Trout is a very tasty fish, without the fishy smell for those who don’t like it. It lives in fresh and sea water. There are trout “farms” in many countries, so you can find fresh trout any time of the year. They have very fine scales that are very easy to scrape away – as long as you hold the fish firmly with a paper towel by the tail, because they are very slippery. However, your fishmonger can do the cleaning part for you and you can just enjoy their firm white flesh. Moreover, you don’t have to battle with sharp bones, because the bones of the trout are quite soft.
Ingredients 1 medium trout per person 300 – 400 grams Salt 3 – 4 tablespoonfuls good quality olive oil 1 – 2 tablespoonfuls fresh lemon juice
Wash the cleaned trout and pat it dry with some kitchen paper. Sprinkle some salt in the cavity and on both sides of the fish. Place it in a container and keep it in the fridge until you are ready to broil it.
Warm up your broiler and broil the fish about 5 minutes on each side. The time depends on the size of the fish. Make sure that you don’t overcook it, because the flesh becomes dry and tasteless.
As a general rule, place the fish about 10 – 12 centimeters away from the element, and broil it until the skin puffs up at places and it and acquires a nice brown color. Turn the fish over and broil for another 4 – 5 minutes, until the skin puffs up at places and browns nicely.
While the trout is cooking, squeeze a lemon. Put 3 tablespoonfuls olive oil in a bowl, 1 tablespoonful lemon juice and a good pinch of salt. Beat everything together with a fork until the oil thickens. Taste and add more lemon and/or salt if needed.
Put the trout on a plate, insert a knife in the cavity, and push gently until you reach the bone. Slide the knife downwards until you reach the tail, and open the fish in half (butterfly). Drizzle the lemon sauce over the fish, Serve with a mixed green salad, french fries or baked potatoes, and any other vegetables you like.