Trout

 

Smoked Trout and Bacon

 

SpotX Wild Foods Recipe from Steve Cullen
Prep:15 minutes Cook:25 minutes Difficulty:2

Ingrediants:

  • 1 medium onion, diced
  • 1 cup of chicken soup
  • 1 capsicum, chopped coarsely
  • 1 cup smoked trout, shredded
  • 3 rashers bacon, diced
  • 1½ cups cream
  • Pepper
  • 1 cup grated cheese
  • ½ cup milk (more or less to suit)
  • ½ packet of pasta or vegetable fettucine
  • Butter
  • Parmesan cheese

Directions:

  • Sauté the diced onions and peppers, place in a bowl.
  • Fry the diced bacon in a large frying pan, set aside.
  • In the frying pan, add the cream to the bacon juices.
  • Bring to boil until the colour changes and the mixture begins to thicken.
  • Add the soup.
  • Add fish, some pepper grinds, then milk and bacon.
  • Simmer for 3-4 minutes before stirring in vegetables.
  • Stir in 3 tablespoons grated cheese.
  • Place to one side and cook pasta until el dente.
  • Drain then toss pasta with good knob of butter.
  • Add Parmesan cheese, to taste.
  • Place on serving dish.
  • Reheat sauce, quickly pour over pasta, sprinkle with remaining cheese.
  

 

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.


 
 

Trout with Field Mushrooms

 

SpotX Wild Foods Recipe from Steve Cullen
Prep:20 minutes Cook:30 minutes Difficulty:1

Ingrediants:

  • Trout fillets
  • 500 grams field mushrooms, cleaned and peeled
  • 150ml port
  • 2 eggs
  • 4 spring onions
  • 25 grams mixed herbs
  • 100 grams butter
  • 150ml cream
  • Juice of two lemons
  • 150ml olive oil
  • Salt and ground pepper, to taste
  • Italian parsley

Directions:

  • Skin and bone trout, cut into portions.
  • To make the sauce:
  • In a processor purée mushrooms, spring onions, eggs, salt, pepper, port.
  • Heat butter in a saucepan, add purée and cream to make a thick sauce.
  • In a saucepan melt together oil, a knob of butter, lemon juice and herbs.
  • Brush mixture over fish and place in an ovenproof dish.
  • Cover with remaining butter mixture and place under medium-hot grill.
  • Ready when fish is just cooked through.
  • Cover with mushroom sauce and reheat briefly prior to serving.
  • Garnish with a little Italian parsley.
  

 

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Trout Steaks

 

SpotX Wild Foods Recipe from Grant Dixon
Prep:45 minutes Cook:10 minutes Difficulty:1

Ingrediants:

  • 1 trout
  • 1 cup plain flour
  • Lemon-seasoned pepper
  • Sea salt
  • 3 eggs
  • ½ cup fresh coriander or basil, finely chopped
  • 2 cups stale breadcrumbs
  • 1 cup rice bran oil

Directions:

  • Gut, gill and head trout.
  • Cut into steaks, across the backbone, approximately 2.5cm thick.
  • Mix sea salt, lemon pepper and flour in a plastic bag, mix thoroughly.
  • Beat eggs and put in a shallow dish.
  • Add in coriander.
  • Place breadcrumbs in another shallow dish.
  • Coat fish in seasoned flour.
  • Transfer to egg and coriander mixture before covering in breadcrumbs.
  • Place into refrigerator to set for 30 minutes.
  • Heat oil in solid-base frying pan.
  • Shallow fry steaks over moderate heat.
  • Brown well on each side, turning only once.
  • Drain on a rack or a paper towel.
  

 

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Orange Trout Steaks

 

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:20 minutes Difficulty:2

Ingrediants:

  • 1 medium-sized trout, gutted, gilled and headed
  • 100 grams butter
  • 2 tablespoons plain flour
  • ½ teaspoon ground ginger
  • 1 cup orange juice, freshly squeezed
  • ½ cup raisins
  • Sea salt and ground pepper, to taste

Directions:

  • Steak the trout into 2.5-cm-wide pieces.
  • Season the steaks with salt and pepper.
  • Heat butter in a large pan and brown the steaks, remove and drain.
  • Add ginger and flour to pan, to form paste.
  • When it starts to bubble, add orange juice gradually.
  • Stir until mixture thickens, add raisins.
  • Place steaks back in sauce and cook for 4-5 minutes, turning once.
  • Alternatively, place fish steaks and mixture in shallow ovenproof dish.
  • Cover and bake at 180°C for 15 minutes.
  • Serve on rice with a green salad.
  

 

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Smoked Trout Omelette

 

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:10 minutes Difficulty:1

Ingrediants:

  • 300 grams smoked trout, shredded
  • 2 tablespoons bacon bits
  • 1 tablespoon fresh coriander, finely chopped
  • 5 eggs
  • 3 teaspoons butter
  • 2 tomatoes, deseeded and chopped coarsely
  • 2 tablespoons red onion, finely chopped
  • Lemon pepper
  • Sea salt
  • Ground pepper
  • Parsley
  • 1 knob butter

Directions:

  • Combine eggs, coriander, salt and pepper, to taste, in a bowl and beat.
  • In a small omelet pan, heat butter and pour in egg mixture.
  • Sprinkle a portion of trout, bacon, onion and tomato over the mixture.
  • Cover until egg sets.
  • Remove and place on a warmed plate.
  • Repeat until all egg mixture is used up.
  • Garnish with a sprig of parsley and a sprinkle of lemon salt, to suit.
  

 

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