Lake trout, a highly esteemed freshwater fish, offers a succulent and delicate flavor that pairs wonderfully with the tangy and spicy kick of horseradish sauce. This classic combination has been a favorite among fish enthusiasts for generations, and for good reason. Not only is it a culinary delight, but lake trout is also an excellent source of omega-3 fatty acids, making it a nutritious choice as well. If you're looking to elevate your fish-cooking game, look no further than this guide to preparing an unforgettable lake trout dish with horseradish sauce. We'll explore various cooking methods, including baking, pan-frying, and grilling, to ensure you achieve the perfect texture and flavor for your lake trout. So gather your ingredients, sharpen your knives, and let's embark on a culinary journey that will tantalize your taste buds.
Here are our top 9 tried and tested recipes!
SMOKED TROUT
I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but I think it can be cut in half easily if using small trout. This recipe calls for Salmon Trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: Bon Appetit (February 1981)
Provided by ellie_
Categories Trout
Time P3DT2h
Yield 20 serving(s)
Number Of Ingredients 32
Steps:
- To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
- Soak hickory chips overnight in water.
- To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
- Set drip pans opposite briquets.
- Remove fish from brine and wipe dry.
- Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
- Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
- Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
- Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
- To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
- To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
- To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.
Nutrition Facts : Calories 140.1, Fat 6.3, SaturatedFat 3.4, Cholesterol 46.4, Sodium 1797.7, Carbohydrate 14.7, Fiber 1.9, Sugar 7.4, Protein 6.5
PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
TROUT PATTIES
Came up with this recipe because I have 2 avid fishermen in my home and plenty of trout to cook. Also have a recipe for an easy homemade cocktail sauce, which goes well with the patties, but it's optional.
Provided by tiediedgirl
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h43m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish.
- Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
- Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
- Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
- Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
- Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 17.3 g, Cholesterol 201.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 50.6 g, SaturatedFat 8.5 g, Sodium 877.8 mg, Sugar 8.9 g
SMOKED TROUT DIP
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield Eight 1/4-cup servings
Number Of Ingredients 9
Steps:
- Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.
Nutrition Facts : Calories 157 calorie, Fat 11 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 2.5 grams, Protein 10 grams
PECAN CRUSTED TROUT
Steps:
- To make the pecan crusted trout:
- Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
- To make the watercress salad and apple cider vinaigrette:
- In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
- Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
- To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
SMOKED-TROUT HORSERADISH DIP
Categories Condiment/Spread Food Processor Cocktail Party Quick & Easy Mayonnaise Trout Potluck Dill Gourmet
Number Of Ingredients 5
Steps:
- Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.
SMOKED TROUT CAKES WITH HORSERADISH CREAM
Categories Milk/Cream Onion Appetizer Sauté Horseradish Trout Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
- Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.
LAKE TROUT WITH HORSERADISH SAUCE
Quite inexpensive to make if your fisherman has been fortunate! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Trout
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
- Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
- For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
Nutrition Facts : Calories 454.9, Fat 27.6, SaturatedFat 10.5, Cholesterol 169.9, Sodium 726.2, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 47.6
SMOKED TROUT PATE
This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 9
Steps:
- Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
Tips:
- When selecting lake trout, look for fish with bright red flesh and clear eyes. Avoid fish with dull flesh or cloudy eyes, as these may be signs of spoilage.
- To ensure that the lake trout is cooked evenly, use a cooking method that allows for gentle and even heat distribution, such as baking or poaching.
- When making the horseradish sauce, use fresh horseradish root for the best flavor. If you can't find fresh horseradish, you can use prepared horseradish sauce, but be sure to choose one that is made with real horseradish and not just artificial flavors.
- Serve the lake trout with horseradish sauce immediately after cooking. The sauce will lose its flavor if it sits for too long.
Conclusion:
Lake trout with horseradish sauce is a classic dish that is both delicious and easy to prepare. By following these tips, you can ensure that your lake trout is cooked perfectly and that the horseradish sauce is flavorful and tangy. So next time you're looking for a quick and easy weeknight meal, give lake trout with horseradish sauce a try. You won't be disappointed!
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