I’ve been eyeing trout fillets for ages. They are always on the stalls here.
Pink–like salmon fillets, but not as thick and with the more delicate taste of a fresh water fish.
This morning’s looked very fresh.
Lunch I thought and bought a cucumber to go with.
for 2
400 gms trout fillet
salt and pepper
half a teaspoon cumin powder
juice and zest of a lemon
1 cucumber–skinned and sliced thin–a food processor with a slicing appliance works well for this.
a few leaves of mint–chopped fine
2 tablespoons of olive oil
- Wash and dry the fillet(s).
- Run your index finger over the fish and remove as many of the pin bones as you can before you tire of doing so.
- Sprinkle pinches of cumin from the spoon over the fillet(s) with the lemon’s juice and zest.
- Cover the fish with a plate and leave to marinade for an hour or so.
- A few minutes before you are ready to cook the fish, heat a tablespoon of olive oil in a medium size pan.
- Spread the cucumber slices over the base and sprinkle over the mint.
- Turn the slices carefully in the oil and the mint and season well with salt and pepper.
- Let the cucumber gently heat through while you cook the trout.
- Heat a largish pan to hot.
- Season the trout fillets with salt and black pepper.
- Cook skin-side down on a high heat for 3 minutes.
- Flip the fillets over boldly and cook them about a minute longer–the time depends on the thickness of the fillet.
Meredith–not overwhelmed by this, but I liked a change from salmon.
Robin Ellis 
Yes, cucumber go’s very good with Trout.Used to eat Blue Trout in Germany with my parents long ago.Later i used to buy Salmon Trout here in Belgium, very fine fish and very good taste.One of my favorite together with Merlin Fish & Squit.Many regards of sunny Antwerp(hopes the weather stays a while) xxx.
When I lived in China, my Chinese friends told me river fish had lots of small bones (pin bones?) and ocean fish had larger, more easily removed bones. Is that true? Some of the Chinese fish seemed to have hundreds of sharp but nearly invisible bones. Since you are not supposed to reach into your mouth in China (it’s fine to spit them out, which I couldn’t bring myself to do), I had a hard time when I ordered the bony fish!
This fillet was studded with pin bones–but they came out easily and satisfyingly!
Oh be still my beating heart! This is a fillet of perfection. Love the simplicity and perfect for the warmer weather (long may it last!)
I am wondering if what you bought was sea trout?
I think you are right–salmon trout in fact. So the fresh water fish idea is wrong.For me though it does have a more delicate taste than salmon. Both are delicious when really fresh and both are pink! Thanks for the speculation.
Which is actually preferable? The trout or the salmon?
Both are good–personal taste comes into it. If I had to choose I’d go for salmon I think.
Looks mouth watering. I guess I’m hungry. I’m cooling some kale, don’t know what to have with it. Oh, well. The pink and blue plate and the fish go very well together. Is the plate Quimper?
I am very fond of trout,but I will forgo the cucumber if you please it dosn’t like me. I had to smile your lovely fish brought back memories of a dinner Jimmy and I went out to it was our second date,and I ordered a rainbow trout,but when it came it still had the eye in it,there it lay on the plate just looking up at me,my heart turned over,and I am thinking to myself how am i going to eat this with it looking at me, so a covered it with some lettuce, then looked up at Jimmy who was laughing his head off,I got some very odd looks from the waiter who came to take the plate away.