Clean and Cook A Rainbow Trout With Chef Mike From Wüsthof
Learn simple, time saving fishing techniques to prepare and cook rainbow trout as Chef Mike from Wüsthof demonstrates the Grand Prix II fillet knife.
For more information about the FishingClub and our fishing magazine, visit us here:
Pan-Fried Rainbow Trout - With Chef Chris Pyne
Pan-fried rainbow trout is a quick and delicious dish for any time of year. It’s easy to prepare, and it’s one of the healthiest diet choices you can make. Trout is a great source of protein that is high in Omega 3 Fatty Acids, B6 & B12, and Niacin (B3)!
Follow along with award-winning chef Chris Pyne to make this delicious recipe.
To get the freshest, Ocean Wide Certified, 100% sustainable rainbow trout, start off with a trip to Hamilton’s Fish Farm in Annapolis Royal, Nova Scotia.
Oven-Baked Rainbow trout fish with delicious asparagus and citrus rice
The vision of any meal I prepare would come when I sit outside in my garden.. I was humming away on one of my favourite songs, The Rainbow Connection and the lyrics inspired me to make something delicious, something beautiful and something bright with colours of rainbow trout fish that is baked to perfection, paired with fragrant rich Citrus rice of yellow, green and orange. The Asparagus makes a surprise appearance simply because I love it in so many dishes. The Basmati rice showed off in this dish and soaked all the spices and aromatics it had to offer. Every mouthful a song, a dance of textures and bursts of citrusy goodness. Enjoy.
For more about Spekko products, visit their website:
STEAMED RAINBOW TROUT WITH SALTED SOYBEANS
A Chinese inspired whole fish recipe that uses very few ingredients but brings out a great flavour of the trout.
The fish is cooked in a wok and steamed for the shortest amount of time and the end result is a fragrant, tender and moist finished meat. The seasoned sauce adds a salty flavour with a hint of sweetness whilst the garnishes of ginger, spring onion, chilli and coriander add a fresh finish.
A super healthy, super simple, and super quick meal - tick tick tick!
Full recipe at KHIERANICOLE.com
Video & Recipe: Khiera Nicole
Filmed: Omar Barcenas
Styled: Kyashi Orasato
Music: Mulatu Astatke - Ene Alantchie Alnorem
Clean and cook a rainbow trout with Chef Mike from Wüsthof.
Learn simple, time saving techniques to prepare and cook rainbow trout as Chef Mike from Wüsthof demonstrates the Grand Prix II fillet knife.
Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Bobby tops his grilled trout with an orange-almond vinaigrette!
Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction:
Get the recipe ▶
Subscribe to Food Network ▶
Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Trout Almondine
RECIPE COURTESY OF BARBECUE ADDICTION
Level: Easy
Total: 45 min (includes resting time)
Active: 30 min
Yield: 4 servings
Ingredients
2 oranges, halved
2 heads radicchio, halved
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup finely chopped toasted blanched almonds
1/4 cup white wine vinegar
2 tablespoon chopped fresh flat-leaf parsley, plus whole leaves, for garnish
1 teaspoon clover honey
1 teaspoon Dijon mustard
Four 6-ounce skin-on rainbow trout fillets, about 1/2 inch thick
Canola oil, for brushing
Directions
Heat a charcoal or gas grill to high for direct grilling. Brush the cut sides of the oranges and radicchio with some olive oil and season with salt and pepper. Put the oranges and radicchio cut-side down on the grill and cook just until charred and slightly softened. Transfer the radicchio to a platter.
Squeeze the orange juice into a bowl and whisk in the almonds, vinegar, parsley, honey, mustard and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let sit at room temperature for at least 15 minutes before serving.
Brush the trout fillets with canola oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred on both sides and just cooked through, about 3 minutes per side. Remove to the platter with the radicchio and immediately drizzle with the vinaigrette. Garnish with parsley leaves.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#BobbyFlay #BarbecueAddiction #FoodNetwork #GrilledTroutAlmondine
Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network