Our walk round the lake last Sunday reminded me of trout and that we have not eaten much fish this winter–just haven’t fancied it.
I checked a list of recipes to try this morning and found trout featuring strongly.
So a visit to our Friday market fishmonger in Lautrec–the more reliable Pascal–yielded two very fresh (clear-eyed) trout from the Pyrenees.
Home James!–and get out the organic bacon from the fridge–an ounce per trout suffices, sliced into dice!
The smokiness of the bacon nicely informs the finished taste.
2 fresh-as-fresh-can-be trout–kept whole, cleaned (innards removed) and patted dry with kitchen paper
2 oz smoked bacon (you could use unsmoked, of course)
1 tbs olive oil
2 garlic cloves–peeled and chopped
2 tbs chickpea flour or wholewheat flour
salt and pepper
With a sharp knife make three short slashes through the skin each side of each trout–taking care not to cut the flesh.
Spread the flour on a large plate and season it with salt and pepper.
Turn each fish in the flour and shake off any residual flour–season the cavity with pinches of salt and pepper.
They are ready to cook.
Heat the oil in a fry pan large enough to take the trout and add the bacon.
Sauté over a low heat until it yields some fat and starts to color and crisp a little.
Add the garlic.
Place the trout on top of the bacon bits and the garlic.
Cook on a lowish heat for about six minutes each side–depending on the size of the fish.
Meanwhile, back at the lake….
Oh Robin trout always brings back memories for Jimmy and me, it was the first time we went out for a meal. I said that I would have a starter of trout,but when it came there was this eye looking at me, well I just couldn’t eat while it was looking at me So I put a lettuce leaf over the eye, when the waiter came with the next purse , he just bust out laughing, we just join in , but I have never ordered trout again in a restaurant.
Lovely story Elaine. Might be time to try it again do you think? as long as you can order a side salad just in case!
Elaine, funny story and I have one too . When I first visited Scotland many years ago the same thing happened to me and I put part of my napkin over the eye. Also , it had bones in it too which was not something I liked either but it was so good. I will try this recipe but, I will purchase trout de-eyed and de-bones even that it will not be the same. Sorry Robin, your meal looks very good anyway.
Elaine, same happened to me in Scotland way back in 1971 , I ordered Trout and it came with the head and eyes and I put something over it as I can’t remember what it was and also it still had the bones which I did not like either, What I did eat was delicious as I remember. Sorry, Robin I will purchase trout de-eyed and de-boned in my supermarket.
Yum! Will definitely try this when OH next catches some trout.
Ah! Robin, that looks very tasty, yesterday I popped into Newlyn, to our usual fish monger and bought some lovely mackerel, one of the nicest ways we enjoy it, is baked in a foil parcel, along with a banana sliced in half lengthways, the two are just made for each other! 😊
Sounds delicious but bananas are a bit sweet for diabetics, Beryl.
I am so envious of your fish recipes. I know you get your fish very fresh from the Lautrec market. Here in the States we have to rely on grocery store fish which is very questionable. 😦 I often fondly remember the smoked mackerel recipe from the cooking workshop. A definite favorite.
My Mother’s recipe, Mary–yes, delicious.
Ah ha! The word is out – you are coming to Truro! I was going to order a copy of the new book from your website but now I’ll get one on the day – I hope Waterstones are stocked up! Cornwall will be so happy to see you.
I’ll be delighted to be there, Carolyn–see you there!
Hi, my hubby wants to know if you scrape off the scales and bone the fish when you take out the innards? We tend to buy fillets from our local guy, so we are a bit inexperienced in the finer points of fish cooking. This looks delicious and something quick enough for an after work meal.
LOVE THE PHOTOS!
Nancy N (from NYC)
They are descaled and left whole on the stalls. You can also buy fillets–which I will try this way next time.