I have been working on my blog trying to get as much ready/fixed as I can before I get distracted with paying bills and actual work in a couple of week. I still have to setup the new-post notification for non wordpress.com subscribers and I would love to get a newsletter going. It’s a full time job that even on vacation seems to take more hours than a day has, but I’m making progress. Two weeks ago I almost completely destroyed my blog when I tried to move it to a self hosted account. I managed to save it and today I’m finally having more time to write and take photos which is the fun part. I don’t enjoy the technical aspect of it as much as I used to because there’s is a very steep learning curve (I’m getting old!) involved and that’s sometimes a bit too frustrating when all I wanna do is to have everything working the way I want it. I knew there would be some extra work in self hosting but man it was way way way more than I had anticipated. And that’s that. Now this. This trout here. I took these photos a few months ago when I was still in Vancouver. Some of the best trout I’ve ever had.  I personally prefer trout over salmon although they can be very similar. Trout is extremely tender and the flavour is so delicate that careful seasoning and cooking are required. And what do I do? I glaze it all in sugar and soy sauce and blast it under the broiler.  

The thing is… seasoning can be controlled by time and by dialling the amount. And cooking… it’s basically the same. Time and temperature. In this case. I glazed the trout after it was cooked with a soy sauce and brown sugar reduction which I applied with a brush. I salted the inside as well to make sure there were no dull spots. I like to let the fish sit on my counter after it has been seasoned for up to 10-15 minutes, allowing salt make it way into the fish. I could have gone very heavy handed with the glaze but I don’t think it needs it. That’s where fresh water eel can be a better option for example, because its flavour has a stronger personality.  I added some green beans and some cilantro garnishes and in less than 20 mins I had one of the most delicious trouts I’ve ever cooked.  

Some people might objet to cooking a fish whole. The head staring at you and all those bony bones. I grew up in Venezuela and fish cooked this way was pretty standard. In many countries this is a pretty normal sight and I find it beautiful when the fish is served whole. I can deal with the little bones. That’s not a problem. I have also served it at the table for friends and with a bit of extra care you can fillet and extract the bones before serving. The bones also provide some extra flavour. And the skin? I adore fish skin. Crispy or not. Some fish skin might be too tough like that of sturgeon and I wouldn’t eat it but trout’s is as delicate as it gets. So there it is. Broiled trout with green beans and cilantro guys. Good luck!

Broiled trout with green beans and cilantro

2016-04-29 23:42:08

Serves 2

A simple fish recipe that can easily be adapted to other delicate smaller fish.

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Prep Time

10 min

Cook Time

15 min

Prep Time

10 min

Cook Time

15 min

Ingredients

1. 1 trout 2-3 pounds. Gutted and cleaned.
2. 1 Tbsp of soy sauce
3. 1/2 Tbsp of sugar
4. 20 green beans
5. a few cilantro leaves
6. vegetabel oil
7. Salt

Instructions

1. Salt the cavity/inside of the fish.
2. In a small sauce pan reduce the soy sauce and the brown sugar into a glaze.
3. In a pot of boiling salty water, blanche the green beans for a couple of minutes.
4. Get the oven broiler going.
5. Oil the surface of the pan AND the surface of the fish with a brush
6. Place the trout and the green beans over a baking pan.
7. Place the pan one rack above the middle one. Closer to the broiler.
8. Broil for about 10 minutes. Carefully monitoring it.
9. Turn the pan around once or twice to make sure that fish is evenly broiled.
10. Remove from the oven.
11. Brush the fish and the beans with the soy sauce sugar glaze.
12. Add some cilantro leaves.

Notes

1. Cooking fish in a broiler can be tricky. It's very hard to know what the internal temperature of the fish is even with a thermometer. If using a thermometer, insert it straight into the thickest part of the cavity. Don't pierce the fish from the top. Do it from the side. The fish is done when the internal temperature is about 50C or 122F.

By Paul Palop

thatOtherCookingBlog https://thatothercookingblog.com/

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