MM. RICHARDSON

FRIED TROUT WITH BACON

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Serves 10:
100 gr. belly pork fat; 2 l. oil; 4 kg. trout; salt; ½ kg. steams potatoes; 2 lemons.
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 AlmandineTrout Almandine

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

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.

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.

Trout - 4, each weighing about 275g (10 oz), cleaned
Fish or vegetable stock - 300 ml (½ pint)
Cucumber - ½ small, coarsely grated
Soured cream - 300 ml (½ 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.

Fresh breadcrumbs - 110g (4 oz)
Fresh herbs such as parsley, thyme, rosemary - 1 tbsp, chopped
Lemon - ½, 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 (¼ pint)
Vegetable stock - 150 ml (¼ pint)
Double cream - 4 tbsp

METHOD

  1. Pre-heat oven to 180 °C / 350 °F / Gas 4
  2. Put the breadcrumbs, herbs, lemon zest and juice and nutmeg in a bowl. Season to taste. Add the egg and mix together well.
  3. 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.
  4. 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.
  5. Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug.