19 Best Rated
Dishes with Trout

Loimulohi is a traditional method of preparing salmon or rainbow trout. The fish is smoked on a wooden plank that's placed vertically over an open fire. Before the process, the salmon is usually seasoned with sea salt and drizzled or brushed with lemon juice, honey, or juniper berries. The cooking time depends on the distance from the coals. Once done, the smoky fish can be eaten straight off the plank.Expand

Steckerlfisch (from steckerl, meaning a small pole or a stick in Bavarian) is a staple fish specialty in beer gardens and at folk fests and fairs throughout Germany, especially in the regions of Bavaria and Franconia. It consists of a whole fish that’s been gutted and cleaned, then threaded on a stick and grilled over hot embers. Although early versions typically used freshwater white fish and trout, the selection of fish expanded with time, and it nowadays includes saltwater fish too, with mackerel as the most prominent choice. The fish is typically either marinated or dusted with seasoned flour before cooking and once done, it is usually served in paper. This specialty is generally enjoyed with just a squeeze of fresh lemon juice, although it may sometimes be served brushed with olive oil and stuffed with thin lemon slices. When served on a plate, the grilled fish is typically accompanied by a fresh Bavarian pretzel or bretzen as it is called in Bavaria, and lemon wedges on the side. Considered the ultimate beer snack, steckerlfisch is the perfect accompaniment to a cold lager beer such as the German Augustiner. This fish dish is also a beloved specialty in Austria, and since it is a quintessential food item (and a firm favorite) at Oktoberfest, it is also commonly known as Oktoberfest fish on a stick.Expand

Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was served in Russian courts. Apparently, the soup is so good that it was even a favorite of Ivan the Terrible.Expand

Trucha a la parrilla is a fish dish consisting of trout fillets covered in a marinade of lemon juice, chopped parsley, cumin, garlic, salt, and pepper. The trout is then grilled on a parrilla over low heat, until it becomes crispy, and it should then be consumed immediately. Sautéed potatoes or cooked rice are usually used as accompaniments to this dish.Expand

A gastronomic delight of French Creole cuisine, trout amandine is a simple dish that pairs pan-fried trout with a delicious, buttery, and nutty sauce consisting of brown butter (beurre noisette), almonds, lemon juice, and parsley. Considered a variation on trout meunière, which in turn is itself a variation on the French classic sole meunière, trout amandine also makes use of meunière (meaning miller’s wife in French), a method of cooking that calls for coating food in flour before sautéing it in brown butter with lemon juice and herbs. In this case, the sauce is enhanced with the addition of browned almonds, hence the name trout amandine, from the French culinary term amandine, which refers to a specialty that’s been garnished or prepared with almonds. Also known as trout almondine (almondine being the preferred American spelling), this delicacy is a quintessential and one of the most beloved seafood delicacies in New Orleans. The dish is most commonly prepared with skinless speckled trout (spotted sea trout) fillets instead of whole fish, as is usually the case in traditional French cooking. Trout amandine is typically enjoyed as an entrée in New Orleans’ restaurants, and it is usually accompanied by buttered new potatoes, steamed french green beans, and lemon wedges.Expand

Truchas a la Navarra is a traditional fish dish originating from Navarre. The dish is made with a combination of trout, jamón serrano, flour, lemon, parsley, olive oil, and salt. The trout is seasoned with salt, dredged in flour, and fried in olive oil until golden and just cooked through. It is then stuffed with sautéed jamón serrano pieces and lemon juice is squeezed over the fish. Before serving, this Navarra-style trout is typically dusted with chopped jamón and parsley.Expand

Tsotskhali is a traditional fish dish originating from Georgia. The dish is usually made with a trout, garlic, parsley, celery, yogurt, salt, and black pepper. The trout is cleaned, washed, cut into pieces, seasoned with salt and pepper, and boiled in water until tender. It's then removed from the broth, sprinkled with cold water, and left to cool. The parsley and celery are chopped and mashed into a purée, while the garlic is minced. The herbs and garlic are mixed with yogurt, and the sauce is then poured over the pieces of fish before tsotskhali is ready to be enjoyed.Expand

Risotto con le trote is a traditional type of risotto originating from Veneto. The risotto is usually made with a combination of rice (preferably vialone nano), white wine, fresh trout, garlic, butter, olive oil, parsley, bay leaves, peppercorns, cinnamon, cloves, nutmeg, ginger, allspice, and salt. The trout is poached in water with bay leaves, parsley, and spices. The trout is removed, skinned, and filleted, while the stock is strained back into a pan and brought to a boil. The garlic is sautéed in butter and oil, and the rice is toasted in the same pan. The mixture is covered with wine and stock, and it's then cooked until the liquid is absorbed. After some time, the fish fillets are stirred in, and once the rice becomes tender, a bit of butter is stirred into the risotto. Risotto con le trote is garnished with chopped parsley and served immediately, ideally with a glass of chilled Soave on the side.Expand

Pastrva u kukuruznom brašnu is a traditional freshwater fish dish originating from Croatia. Although there are a few versions, the dish is usually made with a combination of trout, sunflower oil, cornflour, salt, lemon juice, and parsley. The fish is washed, cleaned, dried, seasoned with salt, and drizzled with lemon juice, both inside and outside. The trout is then dredged in cornflour and fried in sunflower oil in a pan. Once fully cooked, the dish is garnished with chopped parsley and served with lemon wedges on the side. It’s recommended to serve the fish with potato salad as an accompaniment.Expand