Baked Trout Saratoga
Preheat oven to 200C. Lightly oil an approximate 23x35cm baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish. In a large bowl, combine tomatoes, olive oil, parsley and garlic. Spread evenly over ... [... more]
All Recipes AU |
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 |
Cream cheese and smoked trout wraps
Preheat the oven to 200°C. Put the cucumber sticks in a bowl and sprinkle with a little salt. Mix well, then leave for about 10 minutes. (This draws out some of the moisture so that the filling in the wraps will remain crisp.) Wrap the tortillas ... [... more]
All Recipes AU |
Rainbow Trout with Yoghurt-Cucumber Sauce
In a medium bowl, combine the yoghurt, cucumber, dill, lemon zest, olive oil, salt and pepper. Mix well and set aside. Season fillets with salt and pepper and place on tray. Grill for about 8 minutes or until fish flakes with a fork. To serve, ... [... more]
All Recipes AU |
Trout cooked in newspaper
Trout can be cooked in newspaper either in the oven or on a barbecue. Preheat the oven to 200°C, or light the barbecue. Season the trout well with salt and pepper and put two slices of lemon and a sprig of fennel or tarragon, if using, inside ... [... more]
All Recipes AU |
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 |
Jack Trout
Authors Al Ries and Jack Trout are probably the world's best-known marketing strategists. Their books, including Marketing Warfare, Bottom-Up Marketing, Horse Sense, and Positioning have been published in more than fifteen languages and their ... [... more]
Harper Collins |
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 |
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 |
Ocean Trout Confit
Preheat oven to 75°C or 55°C fan-forced. Pin bone trout with tweezers. Place trout on baking paper lined oven tray. Brush with oil, season with salt and pepper. Bake in pre-heated oven 15 minutes, or until just firm to touch, but unchanged in [... 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 |
