Herb-Roasted Trout with Buttery Almonds
柠檬切片和浓厚的耐寒草药从内部出发，烤杏仁的味道味道，提供了脆弱的结束。在鱼中藏在烤箱中，罗斯玛丽，百里香，牛至和鼠尾草中的褶皱，在烘烤过程中释放了它们的精油，而不会在烤箱中变得太脆。在芝麻菜的简单春季沙拉和薄片的茴香和萝卜上为这些烤鳟鱼提供服务。
熏制的鳟鱼用烤萝卜和茴香石水果沙拉
在纽约市的Racine，迭戈Moya用杏仁油，杏仁醋和蜂蜜香醋，酸碎片鳟鱼送达了鳟鱼。这种致敬倾向于商店购买的熏制的鳟鱼和老年雪利酒醋，适用于周末友好的菜肴。Pascaline Lepeltier对干燥，强大，但神经白色：jurançon秒。“香气是独一无二的，混合精致的激情水果，小苍兰，柠檬马鞭草，鼠尾草，干蜂蜜，如此熏盐。”
鳟鱼Rechad
当你在靠近水中长大时，通过海洋，湖泊或河流，您对此产生自然亲和力鱼。You start to appreciate the subtle differences in flavor and texture between various types of fish and learn to cook and eat them in a thousand different ways.In India, where I grew up, fish was steamed, fried, or cooked in福利和在床上温暖的香米饭或面包—and it was always on the menu for weekends. These days, although I live on the other side of the world, seafood is still a mainstay in my Bay Area kitchen, and pan-seared and fried fish are popular options at my home when guests visit. What I like about serving dishes like this Rechad with Trout is the convenience it offers; the spice blend can be made ahead of time, and fish cooks rather quickly, so I’m not trapped at the stove when I want to be spending time with my guests.I lean on rechad masala quite often; it’s a bright red paste that’s prepared by grinding down Kashmiri chiles with vinegar and a few spices. It’s a staple in many kitchens in Goa, a region located on the west coast of India. Goan cuisine is renowned for its use of chiles, but that wasn’t always the case. When the Portuguese arrived in the 16th century, they introduced chiles from South America, which quickly became an integral part of the local cuisine. In Portuguese the word “recheado” means stuffed and in Goa, you’ll see it spelled as either “recheado” or “rechad” on restaurant menus.In this recipe, I lean on Kashmiri chiles for their bright red lycopenic color. These chiles are mild in their heat level and are only sold dry. They’re readily available at Indian grocery stores and spice markets; if you can’t find them, use any dried red chile that you like.The classic choices of fish for this recipe are usually pomfret or mackerel, but I’ve found trout to work exceptionally well. Once it’s fried, serve this fish with warm rice and a light salad and a few wedges of fresh lime or lemon to squeeze over the top.
Pan-Seared Trout with Green Garlic and Crunchy Chanterelles
顶级厨师第15季赢得乔·弗拉米·曼德·帕尔德·豆腐鳟鱼的真正但真正的盘子，用大蒜和黄生馆蘑菇。在他快速烹饪的菜肴中，脆脆的面包屑贴在烤的黄蘑菇和大蒜在黄油白葡萄酒酱水池中撒上鳟鱼。亚搏电竞为了制作酱汁，让每块黄油在添加下一个时完全融合。（不要让它煮沸或它会破裂。）绿色大蒜，醇厚，早期的杨大蒜，可以在农民市场和整个食物中找到;亚搏电竞大蒜丁香是一种良好的替代品。
Pancetta-Wrapped Trout with Sage and Lemon
全球跑步电视厨师安德鲁·齐默有时会在明尼苏达州的家乡的食物上训练他的粗暴眼睛。亚搏电竞在这里，他给中西部的当地捕获了萨尔莫姆科治疗，用罗马的明亮和美味的风味三重奏配对烤的整个鳟鱼：Pancetta，Sage和柠檬。幻灯片：
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Smoked-Trout Crackers with Broken Tapenade
厨师Eli Dahlin of Dame在波特兰，俄勒冈州波特兰，加热这两种成分的橄榄色滴点来抽出橄榄油。结果是一个快速的，白酱是烟熏鱼，烤的蔬菜或三明治与辣腌制的肉类的芝麻。幻灯片：
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