The Chef 

 
 
FoodReference.com Logo

The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips
  Home  |   Articles & Features  |   Food Trivia  |   Cooking Tips  |   RECIPES  |   Quotes  |   Who's Who  |   Food Timeline  |   Food Videos  |   Food Trivia Quizzes  |   Crosswords  |   Humor  |   Poetry  |   CookBooks  |   Food Posters  |   Magazines  |   Catalogs  |   Flowers  |   Key West  |   Gourmet Tours  |   Cooking Schools  |   Festivals & Shows  |

You are here > Home >  Recipes >  

 Seafood Recipes >  Fish Recipes pg 2 >  TROUT Recipes >>>>>>> >  Poached Trout in Lettuce Leaves >

Next Recipe

 


FOOD VIDEOSRELATED SECTIONS

~ Food Videos
~ Recipe Contests
~ Cooking Tips
~ Cookbook Reviews
~ Food Festivals


 

 

  TROUT Recipes >>>>>>>  |   Baked Rainbow Trout  |   Broiled Lemon Almond Trout  |   Cornmeal Fried Trout with Bacon  |   Grilled Trout Fillets  |   Navarra Trout with Ham  |   Orange Trout and Cactus  |  Pan Seared Trout, Oyster Cream  |   Poached Trout in Lettuce Leaves  |   Potato Crusted Trout  |   Steamed Trout  |   Tabbouleh with Smoked Trout  |   Tandoori Style Trout  |   Trout Amandine  |   Trout with Horseradish Sauce  |   Trout Meuniere  |   Trout a la Venitienne (1885)  |

 

Bookmark and Share 

TROUT, POACHED RAINBOW TROUT WRAPPED IN LETTUCE LEAVES

Makes 4 servings.

Ingredients
• 1 pound Rainbow Trout fillets
• salt and pepper to taste
• dash cayenne pepper
• lettuce leaves
• 8 ounces clam juice
• 1/4 cup lime juice
• 2 tablespoons chopped onion
• fresh parsley bunch
• 1 clove minced garlic
• 1/2 teaspoon oregano


Directions
Preheat oven to 450°F.

Season each fillet with salt, pepper and cayenne pepper

Wrap fillets with lettuce leaves.

Combine remaining ingredients in a baking dish and place the lettuce-wrapped fish in the pan.

Bake at 450°F for 10 minutes per inch of thickness of fish or until fish flakes easily with a fork.


Maryland Dept of Agriculture Seafood & Aquaculture
www.marylandseafood.org

 

 
  Home  |   Recipes  |   Cooking Tips  |   About & Contact  |   Links  |

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2010 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

 

 

 

 

 

3 Young Chefs

Click the 3 Young Chefs
for the Best
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.