Limestone Springs Rainbow Trout Sliders

Ingredients:

Limestone Springs Rainbow Trout

Seasoning (if desired)

Potato Rolls (small to medium in size)

Cole Slaw

Directions:

Preheat grill between 350° to 400° F.

Place Rainbow Trout skin side down.

If desired lightly season with lemon pepper or a simple fish seasoning.

Grill Rainbow Trout skin side down with the lid closed.

(A simple grilling tip is 7 minutes per inch of Rainbow Trout flesh.)

When the entire flesh turns white in color, take a thin grill spatula directly between the skin and the flesh and remove trout from grill, leaving the skin behind.

(After Trout has been removed you can peel off the skin from the grill, which makes what we call great trout bacon!)

Place the desired amount of grilled Trout inside a Potato Roll and top with your favorite local cole slaw, serve immediately... and Enjoy!

Here are some Limestone tips and facts:

• If you are using a charcoal grill use the following information as a reference:

If you can’t hold your hand directly above the grill for 2 seconds, hot coals are approximately 400° to 450° F. If you can't hold your hand directly above the grill for 3 to 4 seconds, medium coals are approximately 350° to 375° F.

• If unable to grill you can broil in a pan rack for close to 5-8 minutes

• If you wish to test the Trout with a knife, when tested the thickest part of the flesh should be barely opaque.

Considering all fish species, farm-raised rainbow trout contain one of the highest levels of EPA and DHA. Only about 3 ounces of farm-raised rainbow trout are required to gain 1 gram of EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In contrast, intake of 23 ounces of Pacific cod, for example, is required to gain that same gram of EPA and DHA. About two meals (8.4 ounces) of farm-raised rainbow trout will supply the minimal weekly requirement of EPA and DHA.

Americans are eating more fish and seafood today than they did ten years ago. And Why? Fish and seafood have been described as the “quintessential low-fat, low sodium food,” thereby appealing to our increasing concern about health and nutrition, as well as great taste. Fish is a wonderful source of protein, vitamins and minerals, and is naturally low in calories. Rainbow trout is an excellent source of safe omega III fatty acids. USDA recommends two meals per week of Omega III’s; why not make one of them trout?!

Limestone Springs Red Chile Slaw

Ingredients:

1 head green cabbage, core removed, coarsely sliced

6 red or golden apples, peeled, cored and finely sliced

1 medium sized red onion, finely sliced

Kosher salt

1 cup Hellman’s mayonnaise

Ancho or new mex chiles to taste, ground

Honey

One large lemon, freshly squeezed juice

1 small bunch of flat leaf parsley, washed, dried and coarsely chopped

Directions:

At least two hours before you want to serve the slaw, combine the cabbage, apples and red onion in a large bowl and toss to combine.

Season with kosher salt as desired.

In a bowl, mix the mayonnaise together with the desired amount of ground chiles and honey and season with lemon juice and salt .

Toss the cabbage mixture together with the dressing, allowing the cabbage to absorb the mayonnaise and adding more as needed. Taste the slaw, correct the seasoning, add the parsley and stir to combine. Refrigerate until; ready to serve. Enjoy!

Here are some Limestone tips and facts:

• If you are using a charcoal grill use the following information as a reference:

If you can’t hold your hand directly above the grill for 2 seconds, hot coals are approximately 400° to 450° F. If you can't hold your hand directly above the grill for 3 to 4 seconds, medium coals are approximately 350° to 375° F.

• If unable to grill you can broil in a pan rack for close to 5-8 minutes

• If you wish to test the Trout with a knife, when tested the thickest part of the flesh should be barely opaque.

Considering all fish species, farm-raised rainbow trout contain one of the highest levels of EPA and DHA. Only about 3 ounces of farm-raised rainbow trout are required to gain 1 gram of EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In contrast, intake of 23 ounces of Pacific cod, for example, is required to gain that same gram of EPA and DHA. About two meals (8.4 ounces) of farm-raised rainbow trout will supply the minimal weekly requirement of EPA and DHA.

