RECIPES

grilled trout

ingredients

30g  surinam (can be fruit or pulp)

juice of 1/2 limon

2 hoeny teaspoon

40g butter

2 apples

20g carrot baby

30g brussels sprout

5g chopped onion

300ml cream

5ml olive oil

Salt. pepper to taste

preparation

Grill the trout and reserve.

Sauce: sute the onion with 20g butter, increase the suninam cherry, the fish broth and 1 teaspoon of honey. Cook for 2 minuts, later increase the cream, salt and papper. And cook for more 2 minutes.

Puree: peel the apples and in the food processor and blend the limon. Cook for 2 minutes with butter and the honey that are left. Add the salt and pepper to trout.

Cook the vegetables for 5 minutes and saute in olive oil.

ingredients

1 Trout
1/4 teaspoon of salt
1 pinck o white pepper
1 tablespoon of wheat flour
2 tablespoon of butter
1  teaspoon of almonds in sheets thin slices.

preparation

Season the fish salt. Season the fish with and lemon juice and after fly in the butter until beginning to gild. Put in a baking dish and let to get cold.

Sauce: Season with salt on the fish. Cover with plastic film or aluminium paper and refrigerate.

If you want it serves decorated with olives or mayonnaise.

ingredients

2 filets of trout
3 tablespoon of capers
1 cup of butter
jice of 1 lemon
1 tablespoon of olive oil
salt and black pepper to taste

preparation

1.Prick nly two tablespoon of the capers and reserve the othes to decorate.

2. Put the butter in a pot and mebsin very low fire (if it puts with the high fire the butter it can gild). When it melts, put the choppea capers. Boil for 3 minutes, so that they are soft. Season with salt (carefully, because the capers are already salty), pepper and the lemon juice. Reserve in the own pan.

3. In a frying pan, put the olive oil and warm it up. Add the trout steaks delicately, with the skin down. Season with salt and pepper. Cook for a 2 minutes on each side.

4. Remove of the frying pan, carefully, and put in a plate.

5. Warm up the souce capers and put over the trout. Sprinkle the reserved whole capers over the sauce. Serve immediately.
 

ingredients

4 trout filets with the skin
4 cloves of garlic without peel
2 cut medium-sized onion in segment
2 medium-sized celery (with the leaves)
2 cut medium toamtoes in slices
4 branches of rosemary fresh
4 tablespoon of white wine
salt and black pepper to taste

                                    preparation

Season the trout steaks with the salt and the black pepper and reserve.

In the top of pan steam, put the cloves of garlic, the onin an the celery. Fit in the botton of pan steam  alredy with boiling wter. Cook for 5 minutes, or until the vegetables are soft. Remove from fire. Cut 4 paper-butter pieces, distribute the tomato slices, the onion, the celery, the garlic, the trout steaks, the rosemary brances , and season with salt an black pepper. Water with the white wine and close the paper-butter, forming a package. Put the packages in a baking pan and roast for 15 minutes, or until the trout to be soft. Remove from the oven, distribute the packages in the plates and open them. Seve with watercress leaves , temperature with salt and 2 teas poon of olive oil. If you prefers, with slices of sician lemon.

ingredients

2 filets of trout
flour fo wheat
2 cups of olive oil
1 head of galic
1 carrot
1 onion
1/2 cup fo vinegar
1 leafo parrot
paprika
salt and black pepper to taste

 

preparation

Pass the filets of trout. in the wheat flour and fry them in pot of iron or thick bottom in the very hot olive oil. Remove filets and reserv. In the same olive oil, fry the garlic, the crrot and the onion sliced. Add the vinegar, the back pepper, the parrot and the paprika. Put the trout filets in a glass conainer, wanter with the sauce and cover well. Put the very closed container for 3 days in fresh place. After, it consummates accompanied of salad an if you prefers, with bread too.

Truta salmonada to the salt

ingredients

1 trout salmonada cleans of 1 kg and ½
2 kg of salt sea
4 cloves of garlic
1 bouquet fo cilantro
1 tablespoon of thyme
1 tablespoon or oregano
white pepper newly milled

 

preparation

Heat up the oven to 250 degrees. Mis in adeep form the thyme, the oregano, the pressed galics and the salt. Wash the fish, dry it and season it inside and on the outside with salt  and pepper. Wash the cilantro and put it inside trout. Extend the half of the salt of herbs in the bottom of the crossbar, put the fish on top and cover it with salt. Put it in the center of the oven and let to cook for 25 minutes; it turns off the oven and leave the fish to rest inside for more 10 minutes. Break the crust of salt carefully and put the trout in a crossbar to serve. Remove the head, the spine and the skin and serve only the filets, without spines.