We Cook Rainbow Trout

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

BEFORE COOKING:

Thaw the frozen rainbow 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), a mixture of water and white wine, water and milk, or simply wine. The liquid may cover the fish up to half its height. Cook on low heat so as not to break the delicate flesh: fillets and bells – for 20–25 minutes; very large pieces or the whole fish – for 35–40 minutes. Add garlic crushed with salt and sugar. You may also add lemon or onion slices, peppercorns, dill, marjoram, and other spices. Dried mushrooms can be added to the broth as well. Cook under a tight lid. The rainbow trout is done when its color lightens and the flesh separates easily.

AFTER COOKING:

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

SERVING SUGGESTION:

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

Enjoy your meal!