Americans are eating more fish and seafood today than they did ten years ago. And Why? Fish and seafood have been described as the “quintessential low-fat, low sodium food,” thereby appealing to our increasing concern about health and nutrition, as well as great taste. Fish is a wonderful source of protein, vitamins and minerals, and is naturally low in calories. Rainbow trout is an excellent source of safe omega III fatty acids. USDA recommends two meals per week of Omega III’s; why not make one of them trout?!

Limestone Springs Fish Tacos

Ingredients:
(Serves 4 tacos)

4 Limestone Springs trout fillets, skin removed, cut into small pieces

• Batter --------------

2 cups unbleached all purpose flour

1 cup (room temperature) amber or dark ale

½ t baking soda

Kosher salt

Hot sauce to taste

• Tacos --------------

Grape seed oil / or Canola Oil

Four 6-inch flour tortillas

2 ounces sour cream/ Mexican crema

Zest and juice of one lime plus extra wedges for garnish

Thinly sliced green cabbage

Shaved and rinsed red onion

Guacamole

Radish julienne

Fresh tomato salsa

Directions:

Make the batter fifteen minutes before you want to cook your tacos. Whisk the beer into the flour until it is smooth and season to taste with salt and hot sauce. Add the fish to the batter and let it sit for ten minutes.

To prepare the tacos, heat oil in a heavy gauge pot or Electric fryer until it is approximately 400 degrees / just before smoking. Set up a cookie sheet with several layers of paper towel and when the oil is hot, fry the fish in batches until it is golden, crispy and floats. Drain on the tray and season well with salt while the fish is hot.

Heat the tortillas directly on the burner of the stove or in a cast iron skillet or on a griddle until they are warm on both sides. Combine the sour cream with the lime juice and zest and garnish the tacos with the cabbage, sour cream and the rest of the desired toppings. Fold the tacos over and serve promptly. Enjoy!

Here are some Limestone tips and facts:

• If you are using a charcoal grill use the following information as a reference:

If you can’t hold your hand directly above the grill for 2 seconds, hot coals are approximately 400° to 450° F. If you can't hold your hand directly above the grill for 3 to 4 seconds, medium coals are approximately 350° to 375° F.

• If unable to grill you can broil in a pan rack for close to 5-8 minutes

• If you wish to test the Trout with a knife, when tested the thickest part of the flesh should be barely opaque.

Considering all fish species, farm-raised rainbow trout contain one of the highest levels of EPA and DHA. Only about 3 ounces of farm-raised rainbow trout are required to gain 1 gram of EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In contrast, intake of 23 ounces of Pacific cod, for example, is required to gain that same gram of EPA and DHA. About two meals (8.4 ounces) of farm-raised rainbow trout will supply the minimal weekly requirement of EPA and DHA.

Americans are eating more fish and seafood today than they did ten years ago. And Why? Fish and seafood have been described as the “quintessential low-fat, low sodium food,” thereby appealing to our increasing concern about health and nutrition, as well as great taste. Fish is a wonderful source of protein, vitamins and minerals, and is naturally low in calories. Rainbow trout is an excellent source of safe omega III fatty acids. USDA recommends two meals per week of Omega III’s; why not make one of them trout?!

Smoked Trout Chowder

Smoked Trout Chowder - (Yield 1 gallon)

Ingredients:

Extra virgin olive oil

8 ounces double smoked bacon, diced small

2 large yellow onions finely diced

4 stalks celery “ “

1 bay leaf

1 sprig fresh thyme

4 ounces unsalted butter

1 cup AP flour

2 1/2 quarts natural clam broth

6 large Yukon gold potatoes, scrubbed and cut in a uniform dice

1.5 quarts heavy cream, reduced by half

Tabasco sauce

3 or 4 Limestone Springs trout filets, brined, smoked and flaked

1 small bunch flat leaf parsley, washed, dried and coarsely chopped

Sea salt and freshly ground black pepper

Method:

