190 crout recipes

After cooking this trout and asparagus, my husband and kids all enjoyed it very much, will try again!Awesome!

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

Pan-fried whole trout in a crispy flour-cornmeal coating served alongside buttered fiddlehead ferns. A classic springtime catch-and-cook meal that celebrates wild ingredients at their seasonal peak.

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.

Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Orange you glad to have found this succulent dish made with rainbow trout fillets, mandarin oranges, and a drop of vodka?

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.

Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.