Best 3 Trout Gremolada Recipes

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**Trout Gremolata: A Symphony of Flavors**

Trout gremolata is a classic Italian dish that combines the delicate flavor of trout with a vibrant and aromatic gremolata sauce. The gremolata, a mixture of chopped parsley, lemon zest, and garlic, adds a burst of freshness and brightness to the rich and flaky trout. This recipe provides detailed instructions for preparing both the trout and the gremolata, ensuring a perfectly balanced and flavorful dish. Additionally, the article includes variations of the recipe, such as pan-fried trout and trout with almond gremolata, offering readers options to suit their preferences. Whether you're a seasoned cook or a beginner looking to impress your guests, this trout gremolata recipe is sure to delight your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

RAINBOW TROUT WITH APPLE PEARLS, LEMONGRASS GREMOLATA CRUMBS, AND MOSEL RIESLING BUTTER SAUCE



Rainbow Trout with Apple Pearls, Lemongrass Gremolata Crumbs, and Mosel Riesling Butter Sauce image

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

Provided by Odessa Piper

Yield Makes 4 servings

Number Of Ingredients 20

4 stalks fresh lemongrass
3/4 cup grapeseed oil or canola oil
1/2 cup fresh flat-leaf parsley
1 teaspoon finely rasped (see cooks' note, below) or 1/2 teaspoon finely grated lime zest (from 1 lime)
1 cup panko (Japanese bread crumbs)
1/2 teaspoon kosher salt
2 tart firm-fleshed apples such as Pink Pearl, Pink Lady, or Gala
1 teaspoon fresh lemon juice
1 teaspoon grapeseed oil or canola oil
1/4 cup finely chopped shallot (1 large)
3 whole black peppercorns
3 whole pink peppercorns
1 bay leaf (not California)
1 1/3 cups Mosel Riesling (Kabinett quality)
2 tablespoons heavy cream
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon black pepper, or to taste
4 (12-oz) rainbow trout, cleaned, boned, and head removed, leaving rest of fish whole
a 1/4-inch melon-ball cutter (optional) and 2 (12-inch) nonstick skillets

Steps:

  • Discard 1 or 2 outer layers from lemongrass and trim root end. Mince lower inch of stalks for gremolata crumbs (3 to 4 tablespoons). Thinly slice enough from remaining lower end of stalk to measure 1/4 cup, then finely chop for butter sauce.
  • Cut remainder of stalks, except reedy branches at top, into 1/2-inch slices, then purée with oil in a blender until smooth, 2 to 3 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then discarding them.
  • Blend 1/3 cup lemongrass oil with minced lemongrass (for gremolata), parsley, and zest in cleaned blender until parsley is minced, about 30 seconds. Transfer to a bowl and add panko and salt, stirring until crumbs are bright green, then spread gremolata crumbs in a shallow (1-inch-deep) baking pan.
  • Peel apples and cut out as many pearl-size balls as possible using melon-ball cutter. (Alternatively, cut apples into 1/4-inch dice.) Drop balls as cut into a small shallow baking pan and toss first with lemon juice, then with oil.
  • Preheat oven to 350°F.
  • Simmer chopped lemongrass, shallot, peppercorns, bay leaf, and wine in a 2-quart heavy saucepan over moderately low heat until reduced to about 1/2 cup, 10 to 15 minutes. Pour through fine sieve into a bowl, pressing on solids, then discarding them.
  • Return wine to saucepan and stir in cream. Bring to a simmer over moderately low heat and whisk in butter, a few pieces at a time, adding new pieces before previous ones have completely melted. (Sauce must not get hot enough to liquefy; it should be the consistency of a thin hollandaise.) Remove from heat and whisk in salt and pepper. Keep warm, covered, off heat.
  • Bake gremolata crumbs in upper third of oven, stirring occasionally, until crisp but still green (not golden), 8 to 10 minutes.
  • Bake apples in lower third of oven until just heated through, about 5 minutes.
  • Open trout like a book so that they lie flat, then pat dry and season both sides with salt and pepper. Heat 1 1/2 tablespoons lemongrass oil in each skillet over moderately high heat until hot but not smoking. Slide 2 butterflied trout, skin sides down, into each skillet (they will fit better if you alternate them head to tail; don't worry if edges of fish go up sides of skillet slightly). Reduce heat to moderate and cook until only a patch of pink flesh remains in center of each fillet, 7 to 12 minutes (fish will continue to cook from residual heat; do not turn over).
  • Carefully lift 1 trout with a slotted spatula, then rest spatula (with fish) on paper towels and blot both sides of fish lightly. Transfer fish to a plate, placing it off-center. Repeat with remaining trout. Spoon about 1/4 cup gremolata crumbs on 1 side of each fish, letting excess spill onto plate. Gently fold other side of fish over crumbs and pour butter sauce around it. Scatter apple pearls on top and sprinkle dish with more gremolata crumbs.

ROASTED TROUT WITH HAZELNUT GREMOLATA



Roasted Trout with Hazelnut Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted, skinless hazelnuts
1/4 cup olive oil
1 tablespoon fresh lemon juice, from 1/2 a lemon
1 teaspoon grated lemon zest, from about 1 lemon
1/2 teaspoon kosher salt
One 8-ounce package cremini mushrooms, cleaned and sliced 1/3 inch thick
1 small delicata squash (about 8 ounces), halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon kosher salt, divided
4 rainbow trout fillets

Steps:

  • Position an oven rack in the top third of the oven and preheat to 450 degrees F.
  • For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
  • In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
  • Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
  • Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
  • Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.

TROUT GREMOLADA



Trout Gremolada image

I ran across this recipe at the Canadian Living site. Chose it for ease of prep and because I love gremolada. I chose well. This is delicious. Great fish, cooked simply, sings on its own. And, because it's a Canadian Living recipe, you know it's tested until perfect.

Provided by evelynathens

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons finely chopped fresh parsley
2 tablespoons grated lemon rind
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 lbs rainbow trout fillets (4 or 1 kg total)

Steps:

  • In bowl, combine parsley, lemon rind, oil, garlic, salt and pepper. Pat fillets dry; spread parsley mixture over skinless sides.
  • Place fillets, skin side down, on greased grill over medium heat; close lid and cook for 8 to 10 minutes or until fish flakes easily when tested with fork.
  • Enjoy!

Tips:

  • Choose the right trout: Look for fresh or frozen trout fillets or steaks with a mild, sweet flavor and firm, flaky texture. Avoid fish that has a strong, fishy odor or appears dull or discolored.
  • Keep it simple: Trout is a delicate fish that doesn't need a lot of fuss. A simple preparation, such as pan-frying or baking, will allow the natural flavor of the fish to shine through.
  • Don't overcook it: Trout is a quick-cooking fish, so it's important not to overcook it. Otherwise, it will become dry and tough. A good rule of thumb is to cook trout for about 10 minutes per inch of thickness.
  • Serve it with a flavorful sauce or garnish: Trout is a versatile fish that can be paired with a variety of sauces and garnishes. Some popular options include lemon-herb butter, dill sauce, or a simple sprinkling of chopped parsley.

Conclusion:

Trout is a delicious, healthy, and easy-to-cook fish that can be enjoyed in a variety of ways. Whether you're pan-frying, baking, or grilling it, trout is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give trout a try. You won't be disappointed!

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