Trout

Speckled Trout & crystal hot sauce piquant | 0 Comments
From Skirt Steak Fajita , Aired on Mon 8/3
Chef Jeff Henderson, Crystal Hot Sauce , Fish, Trout
Instructions

Speckled Trout & crystal hot sauce piquant with French brie grits

Recipe Provided by Chef Marvin Tweedy

Ingredients

·      1 pound Speckled Trout

·      Salt and white pepper to taste

·      3 eggs

·      1 cup of milk

·      Flour

·      Italian bread crumbs

·      Butter

·      Olive oil

Method

-      Season trout with salt and white pepper

-      Combine eggs and milk and dip trout in egg wash

-      Dredge in flour

-      Coat with Italian bread crumbs

-      Sauté in butter and oil

Crystal sauce piquant

·      1 yellow onion (diced)

·      1 red bell pepper (diced)

·      1 stalk celery diced

·      1 cup garlic minced

·      10 roma tomatoes diced

·      ¼ cup fresh oregano

·      ¼ cup fresh thyme

·      3 bay leaves

·      ½ cup blackening season

·      1 teaspoon kosher salt

·      1 teaspoon crushed red pepper

·      ½ cup crystal hot sauce

·      ½ cup Worcestershire sauce

·      1 qt chicken stock

·      ¼ cup vegetable oil

French brie grits

·      2 cups milk

·      2 cups vegetable stock

·      4 tablespoon butter

·      3 cups grits

·      1 teaspoon kosher salt

·      1 teaspoon white pepper

·      6 oz French brie

 

Method

In a sauce pot add oil and place flame on high. Add onion, bell pepper, celery and cook until caramelized. Add garlic, blackening season, salt, pepper, oregano, thyme & cook for an additional 3 minutes stirring constantly. Add tomatoes and let simmer 5 minutes. Deglaze with worstershire and crystal hot sauce & let simmer for 3 minutes. Add chicken stock and let reduce by 1/3. Remove from heat.

In a separate pot add milk, vegetable stock, butter, salt, white pepper and bring to a simmer, whisk in grits and let cook for 5 minutes, fold in Brie.

Ladle 5 oz of crystal sauce piquant over trout placed on brie grits, and top with small piece of grilled bread.

Ingredients
  • 1 pound Speckled Trout
  • Salt and white pepper to taste
  • 3 eggs
  • 1 cup of milk
  • Flour
  • Italian bread crumbs
  • Butter
  • Olive oil
  • 1 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 stalk celery diced
  • 1 cup garlic minced
  • 10 roma tomatoes diced
  • ¼ cup fresh oregano
  • ¼ cup fresh thyme
  • 3 bay leaves
  • ½ cup blackening season
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper
  • ½ cup crystal hot sauce
  • ½ cup Worcestershire sauce
  • 1 qt chicken stock
  • ¼ cup vegetable oil
  • 2 cups milk
  • 2 cups vegetable stock
  • 4 tablespoon butter
  • 3 cups grits
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 6 oz French brie
Instructions

Method

-      Season the trout with Cajun seasoning, olive oil and 2 tablespoons of parsley

-      Grill the trout for 3 to 4 minutes on each side until flakey

-      Drizzle some fresh lemon juice over the fish when finished cooking

-      Add 2 tablespoons olive oil to the pan along with the Brussels sprouts, and brown for about 5 minutes

-      Add the sliced red onions, garlic, chicken stock and lemon zest

-      Cook for 5 to 7 minutes, careful not to overcook the Brussels sprouts

-      Season with salt and pepper and serve with the grilled trout

 

Ingredients
  • 1 filet of Rainbow Trout
  • 1 teaspoon Cajun spice
  • 4 tablespoon parsley, chopped
  • 2 garlic cloves, sliced
  • 1 cup Brussels sprouts cut in half
  • ½ cup red onion, sliced
  • 2 tablespoons olive oil
  • 1/3 cup chicken stock
  • 1 lemon, zest and juice
  • 1 teaspoon balsamic glaze
Apple Juice Smoked Rainbow Trout Salad | 0 Comments
From Grilled Sausages with BBQ sauce, Aired on Fri 7/17
Chef Jeff Henderson, Healthy, Salad, Trout
Instructions

Trout

1 cedar plank (soaked in 1 cup apple juice for at least an hour)

1 rainbow trout filet

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

salad

1 endive, roughly chopped

½ box mixed greens

1 tablespoon dried cranberries

1 granny smith apple, thinly sliced

1 pinch salt

1 pinch pepper

2 tablespoons candied pecans or nuts

vinaigrette

4 tablespoons green apple balsamic vinegar

1 teaspoon minced shallot

1 teaspoon apple juice

⅓ cup extra virgin olive oil

1 clove minced roasted garlic

1 pinch salt

1 pinch pepper

½ 1 lemon’s  juice

½ tablespoon honey

1 teaspoon minced chives

WHAT TO DO

salmon

1.    heat grill to high heat

2.   season trout evenly on all sides

3.   place skin-down on cedar plan

4.   place plank with trout on top, directly on grill

5.    remove from heat when fish is done

salad

1.    toss together and serve with vinaigrette

dressing

1.    whisk together in bowl and serve with salad

Ingredients
  • 1 cedar plank (soaked in 1 cup apple juice for at least an hour)
  • 1 rainbow trout filet
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • 1 endive, roughly chopped
  • ½ box mixed greens
  • 1 tablespoon dried cranberries
  • 1 granny smith apple, thinly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons candied pecans or nuts
  • 4 tablespoons green apple balsamic vinegar
  • 1 teaspoon minced shallot
  • 1 teaspoon apple juice
  • ⅓ cup extra virgin olive oil
  • 1 clove minced roasted garlic
  • 1 pinch salt
  • 1 pinch pepper
  • ½ 1 lemon’s juice
  • ½ tablespoon honey
  • 1 teaspoon minced chives
Instructions

