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Serves 4

4 large rainbow trout fillets
1 tbsp ground coriander
1 garlic clove, crushed
2 tbsp finely chopped fresh mint
1 tsp paprika
3/4 cup natural yogurt
To serve with salad and pitta bread.

With a sharp knife, slash the flesh of the fish fillets through the skin fairly deeply at intervals.
Mix together the coriander, garlic, mint, paprika and yogurt. Spread this mixture evenly over the fish and leave to marinade for about an hour.
Cook the fish under a moderately hot grill or on a barbecue, turning occasionally, until crisp and golden.

Serve hot with a crisp salad and some warmed pitta bread.

PECAN TROUT

Serves 2

Preparation - 15 minutes

1 trout fillet (7 ounces)
1 tbsp whole wheat or all-purpose flour
1 tsp each vegetable oil and margarine
1/2 ounce chopped pecans
1/4 cup dry white table wine
1 tbsp lemon juice
1 tsp chopped fresh parsley
1/2 tsp Worcestershire sauce

On sheet of wax paper dredge trout in flour, coating both sides.
In non stick frying pan heat oil and margarine until margarine is melted; add trout and cook over medium heat until trout flakes easily when tested with a fork, 2-3 minutes on each side.
Using a spatula, transfer trout to serving platter; keep warm.
To same frying pan add pecans and cook over low heat, stirring, until toasted, 1-2 minutes.
Stir in remaining ingredients and cook until thoroughly heated, 1-2 minutes. Pour over trout.
Enjoy!

POACHED RAINBOW TROUT & CITRUS FRUITS

4x Rainbow Trout Fillets
½ onion sliced
2 bay leaves
1 tablespoon Black Peppers
Parsley Stalks
Salt and Pepper
¼ pt wine vinegar

Place Ingredients in a deep dish cover with water and bring to the boil. Simmer for 10 min

For the Sauce

1 pint Double cream
Half onion finely chopped
1 tablespoon chopped parsley
½ ounce butter
¼ pint white wine
1 orange segmented
1 grapefruit segmented
Salt and pepper
A little cornflower to thicken

1. Melt butter in pan and cook onion soft
2. Add wine and reduce by 2/3
3. Add cream and lemon juice. Bring to the boil and thicken slightly with cornflower and season. Add chopped parsley
4. Lift Trout fillets out of cooking liquid and dry gently
5. Place fruit segments on top and pour sauce over

TROUT IN TOMATO SAUCE WITH NOODLES

INGREDIENTS

350g (12oz) Flat Noodles.
3 tbsp Olive Oil.
50g (2oz) Polyunsaturated Margarine.
1 Large Onion, finely chopped.
1 large clove of Garlic, finaly chopped.
225g (8oz) Mushrooms, sliced.
4 Trout fillets, skinned and roughly diced.
1 tbsp Tomatoe Puree.
275ml (1/2 pint) low fat Creme Fraiche.
Salt
Freshly ground Black Pepper.
2 tbsp chopped fresh Basil.

1. Bring some water to the boil in a large saucepan. Add the noodles and boil for 11-12 minutes. When just soft - drain, mix in 1 tbsp of the olive oil and place on a warmed serving dish.
2. In a large deep frying pan, melt the margarine with the remaining olive oil. Add the onion and garlic and fry until the onion is just tender. Add the mushrooms and cook until soft.
3. Stir into the trout, tomato puree and creme fraiche. Stir and simmer for about 5 minutes. Season with salt and pepper and stir in the basil.
4. Pour the sauce over the noodles.
5. Serve with some crusty bread and a side salad.