Heat up a large heavy bottomed saucepot and when it is warm, add oil to just cover the bottom of the pan. When the oil is warm, add the bacon and render it in the pot until it just begins to turn crispy. Using a slotted spoon, remove the bacon from the pot and reserve. Add the diced celery and onions to the pot and sweat them over a low flame until they have become very soft and opaque, about 10-15 minutes. When the vegetables are cooked, there should be an abundant amount of fat swimming in the pan. Supplement with unsalted butter and melt. Stir well to combine and then sprinkle the vegetables with flour and stir together, slowly adding flour until the fat and vegetables become a paste like peanut butter in consistency.) Cook the paste together over a low flame for about ten minutes or so, stirring frequently and allowing the roux to brown very slightly.

While you are cooking the roux, warm the clam broth and add the bay leaf and thyme. Put the roux into a heavy gauge pot, add the warm broth and beat with a whisk to incorporate the roux and the broth. Scrape the bottom of the pot well to make sure to incorporate all the roux into the chowder, and cook together stirring constantly for about twenty minutes or until the floury taste has dissipated. Add the potatoes, stir well to combine, and cook until the potatoes are tender. Add the reduced heavy cream and cook until the chowder comes together, Season with Tabasco and just before serving, add the trout, parsley and bacon. Stir, taste, add salt and pepper as needed and enjoy!

Limestone Springs on Springs

Smoked Trout Salad with Bitter Greens and Tangerine - (Serves four)

Ingredients:

2 brined and smoked trout fillets, bones and skin removed, gently broken into large pieces

1 bunch watercress, stems removed

2 ounces baby arugula, picked over

1 head radicchio and one Belgian endive, both split in half, core removed, lightly oiled and lightly grilled

1 shallot, minced

Fleur di sel or other finishing grade sea salt

Coarsely ground black pepper

Orange, tangerine, or tangelo supremes (seeds and membrane removed)

Extra virgin olive oil (good quality/ not too strong) or grape seed or walnut oil

2 ounces pecan halves, roasted and salted

1 cup tangerine juice, reduced by ¾ and strained

Balsamic reduction (or pomegranate molasses)

Method:

Combine the trout and greens in a large salad bowl. Slice the grilled endive and break apart the radicchio and add them to the bowl. Add the shallot

and season sparingly with salt and pepper. Gently add the citrus supremes to the bowl and add a small amount of oil to salad to season it. Toss together gently, add the pecans and toss again. Divide salad between four plates, making sure to collect the booty from the bottom of the bowl and distribute according to how well you like your guests. Drizzle the salads with tangerine juice and the balsamic reduction and serve immediately with the cold beverage of your choice. Enjoy!

Limestone Smoked Party Platter

coming soon...

Smoked Trout Spread

Smoked Trout Spread - (Makes 0ne Pint)

Ingredients:

3 fillets brined and smoked trout, skin and bones removed and coarsely flaked

3 ounces plain whole milk yogurt, preferably organic

1.5 ounces crème fraiche

1 T freshly squeezed lemon juice

extra virgin olive oil ( fruity and mild )

1 teaspoon freshly chopped shallot

siracha or other hot sauce to taste

sea salt

fresh dill weed, sliced

Method:

Place all the ingredients except for the dill and the olive oil into the bowl or a food processor and pulse until combined. Taste , correct seasonings, and add olive oil to moisten / flavor spread. Pulse again to combine and remove

from food processor and transfer to bowl. Gently stir in the fresh dill. Taste and correct seasonings.

Smoked Trout Spread Canapés:

Use the crackers or breads of your choice, add a dollop of the trout spread and dress it up with sprouts, micro greens, shaved apple or julienne celery root. A little champagne with it sure wouldn't hurt either!

Smoked Trout Spread Brekkie

Substitute smoked trout spread (or use the leftovers ) for smoked salmon or your usual schmear on your morning bagel- you'll be glad you did!

