Trout

Trout

By
From
Encyclopedia of Food and Cookery

The flavour of this freshwater fish is so delicate and the texture so fine it is regarded as one of the great fish of the world.

Trout are caught in mountain streams and lakes, and many fishermen consider the best method of cooking them is to dip them in flour and sauté each side in butter or bacon fat, with as little time as possible between catching and eating.

Indeed, they are absolutely delicious treated this way, but not everyone has the opportunity to fish for trout. Most people rely on the fishmonger to supply fresh trout. These are produced especially for the market at trout farms, and their quality is excellent. They are also available frozen, and can be purchased from good supermarkets and delicatessens.

Smoked trout is also considered a superb delicacy. Serve skinned and filleted with thin brown bread and butter, a twist of lemon and a grinding of black pepper. Smoked trout is available at good delicatessens. For ocean trout, see Salmon.

To buy: A trout about 300 g is sufficient for 1 serving. A larger trout about 600 g will serve 2. Allow an extra 2–3 minutes’ cooking time for larger trout.

Basic preparation:

To clean fresh trout: Split the fish along the belly from the vent to the head. Remove the gills, entrails and stomach lining, leaving the head and tail intact. Rinse well in cold running water to remove all trace of blood. Dry well with paper towels.

To prepare cleaned fresh trout: Simply rinse lightly in cold water and pat dry with paper towels.

To prepare frozen trout: Allow the fish to thaw according to instructions on the packet. Rinse lightly in cold water and pat dry with paper towels.

To fillet smoked or cooked trout: Cut the fish down the lateral line along the side. Hold the knife against the backbone and, with a fork, ease the flesh from the rib cage and backbone. Slide the 2 fillets off the fish to each side of it. Lift up the tail and slide the knife under the backbone, lifting it up and easing off the flesh. Discard the tail, backbone and head, leaving 4 fillets ready to eat.

To cook: Trout can be grilled (broiled), baked, poached, barbecued or pan-fried. Be careful not to overcook or the flesh will be dry and powdery, losing much flavour. The flesh should be moist and flake easily when sufficiently cooked. Leave the head on and when done the eye will be quite white and opaque.

Baked trout: Season trout inside the cavity with black pepper and salt. Put in a buttered shallow ovenproof dish, dot with butter, pour over 60 ml white wine, cover dish with foil and bake in a preheated moderate oven (180°C) for 15–20 minutes.

Poached trout: Lower trout into boiling Court Bouillon and cook for 5 minutes. If serving hot, transfer drained trout to a heated platter and pour over a little melted butter. If trout is to be served cold, allow to cool in court bouillon and remove skin just before serving.

Barbecued trout: Season trout with salt and black pepper, place a knob of butter or bacon fat in the cavity, spread fish with softened butter. Wrap in foil and cook over or in coals for 10–15 minutes.

Grilled trout: Wrap each trout with a very thin bacon rasher. Place under a preheated moderate grill (broiler) and grill for about 5 minutes on each side or until the bacon is crisp and trout is cooked.

Pan-fried trout: For 2 trout, (about 300g each) melt 30 g butter and 2 teaspoons oil in a large, heavy-based frying pan. Dip the fish lightly in seasoned flour and place in the pan when the butter stops foaming. Fry over moderate heat for 3–4 minutes on each side or until the eye is white and opaque and the flesh easily penetrated with a fine skewer.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again