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TROUT & SALMON
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Breakfast Trout
Preheat oven to 180c
Ingredients:
1
trout 2 tbsp lemon juice 1 tsp chicken stock 1 med onion finely chopped
1 - 2 tomatoes finely chopped 1 cup grated tasty cheese
salt
and pepper to taste.
Method:
Take the trout, remove head and lay open, removing the backbone
and any other small bones.
Sprinkle with chicken
stock, salt, pepper. Add onions, tomatoes, lemon juice and cover with grated
cheese.
Bake 180c for about 30 mins. Serve with toast.
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Trout with Coriander and Lime
Ingredients:
1
large trout ( filleted and cut into serving size pieces) large
Chinese
cabbage 4 tbsp sake or other rice wine 1 tbsp lime juice
1 tsp fish
sauce 500mls chicken stock or fish stock 1 tbsp butter 1
tbsp flour 2 tbsp
finely chopped coriander 1 tbsp sweet chilli sauce.
Method:
Place the trout
fillets in a very large baking dish and pour over the wine and leave to
marinate for 30-40 mins.Then bake in a mod oven for 20 mins.
Prepare the
cabbage, finely chop and steam over a high heat for a few mins. Put
cabbage on heated plates and place trout fillets on top.
Prepare the
sauce by melting the butter, add the flour, whisk in the coriander, lime
juice, fish sauce, chilli sauce and stock.
Simmer 1-2 mins and pour over
the trout fillets. Serve with steamed carrots and rice.
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Trout with Spinach and Hollandaise
Sauce
Preheat oven to 180c
Ingredients:
1
trout filleted ( leave skin on as it comes off easier when cooked ) and cut
into med sized pieces 2 tbsp sherry, juice of 2 lemons
salt and pepper to
taste 500g fresh spinach.
Method:
Butter an appropriate dish and lay trout
fillets skin side down,. Drizzle over the lemon juice and sherry, then
season with salt and pepper.
Leave to marinate for 10-15 mins. Bake 180c
for 20 mins. Wash spinach thoroughly and cook over a mod heat till they
just wilt.
Beat until mushy.
Hollandaise Sauce:
1 tbsp white wine vinegar or lemon juice 2 large
eggs 125-150g butter ( softened and cut into small cubes)
Take a double
boiler and heat some water in the bottom on a low simmer. Beat the
vinegar or lemon juice with the egg yolks.
Place over the water,
stirring
all the time with a wooden spoon, gradually add the cubes of butter one
at a time until the sauce thickens. Remove the fish from the baking
dish,carefully leaving the skin behind,onto a warm serving platter.Cover
each fillet with a layer of creame
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Grilled Salmon
Steaks
(a)
Marinate salmon with ~ lime / soy sauce / coriander
/ chilli. Cover and
let marinate for 2-3 hrs BBQ medium rare.
{b}
Combine olive oil with tarragon and a
generous coarse grinding of black pepper. Brush salmon
on both sides and grill.
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Parcel
Salmon
Preheat oven to 170c
Mix 2-3 tsp worcestershire
sauce, grated rind of 1-2 lemons and juice of lemons. Marinate salmon in
this for about 1 hour turning once.
Put each fillet into tinfoil and
seal at top to form a parcel. Bake for
30 mins (depends on size of fillet) and check after 15 mins - don't overcook.
Nice served with new potatoes and asparagus.
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Salmon
Steaks on the grill with Herb Dressing
Dressing:
In a mortar and pestle, place mint,
coriander, red onion and rock salt and crush all to release and
bruise the herbs. Add 2 tbsp red wine vinegar.
Pound till herbs reduce and add 4 tbsp of e/virgin olive oil. Add 3 fine
chopped spring onions, a tsp of sugar and fresh ground black pepper.
Halve a small cucumber and de seed. Slice very thinly with skin on and
stir into the herb mix to coat well. Taste.. Season more if required.
Salmon:
Leave dressing to infuse while salmon is cooked on the grill. Skin side
down with lots of rock salt until nicely browned and crisp (about 5
mins)
Turn over and cook approx another 4 mins. Plate salmon skin side up and
ladle dressing over the top.
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Baked Salmon
Preheat oven to 200c
Mix
1/4 cup soy sauce 3 tbsp oyster sauce and black pepper
.Grease a roasting pan and lay salmon skin side down.
Drizzle the
marinade over salmon and leave for 1 hour. Bake 10-12 minutes.
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Caramelised Lime Salmon
Can marinade the fish
in the sauce beforehand
2 large Salmon fillets
Sauce:
Zest and juice of 1-2 limes 2 tbsp brown sugar 1
tsp fish sauce 1 tbsp soy sauce 1 tsp chilli flakes.
Combine all sauce ingredients
Heat frying pan over high heat with 2 tsp oil. Cook fish 1 minute each
side until sealed. Pour over combined sauce ingredients
Cook for further 4 minutes. Sauce coats fish in a lovely glaze..
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Stuffed Salmon
DON'T overcook the salmon..
Ingredients:
2 fat salmon steaks 2 tbsp capers 2
tbsp cream cheese 50gm butter 1 tbsp lemon juice
1/4 cup cream 1 tsp whole-grain mustard
1/4 tsp salt 1 tbsp olive oil 1/2 tbsp butter
for frying 2 egg yolks
Method:
Make an incision in the centre side of each steak, making a good size
pocket. Place cream cheese into pockets, poke in the capers.
Add a bit more cream cheese to finish. Close with a toothpick. Heat oil
and butter in a pan gently fry the salmon until cooked.
Sauce:
Melt butter in microwave, add lemon juice, egg yolks, and cream. Whisk
together and heat in the microwave until thick (30 secs at a time)
- do not let boil, as it will curdle - Add mustard and salt
and whisk until smooth. Serve steaks with a nice coating of sauce.
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Baked Salmon fillet with Lemon Chive Sauce Preheat oven to 200c
Sauce:
1/4 cup sour cream 1/4 cup mayonnaise 1/4 cup chopped chives juice
and rind 1 lemon 1 tsp dijon mustard
salt and freshly ground black
pepper
4 fillets salmon
Arrange salmon on sprayed
tinfoil in baking dish, spray with olive oil and season with salt and
freshly ground black pepper.
Bake 15 minutes. Serve with sauce
drizzled over top..
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