Volume 10, Issue 114 - June 8, 2006

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Trout is available in a number of forms, making it very versatile for the chef to create a myriad of dishes and presentations.

Products: Trout Style

Dressed:

Dressed Rainbow Trout is the whole fish, with the gills and viscera (internal organs) removed. The backbone and rib cage remain intact. This style is also available with the head removed.

Boned:

Boned Rainbow Trout is first eviscerated and then the backbone, rib cage and anal fin are also removed. Note the term "Boned" does not mean completely boneless.

Boned Head Removed:

Boned Rainbow Trout is also offered with the head, pectoral fins and collar bone removed for added convenience. Note the term "Boned Head Removed" does not mean completely boneless.

Pin Bone Out Boned:

PBO Boned is similar to Boned but the additional step has been taken to remove the pesky little pin bones. Note the term "PBO Boned" does not mean completely boneless.

This product is Kosher Pareve. It complies with the highest standards of Orthodox Halacha, Jewish Dietary Laws and is certified by Tablet-K, dba Religious and Kitchen Supervision Inc.

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.

Rainbow Trout Amandine with Garlicky Spinach and Preserved Lemons

Makes 1 serving

Ingredients:

2 (4 ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets
salt and pepper, to taste
3 tablespoons finely chopped almonds
clarified butter, as needed
8 ounces raw spinach
1 teaspoon minced garlic
pinch hot pepper flakes
1/4 teaspoon red pepper sauce
1/2 to 1 tablespoon lemon juice
dash Worcestershire sauce
1 teaspoon chopped parsley
3 small potatoes, peeled and boiled
2 preserved lemon wedges*

Preparation:

Season trout fillets with salt and pepper. Press almonds into the flesh side of each fillet, reserve.

Per order:

Sauté reserved trout fillets in butter, flesh side down, turning once, until just firm to the touch, keep warm. Meanwhile, sauté spinach in butter with garlic and pepper flakes until soft. Stir in preserved lemons to warm, transfer spinach mixture to serving plate. Add 2 tablespoons of the clarified butter to the same pan that the trout was cooked in, brown. Stir in red pepper sauce, lemon juice, Worcestershire sauce and parsley, remove from heat. Lay trout fillets on top of spinach, drizzle with butter mixture. Toss potatoes in hot pan, arrange around spinach.

* To make preserved lemons, for every two lemons (cut into wedges), cover with 1/2 cup fresh lemon juice and 1/3 cup kosher salt; hold for 7 days.

Source: Clear Springs Foods

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More Trout Styles

Pin Bone Out Boned Head Removed:

PBO Boned Head Removed is similar to Boned Head Removed but the additional step has been taken to remove the pesky little pin bones. Note the term "PBO Boned Head Removed" does not mean completely boneless.

Clear•Cuts ® Guaranteed Boneless Rainbow Trout Fillets:

To make truly boneless fillets, Clear Springs take the added step of trimming the belly flap (removing the pelvic fins and tail), cutting out the dorsal fin and making a "V" cut to remove the pin bones. Available in Butterfly and Natural styles Clear•Cuts offer the only boneless guarantee of its kind.

This product is Kosher Pareve. It complies with the highest standards of Orthodox Halacha, Jewish Dietary Laws and is certified by Tablet-K, dba Religious and Kitchen Supervision Inc.

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.

Roasted Rainbow Trout and Black Bean Salad with Chipotle Vinaigrette

Makes 12 servings

Ingredients:

2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon black pepper
12 (4 ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets
6 cups corn kernels, steamed
4 cups chopped fresh tomato
3 cups cooked black beans
1-1/2 cups diced English cucumber
3/4 cup thinly sliced green onion
3/4 cup chopped cilantro
3 cups Chipotle Vinaigrette, (recipe follows)
9 cups mixed salad greens
avocado slices, for garnish

Preparation:

Mix first 4 ingredients, reserve. Place trout fillets skin-side down on a lightly oiled sheet pan, sprinkle reserved seasoning mixture on top of fillets. Bake at 450 degrees F until just done, about 5 minutes, cool slightly. Remove and discard skin, reserve. Mix corn with next 5 ingredients. Stir in vinaigrette, reserve.

Per order:

Line plate with 3/4 cup salad greens. Scatter 1-1/4 cups corn mixture over salad greens. Arrange cooked trout on top, whole or broken into bite size pieces. Garnish with avocado slices.

Chipotle Vinaigrette
Makes 3 cups

Blend until smooth: 2 peeled shallots, 4 to 6 whole canned chipotle peppers, 1/2 cup chopped cilantro, 1 cup chopped green onion, 1/2 cup each balsamic and rice wine vinegar, 1 tablespoon grated lime zest and salt and pepper to taste. With the machine running, slowly drizzle in 1-1/2 cups olive oil.

Source: Clear Springs Foods