Seasoning. I have to admit that after I flipped the fillets and the second side was almost done, I added about a tablespoon of butter to it. Pan Fried Rainbow Trout with Tarragon. You can see it change color on the sides as it is cooking. I’ll work on posting the recipe for the arugula salad soon.Tried it sans tarragon went with garlic powder and it was magnificent.
This is important because you must be careful when adding oil or any fat to a heated pan. When I finished cooking the first 2 fillets, I removed them to a plate and loosely covered with tin foil and let the pan get hot again for a minute before adding the next 2 pieces of trout.Don’t use dried tarragon. This way the pan gets hotter right under the thickest part of the fish.Start with the skin side down and be sure the pan and oil are nice and hot before adding the trout so the skin crisps up nicely.Rather than timing the fish 3 minutes per side, I like to watch the fish as it’s cooking. When the oil gets hot but not smoking, add the trout fillets skin side down.While the trout is cooking, season the non-skin side with salt, pepper and some of the tarragon. Said it tasted like licorice – which it does. I tried your recipe and it was truly amazing. Finely mince the fresh tarragon.While the pan is heating, season the skin side of the trout with salt and pepper.When the pan is hot enough, add a tablespoon or two of oil to the pan and move the pan around so the oil coats the bottom.
The way I’m describing here is very basic and very easy to do at home especially if you are not that comfortable with pan frying fish. If you often come home in the evening and have nothing for dinner, this pan fried rainbow trout recipe is for you because you can have it ready in under 10 … Discard the stems. Sunday night we were having company so my wife and I picked up some fresh trout at the farmer’s market in the morning after taking our dog Bailey for a hike.I have gotten to know one of the fishmongers at the market and Andy always takes great care of me by letting me know what’s fresh and a good buy. I think if I had used the cast iron rather than my non-stick pan, it would have come out better as well.
When cooked, the flavor mellows and is great with most seafood, chicken and vegetables and is an important ingredient when making Bearnaise sauce.Remove the fish from the refrigerator at least 15 minutes prior to cooking.
Depending on the thickness of the fillets, cook for approximately 3 - 4 minutes until the skin is crispy.When all the rainbow trout fillets are pan fried, plate with your side dishes and serve.Heat up a large frying pan over medium heat, one that will hold at least 2 of the trout fillets.
When my youngest daughter grabbed the bunch of fresh tarragon from the refrigerator, I asked her to pull off a leave, crumble it up in her fingers, give it a smell and then take a taste.She liked the smell but wasn’t thrilled with the taste.
There are lots of ways to cook fresh fish filets and many ways to season them to alter their flavor. How hot?
All Rights ReservedThe owner of this website, Maria Ushakova, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking MariaUshakova.com to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. The way I’m describing here is very basic and very easy to do at home especially if you are not that comfortable with pan frying fish.I have a few tips that I hope are helpful and encourage you to give this method a try.For this dish, I used only salt, pepper and some finely minced tarragon.
This pan fried rainbow trout tastes great with any side dish. But it was absolutely delish!Prep the ingredients by washing and drying the fresh tarragon leaves and removing the leaves from the stems. That day he recommended the rainbow trout and picked out some beautiful fillets for us.There are lots of ways to cook fresh fish filets and many ways to season them to alter their flavor. All the fillets need are buttery mashed potatoes and roasted cherry tomatoes for a stellar meal. Find some fresh tarragon in your market for this recipe.We served the Rainbow trout with fresh local seasonal corn and a delicious Arugula Salad with Peaches. Transfer the cooked trout to a plate, loosely cover with foil to keep warm while you cook the remaining fillets.I like to bring the pan back to the stove, add a little oil if needed and let the pan and oil get hot again before adding the next pair of trout fillets.
If the pan isn't hot, the skin will not crisp up as nicely as the first batch.
It is much easier and you’ll get better results if the trout is not cooked directly from the fridge.Depending on the size and thickness of the rainbow trout, most recipes will tell you to cook approximately 3 minutes per side. Who knew….other than you.My Dad used to fish on Sunday mornings and always pan fried the brook trout in our cast iron frying pan using butter. Good advice but if you look at a filet of Rainbow trout, you’ll notice one end is much thicker than the other.So I like to make sure I place the thicker ends on the same side of the pan and then place the pan over the heat so the thicker section is directly over the heat. Luckily, the two sides are included in this recipe, creating a perfect dinner for two. This recipe for pan-fried trout uses simple ingredients—garlic, lemon juice, and a little butter—to let the subtle flavor of this delicious fish shine through.
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