Serves 4 - 6
Preparation - 20 minutes
Cooking Time - 20 minutes

CRABMEAT & PRAWN STUFFED TROUT

INGREDIENTS

4 whole trout
1/2 lb. small shelled prawns
1/2 lb. white crabmeat
4 fresh rosemary sprigs
2 tomatoes, skinned, seeded & diced
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup fine bread crumbs
salt and pepper

1. clean the trout under cold running water and set aside.
2. dice the onion, cube the tomato, mince the garlic and mix with the crabmeat and prawns. Set aside.
3. sprinkle, the salt and pepper to taste, onto the inside of each fish.
4. place a sprig of rosemary inside each fish.
5. spoon the crabmeat, prawn, tomato, onion and garlic evenly inside each of the fish.
6. fish may be sewn shut, using a high quality thread to hold together if required.
7. sprinkle breadcrumbs evenly over each fish.
8. Place uncovered under the grill for 10 minutes each side, or until done.
9. You may wish to bake uncovered in a preheated oven 200 C (400F, gas mark6) for approximately 20 / 25 minutes.

This dish is nice served with fresh boiled baby potatoes and green vegetables like broccoli, brussel sprouts or peas. Alternatively, you may wish to serve with a nice fresh green salad and cold potato salad and lemon wedges. The choice is yours.

TROUT AND MUSHROOM TERRINE

2 Trout (or 4 fillets)
25 g breadcrumbs
25 g butter
salt and pepper
25 g flour
2 egg whites
150 ml fishstock
350 g large spinach leaves
1 tbsp lemon juice
100 g button or cap mushrooms

Clean, fillet and skin the trout. Mince or process the flesh until smooth.

Melt the butter and stir in the flour. Cook for 1 minute then slowly add the fishstock, made by boiling up the head, skin and bones of the trout. Bring the sauce to the boil, stirring constantly. Remove from the heat, stir in the fish, lemon juice, breadcrumbs and seasoning. Add the egg whites and mix well.

Wash the spinach and blanch in boiling salted water for 1 minute. Drain well and dry carefully on a piece of kitchen towel. Cut out the coarse stalks and use three-quarters of the spinach to line the base and sides of a lightly oiled 1? lb (675 g) loaf tin. Thinly slice the mushrooms and season lightly with salt and freshly milled black pepper. Spread half of the trout mixture over the base of the lined tin. Cover with mushrooms. Spread the remaining trout on top. Cover with foil and bake for 1? hours a t 160 C. Remove from the oven, cool and chill. Turn out and slice

Serves 4 – 6

HERB BAKED TROUT

2 Trout

25 g butter or margarine
1 tbsp spring onion or shallot
1 tbsp each fresh parsley,
juice of 1 lemon
tarragon, sorrel, mint, basil and
salt and pepper to taste
coriander

Combine the chopped herbs with the melted butter or margarine, chopped onion or shallot, lemon juice and seasoning.

Clean and bone the trout. Stuff each fish with some of the herb mixture. Place in an oiled baking dish, cover and bake for 12 -15 minutes at 200 C. Serve with the fish juices and boiled rice.

Note: Substitute extra parsley for any herbs that are not available. For a richer dish, add 5 oz (150 ml) cream or cream combined with yoghurt to the pan juices and heat through.

Serves 4 - 6


STIR-FRY TROUT WITH GINGER AND SPRING ONION

2 Trout (or 4 fillets)
2 tsp vegetable oil
4 tsp soy sauce
100 g spring onions
4 tsp dry sherry
100 g beanshoots
2 tsp fresh ginger, grated
100 g rice, cooked
2 cloves garlic, optional

Clean and fillet the trout. Cut each fillet diagonally into strips and then into bite-sized pieces. Combine the soy sauce, sherry, ginger and chopped garlic if you are using it. Toss the strips in the soy mixture until they are well coated and leave to marinate for 1 -2 hours.

Heat the oil in a wok or heavy frying pan and stir fry the chopped spring onions for 1 minute. Add the trout and its marinade. Stir fry for 2 minutes. Add the beanshoots and stir fry for 2 -3 minutes longer Serve with hot rice.

