212 route recipes

Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Cold poached trout in tomato aspic made from the poaching liquor, tomato sauce, and gelatin. An elegant chilled fish course garnished with parsley and lemon.

Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Poached rainbow trout served on a rich, reduced cream sauce finished with butter and fresh herbs. A classic Irish fish dish with just 4 ingredients and 30 minutes of your time.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?