CHICKEN AND TROUT RECIPES

TROUT RECIPES | BBC GOOD FOOD

Trout recipes | BBC Good Food image

Make trout your fish of the day.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY TROUT RECIPES - OLIVEMAGAZINE

Easy Trout Recipes - olivemagazine image

Packed full of omega-3, trout is a delicately flavoured fish perfect for summer salads and healthy suppers. Get inspired with herb-filled fishcakes, classic kedgeree, a crunchy filo tart and more

Provided by OLIVEMAGAZINE.COM

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EASY CHICKEN BREAST – INSTANT POT RECIPES

Easy chicken breast recipe to either enjoy on its own or to add to any recipe.
From recipes.instantpot.com
Reviews 5
Cuisine Modern

Option 3 Frozen Chicken Breast Press Pressure Cook/Manual and use +/- buttons to set for 12 minutes. Once the cooking time is complete, set the steam release to “venting” for Quick Release. If a crispier finish is preferred, you can swap out the pressure cooker lid for an Air Fryer Lid and cook for 1 minute, or sauté for 1 minute on each side.

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MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES

Simply cooked with delicate fresh herbs, lemon and tomatoes, this whole roasted trout is a real treat.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 199 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
3. Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
4. Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
5. Roast for 25 minutes, or until just cooked through. Delicious served with samphire.

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SMOKED TROUT PATE | FISH RECIPES | JAMIE OLIVER RECIPES

Hot, crispy, soft Yorkshire puddings, creamy, smoky trout and a hit of horseradish – to die for
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 226 calories per serving

1. I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
2. Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold.
3. When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil gets so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.
4. Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
5. To. Die. For.

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Garnish soup with reserved bacon and green onions.

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SIMPLE HERB-BAKED TROUT & HORSERADISH RECIPE | BBC GOOD FOOD

A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
From bbcgoodfood.com
Total Time 25 minutes
Category Main course
Cuisine British
Calories 457 calories per serving

Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

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