Cooking Brown Trout

Photo: www.poland-fish.com – Copyright | enlarged to square

BEFORE COOKING:

Thaw the frozen brown trout completely. Clean, rinse, and cut into portions. If cooking the trout whole, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the trout into boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half. Simmer to avoid breaking the delicate flesh: fillets and steaks – for 15–20 minutes, very large pieces or whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, parsley, and other spices. Dried mushrooms can also be added to the broth. Cook covered tightly. The brown trout is done when it turns a lighter color and the flesh parts easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is great for making a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with oil mixed with chives or mint. Serve it accompanied by slaws, salads, or with rice, potatoes, lentils, or millet.

Enjoy your meal!