Archive for Entrees

Trout-Potato Latkes

trout -potato-latkes recipeIngredients:
Combine —
2 cups peeled, boiled or steamed, mashed potatoes, with:
2 tbsp butter
1 egg
1 medium chopped yellow onion, chopped and sauteed
2 tbsp chopped fresh green onion
1/4 cup thick cream
1 tsp parsley and/or basil
salt and pepper to taste
1/4 cup cornmeal
1–2 gold foil pouches of smoked Ted’s Trout

Half-drain, crumble and fold the trout into the potato mixture. This will make a stiff, slightly sticky dough. Form into cakes, and dredge in cornmeal. In a lightly oiled, heavy pan, cook cakes over medium heat until golden, turning once.

Serves 4–6.

Trout Morocco

4 Ted’s Trout fillets
1/4 cup honey
2 tbsp white wine
2 tbsp lemon juice
2 tsp ground cumin
1 tsp sambal oelek (chili paste)
1 tsp cinnamon
1/2 tsp salt

Optional extras:
several small bunches concord grapes
chopped fresh mint
chopped fresh chives

In a large square glass baking dish, lay the fillets skin side down. Combine the rest of the ingredients (except the extras) in a bowl, and pour over the fillets. Let stand for 10 minutes in the fridge. Remove fillets from marinade, and place onto pre-heated barbeque grill. Cook fillets, skin side down for about 6 minutes, or until fish flakes easily with a fork. Remove from grill. Arrange fillets on a large plate, and garnish with grapes, mint, and chives.

Serves 4.

Artichoke and Smoked Trout Pasta

Pasta with artichoke and Ted's Smoked TroutIngredients:
½ cup olive oil
1 can artichoke hearts, sliced or chopped coarsely
1/2 tsp salt
1 tsp crushed chilies
5-6 cloves garlic, chopped
1-2 fillets of Ted’s Frozen Smoked Trout, cut into small chunks

Optional extras:
sauteed mushrooms
pan-fried spinach
sauteed prawns
feta cheese
sundried tomatoes
onions, peppers or other veggies

Sauté ingredients until garlic is softened. Just before tossing with cooked pasta, add:
1/2 cup chopped parsley
2 tbsp chopped fresh basil
2 tbsp fresh lemon juice

Toss with pasta and top with parmesan cheese and black pepper to taste. 

Serves 4.

Ted’s Grilled Trout Fillets

1 tbsp butter
1/4 cup sliced green onions 
2 garlic cloves, minced
1/2 cup dry white wine
2 tbsp whipping cream
1 tsp Dijon mustard
1 tsp lemon juice
sprinkle of salt
2 sprigs fresh rosemary
4  8-10 oz Ted’s Flash-frozen Trout Fillets

Melt butter in a small saucepan on medium heat. Add green onion and garlic, heating and stirring until garlic is fragrant (1 minute). Add wine and cook for about 5 minutes until reduced by half. Add cream, mustard, lemon juice, salt and rosemary sprigs. Stir and reduce heat to low. Cover to keep warm and set aside.

Next, barbeque the Ted’s Trout fillets, skin side down, (do not turn over) for about 5–6 minutes or until fish flakes easily with a fork. Do not overcook! Transfer fillets to a serving plate. Remove rosemary sprigs from butter sauce and pour over trout fillets.

Serves 4.

Trout Tacos (Tacos de le Trucha)

2 lb Ted’s Frozen Trout Fillets
Juice of 1 lime
2 tbsp mild chili powder
Salt and pepper to taste
1/4 cup olive oil
12 corn tortillas
3 cups shredded cabbage
2 cups Pico de Gallo salsa (recipe below)
2 avocados chopped to 1/2 inch dice
Fresh cilantro sprigs

Pico de Gallo Salsa
6 Roma tomatoes, seeds removed, finely diced
1/4 red onion finely diced
1 clove garlic minced
2 tbsp finely chopped cilantro
Juice and zest of 1 lime
1 tsp honey
Chipotle, Tabasco or other hot sauce to taste
Salt to taste

Combine all ingredients for the Pico de Gallo salsa and let blend for 15 minutes.

Whisk the lime juice, olive oil, chili powder, salt and pepper together and rub all over the fish and marinate for 10 minutes.

On high heat, barbeque the marinated trout, flesh side down, for 4 minutes, flip over and cook 4 minutes on skin side, or until flesh is flaky. Remove to serving platter. Trout will easily push off skin at this point.

Grill the tortillas about 60 seconds on each side.

Place small pile of shredded cabbage on tortilla, top with chunks of trout, scoops of Pico de Gallo salsa, diced avocado, and sprigs of cilantro — fold and get messy!

Serves 4.