taupofishing.co.nz » Recipes

Smoked Trout Pasta With Sour Cream and Chives

taupof — Mon, 24 May 2010 06:33:38 +0000

This was a roaring Success with my two girls and they are the pickiest food critics out there.

2 cups dried spiral Pasta

I whole fresh smoked trout

I 250g tub of Sour Cream

Chives

2 Spring Onions

small bunch of parsley

Cracked black Pepper

Juice of one lemon

Boil pasta in plenty of salted water drain and add a small amount of butter, toss. Mix through the Sour Cream. Chop chives, Spring Onion and Parsley, add to Pasta and mix through. Flake the smoked trout into pasta add the juice of the lemon and a good grind of black pepper, combine gently, serve with salad and garlic bread.

Oven baked fillets of trout with a Black Olive, Tomato and White Wine Reduction

taupof — Mon, 12 May 2008 00:33:48 +0000

Fillet and bone out your trout, cut into portions. leave the skin on!

In a sauce pan add one tin of Watties tomatoes. I used the Pesto style with Garlic and basil. Add half a glass of GOOD white wine, 1 GOOD tablespoon of Dolmio Sundried Tomato paste and 1/4 of a cup of Black Olives. turn up the heat and bring to a boil, reduce heat to a simmer and stirring frequently, reduce the liquid until it coats the back of a spoon. It should have a thick consistency that sticks. Adjust seasoning with salt.

Place the trout fillets into a hot oven proof pan, presentation side down first, (skin up). I use a small amount of olive oil mixed with a good knob of butter. Don’t let the butter become brown with heat, as it will turn bitter. Sear the first side for a good 1.5 minutes and then turn over carefully. The skin will shrink at first but will relax after cooking. The top should have a nice seared look to it. cook skin side down for 2 minutes then place into a pre heated oven at 200 c for ten minutes. You can check if cooked by using a fork to separate the flesh. Once cooked leave to rest for 3 or 4 minutes before drizzling with the Tomato reduction.

Pan Fried Trout with a Paw Paw Chilli and Corriander Salsa

taupof — Tue, 04 Mar 2008 06:01:12 +0000

Fillet and bone your Trout, cut into Darn’s.

Take the skin off the Paw Paw and de seed, cut into small dice. Add chopped coriander and the juice of one Lime. Add one finely diced Chili, and one Tablespoon of Finley diced Red Onion. Stand the Salsa in a fridge for no less than two hours, mixing through once.

The salad that accompanied this dish was Nashi pear, Blue Cheese, sundried Tomato’s and water cress, it had a small drizzle of Raspberry vinaigrette.

I thinly peeled some carrot and leek, blanched them in boiling water, drained them well, coated them in flour and shallow fried them until Crispy, (the Girls loved these). I used this garnish to sit the trout on.

Take the fillet of Trout with skin on and place in a very hot fry pan with a splash of oil and a half tea spoon of butter, presentation side down. Fry for two and half minutes,then turn over. The skin will contract at this point,(don’t freak). Fry for a further two minutes Grind good black pepper and rock salt on the top and then place in a hot oven, 200C for a further five minutes or until cooked. If necessary use a fork to gently separate the flesh to check.

Once cooked place on the bed of veg garnish and place a liberal amount of Salsa on top. Garnish with lime wedges and serve.

Bacon Wrapped Trout with a Sundried Tomato and caper Sauce

taupof — Sat, 11 Aug 2007 02:25:34 +0000

Fillet and bone your Trout then cut into thick strips about 10 cm long. Wrap one or two strands of streaky bacon around each piece and secure with a tooth pick.Â Heat a good frying pan with a little olive oil and fry the bacon wrapped Trout on one side for two minutes or until brown, turn over and repeat. Place these into a pre heated oven at 190C.Â Add 1/2 a cup of unsalted Chicken Stock to the fry pan and De Glaze the pan, (this means get all the good tasty bits of Bacon off the bottom, by stirring the liquid around). Add 1 Tbl spoon of honey, 7 or 8 chopped up Sundried Tomatoes, and about 12 whole capers. The final ingredient is Balsamic Vinegar. Just 1 Tsp of this. Stir and reduce down until it is of runny honey consistency. Take off heat.

Drizzle the Bacon wrapped Trout with the sauce and serve with your favorite fresh Veges, even Lesley liked this one.

