Trout is one of my favourite fish. With a fillet like this you can get a really crisp skin and juicy flesh without much trouble at all if you follow just a few simple rules:
- Make sure the pan is really hot before you start
- Once the fish is in the pan, leave it well alone - don't be tempted to fiddle or jiggle
- Cook skin-side down until about 80% cooked
Heat the pan over a medium-high heat and add a good glug of olive oil. You want a nice thin film across the pan, so that all the skin comes in contact with the hot oil when in the pan.
Season the trout fillet well with salt and pepper and place it in the hot pan. If it doesn't sizzle from the moment it goes in then the oil is not hot enough - you should be able see it sizzling and bubbling around the edges of the fish.
The trick is simply to leave it to cook. No shifting it around. No peeking. Just let it do it's thing. As it cooks you'll see the flesh become opaque. Once it is almost but not quite cooked through (about 80%) turn it over and cook it for another minute. And that's it.
Here I served it with boiled new potatoes, steamed spring greens and a simple home made tartar sauce (I'll post the recipe for that soon).
- Make sure the pan is really hot before you start
- Once the fish is in the pan, leave it well alone - don't be tempted to fiddle or jiggle
- Cook skin-side down until about 80% cooked
Heat the pan over a medium-high heat and add a good glug of olive oil. You want a nice thin film across the pan, so that all the skin comes in contact with the hot oil when in the pan.
Season the trout fillet well with salt and pepper and place it in the hot pan. If it doesn't sizzle from the moment it goes in then the oil is not hot enough - you should be able see it sizzling and bubbling around the edges of the fish.
The trick is simply to leave it to cook. No shifting it around. No peeking. Just let it do it's thing. As it cooks you'll see the flesh become opaque. Once it is almost but not quite cooked through (about 80%) turn it over and cook it for another minute. And that's it.
Here I served it with boiled new potatoes, steamed spring greens and a simple home made tartar sauce (I'll post the recipe for that soon).