Recipe Provided by Chef Andrea Apuzzo, Andrea’s Italian Seafood Restaurant

Lemon Cream Sauce

½ cup freshly squeezed lemon juice

½ cup dry white wine

½ teaspoon Worcestershire sauce

3 cups whipping cream

1 teaspoon salt

¼ teaspoon white pepper

Combine lemon juice, wine, and Worcestershire sauce in a skillet and reduce by half. Remove from the heat. In a separate skillet, reduce the cream and season with salt and pepper. Whisk the lemon-wine mixture into the cream—don’t try it the other way around. Keep the sauce warm while preparing the fish.

Fish Marinade

4 speckled trout filets

Salt and freshly ground black pepper

¼ cup all-purpose flour

½ cup vegetable oil

2 tablespoons butter

1 cup jumbo lump crab meat

Combine the marinade ingredients and marinate the filets about 1 minute per side. Season with salt and pepper, and lightly dust with flour, shaking off excess. Heat the oil in a large oven-proof skillet and sauté the filets until lightly browned on one side. Turn them and set the skillet in a preheated 400-degree oven for 6-minutes. Melt the butter in a separate skillet and sauté the crabmeat about 2 minutes, being careful not to break up the lumps. Gentally incorporate the lemon cream sauce. Serve the trout with sauce spooned over the top. Serves 4.

Ingredients
  • ½ cup freshly squeezed lemon juice
  • ½ cup dry white wine
  • ½ teaspoon Worcestershire sauce
  • 3 cups whipping cream
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 4 speckled trout filets
  • Salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • ½ cup vegetable oil
  • 2 tablespoons butter
  • 1 cup jumbo lump crab meat
The Back Story

Trota Imperiale

Recipe Provided by Chef Andrea Apuzzo, Andrea’s Italian Seafood Restaurant

Lemon Cream Sauce

½ cup freshly squeezed lemon juice

½ cup dry white wine

½ teaspoon Worcestershire sauce

3 cups whipping cream

1 teaspoon salt

¼ teaspoon white pepper

Combine lemon juice, wine, and Worcestershire sauce in a skillet and reduce by half. Remove from the heat. In a separate skillet, reduce the cream and season with salt and pepper. Whisk the lemon-wine mixture into the cream—don’t try it the other way around. Keep the sauce warm while preparing the fish.

Fish Marinade

4 speckled trout filets

Salt and freshly ground black pepper

¼ cup all-purpose flour

½ cup vegetable oil

2 tablespoons butter

1 cup jumbo lump crab meat

Combine the marinade ingredients and marinate the filets about 1 minute per side. Season with salt and pepper, and lightly dust with flour, shaking off excess. Heat the oil in a large oven-proof skillet and sauté the filets until lightly browned on one side. Turn them and set the skillet in a preheated 400-degree oven for 6-minutes. Melt the butter in a separate skillet and sauté the crabmeat about 2 minutes, being careful not to break up the lumps. Gentally incorporate the lemon cream sauce. Serve the trout with sauce spooned over the top. Serves 4.

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Rainbow Trout with Pickled Vegetables | 0 Comments
From Virginia State Fair , Aired on Mon 1/5
Chef Jeff Henderson, Fish, Trout, State Fair
Instructions

Rainbow Trout Ingredients

·      2 filets of rainbow trout

·      ¼ cup sliced onions

·      2 tablespoons olive oil

·      1 teaspoon thyme

·      Salt and pepper to taste

Method

-      Score trout filets to keep from buckling during the cooking process

-      Season trout with salt and pepper and thyme

-      In a cast iron skillet, heat 2 tablespoons of olive oil

-      Add trout to hot skillet, and top with sliced onions

-      Cook on each side, and remove from heat

Pickled Vegetables Ingredients

·      1 cup water

·      1 cup white wine vinegar

·      1 cup sugar

·      ¼ cup chicken stock

·      ½ pound green beans

·      6 white asparagus

·      4 baby carrots

·      3 fresh thyme sprigs

·      1 tablespoon olive oil butter blend

·      1 tablespoon coriander seeds

·      1 tablespoon peppercorns

·      1 tablespoon salt

·      1 bay leaf

·      Juice from 2 lemons

Method

-      Combine water, vinegar, coriander seeds, peppercorns, lemon juice, bay leaf, sugar and salt in a sauce pan

-      Bring mixture to a boil

-      Place vegetables in a pickling jar, and pour vinegar mixture into jar over vegetables

-      Store vegetables in refrigerator to pickle

-      In a skillet, heat butter blend

-      Add vegetables and thyme to skillet

-      Add chicken stock to skillet, and simmer

-      Once cooked through, remove from heat

Ingredients
  • 2 filets of rainbow trout
  • ¼ cup sliced onions
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 cup water
  • 1 cup white wine vinegar
  • 1 cup sugar
  • ¼ cup chicken stock
  • ½ pound green beans
  • 6 white asparagus
  • 4 baby carrots
  • 3 fresh thyme sprigs
  • 1 tablespoon olive oil butter blend
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 tablespoon salt
  • 1 bay leaf
  • Juice from 2 lemons
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