Rainbow Trout

---------------------------------MAYONNAISE---------------------------------
1 Bulb Garlic
2 tb Regular or Light Mayonnaise
1/2 ts Fresh Lemon Juice
1/8 ts Cumin

Marinate trout. Meanwhile,break garlic bulb into cloves, leaving skins
intact. Place on cookie sheet in 350 F. degree oven for about 15 minutes,
until tender. Remove skins and mash garlic with fork: blend with
mayonnaise
ingredients. Refrigerate. Cook trout. Serve immediately with mayonnaise.

Makes 2 to 4 servings

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---------- Recipe via Meal-Master (tm) v8.06

Title: Rainbow Trout Almondine
Categories: Fish
Yield: 1 Servings

1/3 c Butter
1/2 c Slivered almonds
1 c Milk
1/2 c All purpose flour
Salt and pepper to taste
4 Rainbow Trout fillets
1/3 c Dry white wine
Amaretto
3 Rosemary sprigs
2 Lemons -- cut into wedges

In large skillet, melt butter. Add almonds. Saute until lightly browned.
Remove almonds with slotted spoon to small plate. Set aside. In a shallow
dish, pour milk. In another shallow dish, combine flour with salt and
pepper. Dip trout first in milk, then

Approximately 20 minutes.

Recipe By : FOOD IN A FLASH ? SHOW#FF2073

From: Patty <desig...@ameritech.Net>date: Mon, 9 Nov 1998 19:10:40 ~0600

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: Oven-Baked Rainbow Trout with Cream Sauce
Categories: Fish
Yield: 4 Servings

2 lb Fillet of rainbow trout
1 tb Lemon juice
2 ts Salt
Lemon pepper
Black pepper
2 dl Creme fraiche/sour cream
1 dl Whipping cream
Decoration:
Dill
Lemon

Ugnsstekt regnbage i graddsas

Rinse and drain the fish fillets. Put the fish, skinside down, in a
buttered oven-proof dish. Drip over lemon juice and sprinkle with salt,
lemon pepper, and black pepper.

Mix creme fraiche/sour cream and whipping cream and pour over the fish.
Fry
in the oven, 175śC/350śF, for 30 - 40 minutes depending on the thickness
of
the fish.

Decorate with dill sprigs and sliced lemon. Serve with small boiled
potatoes or mashed potatoes and a salad.

Enjoy!

Bella

From: Icewombat <isabel.Brattkull@swipndate: Tuesday, May 25, 1999 12:34
Am
MM by Helen Peagram

-----

--
Helen Peagram
mo...@globalserve.net
freesia wrote in message <37C59FB7...@freesia.com>...

Leon & Miriam Posvolsky

unread,

Aug 27, 1999, 3:00:00 AM8/27/99

to

Hi
I found this one in my data base.Haven't tried, but looks good

* Exported from MasterCook *

Trout Fricasse

Recipe By : Louisiana Real and Rustic by Emeril Lagasse
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 rainbow trout fillets -- ( 7 to 8 ounces
-- each)
rustic rub
1/2 stick butter
1/4 cup flour
6 cups julienne onion
1/4 cup chopped celery
1/4 cup chopped bell peppers
salt
cayenne
black pepper
3 cups water
one lemon -- juice of
2 tablespoons chopped pars1ey

Seasont the fillets with Essence. In a large saute pan, melt the butter.
Stir in the flour, stirring constantly for 5 to 6 minutes for a medium brown
roux. Add the onions, celery, and peppers. Season with salt, pepper, and
cayenne. Cook for 6 to 7 minutes, stirring constantly, or until the
vegetables are wilted. Add the water and stir until the mixture thickens, 6
to 7 minutes. Add the lemon juice and lay the trout in the pan and baste
with the sauce. Cover and cook for 6 to 7 minutes or until the fish flakes
easily with a fork. Add the parsley and remove from the heat. Serve over
white rice.

Yields: 4 servings EMERIL LIVE SHOW #EM1A38

Posted by Leon & Miriam Posvolsky <mir...@pobox.com> on May 07, 1998,
converted by MC_Buster.

- - - - - - - - - - - - - - - - - -

--
Miriam Podcameni Posvolsky
Rio de Janeiro

TOM BEEV HANSEN

unread,

Aug 28, 1999, 3:00:00 AM8/28/99

to

Sure,
don`t cut off head and tail.
Put 4-6 slices of onion and some lemon inside the fish.
Oil alu-paper, smir the fish with salt and pepper, both inside and outside.
Make sure the alu-paper covers the fich competely.
30-60 min (depends on sise) on lowest shelf in oven 220 d Celcius (Use deep
pan).
freesia skrev i meldingen <37C59FB7...@freesia.com>...

Xiao Mom

unread,

Aug 29, 1999, 3:00:00 AM8/29/99

to

this guy is ovviously the kitchen skank he will be taken to the potato judge at
once. and you are GUILTY of placing this worthless fucking ad who ccant make a
fish anyway i sentance you to the potato judge court room as well mr ovious
recipe. all you get to eat is water and lettuse and maybe tomtos if u r good

Sue Flesch

unread,

Aug 29, 1999, 3:00:00 AM8/29/99

to

On Thu, 26 Aug 1999 20:08:23 GMT, freesia <fre...@freesia.com> wrote:

>Does anyone have any good and simple rainbow trout recipes that they can
>share with me?
>
>Thanks!

Lie whatever fresh herbs you have in the gutted cavity, dill, parsley,
tarragon, chives whatever you can lay your hands on. Place on tin
foil, squeeze lemon juice over, grind black pepper, sprinkle a pinch
of salt. Dot with butter or brush with melted butter. Seal foil and
bake at 200C for about 25 minutes, dependent on size of course. Do
not over cook. Remove herb stalks before serving.

S

freesia

unread,

Aug 31, 1999, 3:00:00 AM8/31/99

to

Thanks everyone for the great recipes and links!

;) freesia