How To make Brook Trout with Ginger Stuffing
4 Boneless brook trout
about 1/2 lb. each :
with the heads on 1/4 lb Peeled and deveined shrimp
-- cut into small pieces 1/4 c Heavy cream
1 tb Grated fresh ginger
1 Be chopped shallots
1 ds Tabasco
Salt Freshly ground white pepper 4 tb Milk
4 tb Flour for dredging
2 tb Vegetable oil
4 tb Butter
1 tb Fresh lemon juice
4 sl Lemon
2 tb Chopped parsley
1. Place the shrimp, cream, ginger, shallots, Tabasco and salt and
pepper to taste in the bowl of a food processor. Start blending, puree until the mixture is smooth and thick. This should take about 30 to 40 seconds. 2. Open the brook trout, divide the stuffing in four equal portions
and spread the mixture evenly on the right fillet of the open trout. Fold the left fillet to enclose the stuffing. 3. Pour the milk in a shallow platter and mix the flour with salt
and pepper onto a flat dish. Dip each trout in the milk, remove excess and dredge in the flour mixture, patting to be sure the flour adheres. 4. Heat the oil in a non-stick skillet large enough to hold the
trout in one layer without crowding. Add the trout and brown thoroughly on one side. Then turn the trout with a spatula on the other side, the process should take about 4 `minutes on side depending on the thickness of the trout. While the fish is browning on the second side, baste the top with hot oil from the pan to prevent them from drying out. Transfer to a warm platter, keep warm. 5. While the pan is still warm, wipe it out with a paper towel and
return it to medium heat to melt the butter and cook until the butter is a hazelnut color. Add the lemon juice, pour and divide the butter over the trout. Garnish with the lemon slices and sprinkle the parsley over all. Serve very hot. -----
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How To Bake/Steam Rainbow Trout -Lip RipperZ Pro Tip #2
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After you have caught your fish, its time for the fun. Join professional chef and member of the Lip RipperZ pro staff for another fun cooking adventure.
In this episode, Krewina teaches you one of his favorite recipes, how to bake/steam a rainbow trout. Ingredients for this recipe include, rainbow trout, cooking olive oil, carrots, green onions, celery, ginger, salt and pepper and lemons.
Oil your fish as much as possible inside and out. Stuff your fish with lemons and ginger. Mix vegetables together with salt pepper and oil and stuff into fish. Encase in pompiette and fold over sides. Now your rainbow trout that you caught while fishing is ready to cook.
Cook for 20-25 minutes or till thouroughly cooked. Thanks for joining us at Lip RipperZ and make sure to check out the new Lip RipperZ Hatchery Dust.
Lip RipperZ Hatchery Dust - The hottest trout additive in the USA. While fishing, simply coat your doughbait and for the first time ever, fish with a real Hatchery Pellet. A supercharged version of what fish are raised on in fish hatcheries their entire lives. What can possibly work better? For more information on Lip RipperZ Hatchery Dust, or to learn how to catch more trout while trout fishing, visit lipripperz.com
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Cooking How To Asian Style Whole Baby Rainbow Trout
Trout, Sides, & Apple Crisp (Vermont Wild Kitchen E1)
Join Rooted in Vermont and Vermont Fish & Wildlife for a socially-distant Facebook Live event where they'll be showing off how to whip up an excellent spring time wild food dinner! Vermont Trout season opens April 11th so the demo will feature how to process and cook this excellent fish along with a few easy sides featuring ingredients from some Rooted in Vermont farms which are stepping up big to feed their communities. Please join us for a fun and informative hour and bring your questions!
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Thai Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว)
Full steamed fish recipe here:
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In this Thai recipe video I had the pleasure of hanging out with Pai from Hot Thai Kitchen - she’s a chef, a food lover, and she also makes awesome videos on YouTube - especially Thai recipes. We decided to cook one of both of our favorite Thai seafood dishes, in Thai called pla kapong neung manao (ปลากะพงนึ่งมะนาว), and in English a steamed barramundi fish (also called Asian sea bass), with lime sauce, garlic, and chilies. It’s actually quite easy to make this, it just takes a fresh fish and a few other common ingredients. It’s simple and delicious.
Join us in the Bangkok street food kitchen for an amazing recipe, and a dish that’s sure to be a stunner! Here are the ingredients you’ll need:
1 whole barramundi, about 1 - 2 kilos (or whatever size you can get) - you could also use a smaller fish if you’d like, or a different kind of fish
5 stalks of lemongrass
1 cup chicken stock or fish stock for the sauce
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce
2 head garlic, chopped
Thai chilies, to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces
For the method of making Thai steamed fish, make sure your watch the video for the complete tutorial, and also head over to the full recipe on the blog ( But really, all you have to do is steam the fish, mix the sauce ingredients all together, and then combine the plain steamed fish with the lime and chili garlic sauce, and you’ve got pla kapong neung manao (ปลากะพงนึ่งมะนาว).
Hope you can try this amazing steamed fish recipe at home!
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This One Pan Crispy Potatoes and Salmon with Veggies is so good once you try it. One Pan Recipe
Get Printable Recipe here with Instructions
To Season Potatoes
4 Large Yellow Potatoes
3 tbsp Olive Oil
1 tsp Lemon Zest
1 tsp Italian Seasoning
1 tsp Garlic Powder
Salt and Pepper to taste
To Season Fish
2 tbsp Maple Syrup or Honey
1 tsp Lemon Zest
1 tbsp Lemon Juice
1 tsp Chilli Flakes
½ tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Paprika
3 tbsp Olive Oil
Salt and Pepper to taste
For Veggies( Use any Veggies)
2 Meduim Zucchini
1 tbsp Red Wine Vinegar( Or lemon Juice)
½ tsp Lemon zest
Salt(if needed) and Pepper to taste
Oil
I didn't use salt because the Vinegar kick is ok for me. You can add salt if needed.
NB . You can Zest 1 whole Lemon to use through out Seasoning.
Bake Potatoes first for 30 minutes at 400F
Then add Salmon, Spray oil let it bake again for 10 mins, lastly add Veggies let it bake same 400F for 5 mins. I love crunchy veggies. At this Point, the Potatoes and Salmon will be so Crispy. I used Salmon with Skin On for Extra Crisp.
Enjoy????. Claudy got you ❤️!!!
#onepanrecipe #dinner #salmon