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Trout Recipes
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Here I will be writing about trout recipes and
generally cooking of fish. I like cooking a lot and I consider myself
a learner
although
I can cook Italian Food quite well (lasagne, pasta col pesto, pasta
al ragu, carbonara, home made pizza, rabbit à la moutarde - this
a French recipes -, rosmarine roast chicken, risotto alla milanese, tiramisu,
focaccia, pan di spagna cake, bignets, etc...). |
Most of the times, my son and I release the fish back to the water, but
sometimes we take one to eat, especially while camping.
I will start writing about the most simple way to cook a trout. It's very
basic but when it comes to camping and the wheater is wet and slightly rainy
and you don't have much time to prepare a real fire for grilling...the fish
itself comes to your rescue.
This first recipe we call "Trota al Cartoccio" and
you need only four "ingredients":
- A trout
- A pinch of salt
- Aluminium Paper
- A fire (hot red charcoals)
Method:
Clean
the fish of the interiors, opening it from the anus to the head and removing
all internal parts, including the black line which is stuck along
the spine (bitter taste if not removed), clean the trout thoroughly in water
(in the stream water like in my case). I wished I had my Wusthof
Knife with me but my outdoor knife was ok for this time, too.
Put a little salt inside the trout
where you just removed the interiors.
Wrap the trout in a thick aluminium
paper or two layers of such paper. This is what is called "al cartoccio",
identical the potatoes which everybody knows.
Lay
the trout on the hot, red charcoals (not on the direct fire) and let it cook
for about 20-30 minutes or vary the time depending on the size of the fish
(that
means
that
you can
open the "cartoccio" and check it and put it back on the charcoals
if necessary).
A wild trout is so tasty that you barely need nothing else to add to appreciate
it, as opposite to a trout from a commercial
fish culture - despite all different claims, in my opinion -. Try it!
We
can build up any other recipe from this very basic dish by adding flavours
(herbs and spices, butter, oil and different "heat-mechanisms" which
is... what cooking is all about in the end, isn't it?
The
only thing to add is a...bottle of white wine if you can. You should cool
it down. How? Just leave the bottle for half-an-hour in the cold stream waters
near you, as we did!
******
Easy uh! Yeah, but that's only the beginning! Check the other
recipes below:
From the trout recipes page to the homepage
*****
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