This easy recipe is my favorite way to eat trout. I’ve had to convince Richard, that this should be his favorite way of eating trout too. He was concerned that it would be greasy when fried, and may have contaminant levels in the skin and fat. After he removed the skin and visible fat, and with one taste of the mild, sweet and delicate flesh, he said he’d be happy if I made this more often.
Though fried, the skin protects the flesh from absorbing most of the oil, and information I’ve read says the majority of contaminants are in the skin. So remove it, already! I love frying it with the skin on–the flavor of the flesh is superb. Fish particularly plentiful in omega-3s are the oily varieties which includes salmon, herring, sardines and trout. I’m convinced the benefits of including trout in meal planning far exceeds the risks.
Quality trout is easy to recognize. Fresh trout never smells fishy, it smells fresh. The eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin covered with clear, slippery slime. Very fresh trout should be so slippery they are difficult to hold. Fresh trout flesh will give slightly when you press it with a finger, then spring back into shape.
To store trout, remove packaging, rinse under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so rewrap the trout and store in the coolest section of your refrigerator.
I purchased this trout gutted, with the head removed. It is easier to fit in my sauté pan. I still have sage rampantly growing in the garden but stuffing this with fresh thyme and thinly sliced onion is delicious too. To appease my husband I fried the trout in healthy grape seed oil but would personally have loved frying it in bacon fat. I served the trout with purple barley and fresh kale braised in apple cider.
P.S. Don’t forget the lemon! I mistakenly thought I had one and it was sorely
missed squeezed over the trout.
