Asking for a recipe for Trout

[Leslie]

years ago we ate at german restaurant here in our state, my mom got something called Trout Victoria. It was wonderful. That same restaurant doesn't serve it anymore and when I google the recipe I don't get any hits. All I get are recipes for Trout almondine or pasta, or oysters victoria. This was a simple yet delicious dish, if anyone knows how to make it would you please share. Or any trout recipe that you like that doesn't envolve almonds, pasta or a cream sauce. Thanks.

[dianei]

TROUT AND SCALLOP "GIOVANNI"
1 (10 oz.) boneless trout
4 oz. bay scallops
1/2 tsp. chopped shallot
1 slice peeled lemon
1/2 oz. clarified butter
2 oz. white wine
Salt and pepper
1. Put trout skin down on broiler pan. 2. Sprinkle with shallot. 3. Place slice of lemon beneath head. 4. Cover center of fillets with scallops. 5. Pour butter over scallops. 6. Pour white wine over scallops. 7. Add salt and pepper to taste.
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FRIED TROUT WITH MINT & GARLIC STUFFING
4 brook trout (about 8 oz. each)
4 cloves garlic
4 finely chopped tbsp. fresh mint
Salt to taste
1 c. all-purpose flour
1 tbsp. sweet paprika
Freshly ground black pepper to taste
8 tbsp. clarified butter
2 tbsp. fresh lemon juice
1 lemon, cut in quarters
Cut heads, tails and fins from boned trout. Boil garlic cloves in water until tender, about 20 minutes. Mash the garlic cloves on chopping board. With the flat of heavy knife, add mint and pinch of salt. With fish spread open flat. Spread mixture on flesh. Fold each fish back into original shape. Mix flour, paprika, salt and pepper together in shallow dish. Heat the butter in a large frying pan over medium high heat. Coat both sides of fish with flour and shake off excess. Lay them in the hot butter and fry for 4 minutes each side. Remove fish carefully to warm dish. Cook butter remaining in pan until a light brown. Remove from heat, add lemon juice and salt. Pour over fish.
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TROUT MEUNICE
1 c. buttermilk
Salt to taste
2 tsp. black pepper
1 1/2 tsp. garlic powder
4 (5-6 oz.) fillets
Flour to coat
Juice from 1 lemon
1 1/2 tbsp. margarine
2 tbsp. fresh parsley (optional)
Season the buttermilk with salt, pepper and garlic powder. Soak the fillets in buttermilk mix for 10 to 20 minutes. Remove and place fish in a wide pan with flour in it. Roll fish fillets in flour on both sides. Shake excess flour from fish. Melt the butter in a large skillet and saute fillets until golden brown. Remove fish. Place on warm serving plate and keep warm. In the same skillet, add the lemon juice and 1 1/2 tablespoons margarine. Saute for 1 minute until hot. Pour over fish. (You may want to put juice in small container instead of over fish and let those who want, pour on their own serving of fish.)
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TROUT PARMESAN
1 (8 to 10 oz.) trout
2 eggs, beaten
1/4 lb. fresh Parmesan cheese
Salt and pepper to taste
Oil to fry in--SAUCE:--1 c. milk
2 tbsp. flour
2 tbsp. butter
Dip trout in egg. Put half of cheese on wax paper; press trout into cheese to coat. Heavily fry until crisp. SAUCE: Mix flour and butter; heat milk to almost boil. Blend in flour and butter. Let thicken, add remaining cheese; blend, pour over fish.
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TROUT LOUISE
4 med. size trout
1 clove crushed garlic
4 scallions
1 fresh tomato
2 eggs
Dash of soy sauce
Dash of salt and pepper
Pan fry trout until brown (use margarine) remove from heat onto platter. In frying pan, saute 1 clove crushed garlic, scallions and 1 fresh tomato. Beat 2 eggs. Put trout back in pan with sauteed scallions and tomato, put beaten eggs on top and let congeal. Season with soy sauce, pepper and salt to taste and arrange on platter. Serve warm.
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RAINBOW TROUT PICCATA
2 tbsp. butter, divided
1 tbsp. olive oil
4 rainbow trout fillets (4 oz. each)
1/2 c. lemon juice
4 tbsp. chopped parsley
2 tbsp. capers
2 tsp. grated lemon peel
Dash of white pepper
Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet; add trout, flesh side down and cook until golden, about 2 minutes. Gently turn with spatula and cook about 2 minutes longer. Return trout to serving platter; cover and keep warm. Add remaining 1 tablespoon butter to pan. Melt over low heat. Add lemon juice and next 4 ingredients, stirring well to deglaze pan. Pour over hot, cooked trout. Serve immediately. Makes 2-4 services. About 227 calories per 4 ounce serving!!
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There's still over 200 recipes for trout on my cookbook program......let me know if these won't work......

(added)....When I search for anything *Victoria*, it is usually shrimp or scallops, so I don't see why it wouldn't work with fish........but it also always calls for mushrooms and sour cream.

[Leslie]

Thanks Diane, the first one, the Giovanni one, sounds the most like it only without the scallops. I love cream sauces and mushrooms but this was simply a sauteed trout dish, most likely with butter and lemon juice and maybe the white wine and garlic. I don't really know but it was delicious. This is all probably premature anyway because we haven't even caught the trout yet! I'm hoping we will though! LOL Thank you, I'm printing them all out!

[dianei]

Now I'M hungry....LOL.....

Think I'm going to try the piccata one with chicken breasts......
(the Giovanni one would be good with chicken, too).......

[Chrisnstar]

mmm. I'll have to share these recipes with my brother. He just came home from the annual Anton men's fishing trip in Utah and they caught a lot of rainbow trout!

chris

[Leslie]

chicken piccata is YUMMY! I like chicken Marsala also. Yes I"m hungry that is why I'm obsessing over food. This weekend is free fishing weekend so I'm hoping to catch some trout sunday if I get up early enough. I have to work the night before til 4 am and won't get home til about 5:30 am. So I'll probably sleep til noon. But I want to take my daughter fishing on free fishing weekend and I hope I catch something! Here is something you can try with chicken breast also. It sounds weird but it really is delicious, put some spaghetti sauce in the bottom of a 13x9 inch baking pan, just a smear then your raw thawed chicken breast, then a can of green beans, then the rest of your sauce, bake in the oven at 350 for about an hour or so, til you chicken is for sure done, then sprinkle the top with shredded cheddar cheese and bake about 10 or 15 more minutes til melted and serve. Something about all the stuff cooking together makes the best tasting dish.

[Mary Ann]

Leslie, I loff stuff like this! We can put it all together in the morning and cover it, and then leave it in the fridge until we're ready to cook. Sure is nice knowing dinner is taken care of!