Serves 4 - 6

TROUT DRAMBUIE

Serves 4

4 rainbow trout, cleaned but with heads left on
2 oz soft butter ( 1/4 cup)
1 level teaspoon dried oregano
1/4 pint natural yogurt (2/3 cup)
1/4 pint double cream (2/3 cup)
1 tablespoon Drambuie
salt and pepper
lemon twists for garnish

Method

Wash and thoroughly dry the fish. Spread an ovenproof dish with half the butter. Put the fish in the dish and spread them with the rest of the butter. Sprinkle with the oregano.
Mix the yogurt , cream and Drambuie together then season the mixture before pouring it over the trout. Bake the fish, uncovered, at Gas 4/350 F/180 C
for 20 minutes.
Garnish with lemon twists before serving.

CRISPY FRIED RAINBOW TROUT

6 pan dressed rainbow trout or other sm. fish, fresh or frozen
1/4 c. evaporated milk
1 1/2 tsp. salt
Dash pepper
1/2 c. flour
1/4 c. yellow cornmeal
1 tsp. paprika
12 slices bacon

Thaw frozen fish. Clean, wash and dry fish. Combine milk, salt and pepper. Combine flour, cornmeal and paprika. Dip fish in milk mixture and roll in flour mixture. Fry bacon until crisp; remove, reserving fat for frying. Fry fish in hot fat for 4 minutes. Turn carefully and fry for 4 to 6 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with bacon. Serves 6

RAINBOW TROUT DIJON

6 rainbow trout fillets, skinless
Salt & pepper
1/4 c. butter, melted
1 c. sliced almonds

SAUCE:

1/2 c. sliced green onions plus 3 tbsp. for garnish
2 tbsp. butter
1/4 c. dry white wine
3 tbsp. Dijon mustard
1 c. sour cream

Season the trout with salt and pepper. Dip each in melted butter, place on a buttered baking pan. Crush sliced almonds to make small flakes. Sprinkle over trout fillets and press in. Bake at 325 degrees until the trout flakes with a fork (about 10 to 15 minutes).

While the trout bakes, make the sauce. Saute the green onions in butter in a small saucepan until they are translucent. Add wine and Dijon mustard and cook, stirring for 3 minutes. Stir in sour cream and heat through but do not boil. Pour sauce over fillets. Garnish with sliced green onions and serve.

Serves 6.

MAUNA LOA TROUT

2 (8 oz.) rainbow trout
2 oz. King crab meat
2 oz. raw scallops
4 lg. bok choy leaves
2 egg yolks
1 orange
2 oz. butter, melted
Salt to taste
Pepper to taste

Filet the two trout and skin. Puree the scallops and crab for the stuffing. Place an ounce of stuffing on each of 4 fillets and then roll up the filet and place in a bok choy leaf. Roll and tuck. Place in a steamer and cook for 10 minutes.

For Orange Hollandaise Sauce: Strain the juice from 1 orange into a small bowl add the yolks and whip over low heat until thick. Remove from heat and whip in the butter a little at a time. Add white pepper and salt to taste. Nap the dinner plate with the sauce and place two pieces of trout on the plate. Garnish with strips of orange rind from the left over orange.

TROUT CAKES

4 to 5 med. size fresh trout
1/4 c. diced onion
1/2 c. salad dressing
2 eggs
1 tbsp. parsley flakes
1 tbsp. lemon juice
1 tbsp. Seafood seasoning
2 tbsp. Worcestershire sauce
2 tsp. Season salt
1 c. bread crumbs
2 c. Italian bread crumbs

Pan fry trout for 6 minutes each side or until flakes easily with a fork. Remove from heat, cool. Remove skin and de-bone. Add remaining ingredients except Italian bread crumbs. Mix well. Shape into 3 inch round patties. Roll in Italian bread crumbs.

Fish cakes can be baked in 350 degree oven for 25 minutes or pan fried until golden brown. Fish cakes can be frozen (unbaked or fried) for 6 months.

Makes 12 fish cakes