Preparing Trout
Tasty trout can be prepared in many different ways: poached in court bouillon or fish stock, baked in foil, grilled whole or as fillets. Some fine herbs, a little citrus peel, a bit of premium olive oil or sweet butter are all that's needed to enhance its delicate flavour. Anything more would overpower it.
The following tips ensure great results. Pat trout dry before cooking it. Handle gently during and after cooking to preserve appearance. Avoid prolonged cooking. It does not make fish more tender, but dry and tasteless instead. Cooking time is determined by the thickness of the fish, not its weight. Trout is done when beads of white liquid form on the flesh which is opaque and easily flaked with a fork. Serve with lemon sauce or light mayonnaise to bring out its fine flavour.
The following tips ensure great results. Pat trout dry before cooking it. Handle gently during and after cooking to preserve appearance. Avoid prolonged cooking. It does not make fish more tender, but dry and tasteless instead. Cooking time is determined by the thickness of the fish, not its weight. Trout is done when beads of white liquid form on the flesh which is opaque and easily flaked with a fork. Serve with lemon sauce or light mayonnaise to bring out its fine flavour.
How to De-Bone a Fish and Remove Pin Bones
Click on the video below to learn who to efficiently de-bone an uncooked fish.
