Fish and Seafood | Chef Doru's Blog

A while ago, I’ve posted and made some New Orleans trout with vegetables. My wife loves it, so tonight for dinner, I’ll serve my family Romanian style baked trout with vegetables after an original recipes from Laura Adamache.

Ingredients for 3 people:

3 trout – about 1.7kg
1 cup white wine (German Riesling “Black Tower”)
3 small carrots, julienned
5 plum tomatoes, cut in thin slices (no skin)
1 large red pepper, julienned
400 gr white mushrooms, sliced
1 leek, cut thin slices
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
salt and fresh pepper to taste
4 tbsp olive oil
hot sauce

Combine all the ingredients (except the fish) into a big bowl and leave them for 15-20 minutes so that the flavors will blend together. Cut 3×2 pieces of aluminum foil longer and wider than fish, sit shiny side up, then layer some vegetable mixture, the trout and again vegetables mixture. Seal in aluminum foil, place it in the oven tray and bake it at 200 degrees for about 20 min or so.

Pickle Baked Trout (familyrecipebooks.wordpress.com)
Tired of Lemon-Dill Trout…I Was Too. (dralanviau.com)
Stuffed Sicilian Aubergine (cookinginsens.wordpress.com)
http://www.lauraadamache.ro/2011/01/pastrav-la-cuptor-cu-legume.html

This is the 5th or 6th time doing this recipe in the last few months.The taste is amazing and I can’t have enough!

Ingredients:

70-100g butter
1 onion, finely diced
1 cup diced smoked salmon
salt and ground black pepper to taste
8 ounces vodka
1/2 cup heavy whipping cream
1/2 cup chopped tomatoes
1/2 cup tomato sauce
2-3 tbsp capers
1/4 tsp nutmeg
1/4-1/2 tsp cayenne pepper
1/2 cup flaked smoked salmon to garnish

Directions:

In a large sauce pan, saute onions in butter until soft and then add 1 cup smoked diced salmon along with the salt and pepper. Add the next ingredients (except flaked salmon) and cook until desired thickness is reached. Cook the Barilla spaghetti and top them up with the sauce and flaked smoked salmon.