How To make Fresh Trout Florentine
1 teaspoon safflower oil
1/4 cup minced green onions -- including tops
1 teaspoon olive oil
1/4 cup dry sherry
2 cups chopped spinach
1/4 cup pine nuts
1 1/4 cups whole-wheat bread crumbs
4 tablespoons nonfat milk
1/4 teaspoon lemon juice
2 1/2 pounds fresh trout (about 4 fish) -- cleaned
1 cup white wine
1/4 teaspoon pepper
2 teaspoons unsalted butter
1. Preheat oven to 350 degrees F. Lightly coat a 9- by 12-inch baking pan with safflower oil.
2. In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes). Remove from heat. Add bread crumbs, milk, and lemon juice and mix well.
3. Wash and pat trout dry, inside and out. Stuff cavity of each trout with one fourth of the spinach mixture. Cut 4 sheets of parchment and place 1 trout on each. Set aside.
4. In the same skillet combine wine, pepper, and butter. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes). Pour equal amounts of wine mixture over trout and seal parchment packets. Place packets on prepared baking sheets and bake for 12 minutes. Serve hot.
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Easy Salmon and Trout Tartare Recipe | Cured Salmon and Trout recipe | Fancy on a Budget
#easysalmonandtrouttartarerecipe #fancyonabudget #datenightdinnerrecipesfortwo
In this video, I am going to show you how to make an easy salmon and trout tartare recipe with salmon and trout that you cure yourself. If you can catch it yourself good for you. If you can make your own fishing rod, even better. If you can dam up a river to create your own lake, I'll literally bow down before you.
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INGREDIENTS FOR CURING:
Trout and/or Salmon
Salt & Sugar | Equal Ratio -
Enough to Fully Submerge
the Fish (depends on
the size of your container)
Dill
Lemon Zest
FRESH TARTARE:
Cured Salmon & Trout
Avocado
Cucumber
Shallots
Green Onions
Lemon Juice | 1 tbsp
Lemon Zest | 1/3 lemon
Black Pepper
UMAMI TARTARE:
Cured Salmon & Trout
Avocado
Garlic Chives
Cucumber
Shallots
Nori
Green Onions
Rice Vinegar | 1 tsp
Soy Sauce | 1 tsp
Sesame Oil | 1tsp
Chili Paste | 1 tsp
Sesame Seeds
Method:
- Cut your fish fillets a manageable size and trim off any disproportionate pieces such as the belly (the reason for this is so that the piece cures evenly throughout)
- Save the pieces, salt them, fry them and savour the moment
- Remove the skin from the curing pieces and set them aside to fry them, as you did with the trimmings
- Mix together your salt and sugar, followed by the lemon zest and dill
- Layer the base of your curing container with your curing mixture and then layer on your fish
- Making sure that each side of the fish is in contact with the curing mixture
- If you have space repeat this process with the remaining fish pieces
- Cover it up and place in the fridge for 1-2 days depending on the size of your fillet (I had the trout cure for 1 day because it's thinner than the salmon)
- Rinse off any remaining curing mixture and pat dry with a paper towel.
- Finely mince all of your ingredients and mix together according to your taste
- At this point you can just eat it with a spoon and call it a day but if you want to impress someone it is recommended to place it in a circular mold so as to fancify it.
- Garnish with various greenery and a Quail egg if you want to resemble a 0-3 star restaurant
Music:
Gustav Holst - Uranus, the Magician from The Planets Suite
Camille Saint-Saëns - Aquarium from The Carnival of the Animals
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Grilled Fish with Lemon Butter Sauce | Pan Fry Fish | Easy Cooking | Healthy Cooking | Chef Ashok
Grilled Fish with Lemon Butter Sauce | Fish Fry | Healthy Dinner Recipe | Weightloss Recipe | Chef Ashok
ingredients:-
400 gm boneless fish
2 tbsp lemon juice
.50 gm butter
salt to taste
1/2 tsp black pepper crush
1 tsp all purpose flour
1/2 egg
2 tbsp olive oil
red yellow capsicum
steam brocolli
parsley
#grilledfishrecipe #fishfry #lemonbuttersauce #fishrecipe #cookingwithchefashok
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Watch and learn as Captain Vincent Russo shows you
THE BEST way to have Holy Mackerel Florentine.
Visit for my Tools of the Trade.
Baked Fish with Creamy Lemon Sauce
No more boring bland baked fish... this one comes with a wicked Lemon Cream Sauce!
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Sauces recipe;
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Classic Buffalo Sauce➡️
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Sweet and Sour Chili Sauce➡️
Bbq Sauce➡️
Learn how to make cookies➡️
Rice Pudding➡️
Thank You for watching guys.
Happy Cooking.
#lemonbuttersauce
#saucesrecipe
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