Volume 10, Issue 113 - June 7, 2006

Greetings ,

Discover for yourself the pleasure of eating the finest Rainbow Trout in the world. Not only is it good, it's good for you!

• Trout is a great source of complete protein that's low in calories and fat.
• Trout is rich in Omega 3 fatty acids, believed to be beneficial in preventing heart disease.

Raw Cut Trout All Styles
Serving Size: 4 oz - about 3"x4-1/2"x1/2" piece (113g)

For Nutritional Value on the Full Line of Clear Springs Products, click here.

Source: Clear Springs Foods

Clear Springs Foods offers a wide variety of Fresh and Frozen Rainbow Trout Styles for the Foodservice and Retail Markets. Visit the Product and Recipe sections.

Pillows of Rainbow Trout

Makes 12 2-inch squares

Ingredients:

2 (6 ounces each) Butterfly Style Clear·Cuts Boneless Rainbow Trout Fillets
1-3/4 cups vegetable stock, divided
1/4 cup minced shallot
1 tablespoon olive oil
2 ounces chopped raw spinach
1/2 cup crumbled feta cheese
1/2 cup raisins
1/4 teaspoon black pepper
4 puff pastry sheets, 10" x 15"
3 cups Marinara Sauce, (recipe follows)
1/2 cup sliced black olives, for garnish
fresh oregano sprigs, for garnish

Preparation:

Poach trout fillets in 1-1/2 cups vegetable stock until trout turns opaque, about 5 minutes, drain and remove skin. Reserve stock and trout. Sauté shallot in oil until tender, add 1/4 cup vegetable stock and spinach, continue cooking until spinach is tender. Remove from heat, stir in cooked trout, feta, raisins and pepper, breaking up the trout and feta into small pieces.

Using a ravioli mold (12 2-inch squares), place half of pastry sheet on mold, fill each square with 1 teaspoon filling. Brush edges with egg wash, place other half of pastry sheet on top. Seal and separate trout pillows, repeat.

Place pillows on a parchment-lined sheet pan, cover and chill until ready to bake. Bake at 375 degrees F until lightly browned, about 15 minutes; reserve.

Per order:

Reheat pillows, if necessary. Ladle 1/4 cup Marinara Sauce on serving plate, arrange 4 pillows on top. Garnish with 1/2 tablespoon sliced olives and fresh oregano.

Marinara Sauce
Makes 3 cups (1/4 cup per serving):

Sauté 3/4 cup minced shallots in 1 tablespoon oil until tender; deglaze pan with 3 tablespoons anisette. Stir in 3 cups vegetable stock, 3 cups peeled, seeded and diced tomato, and 2 tablespoons chopped parsley, cook until reduced by one third. Reserve.

Source: Clear Springs Foods

Sustainability and Environmental Policy:

Clear Springs Foods, Inc. is a resource-based, vertically integrated food company dedicated to the production of high quality, wholesome aquacultured products. We are committed to sustainable resource use and environmental protection. Clear Springs maintains control over each phase of the growth cycle and processing of its Rainbow Trout and operates under a comprehensive program designed to minimize our environmental footprint. This objective is supported by a state-of-the-art Research and Development laboratory and internal company policies that reflect our long history of environmental stewardship and good corporate citizenship in our local communities of Southern Idaho.

High quality water is critical to ensure product wholesomeness. Every minute, more that one million gallons of oxygen-rich spring water gushes out of the walls of Southern Idaho's Snake River Canyon. Clear Springs is a non-consumptive user of these spring waters--

To read the rest of the Clear Springs policy...

Source: Clear Springs Foods

ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie.

Rainbow Trout Adirondack

Makes 10 servings

Ingredients:

10 large baking potatoes
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
12 green onions, thinly sliced
10 (4 ounces each) Natural Style Clear·CutsŪ Boneless Rainbow Trout Fillets
3/4 cup mixed peppercorns, crushed
salt, to taste
flour, as needed
dry vermouth, 1 cup plus 2 tablespoons
2-1/2 cups heavy cream

Preparation:

Peel and slice potatoes. Deep fry until golden brown, reserve. Combine bell peppers and onion, reserve. Sprinkle fillets with crushed peppercorns, pressing into trout, reserve.

Per order:

Sauté 1/4 cup bell pepper mixture in small amount of oil, salt to taste. Stir in slices from 1 deep-fried potato, heat through. Reserve in pan or transfer to warmed plate. Season 1 trout fillet with salt, dredge in flour. In a separate pan, sauté trout until just done, about 2 minutes per side, arrange on top of hot vegetable mixture. Deglaze the pan the trout was cooked in with 2 tablespoons vermouth and 1/4 cup cream, cook over medium-high heat until sauce thickens. Pour sauce over trout and vegetables.

Source: Clear Springs Foods