4:54 pm to OTIS2
quote:.
quote: Bronzed, amandine, meuiniere or just seasoned and pan sauteed are my favorites. I'm not a fan of baked or broiled fish, generally, other than whole flounder and halibut. I am positive we are related...closely related.
Nah, my red gravy and meatballs are far superior to yours.
Posted on 5/21/13 at 5:19 pm to Janky
You making bricks with trout?
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