Best 4 Chardonnay Trout Recipes
Embark on a culinary adventure with our expertly crafted Chardonnay Trout recipes, a symphony of flavors that will tantalize your taste buds. Indulge in the classic Chardonnay Trout, a timeless dish where succulent trout fillets are bathed in a rich Chardonnay wine sauce, creating a harmonious balance of tangy and creamy flavors. For a more robust experience, try our Chardonnay Trout with Bacon and Mushrooms, where crispy bacon and earthy mushrooms elevate the trout to new heights of savoriness. If you prefer a lighter option, our Chardonnay Trout with Lemon and Herbs offers a refreshing twist, with zesty lemon and aromatic herbs complementing the delicate flavor of the trout. And for those seeking a touch of decadence, our Chardonnay Trout with Crab and Shrimp is a luxurious treat, where tender crab and succulent shrimp join forces with the trout in a creamy Chardonnay sauce. Each recipe promises a unique culinary journey, ensuring that every bite is a moment of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
- In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
- Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
- Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving
CHARDONNAY TROUT
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the grill to medium high. Lay the trout onto a large piece of aluminum foil. Season the trout inside and out with salt and pepper. Place small pieces of the butter inside and on top of the trout. Sprinkle the shallot inside and outside the trout. Place the thyme sprigs inside and outside the trout. Pour the Chardonnay over the trout and top with the orange slices. Wrap the aluminum foil around the trout, sealing it. Place the aluminum foil wrapped trout on the grill and close the lid. Grill for 4 minutes. Turn the trout over and grill for an additional 4 minutes. Remove from the grill and allow to rest for 5 minutes. Open the aluminum foil packet carefully (there will be steam) and enjoy.
STEELHEAD TROUT BAKE WITH DIJON MUSTARD
This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.
Provided by Nora
Categories World Cuisine Recipes European French
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g
PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.
Provided by Molly O'Neill
Categories dinner, easy, quick, weeknight, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
- Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Choose the right Chardonnay: Opt for a medium-bodied Chardonnay with a balanced acidity and subtle oak flavor. This will complement the delicate flavor of the trout without overpowering it.
- Prepare the trout properly: Clean and gut the trout, then pat it dry with paper towels. Season the trout inside and out with salt and pepper, and then dredge it in flour.
- Pan-sear the trout: Heat a large skillet over medium-high heat and add butter or olive oil. Once the butter is melted and shimmering, add the trout and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Make the Chardonnay sauce: In the same skillet, add the shallots and cook until softened. Add the Chardonnay and lemon juice and bring to a simmer. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Serve the trout: Place the trout on a serving platter and spoon the Chardonnay sauce over the top. Garnish with fresh herbs, such as parsley or chives.
Conclusion:
This Chardonnay Trout recipe is an easy and delicious way to enjoy this classic fish. The Chardonnay sauce adds a rich and flavorful dimension to the trout, and the crispy skin provides a delightful contrast to the tender flesh. Whether you're serving it for a special occasion or a weeknight dinner, this dish is sure to impress.
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