Rainbow Trout for tea

I want to start adding in more fish and shellfish to my blogs and my diet. So, tonight I simply pan-fried some trout fillets in sunflower oil and ate them with some new potatoes and green beans. Yummy!

Rainbow trout

Light pink flesh with a subtle flavour which is lean and white when cooked and easily flaked.

The North American rainbow trout was introduced into Europe at the end of the 19^th Century. It grows quickly and is farmed extensively. In European waters, farmed fish rarely grow bigger than 22lb. It can be cooked whole or as fillets. Its very fine bones can be difficult to locate.

Eat

Cooked: Pan-fry, bake, grill, roast.

Preserved: Hot and cold smoked. Salted roe.

Flavour pairings: Classical French: white wine vinegar, butter, lemon, chives, almonds, hazelnuts.

Classic recipes: Trout with Serrano ham; trout in breadcrumbs; trout with almonds; truite au bleu; potted char.