TROUT addendum

I've had a little feedback from my TROUT post, so I decided to address all concerns and questions on a new page. 

1.  How do you tell that the fish is done without overcooking? 

Don't be afraid!  Cooking whole fish can be intimidating, but once you've done it a few times you'll have a knack (and a craving) for it.  I suggest to initially undercook the trout and work from there.  Every oven is a little different, so this will take some trial and error.  Why not set your timer to 10 minutes, and then check doneness?  Use a fork to pull the flesh away from the backbone, which is the thickest part of the fish.  The flesh should be flaky and the skin should pull away from the meat easily.  If the flesh looks creamy and is resisting the fork, it needs a few more minutes.  Check after two and see the difference.  Depending on the size of the fish, I usually cook mine for 12 - 15 minutes at 425 degrees.  Then, I finish the trout under the broiler to crisp up the skin.  This will quickly finish cooking the top layer of flesh, and the bottom of the trout will continue cooking from residual heat.  Fish IS delicate and can be sad if overcooked and dry, but if you keep an eye on it you'll be just fine. 

2.  Do you eat the head?

NO!  If properly cooked, the head, entire spine and little fishy ribs should easily pull away from the flesh.  I eat the top fillet first, pulling the flesh away from the bones with my fork, eating as I go.  Skin and all.  When half of the fish has been devoured, I gently lift the head and the rest of the bones follow, leaving me with the underside fillet and a perfect little fish skeleton, which I discard.  I suppose people do eat the eyeball, but bleh I do not.

3. Come on, I KNOW you're drinking wine with dinner.  Please share tasting notes.

Fair enough.  Wine was definitely consumed with this meal, and it was a delicious bottle.  Perhaps not the classic pairing with such a delicate fish, but it was tasty nonetheless.  And besides, getting too scientific with food and wine pairings takes away from the romance.

We enjoyed a bottle of Ceritas 2010 Chardonnay from the Porter Bass Vineyards, very close to our house in Guerneville.  Ceritas is the creation of John Raytek, and like any talented winemaker,  he focuses on the quality of the soil, the vineyards, and fruit above all else.  His wines are expressions of place, of terroir, and the result is exceptional.  This Chardonnay is pretty.  Its femininity shows with notes of elderflower and lavender, which are complimented by lively lemony acidity and soft chalkiness.  The mouthfeel is slightly round - a lady with curves and a bit of a strut.  With the trout it was lovely, and it would be lovelier still with a richer dish.  I'm imagining crab cakes or pork tenderloin or a bite of nutty cheddar cheese.  Cheers!

TROUT

It's official.  I'm in love with trout.  2012 was the year I embraced my new affection, and the following recipe is top of the charts.

This gorgeously speckled fish isn't just a breeze to prepare, it's also incredibly tasty and has a green light from the sustainable seafood watch.  Good for the environment, good for your pocket book, and great for your plate.

Before we get down to the cooking and eating, let's relish in the beauty of this fish.  Some facts: trout is a freshwater fish that is closely related to salmon or char.  Although some species of trout (Lake Trout) live exclusively in fresh water, other species (Rainbow Trout) live at sea for a few years before returning to the fresh water to breed.  Neat.  There is a surprising number of species of trout, some even named for the lake they live in, such as Eagle Lake Trout from Lassen County, CA, a relative of the Rainbow Trout.  Each species tastes and looks different, a true expression of place.  Eat local. 

High in those fatty-acids, protein, Vitamins B6 and B12, trout offers a low calorie, low fat, nutritious meal that is far from flavorless and boring.  Eat that crispy skin for an Omega-3 boost and you'll feel downright indulgent.  And while my love for trout isn't because of health, it certainly doesn't hurt. 

Without further blathering, let's make dinner.   Of course you can get fancier, but the delicate flavor of the fish is most pronounced and extraordinary with this simple preparation.  Don't underestimate the power of a lemon and a sprig of parsley.  A favorite from 2012, a staple for life.

WHOLE ROASTED TROUT
 serves two

2 trout, gutted and cleaned
lemons
herbs
salt and pepper
olive oil

Preheat your oven to 425 degrees.  Rinse and pat dry the inside of your fish.  Season with salt and pepper.  Slice lemons into thin rounds.  Stuff trout with lemon and herbs (I most often use parsley, but thyme or rosemary work beautifully as well).  Lightly oil a baking sheet or casserole dish and the outer skin of the fish so as to avoid sticking.  

Bake for 12 - 15 minutes, or until the flesh of the fish is just flaking away from the backbone, the thickest part.  Turn on your broiler and slide fish under the flame for just a minute or two, until the top skin is browned and crispy.  It will start to bubble.  

Serve immediately with more lemon wedges and a simple salad of mixed greens.