110 trout 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.

A succulent seafood stew, best serve it hot with some good crusty bread.

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.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Beef filet mignon en croute stuffed with blue cheese butter and wrapped in golden puff pastry. A classic dinner-party showstopper with garlic and chives.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Toasted cheese bread topped with fresh tomato, cheddar, and chopped chives, then broiled until bubbling. A 15-minute open-faced sandwich that makes a quick lunch or snack.

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.

Tagliatelle tossed with crisp-tender snow peas, shallot, and garlic in a light cream sauce, topped with Parmesan and browned under the grill. A quick dinner for two in 25 minutes.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.

Golden baked croutes layered with deviled ham paste and a puffy cream cheese topping with sauteed onion and chives. Bite-sized, hot, and gone in seconds.

Chicken breast wrapped in garlic-rubbed crescent roll dough and baked golden, then drizzled with a tangy brown sugar mustard sauce. An easy weeknight take on chicken en croute.