Find out how to cook the trout quickly and easily in a pan, with a delicious sauce rich in garlic, butter and soy sauce. All flavors merge together in this exceptionally tasty trout recipe!
Cook different types of trout
Understanding how to cook the trout correctly really depends on the type and size with which you are working.
Large and thick trout fillets of the lake or Steelhead, which are rainbow trout of the ocean as much as salmon, reaching 15-20 pounds or even larger, require an approach, while the rainbow trout or smaller stream caught in waterways and rivers usually from 6 to 15 inches of length-length another. Even the rainbow trout raised by farm is generally collected at about 15 inches (38 cm) and 1 ½ pond (680 g), even if you can also find them sold as smaller fillets.
For large trout, fillets make sense. Cooking a fish of 10 whole pounds is not practical. These large fish are filled and portioned like salmon. But for smaller trout (1 pound and below), I have always heard that the fillet seems wasted. The fish gave its life for your meal, so I believe in shopping as much as possible.
Trout fishing memories
My trout cuisine experience returns to the child fishing trips where I grew up in the Catskills, in the County of Sullivan, New York. While there is world -class fly fishing throughout the region (the Catskills are considered the birthplace of American fly fishing!), As a child, I attached myself to smaller waterways where I could fish from the shore and jump along the rocks without the need for waders.
My configuration was simple: an ultralight pole rigged with a 6 -pound line, a small bar hook and a shooting weight. With my Creel that struck my neck to contain the equipment, the bait and the fish, I would float a downstream worm in the holes where the trout liked to hide.
And what joy it would have been when I felt that first bite: that little “Doink Doink” on the line that would have made my adrenaline flow in anticipation of capturing that small stream of stream.
I would regularly catch the native stained stream trout between 6 and 9 inches, lifting them directly from the water in my breed. Anything close to 12 inches would make me a punch that pump and jumped around: that was a territory of trophies and an epic day!
Our favorite way to cook trout
After a good morning fishing (which means that we caught quite trout to eat – 5 each was the limit), sometimes my friends and I met, I made a small bonfire and fry the capture of the day.
The first step would be to clean the trout by opening the belly from the bottom to the gills and removing the gills and interiors. Then run the nail along the length of the spine inside the cavity to remove the dark blood line, and that’s it! Ruscello’s trout has small stairs, but removing them is not really necessary. They are so small and even add to the crunchy consistency when fried in a pan. And yes, we ate the skin.
Our reference method was to fry the butter with garlic and salt until it brown on both sides. Once I brought a bottle of soy sauce and some shallots to change things a little. We added them to garlic and butter, and just like that a new recipe was born.
The combination of garlic, butter, soy sauce and shallot has created this incredible explosion of Umami. He perfectly completed the fresh trout and my friends loved it!
In these days, I have less time for trout fishing. But I still do this dish by regularly using the entire rainbow trout raised by the farm from the grocery store, generally 1 to 1 ½ pound.
I hope you like this recipe for fried trout and that inspires you to try to learn to cook the trout!
Instructions for the pan -fried trout recipe
Mix the sauce in a bowl combining sugar, hot water, soy sauce, oyster sauce, wine, sesame oil and white pepper.
Use a paper napkin to dry the fish on both sides and rub the interior of the fish with a large pinch of salt.
Heat a carbon steel wok or a large pan over medium-high heat until you smoke. Add the oil to cover.
Place the fish carefully and let it fry for 7 minutes on the first side. Do not move the fish until it forms a crust and releases easily (around 5 minutes).
While cooking, collect the wok or pan and turn the oil around the fish. This helps to prevent some fish areas from attacking and also helps to cook. The pan should be hot and you should feel a lot of sizzle. Having said that, if you see too much smoke or risk of burning, reduce the heat as needed.
After 7 minutes, turn the fish upside down using a fish spatula (or use two spatulas simultaneously: one to get under the fish and the other to balance it.
Once again, don’t move it after throwing it. And this time, cover the pan. This essentially “cooks” the fish or cooks it, doing
After 5 minutes, check the fish. At that point, it should easily release from the pan and slide. Continue to cook for another 2-3 minutes until the internal cavity of the fish is opaque. You can use an instant reading thermometer to verify that the internal temperature near the bone is 140 ° f/60 ° C. Cover again if it needs more time to cook.
Carefully transfer the fish to a plate. It will continue to cook and should reach 145 ° f/63 ° C while resting. The cooking times will vary according to the size of the fish, so the use of a thermometer is more precise.
Flagship box!
If you use trout fillets, the cooking time will be significantly reduced. Heat a pan until you smoke and place the leather of the fillet down. Don’t move it and cook it for 2-3 minutes until a crust is formed. Carefully lead the fillets and burn on the other side for another 1-2 minutes.
Over medium heat in the same pan, add the portions of garlic and white of the shallots. Cook for about 10 seconds and add the sauce mixture. Mix and simmer.
Reduce the sauce for about 1 minute, stirring constantly and add the green parts of the shallot and butter.
After the butter has melted and the sauce starts cook over low heat, pour the sauce over the fish.
Serve!
How to cook trout (with garlic soy butter!)
Find out how to quickly cook whole trout in a pan, together with a delicious garlic pan, butter and soy sauce.
Serves: 2
Prep: 20 minutes
Cooked: 20 minutes
Total: 40 minutes
Instructions
Mix the sauce in a bowl adding sugar, hot water, soy sauce, oyster sauce, wine, sesame oil and white pepper.
Use a paper napkin to dry the fish on both sides and rub the inside of the fish cavity with a large pinch of salt.
Heat a carbon steel wok or a large pan over medium-high heat until you smoke and add the oil to cover. Place the fish carefully and let it fry for 7 minutes on the first side: do not move the fish until it forms a crust and free itself easily (around the 5 -minute sign). Collect the pan and turn the oil around the fish. If you use the fillets, cook it for 2-3 minutes until a crust is formed.
After 7 minutes, turn the fish upside down using a fish spatula (or a couple of spatulas!) Once again, do not move it and this time, cover the pan. After 5 minutes, check the fish. At that point, it should easily release from the pan and slide. Continue to cook for another 2-3 minutes until the internal cavity of the fish is opaque. You can use an instant reading thermometer to verify that the internal temperature near the bone is 140 ° f/60 ° C. Cover again if it needs more time to cook. If you use the fillets, everything you need to do is burn the other side for 1-2 minutes.
Carefully transfer the fish to a plate. It will continue to cook and should reach 145 ° f/63 ° C while resting. The cooking times will vary according to the size of the fish, so the use of a thermometer is more precise.
Over medium heat in the same pan, add the portions of garlic and white of the shallots. Cook for about 10 seconds and add the sauce mixture. Mix and simmer.
Reduce the sauce for about 1 minute, stirring constantly and add the green parts of the shallot and butter. After the butter has melted and the sauce starts cook over low heat, turn off the heat and pour the sauce over the fish. Serve.
Nutritional facts
Calories: 483Kcal (24%) Carbohydrates: 5G (2%) Protein: 60G (120%) Fat: 23G (35%) Saturated fat: 6G (30%) Polynsaturo fat: 6G Monolysatuine fat: 9G Trans fat: 0.3G Cholesterol: 182mg (61%) Sodium: 751mg (31%) Potassium: 1444mg (41%) Fiber: 0.4G (2%) Sugar: 2G (2%) Vitamin A: 411Iu (8%) Vitamin C: 9mg (11%) Soccer: 210mg (21%) Iron: 2mg (11%)
