Trout Cod - NSW DPI - Fisheries
The trout cod is a large freshwater fish endemic to inland waters of the southeastern Australian region. It was once abundant and widespread in the southern Murray-Darling river system but has undergone dramatic declines in its distributional ... [... more]
NSW Dept Primary Industries |
Nick Trout
Nick Trout is a staff surgeon at the Angell Animal Medical Center and lives near Boston, Massachusetts. A Day of Humor, Healing and Hope in My Life as an Animal Surgeon It's 2:47 a.m. when Dr. Nick Trout takes the phone call that starts another ... [... more]
Random House |
Barley Risotto with Trout
Heat oil in a flameproof casserole dish over a medium heat and sauté the onion and garlic for about 3 minutes, or until soft. Add the mushrooms and cook for 1 minute, then add the barley, barbeque sauce and prepared hot stock. After this time, ... [... more]
Nestlé |
Ocean trout with a radish and fennel salad
Preheat olive oil in a medium frying pan over a medium high heat. Season trout fillets and cook for 2 - 3 minutes on each side. Set aside. Tear witlof into bite size pieces, and place in a large serving bowl. Toss in radishes, fennel and onion. ... [... more]
Australian Womens Weekly |
Smoked trout fish cakes
Peel and dice the sweet potato. Boil in plenty of water and a little sea salt. (Don't let them go mushy. Instead they should be tender). Rinse and cool. Meanwhile, chop coriander finely from roots to leaves. Keep the leaves for the end. Add the ... [... more]
Australian Womens Weekly |
Hot smoked trout salad
Place tomatoes in a large bowl and crush lightly with a potato masher. Add vinegar, oil, season and leave to stand while you prepare remaining ingredients. Halve each avocado and use a large metal spoon to remove each half in one piece. Thinly ... [... more]
Australian Womens Weekly |
Whole rainbow trout with sauteed spinach and toasted almonds
Heat a large non-stick pan or flat grill plate. Cut a piece of baking paper to fit. Place baking paper over grill, drizzle with olive oil and place fish on the papered grill. Meanwhile; heat another pan. Add butter and almonds and toast until ... [... more]
Australian Womens Weekly |
Tea-smoked trout
Line a wok with about three layers of aluminium foil, allowing it to overhang the edges (the foil will stop the smoke permeating the surface of the wok). Mix together the tea leaves, rice and sugar and tip them into the wok, on top of the foil. ... [... more]
Australian Womens Weekly |
Herbed Pikelets With Smoked Trout And Horseradish Cream
Sift flour into a large bowl. Stir through sugar. Make a well in the middle of the flour and whisk in combined eggs and milk. Stir through herbs. Set aside. Remove the skin and bones from the trout and break into chunks. Melt some butter in a ... [... more]
Australian Womens Weekly |
Rainbow Trout On Celeriac Pancakes
Remove skin and bones from trout. Roughly flake the flesh. Refrigerate until required. Sift flour and baking powder into a bowl. Make a well in the centre. Add combined eggs, milk and oil. Whisk to combine. Peel or grate celeriac or potato. Stir ... [... more]
Australian Womens Weekly |
Gravlax Of Rainbow Trout
Makes one cured trout. Requires standing time of 48 hours. INGREDIENTS Crush the salt and juniper berries together in a mortar and pestle Fillet the trout and remove as many bones as possible with a pair of tweezers. Place the trout fillets in a ... [... more]
Australian Womens Weekly |
Smoked trout with lemon myrtle cream
Part of our Bush Antipasto, as cooked by Lyndey Milan on our Australian Bush Christmas in July special. INGREDIENTS Combine the creme fraiche, lemon myrtle and lime juice. Serve with the trout. 2 lemon myrtle leaves, finely chopped 1 smoked ... [... more]
Australian Womens Weekly |
