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Rainbow Trout Recipes

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Tarte Au Poissons

Ingredients:

6 ounces of Rainbow Trout, cooked, skinned, de-boned, and flaked into large pieces

8 ounces of pastry dough

1 onion, finely chopped, 3 tablespoons butter

4 ripe tomatoes, peeled, seeded, and diced

1 small clove garlic, crushed

2 teaspoons chopped thyme leaves

Large pinch of freshy grated nutmeg

1/2 cup half- and- half

2 eggs, beaten

Kosher salt

Freshly ground black pepper

1 tablespoon grated Gruyere cheese

Baking beans

Preparation:

Roll the pastry dough on a floured surface to a 10 inch circle and use it to line a 8 inch tart pan. Chill for 15 minutes. Preheat the oven to 350 degrees. Line the pastry shell with parchment paper and baking beans. Bake for 12 to 15 minutes, or until set. Lift out the paper and beans and return to the oven for another five minutes. Allow to cool. This pastry shell can be baked up to a day ahead. Simply cool completely, and store in an airtight container at room temperature. Reduce the oven temperature to 300 degrees. Cook the onion in the butter for 4 to 5 minutes, or until translucent. Add the tomatoes and garlic, then cool. Stir in the thyme, nutmeg, half-and-half, and eggs and season well. Put the fish into the pastry shell and spoon in the tomato mixture. Sprinkle with the Gruyere. Return the tart to the oven and bake for 25-35 minutes, or until set and golden brown. Serve warm or cold. Serves 4.

Recipe obtained from Seafood, edited by C.J. Jackson.

Party Trout Dip

Ingredients:

1 pound rainbow trout

1 recipe Court Bouillon (see Accompaniments, Marinades section)

12 ounces cream cheese, softened

1 cup sour cream

1/2 cup sliced green onions

1/3 cup salad dressing or mayonnaise

3 tablespoons dried parsley flakes

1, 2 ounce jar diced pimiento, drained

1/4 teaspoon salt

1/8 teaspoon pepper

Preparation:

Poach trout in Court Bouillon as directed. Drain and discard poaching liquid. Flake meat and then set aside. In a medium mixing bowl, combine cream cheese, sour cream, onions, salad dressing, parsley flakes, pimiento, salt, and pepper. Stir in trout. Cover with plastic wrap and refrigerate for several hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 4 cups, about 32 servings.

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler. Recipe by Geri and Larry Harkness.

Buttermilk delight

Ingredients:

2 1/4 pounds any 6 ounce freshwater fish fillets, skinned and cut in half crosswise

2 1/2 cups buttermilk

Vegetable oil

3/4 cup self-rising flour (or all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)

3/4 cup yellow cornmeal

Preparation:

Place butter milk in medium mixing bowl. Add fish and stir to coat. Cover with plastic wrap and chill for 45 minutes. In a deep-fat fryer; heat 2 inches oil to 375 degrees. In a shallow dish, combine flour, cornmeal and onion salt. Drain and discard buttermilk from fish pieces. Dredge fish in flour mixture to coat. In hot oil, fry fish, a few pieces at a time for 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. Serve with some sort of sauce for dipping (see “Accompaniments” recipe section).

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler. Recipe by Elton L. Martelli.

Sweet Pepper Pickled Fish

Ingredients:

2 to 3 pounds any fresh water fish fillets, 4 to 6 ounces each, skinned and cut into 1 to 2 inch pieces

8 cups apple cider vinegar

1/4 cup canning or pickling salt

1 1/2 cups sugar

3 tablespoons mixed pickling spices

1/2 cup chopped red pepper

1 large white onion, sliced

Preparation:

In a large glass mixing bowl, combine vinegar and salt. Stir until salt is almost dissolved. Add fish. Cover with plastic wrap. Refrigerate 2 days. With slotted spoon, remove fish from brine. Rinse fish with cold water until rinse water is clear. Reserve 3 cups brine. Cover and chill fish. Pour reserved brine into 4 quart saucepan. Add sugar, spices, and red pepper. Bring mixture to a boil over medium-high heat. Cool completely. In two 1 quart jars, loosely layer fish and onion. Pour pickling liquid over fish to cover. Seal jars, using two-part sealing lids. Refrigerate 1 week before serving. Store in refrigerator no longer than 4 weeks. Makes 2 quarts.

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler

Pan fried Trout with Cornbread Salad

Ingredients:

About 5 cups of cornbread cubes

1/4 cup shelled pumpkin seeds or pepitas

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces kale, rinsed

2 slices thick-cut bacon (about 4 ounces)

4 8-10 ounces trout fillets

1 tablespoon olive oil

1/3 cup chopped red onion

1/4 cup red wine vinegar

1 tablespoon lemon juice

Preparation:

Spread cornbread on a 10-15 inch baking pan. Bake at 350 until dry and lightly toasted, about 20 minutes. Place in a large bowl and add pumpkin seeds, cumin, paprika, salt, and pepper, and mix. Tear kale leaves away from tough center stems, discard stems. Cut or tear leaves into 2 inch pieces. In a 5-6 quart pan bring 2 quarts of water to a boil. Add kale and cook until tender to bite, 2-3 minutes; drain well. When kale is cool enough to handle, drain water from leaves.

In a 10-12 inch frying pan cook bacon. Drain and discard all but about 1 teaspoon of fat. Crumble bacon into cornbread mixture. Place trout, skin side up, in pan over medium high heat and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium and then cook until fish is barely opaque but still moist looking in the center of the thickest part (cut to test), about 2 to4 minutes longer. Transfer to a plate and cover to keep warm.

Add olive oil and onion to a pan and cook, stirring often, until onion is limp, about five minutes. Stir in kale, vinegar, and lemon juice. Add kale mixture to cornbread mixture and mix well. Spoon salad onto four plates and place a trout fillet on each for serving. Serves 4.

        Photo by James Carrier

Italian Dressing Grilled Rainbow Trout

Ingredients:

1 pound of Rainbow Trout fillets

2 tablespoons of butter

4 oz. plain Italian dressing

1/2 small chopped onion

Dash of garlic salt

Dash of pepper

Preparation:

Lay out enough tin foil to create a loose pouch around the fish when sealed. Place fish on foil and bring up sides into a boat, filling with remaining ingredients, seal top of pouch. Take the pouch and place it on a grill to broil for approximately 15 minutes. The dressing should be boiling. The trout will be finished when it can easily be flaked by a fork. Serves 2-3.