Whole baked trout with lemon
Inspired from https://www.thespruceeats.com/baked-whole-trout-recipe-1807447.
Ingredients
2 whole gutted, washed, & dried trout (about a pound each, a bit more is fine)
2 lemons, thinly sliced
handful of green onions or ramps
crushed garlic cloves (optional)
lemon pepper (optional)
1/2 C white wine (optional - can substitute with water)
2 T butter (optional, leave out or substitute with light olive oil)
salt
pepper
goodly amount of fresh or dried herb - dill, sage, whatever available
*Try with lemon zest rubbed inside fish.
**During morel season, mushrooms could be baked inside fish for an earthy flavor
Instructions
1. Heat oven to 450 degrees with rack in middle
2. Line cookie sheet with foil, then place cooking rack on top.
3. Place trouts on top of baking sheet
4. Inside each trout, place salt, pepper, onions, and garlic and lemon pepper if using. Place half the sliced lemons and half the herb.
5. The remainder of lemons go on top, along with remaining herb and more salt and pepper.
6. Bake for 25-30 minutes.
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Wednesday, May 6, 2020
Tuesday, March 17, 2020
salmon cakes
Salmon Cakes
This recipe was developed after a trip to the magical Finca Barlovento, located on the Caribbean coast in the Magdalena region of Colombia. The food was delicious and inspiring, and fish cakes were served one night. Recommended with quinoa and black bean salad with honeydew salsa.
Ingredients
30 oz. canned Alaskan wild salmon, drained
1/2 cup finely chopped red onion
14/ cup whole wheat panko bread crumbs
1 T chopped fresh parsley (optional -- may put kids off)
2 eggs
2 t lemon or lime zest OR 2 t lemon or lime juice (the latter is pretty bland)
2/12 cup whole wheat flour
olive oil for cooking
fresh lemons or limes for sprinkling
Instructions
1. Mix together salmon, red onion, panko, parsley, eggs.
2. Place flour in a bowl.
3. Form salmon mixture into patties, about 3/4 inch thick (makes about 20 patties)
4. Cover patties in flour.
5. Douse an electric skillet, turned to 325 degrees, with olive oil. When the oil is sizzling, cook the patties for about 5 minutes per side, so they have a bit of a crust.
6. Serve with lemon, lime, or other salsa.
This recipe was developed after a trip to the magical Finca Barlovento, located on the Caribbean coast in the Magdalena region of Colombia. The food was delicious and inspiring, and fish cakes were served one night. Recommended with quinoa and black bean salad with honeydew salsa.
Ingredients
30 oz. canned Alaskan wild salmon, drained
1/2 cup finely chopped red onion
14/ cup whole wheat panko bread crumbs
1 T chopped fresh parsley (optional -- may put kids off)
2 eggs
2 t lemon or lime zest OR 2 t lemon or lime juice (the latter is pretty bland)
2/12 cup whole wheat flour
olive oil for cooking
fresh lemons or limes for sprinkling
Instructions
1. Mix together salmon, red onion, panko, parsley, eggs.
2. Place flour in a bowl.
3. Form salmon mixture into patties, about 3/4 inch thick (makes about 20 patties)
4. Cover patties in flour.
5. Douse an electric skillet, turned to 325 degrees, with olive oil. When the oil is sizzling, cook the patties for about 5 minutes per side, so they have a bit of a crust.
6. Serve with lemon, lime, or other salsa.
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