Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Baked Trout With Garlic-almond Butter

Red onion; sliced very thin
Fresh basil leaves
Salt and pepper

Garlicalmond Butter
1 c Slivered almonds
2 -(up to)
3 Cloves garlic
1 Stick butter or margerine
1 Lemon; juice of

From: dferrell@eleven.uccs.edu (Diane M. Ferrell)

Date: 18 Nov 1994 18:31:39 -0500 The last time we had some fresh trout I baked it with basil and onions and everyone loved it. We didn't filet the trout, so it was baked whole, but I imagine you could use the recipe for the filets.

Soak the trout in salt water for 15 minutes. Rinse well and scrape the skin lightly. Rinse again. Salt and pepper the cavity. Thinly slice the onion and place several slices inside the cavity. Clean the basil and coarsly chop. Place the basil in the cavity also. Use about 4-5 very large leaves. Place the trout in a baking pan with just a small amount of water. Cover will foil and bake at 350 degrees. These were extremely large trout that my brother had caught. They were over a pound each and about 18" long. I baked them for about 25 minutes. During the last 10 minutes of baking time I spread the garlic-almond butter on top, recoved with the foil and baked for 5 minutes more. The last five minutes I removed the foil.

Garlic-almond butter: Puree the garlic and butter together in the processor then put in a heavy skillet on medium high heat. When the butter begins to sizzle add the slivered almonds and toast until just beginning to turn golden. Remove >from the heat and add the lemon and mix well.

I would think that you could salt and pepper the filets, lay them in a baking dish, then cover with basil then onions and the foil. The filets would not take nearly so long to bake--maybe 15 minutes with the last few minutes baking uncovered and with the garlic-almond butter on. Fresh water trout is done when it flakes easily apart. But, as with all fish, it doesn't take very long to cook.



From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.