Rainbow Trout

NoQuarter

Hi all,

So I picked up a whole Rainbow Trout in superquinn today, they were only €2.50!

Any recommendations on what to do with it?

Im a bit of a newbie to fish, do I have 2 options on what to do? Either get the fillets off or take the guts out and stuff the cavity??

All guides and recommendations appreciated!

The Hill Billy

I'd go for gutting it. Insert slices of ginger, garlic & scallions in the cavity. Drizzle with soy sauce & finely chopped chillis & bake in a well-sealed tinfoil 'bag'. Serve with a squeeze of lime juice with noodles & stir fried veg.

duploelabs

Of nearly all fish, sea trout has to be the most delicate flavour (translate weak). A simple holindaise or a beurre blanc should work with maybe a bed of samphire

NoQuarter

Hill Billy wrote: »

I'd go for gutting it. Insert slices of ginger, garlic & scallions in the cavity. Drizzle with soy sauce & finely chopped chillis & bake in a well-sealed tinfoil 'bag'. Serve with a squeeze of lime juice with noodles & stir fried veg.

That sounds really great! Any gutting technique guides?

phelixoflaherty

Cider in tinfoil. Roast 20 mins.Honestly

The Hill Billy

NoQuarter wrote: »

That sounds really great! Any gutting technique guides?

With a sharp knife - insert at the vent (arse) & draw lightly along the belly towards the head until almost at the gills. Stick your hand in & gently draw out the guts. Then a quick rinse of the cavity under cold running water.

duploelabs

Hill Billy wrote: »

With a sharp knife - insert at the vent (arse) & draw lightly along the belly towards the head until almost at the gills. Stick your hand in & gently draw out the guts. Then a quick rinse of the cavity under cold running water.

make sure you run your finger along the underside of the spine in the body cavity to break the blood sac before you wash it out

the beer revolu

duploelabs wrote: »

Of nearly all fish, sea trout has to be the most delicate flavour (translate weak). A simple holindaise or a beurre blanc should work with maybe a bed of samphire

True, but this is rainbow trout.

OP probably too late now, but I've found that fresh water trout (at least the wild brown trout I've been given - maybe different for farmed rainbow) can have a very strong 'brackish, earthy' taste which can be removed by scraping a knife along the skin to remove some of the oil in the skin.

duploelabs

the beer revolu wrote: »

True, but this is rainbow trout.

OP probably too late now, but I've found that fresh water trout (at least the wild brown trout I've been given - maybe different for farmed rainbow) can have a very strong 'brackish, earthy' taste which can be removed by scraping a knife along the skin to remove some of the oil in the skin.

Hot smoking really works very well for brown trout where it's brackish taste actually works very well with the flavour from the smoking

Swampy

Stuff with Rosemary and throw in the BBQ whole.