July 10, 2017
Dinner, Main Dish, Fish,
Trout, Vegetables, Austrian, Quick Meals, Entertaining, Sunday Dinner, Broil, Stove Top, Gluten-Free, Low Calorie, No Eggs, Herbs more
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"Found @ austriadotinfo/us & entered here for play in CQ #4 - Austria Region. My Siggi is an avid fisherman & we both have a particular fondness for trout from the Icelandic highland lakes, an attitude we share w/the Austrians. This recipe adds popular chanterelle mushrooms to the mix & the site described the combo best -- "The best of 2 worlds come together in this easy to replicate recipe: Trout from Austria's crystal clear lakes & savory mushrooms from the forests surrounding it." (NOTE - This recipe required a fair amt of construction to meet our usual recipe stds as several items, their amts & prep time were non-specific) ENJOY!"
Pat trout fillets dry using paper towel & season w/salt & pepper. Drizzle w/lemon juice & set aside.
Finely chop the herbs for the herb butter & mix w/the butter. Season w/salt & pepper & flavor w/the anchovy paste plus a dash of lemon juice. Set aside.
Rough chop the mushrooms. Dice the shallots & sweat them in hot butter or oil until translucent. Add the mushrooms, season w/pepper & fry slowly over med heat until cooked.
Meanwhile, heat oil & butter together in a lrg skillet. Coat the fillets on 1 side in flour (skin side placed down into the flour) & fry off quickly over a high heat w/the floured side down. Turn & again fry quickly (so that the fish does not become too dry). Layer the fillets w/the crispy, floured side upwards in a greased baking dish & brush liberally w/the herb butter. Using your oven broiler set to its maximum setting, brown the top until the herb butter begins to foam.
Add salt to the cooked mushrooms & (if desired) sprinkle w/chopped parsley. Arrange on warmed plates, place the browned trout fillets on top & serve immediately.
SERVING SUGGESTION: Serve w/new potatoes tossed w/any leftover herb butter & a fresh salad.
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Absolutely wonderful! I used rainbow trout and skipped the anchovy paste. For the herbs I used chives, oregano and thyme (what I have in the garden) and crimini mushrooms. Served with baked potatoes. A great hit in our house, even with those that don't like fish! Thanks for sharing!