Trout

This recipe can be prepared in 45 minutes or less.

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.

At the fish market, ask them to remove the head, tail and bones from the trout, then to cut each trout into two fillets, leaving the skin intact.

Forget gefilte fish and try this instead: a version of a French classic called carpe à la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling.

Can be prepared in 45 minutes or less.

A delicate and sophisticated main course. Look for trout fillets with skin or have the fishmonger fillet two whole trout for you.

Any nut can be substituted for the pine nuts. Toast them for fuller flavor.

For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese.

"I’ve never been much of a fish lover, but on a trip to New York, I ordered the hazelnut-crusted trout at Tribeca Grill," writes Corrie Reid of Stafford, Texas. "It was by far the best fish I’ve ever had, and the sauce served with it was just heavenly." To crush the toasted nuts, seal them in a plastic bag, and pound with a rolling pin.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

Truite à la Tomate This trout recipe could be page 1 of [fishmonger Neige] Perez's Workbook for Cooking Fish 101. There are no fish bones to fillet, no tomatoes to peel, and no saucepans to clean. Cooked together in a single roasting pan, the capers, olives, onions, tomatoes, garlic, olive oil, white wine, and trout fillets conspire to create a wonderful, unmistakably Mediterranean ensemble sure to entice even Marseillais who were scaling and gutting fish — or so they say — before they could walk.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.