TLT & A (Trout, Lettuce, Tomato & Avocado)

TLT and A - Smoked trout sandwich with lettuce, tomato and avocado. (Yield: one delicious trout Sammy)

Ingredients:

Two slices sandwich bread of choice, lightly toasted

1 fillet brined and smoked trout, bones and skin removed

Favorite mayonnaise

Delicious tomatoes (heirloom or vine ripened)

Ripe avocado

Shaved red onion

Greens of choice/ arugula, watercress, sunflower sprouts, etc)

Sea salt

Freshly ground black pepper

Method:

Carefully and patiently assemble sandwich for self and possibly one for lucky friend. Open a cold beverage and enjoy mightily. Tell lucky friend you smoked the trout yourself and prepare to harvest praise.

Smoked Trout Salad

2 whole smoked trout, filleted and skinned
1 head of leaf or Romaine lettuce, torn into bite-sized pieces
1 1/2 cup sliced mushrooms
1 small onion, thinly sliced
1/2 red pepper, thinly sliced
1/4 cup seasoned croutons

Dressing:
1/3 cup vegetable oil
1/2 tsp. salt
1/4 tsp. dried basil
2 tbsp. red wine vinegar
1/4 tsp. freshly ground pepper

Mix dressing in small mixing bowl. Break fillets into bite-sized chunks; add with mushrooms to dressing. Stir to coat trout and mushrooms. Marinate in the refrigerator 30 minutes. Meanwhile, combine remaining salad ingredients in separate bowl. When ready to serve, toss all ingredients and serve on salad plates. Makes 4 servings.

Broiled Trout Fillets

1 1/2 tsp. grated lemon peel
1/2 cup fresh lemon juice
1/2 cup salad oil
1 clove garlic, pureed
1 tsp. sugar
1/4 tsp. pepper
1 tsp. salt
1/2 tsp. oregano leaves, crushed
6 trout fillets (about 2 lbs.)
1/3 cup sliced stuffed olives

Combine lemon peel, lemon juice, salad oil, pureed garlic, sugar, pepper, salt and oregano leaves, blending well. Arrange fillets on well greased broiler pan and brush well with sauce. Broil 4 inches from heat for 3 to 5 minutes. Turn and brush with sauce and broil 2 to 3 minutes more, or until fish flakes with fork. Add sliced olives to remaining sauce and heat. Serve over trout. Serves 6.

Deluxe Trout Chowder

1 lb. trout fillets, fresh or frozen
1/4 cup chopped bacon or salt pork
1/2 cup chopped onion
2 cups boiling water
1 can (1 lb.) tomatoes
1 cup diced potatoes
1/2 cup diced carrots
1/2 cup chopped celery
1/4 cup catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
chopped parsley

Thaw frozen fish. Remove skin and bones. Cut fish into 1 inch pieces. Fry bacon or salt pork in a 3 quart saucepan until crisp. Add onion and cook until tender. Add water, vegetables, catsup, and seasonings except parsley. Cover and simmer 40 to 45 minutes, or until vegetables are tender. Add fish, cover and simmer about 10 minutes longer, or until fish flakes easily when tested with fork. Garnish with parsley. Serves 6.

Baked Trout III

2 trout fillets
1 tbsp. melted margarine
1/4 cup bread crumbs, unseasoned
1/4 cup chopped pecans or almonds
pepper
Pam or similar vegetable spray
garlic granules or unsalted garlic powder

Sauce:
1 clove garlic, pressed or minced
1/4 chopped onion
dry white wine

Place trout fillets in baking dish sprayed with Pam. Coat lightly with melted margarine. Combine chopped nuts and bread crumbs and sprinkle mixture lightly over fillets. Season with garlic and pepper. Bake at 450 degrees F for 10 to 12 minutes. Meanwhile, sauté onions and garlic in nonstick skillet in remainder of margarine. Add wine, just enough to cover bottom of pan, and simmer gently for 2 minutes. Keep warm. Add baked fillets gently to sauce. Heat for 30 seconds. Remove fillets to serving dish and cover with sauce.