Posted by admin | Posted in Uncategorized | Posted on 07-02-2010
Tags: food, recipe, recipes, rice, soup
Smoked Rainbow Trout
1.5 gallons of water
1.25 cups of salt
5 pounds of trout fillets
Chips 1 pound walnut
Dissolve salt in one gallon of water. Place fish in salt water and marinate in refrigerator for one hour.
Remove trout, rinse and dry thoroughly. In water, two quarts, soak hickory chips for several hours or overnight. Store in cool place while soaking.
Use a covered grill (charcoal, gas or electric) heat. Carbons heated pool with 1 / 3 of the hickory chips. Place fish, skin down, on well oiled grill 4 inches of the coals. Close grill hood and open vent to circulate the smoke. Add additional hickory chips as needed.
Smoke trout at 105 º F to 175A ° F about 1 hour or at 200A ° F 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with fork.
Serves 6.
Crabmeat and Shrimp Stuffed Trout
4 whole trout
1 / 2 pound small shrimp peeled
1 / meat 2 pounds white crab
4 Fresh rosemary sprigs
2 tomatoes, peeled, seeded and chopped
1 onion, finely chopped
2 cloves garlic, minced
1 / 4 cup fine breadcrumbs
Salt and pepper
Cleaning the trout in cold running water and set aside.
Dice onion, tomato cube, mince the garlic and mix with crab meat and shrimp. Set aside. Sprinkle the salt and pepper to taste, inside each fish. Put a sprig of rosemary inside each fish. Spoon the crabmeat, shrimp, tomato, onion and garlic evenly inside each fish. Fish can be sewn, using high quality thread to hold together if necessary. Sprinkle the breadcrumbs evenly over each fish. Place under the grill uncovered for 10 minutes each side or until that is done. You may wish Bake uncovered in a preheated oven at 200 C (400F, gas mark6) for approximately 20 / 25 minutes. This dish is good served with potatoes fresh and cooked baby vegetables such as broccoli, Brussels sprouts or peas. Alternatively, you may want to serve nice fresh green salad and cold potato salad and lemon slices. The choice is yours.
Rainbow Trout and Prawn Risotto
4 fillets of rainbow trout, cooked and crumbled
(2 ounces) Margarine
1 onion, chopped
(6oz) Long Grain Rice with Wild Rice (or Brown Rice)
(4oz) thawed, frozen Prawns
(1 pint) water
1 red pepper, chopped
2 stalks celery, chopped
1 carrot, chopped
2 tablespoons chopped parsley
2 spring onions chopped
Freshly ground pepper
Melt the margarine and fry the onion gently. Add rice and gently pull until all the grains are greased. Add the water, shrimp and vegetables (except spring onions) and season. Bring to the boil. Simmer, stirring occasionally, with the lid until all the liquid is almost absorbed and rice is cooked (add a little more water if necessary). Add the trout, margarine, spring onion and herbs and heat through. Serve immediately sprinkled with parsley. This is a full meal and does not require accompaniment.
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