Here you will discover everything you want to know about trout and the best ways to prepare it. It is the perfect fish to cook in all seasons, and its unique flavor will remind you why food holds such a prominent place in our hearts. And the fact that it is versatile and cheap means you can experiment as much as you would like. It is just as cool as the premium fishing bait used to catch it.
First things first – make sure you buy fresh trout. If the fish is starting to rot, it will change the taste of your dishes, and it could make you sick. One alternative would be canned or frozen fish, although those methods of preservation change the taste too. But, at least you will know your food is safe to eat. Conversely, you can fish it yourself since all you need is a quality marine GPS and some fishing gear.
What To Know Before Experimenting
Cleaning the trout is easy. Slice the belly with a sharp knife from the bottom up to the head with one swift movement, all so you can remove the belly contents. With the use of your fingers or with a spoon, clean the blood and the other leftovers. After you finished that, use running water to clean the fish completely.
If it’s a large or a mature trout, it may be wise to scale the fish with a knife. There’s no need to do that for smaller trout unless the scales are big and hard.
When it comes to trout, you don’t have to worry about bones. If you prepare it well, the meat will quickly fall off them and the spine. Avoid over-handling the fish while you’re flipping it on the sides, as its edible skin is delicate and it may flake apart. If you don’t like the taste or the texture of the skin, you can remove it with ease.
Grilled Trout With Parsley
For this first recipe, you will need two whole trouts, gutted, scaled and cleaned, coconut oil or butter, and as well some flat leaf parsley – we recommend you use fresh parsley, but dry is good too. Furthermore, you will need a fresh dill, the zest of one lemon and one lemon sliced, and also you can add salt and pepper to taste.
Preparing it is simple. You will first have to preheat your broiler, slash each side of the fish around seven times, and then coat them with coconut oil. Afterward, rub the fish with the salt and pepper, and stuff the emptied cavity with chopped parsley, lemon slices, and dill.
Put the fish in a pan, then on the baking rack. Sprinkle the lemon zest on top and grill for about six minutes on both sides until they reached an appealing golden color. After it’s done, sprinkle the remaining lemon zest, and you’ve got yourself a delicious meal.
Apple-Citrus Stuffed Roasted Fish
If you love fruits like oranges, limes, and grapefruits, then this recipe is going to blow you away. Let’s start with the ingredients first. It requires two whole trout fish, cleaned and scaled if the fish are big. One sliced apple should be enough, but you can add two if you want more. You will also need one lemon, sliced and with the seeds removed, one sliced lime and half a cup of fresh lemon juice. Additionally, you can add fresh parsley and rosemary springs.
The first thing you’re going to do is to preheat the oven to 400 F. Make shallow diagonal cuts on each side of the fish and rub some oil mixed with lemon juice. This is the time when you should season it with some salt and pepper. Stuff the fish with the apple, lemon and lime slices, add the rosemary and place the two fish in a baking dish.
You can add some lemon slices on top of it along with the parsley. Place the pan in the preheated oven, carefully not to burn yourself, and then bake for thirty-five minutes. Or you could spike it with a fork to see if the meat is done.
Trout With Ham and Cider
This is a traditional recipe, meant for special occasions and that is bound to impress all your visitors. On your shopping list, you should have two or three trout, depending on how many people you have for dinner, one slice of ham, fresh parsley since it goes along with the fish so well, and plain flour. Furthermore, you are going to need one knob of butter, one tablespoon of olive oil, and one wineglass of dry cider.
The recipe takes around twenty minutes to make, and the first step is to clean the fish well, with the help of running cold water. Season the trout with the preferred condiments, then stuff the cavities of the fish with the sliced ham and chopped parsley leaves. Roll the whole fish in flour.
The last step is to melt the butter and oil in a frying pan, over medium heat – here you have to make sure the container you choose fits all your fish pieces. And lastly, fry it on both sides for five minutes. Add the cider and cook for another two minutes and then enjoy your exotic yet traditional dish.
New Potatoes and Trout
This could be an excellent starter or main dish. If you cook it in season, make sure the potatoes are fresh and the fish straight from the sea. You will need around four pounds of potatoes, salted butter, a can of trout fillets, cider vinegar or one lemon and fresh chives.
Scrub the new potatoes, then cook them in a pan of boiling water, add some salt, and let the potatoes cook for about 15 minutes. Check to see if they are tender when pierced with a fork. Drain the hot water and let them cool down for a bit.
Transfer the steamed vegetables to a large bowl and gently mash a few with a fork to give them some texture. Add the salted butter and season well with salt and black or red pepper. Put the smoked trout over the potatoes, add the cider vinegar or lemon zest and toss through. Make sure you serve the food at room temperature.