Crumbed Trout, shallow fried with Tartar sauce

taupof — Mon, 04 Jun 2007 04:52:54 +0000

I should have put this one on a long time ago as it is a favorite with the girls and soooo easy it is not funny. Take one good fresh Trout, bone and fillet it. Dip the fillet pieces into beaten egg, then press firmly into good quality bread crumbs. Heat one inch of good quality cooking oil in a fry pan or Wok and place crumbed Trout fillets into oil, (they should instantly fizzle). Leave for 1.5 minutes then turn and cook for a further 1.5 minutes. Take out and drain on handy towel. Serve with chips and salad. Cheap Fish and chips!!

Pistachio-Crusted Trout Fillets

taupof — Wed, 16 May 2007 22:55:21 +0000

1/2 cup unsalted shelled Pistachios

1/3 cup fresh breadcrumbs

2Tbsp grated Parmesan Cheese

1/2 tsp Rock salt

1/2 Tsp Ground Black pepper

2Tbsp Olive oil

Trout Fillets to coat

2 Tbsp Dijon Mustard

Chop the Pistachios into medium fine pieces . Combine the nuts, breadcrumbs, Parmesan, salt and pepper in a shallow bowl.Drizzle with the olive oil and toss with a fork until the mixture is evenly moistened. Spread the top of each Trout fillet evenly with the mustard, press the mustard-coated side into the crumb mixture to coat the fish. Place the fillets onto a hot fry pan and cook for 3 to 5 minutes, remove and place into a pre-heated oven to bake until cooked and topping is crisp and lightly browned. Oven should be at 180 C. This is Yummy!!!

Sesame & Ginger Barbi Trout

admin — Wed, 04 Apr 2007 00:53:19 +0000

Summer is here(at times anyway), so I thought this might appeal. It is very easy to put together as well.
You will need
1/4 cup of paul Newmans Light Sesame and Ginger Dressing. Most Supermarkets stock this.
1 Packet of Kan Tong Honey, Soy and Garlic sauce, again from the Supermarket.
Juice of one Lime.
1 Tbls of Brown Sugar.
2 T spoons of Smoked Hickory BBQ sauce.
2 T spoons of Sweet Chilli Sauce.

Mix all ingredients together and place fillets of Trout onto this. Leave to marinate for 8 hours or more.
Place on a HOT well oiled Barbecue plate. Sear first side for four minutes then flip over and cook other side.
Yummy!!!!

Brie Stuffed with Smoked Trout

admin — Wed, 04 Apr 2007 00:52:26 +0000

This is a great party appetiser, and easy to put together.
Buy a whole brie cut it down the middle so you have two halves. Break up your Smoked trout and place on one half. I marinated my fish in sweet chilli sauce before smoking.Slice up some Sun Dried tomatoes and sprinkle some capers on as well. I used Dill but some fresh rocket would be yummy and look good too. Cut into wedges and arrange on a plate.
you are basically using the brie as bread slices, the combination of flavours is endless.

Gravlax

admin — Wed, 04 Apr 2007 00:51:28 +0000

This is Swedish cured Salmon, but hello we are using trout!! Your trout must be of excellent quality, the better the flesh the better the outcome will be.
Fillet and bone out your trout
make up a mixture of 50% rock salt and 50% white sugar.
sprinkle this mixture on both sides of the fillets.
The traditional herb is Dill but you can experiment with this. I use dill as it goes with the dish.
Chop the dill finely and sprinkle this on both sides of the fillets.
Place fillets on plate and cover with Cling film, refrigerate for 24 to 48 hours removing liquid as it comes out of the Trout.
I serve mine on well toasted Vogel’s bread with a dollop of Greek style honey yogurt and a grind of pepper.
My kids love this stuff!!!!!

Panfried Trout with Tomato and Caper Salsa

admin — Wed, 04 Apr 2007 00:50:25 +0000

You will need:
2 Large Tomatoes
2 Tsp Capers
half a red onion
2 tbls Sweet Chilli Sauce
squeeze of Lime Juice
good grind of Rock salt and Black pepper.

Finely chop the tomato and red onion then add the rest of ingredients to this mixture, Refrigerate for two hours.
Drain Salsa and put back into fridge. Pan fry Trout, season with salt and pepper and a small squeeze of lemon, arrange on plate and place salsa on top.
I served this with Oven roasted Asparagus, Chunky herbed chips, baby carrots and Brocolli.