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Wednesday, 31 August 2011

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 19th 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.


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.


MorningAJ said...

Looks a bit like our dinner except we had salmon steaks. :)

Gailsman said...

we had a fishy dinner too tonight. Felt a bit lazy, so went to get some fish and chips!

Karen said...

I don't think I've ever eaten Rainbow trout, no idea why not, as I love fish. Looks very tasty.

Dom at Belleau Kitchen said...

I love trout. We have plenty in the river at the end of the garden. Lovely!

khushi said...

We usually eat fresh trout, caught by my brother. There's nothing to beat that taste. But unfortunately it happens only when we drive uphill to fish in the trout infested waters!