OFFICIAL TASTING NOTES
Species: The trout is a member of the salmon (Salmonidae) family of freshwater fish. There are three main species: golden, rainbow and brown with the latter two being readily available and affordable in this country. Trout is environmentally friendly as it is a sustainable fish.
Health benefits: It is an oily fish that has a wide range of health benefits providing an excellent source of vitamins A and D as well as being rich in omega-3 fatty acids and the key nutrient selenium.
Usage: When choosing trout make sure the skin is bright and sparkling with a silvery or golden sheen. The eyes should also be bright and not sunken with the gills clean and red. The flesh should be firm, elasticy to the touch with a fresh sweet smell. It is quick and easy to cook and can be steamed, poached, sautéed, grilled, baked and smoked.
The Perfect Tonic
Cure rainbow trout fillets in gin, juniper berries, star anise, dill, sugar and salt, then serve with tonic and lime gel for a foodie twist on the classic G&T.
Torte-lly Amazing This eye-catching stack of seafood heaven features layers of smoked Scottish sea trout, crab and tomato to form a delicious torte.
Butter it up
Pair fillets of sea trout with samphire and beurre blanc for a classic and refined main.
Green with envy
Asparagus, pea purée, samphire and pickled cucumber are the perfect accompaniments for the star attraction of smoked trout in this starter.
A brown crab and cognac mousse is the delectable filling for these poached trout fillets, which are served with cauliflower purée, asparagus and crushed almonds.
WASTE NOT, WANT NOT
Salvage the meat left on the fish skeleton by microwaving for 60-90 seconds so that it can be easily picked off the bone. Combine with mayonnaise, dill, chopped celery and red onion to make a delicious trout salad.
Recipes supplied by: Garry Watson, of Gordon’s Restaurant, Scotland, Galton Blackiston, of Morston Hall, Danny Hoang, former winner of
Young Master Chef of the Year, Peter Gladwin, from “The New City of
London Cookbook’ (GMC Publications), From masterchef the magazine