My usual method for farmed trout is to broil it about three minutes on
each side until the skin bubbles. I insert thin slices of lemon and buy
fish boned but with head on so that I can see that eyes are bright. It
is easy to remove the meat when it is cooked.

I have also used fresh tarragon when available and even tarragon
vinegar. Has anyone else other preferences? I have also poached the
trout in white wine.
--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Wednesday, November 20, 2013 2:01:15 PM UTC-5, James Silverton wrote:
> Has anyone else other preferences? I have also poached the

i like pan fried rainbow trout. I just brush olive oil on the fish and pan fry with lemon zest and capers, squeezing a little lemon juice when done. Very simple, very delicious and very easy.

(If you like yo can add slivered almonds instead of the capers.)

http://www.richardfisher.com

On Wednesday, November 20, 2013 11:01:15 AM UTC-8, James Silverton wrote:
> My usual method for farmed trout is to broil it about three minutes on
> each side until the skin bubbles. I insert thin slices of lemon.... Has anyone else other preferences?

I posted this some time ago about calamari. No reason it wouldn't work for trout. A simple variation to gild the lily: when calamari is done, remove to warm plate, then turn heat up under butter remaining in pan. Add some slivered
almonds and toss for a couple of minutes to create a bit of toasty flavor,
then add a TB or two of Marsala, let it bubble for about a minute.

This assumes you cook in a pan rather than the broiler. -aem

On Wed, 20 Nov 2013 14:01:15 -0500, James Silverton
> wrote:

> My usual method for farmed trout is to broil it about three minutes on
> each side until the skin bubbles. I insert thin slices of lemon and buy
> fish boned but with head on so that I can see that eyes are bright. It
> is easy to remove the meat when it is cooked.
>
> I have also used fresh tarragon when available and even tarragon
> vinegar. Has anyone else other preferences? I have also poached the
> trout in white wine.

I'm lucky to find a trout on very rare occasion, so I take what I can
get.

--
Food is an important part of a balanced diet.

On 2013-11-20 20:34:51 +0000, sf said:

> On Wed, 20 Nov 2013 14:01:15 -0500, James Silverton
> > wrote:
>
>> My usual method for farmed trout is to broil it about three minutes on
>> each side until the skin bubbles. I insert thin slices of lemon and buy
>> fish boned but with head on so that I can see that eyes are bright. It
>> is easy to remove the meat when it is cooked.
>>
>> I have also used fresh tarragon when available and even tarragon
>> vinegar. Has anyone else other preferences? I have also poached the
>> trout in white wine.
>
> I'm lucky to find a trout on very rare occasion, so I take what I can
> get.

I'm unsure if there's a way to do trout so that I wouldn't like it.
Thought I don't get it much, whenever I've gone looking for it, I find
it. I wonder if it's seasonally driven...

On Wed, 20 Nov 2013 13:38:37 -0800, gtr > wrote:

> On 2013-11-20 20:34:51 +0000, sf said:
>
> > On Wed, 20 Nov 2013 14:01:15 -0500, James Silverton
> > > wrote:
> >
> >> My usual method for farmed trout is to broil it about three minutes on
> >> each side until the skin bubbles. I insert thin slices of lemon and buy
> >> fish boned but with head on so that I can see that eyes are bright. It
> >> is easy to remove the meat when it is cooked.
> >>
> >> I have also used fresh tarragon when available and even tarragon
> >> vinegar. Has anyone else other preferences? I have also poached the
> >> trout in white wine.
> >
> > I'm lucky to find a trout on very rare occasion, so I take what I can
> > get.
>
> I'm unsure if there's a way to do trout so that I wouldn't like it.
> Thought I don't get it much, whenever I've gone looking for it, I find
> it. I wonder if it's seasonally driven...

I don't know what the problem is. It used to be a popular restaurant
menu item and readily available at the grocery store... but now it's
scarcer than hen's teeth.

--
Food is an important part of a balanced diet.

On Wed, 20 Nov 2013 14:00:52 -0800, sf > wrote:

>On Wed, 20 Nov 2013 13:38:37 -0800, gtr > wrote:
>
>> On 2013-11-20 20:34:51 +0000, sf said:
>>
>> > On Wed, 20 Nov 2013 14:01:15 -0500, James Silverton
>> > > wrote:
>> >
>> >> My usual method for farmed trout is to broil it about three minutes on
>> >> each side until the skin bubbles. I insert thin slices of lemon and buy
>> >> fish boned but with head on so that I can see that eyes are bright. It
>> >> is easy to remove the meat when it is cooked.
>> >>
>> >> I have also used fresh tarragon when available and even tarragon
>> >> vinegar. Has anyone else other preferences? I have also poached the
>> >> trout in white wine.
>> >
>> > I'm lucky to find a trout on very rare occasion, so I take what I can
>> > get.
>>
>> I'm unsure if there's a way to do trout so that I wouldn't like it.
>> Thought I don't get it much, whenever I've gone looking for it, I find
>> it. I wonder if it's seasonally driven...
>
>I don't know what the problem is. It used to be a popular restaurant
>menu item and readily available at the grocery store... but now it's
>scarcer than hen's teeth.

