FIREPLACE TROUT
Here is a recipe for trout like the one we ate in Maine. I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak. It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable. This takes only a few minutes, and mostly needs only the fire that's already in your fireplace. I think it prudent to cook the garlic in a separate pan on the stove, leaving the fish the only thing to attend to on the actual fire - at least until you are confident and happy before the old Egyptian monster. It is doable all in one pan, but it is quite important to not let something simple and fun and ancient begin to seem complicated.
Provided by Tamar Adler
Categories easy, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a frying or sauté pan, heat 1/4 cup olive oil until just warm. Add the sliced garlic and 1/8 teaspoon salt. Stir once or twice, and remove from the heat the instant it begins to color.
- Lightly season the fish with salt on both sides.
- Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it. Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme. Then add two fillets, flesh side down. Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm. (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)
- Keeping the two finished trout close to the fire, repeat with the next two. When all are cooked, place, either side up, on a large platter or directly onto plates. Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 25 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 0 grams, TransFat 0 grams
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Ihtasham Ali
[email protected]Yum!
Mahabub Masum
[email protected]5 stars!
Paul Michael Ejeh
[email protected]This recipe is a winner!
0643569025 Mqo
[email protected]I would definitely recommend this recipe to anyone who loves trout.
Edwin Rivera
[email protected]This is a great recipe for a quick and easy weeknight meal.
Jamiu Abdulsalam
[email protected]I love this recipe! The trout is always cooked perfectly and the lemon-herb butter is the perfect finishing touch.
Iye Kengay
[email protected]This recipe is a great way to cook trout. The trout was cooked evenly and the lemon-herb butter added a delicious flavor.
yummy
[email protected]I'm not a big fan of trout, but this recipe changed my mind. The trout was cooked perfectly and the lemon-herb butter was a great addition.
Leah J
[email protected]This was my first time cooking trout, and it turned out great! The recipe was easy to follow and the trout was cooked perfectly.
Trishan das
[email protected]I made this recipe for my family and they loved it! The trout was flaky and delicious, and the lemon-herb butter was a great way to add flavor.
Seth Alderman
[email protected]This recipe is easy to follow and the results are amazing. The trout was cooked to perfection and the lemon-herb butter was a perfect addition.
Debb Garcia
[email protected]I've made this recipe several times now, and it's always a hit. The trout is always moist and flavorful, and the lemon-herb butter is the perfect complement.
Classic Nana
[email protected]This trout recipe is a keeper! The trout was cooked perfectly, and the lemon-herb butter added a delicious flavor.