Another way to do it is to snap the head of the fish back towards the body (up and away from the belly) and then pull the head and skin back towards the tail - you should find the skin will peel off this way without the need for a knife. To do so, hold the trout firmly by the tail and scrape firmly with a very sharp knife to the gills several times on both sides. We’ve left the skin on, but if you prefer you can remove it before cooking. Do you take the skin off trout before cooking? It’s important to check it at the thickest part where it meets the bone. It will also pull away easily from the bones. When the trout is cooked the eyes will have turned white and the flesh will be opaque, soft and flake apart easily. Adding a splash of white wine or squeeze of lemon juice and some herbs will also add moisture and help the fish to steam in its parcel. To seal in more moisture, you can wrap the trout in a parcel of foil or baking parchment before baking (this is known as ‘en papilotte’).Cut the flesh at an angle almost down to the bone. Slashing the thickest part of the fish a couple of times on each side will help the heat to penetrate the flesh, which allows for even cooking.These times can vary depending on the exact size of your fish so check that the fish is cooked right down to the bone at the thickest part. They’ll take about 15 minutes under the grill or if pan-fried, and about 20 minutes on the barbecue. It takes 20 minutes for two whole rainbow trout to be baked in an oven, pre-heated to 220C/200C fan/gas 7. Add the prepared trout and fry for about 7 minutes on each side, or until the skin is browned and the fish cooked right through. To pan fry whole trout, heat some olive oil or rapeseed oil and about a tablespoon of butter in a large, non-stick frying pan over a medium-high heat.
Barbecue for about 15-20 minutes (depending on the heat of the coals), turning once or twice, or until the flesh is opaque and cooked through at the thickest part. To barbecue, either place them in fish racks/grill baskets, or wrap the fish in a sheet of lightly oiled foil to make a parcel. Grilling is probably the best method for crisping the skin. To grill trout, heat the grill to medium-high, place the fish on a piece of lightly oiled foil inside a grill pan then grill for about 7-8 minutes on each side or until cooked through to the thickest part. You can also grill, barbecue or pan-fry the whole trout. This recipe uses the baking method for cooking trout as it produces a slightly crisp skin and moist flesh, and it’s very simple to do. What is the best cooking method for trout?
You’d generally serve one whole fish per person, or 1-2 whole fillets. Most trout are small freshwater fish – these include the widely available rainbow trout and brown trout. What’s the difference between trout and sea trout? Don’t rule out frozen fish – it can often be really good quality as it may well have been frozen just hours after it was caught. There are also more and more specialist fish suppliers online now, some of which ship the fish on the same day it’s caught. If you’re lucky enough to have a good fishmonger near you, then that will be your best bet. Mushy or soft flesh is another sign it is past its best. If you feel the trout, it should be firm to touch and have a slight natural slime.It certainly shouldn’t smell strong, unpleasant or ‘fishy’ – this is a sign of the fish having gone off or at the very least being past its best. Fishmongers often say that fish should smell of ‘nothing but the sea’. The fish should smell of very little at all.
Older fish will have darker or duller coloured gills. The gills should be bright red or vibrant pink inside.The eyes should be clear and bright and not dry or sunken.Here’s what to check for when buying fish: You want to make sure the fish is as fresh as possible when buying it.
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