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Best way to Cook Trout



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Trout can be prepared as fillets and subsequently smoked or pan fried. Trout can be grilled, steamed or poached in a fish poacher. There is something about baking trout in aluminum foil in the oven, however, that affords it a truly special flavor and makes for a particularly tasty eating experience.

Take a large trout and gut it. Wash it thoroughly and snip off the fins with a pair of scissors. Lay it on a large sheet of aluminum foil in a baking tray and stuff it with a few slices of lemon, a few slices of lime and a large sprig of fresh dill. Season it to taste with salt and freshly ground black pepper. Drizzle with half a cup of white wine, which will create a steam to help cook the trout. Wrap the foil loosely around the trout, ensuring the package is sealed. Place in an oven pre-heated to 375F/190C for around fifteen minutes per pound.

While the trout is cooking, you should proceed to make the sauce, for which you will require the following:

1 cup of dry white wine
½ cup of heavy cream
1 stick of celery (very finely chopped)
1 shallot (very finely chopped)
1 clove of garlic (very finely chopped)
Zest of half a lemon
Zest of half a lime
½ tsp freshly chopped dill leaves or pinch of dried dill
Salt and pepper

The sauce should take around fifteen minutes to cook, so time it around when you anticipate the fish to be ready.

Pour the wine in to a small saucepan and bring it up to a simmer. Add all the remaining ingredients except the cream, stir well and simmer on as low a heat as possible for ten minutes to reduce by about half. Pour in the cream, stir well and simmer for another two to three minutes.

Take the trout from the oven and carefully unwrap the package. Beware the escaping steam! In order to check whether it is ready, stick a skewer in to the thickest part. If you encounter resistance in the flesh, this means that further cooking time may be required.

In order to serve the trout, carefully peel the skin away from the top side and "slide" two equal sized fillets of flesh off the bone, laying them aside on a plate. Gently lift the head and it should be possible to peel away the entire skeleton structure, right down to and including the tail. Halve the remaining side of trout in to the two remaining fillets, remembering to peel away the skin.

Arrange some salad greens on each plate and carefully place a trout fillet on top. Spoon a little sauce over and around the trout and serve immediately, accompanied by vegetables of choice and a glass of the remaining wine.

 

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