History Cookbook: Grilled Trout
This is a simple recipe. If you don't want to remove the head and tail yourself, most shops will do this for you.
Trout contains small bones. Care should be taken to remove the bones as you eat it.
Preparation Time: 5 minutes
Cooking Time: 15 - 20 mins
Number of servings: 1 fish per person
Serving suggestions: Serve with crusty bread and seasonal vegetables
Freshwater fish were readily available in rivers and streams. This simple recipe uses trout. The best way to cook trout is probably over an open fire, as the fish lightly smokes as it cooks giving it a delicious flavour.
Skilled hunters could catch trout without spears by 'tickling' them out of the water. Our ancestors opened the fish out and threaded them with willow sticks. They would be rubbed with butter and a little salt and then slowly cooked over the fire.
As you are unlikely, however, to have an open fire, this simple grilled recipe brings out the delicate flavour of the fish. It is delicious with marsh samphire or watercress and crusty bread.
- 1 trout (per person)
- 1 tsp un-salted butter
- a little salt
- Large knife
- Fish slice or spatula
- Rinse the fish well and remove its head and tail
- Smear a little unsalted butter inside the fish
- Rub in a little salt; do not add any salt if you are using salted butter
- Cook under a medium to low grill for 15-20 minutes. The fish is cooked when the flesh is firm and the juices are clear
- Lift the fish from the grill and peel the skin off
- Serve the fish with a little salad and bread
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Add a comment
|Name: Coralie||13th January 2012|
|Your's is the intelligent approach to this recipe.|
|Name: Nicole Nickles||11th October 2011|
|i think this is not tasty at all! yuck!!!!!!!!!!!!!!!!!!|
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