Recipes with trout
88 recipes
Dad's Mushroom Masterpiece
Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.
Snowy River Trout
Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.
Rainbow Trout with Herb Stuffing
Whole rainbow trout stuffed with butter-toasted bread, mushrooms, marjoram, and lemon juice. A classic baked fish dinner with a golden, herbed filling.
Bbq Trout
Whole grilled trout marinated in soy sauce, sherry, lemon juice, garlic, and oil. One hour of soaking and 15 minutes on the grill for smoky, savory fish that's perfect for a fresh catch.
Fish Casserole
Southern fish casserole from The Times-Picayune with trout or snapper fillets topped with creamy Italian dressing, melted butter, crushed potato chips, and Velveeta cheese.
Poached Trout
Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.
Filleted Trout with Macadamia Nuts & Fried Capers
Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.
Truite Aux Amandes (Trout with Almonds)
Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.
Trout with Cream & Honey Sauce (Irish)
Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.
Trout with Cream & Honey Sauce
Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.
Trout with Sherry-Fig Reduction
Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.
Honey Fried Trout
Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.
Uncle Ben's Grilled Stuffed Trout
Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.
Hot-Smoked Trout
Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.
Fried Lake Trout
Fried lake trout with a cornmeal crust, finished with a quick pan sauce of butter, sour cream, and lemon. Classic Midwestern shore-lunch dish ready in 20 minutes.
Mother's Day Smoked Trout Crackers with Lemon-Dill Mayonnaise
Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.
Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.
Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.
Whole rainbow trout stuffed with butter-toasted bread, mushrooms, marjoram, and lemon juice. A classic baked fish dinner with a golden, herbed filling.
Whole grilled trout marinated in soy sauce, sherry, lemon juice, garlic, and oil. One hour of soaking and 15 minutes on the grill for smoky, savory fish that's perfect for a fresh catch.
Southern fish casserole from The Times-Picayune with trout or snapper fillets topped with creamy Italian dressing, melted butter, crushed potato chips, and Velveeta cheese.
Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.
Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.
Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.
Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.
Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.
Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.
Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.
Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.
Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.
Fried lake trout with a cornmeal crust, finished with a quick pan sauce of butter, sour cream, and lemon. Classic Midwestern shore-lunch dish ready in 20 minutes.
Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.