The only trout sf has ever eaten is pocket trout.

On 2013-11-20 5:00 PM, sf wrote:

>> I'm unsure if there's a way to do trout so that I wouldn't like it.
>> Thought I don't get it much, whenever I've gone looking for it, I find
>> it. I wonder if it's seasonally driven...
>
> I don't know what the problem is. It used to be a popular restaurant
> menu item and readily available at the grocery store... but now it's
> scarcer than hen's teeth.
>


Trout is readily available here. The fish departments in all the local
groceries stores almost always have fresh trout in stock.

There used to be a trout farm near here. AMAOF a friend of mine lived
there when he was a kid and it was just a fishing pond. It later became
a farm. One year at New Years I stopped there and got four fresh trout.
I watched the guy catch and clean them for me. I wish I had got him to
bone them for me too. I stuffed them with seafood and backed them.

Trout, like asparagus, is especially good when freshly harvested. It is
also much better tasting when it comes from cold water.

On 11/20/2013 6:20 PM, lamey wrote:
> On Wed, 20 Nov 2013 18:15:40 -0500, Dave Smith
> > wrote:
>
>> On 2013-11-20 5:00 PM, sf wrote:
>>
>>>> I'm unsure if there's a way to do trout so that I wouldn't like it.
>>>> Thought I don't get it much, whenever I've gone looking for it, I find
>>>> it. I wonder if it's seasonally driven...
>>>
>>> I don't know what the problem is. It used to be a popular restaurant
>>> menu item and readily available at the grocery store... but now it's
>>> scarcer than hen's teeth.
>>>
>>
>>
>> Trout is readily available here. The fish departments in all the local
>> groceries stores almost always have fresh trout in stock.
>>
>> There used to be a trout farm near here. AMAOF a friend of mine lived
>> there when he was a kid and it was just a fishing pond. It later became
>> a farm. One year at New Years I stopped there and got four fresh trout.
>> I watched the guy catch and clean them for me. I wish I had got him to
>> bone them for me too. I stuffed them with seafood and backed them.
>>
>> Trout, like asparagus, is especially good when freshly harvested. It is
>> also much better tasting when it comes from cold water.
>
>
> That's great, Where I live I can walk a block away and catch em. I
> love the brookies.
>


If you are buying trout, remember to look at the eyes, which should be
bright and shiny if the fish is fresh. A common phrase seen at fish
counters is "filleted for your convenience" and you can't see the eyes.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2013-11-20, lamey > wrote:
> On Wed, 20 Nov 2013 18:15:40 -0500, Dave Smith

>>Trout, like asparagus, is especially good when freshly harvested. It is
>>also much better tasting when it comes from cold water.

Yep. Above 6K ft elev.

> That's great, Where I live I can walk a block away and catch em.

One of the most prolific trout rivers in the US is a mere 50 yds from
me. I jes got my license for the first time in 4 yrs, which is now
$1 fer geezers. The next sunny day.....

nb

On 11/20/2013 3:54 PM, Brooklyn1 wrote:
> On Wed, 20 Nov 2013 14:00:52 -0800, sf > wrote:
>
>> On Wed, 20 Nov 2013 13:38:37 -0800, gtr > wrote:
>>
>>> On 2013-11-20 20:34:51 +0000, sf said:
>>>
>>>> On Wed, 20 Nov 2013 14:01:15 -0500, James Silverton
>>>> > wrote:
>>>>
>>>>> My usual method for farmed trout is to broil it about three minutes on
>>>>> each side until the skin bubbles. I insert thin slices of lemon and buy
>>>>> fish boned but with head on so that I can see that eyes are bright. It
>>>>> is easy to remove the meat when it is cooked.
>>>>>
>>>>> I have also used fresh tarragon when available and even tarragon
>>>>> vinegar. Has anyone else other preferences? I have also poached the
>>>>> trout in white wine.
>>>>
>>>> I'm lucky to find a trout on very rare occasion, so I take what I can
>>>> get.
>>>
>>> I'm unsure if there's a way to do trout so that I wouldn't like it.
>>> Thought I don't get it much, whenever I've gone looking for it, I find
>>> it. I wonder if it's seasonally driven...
>>
>> I don't know what the problem is. It used to be a popular restaurant
>> menu item and readily available at the grocery store... but now it's
>> scarcer than hen's teeth.
>
> The only trout sf has ever eaten is pocket trout.
>

Is that the Captain Beefheart brand?