View Full Version : Cooking Trout
I video taped the evisceration process, but it will not upload. Its a very important technique, if someone knows how to upload video please PM me your address I'll sent to you asap.
Roguish Lawyer
02-17-2012, 17:46
Here's a baking prep I did for a rainbow. Salt, pepper, lemon slices and onion rings inside and out. Delish!
RL, nice, but completely incorrect
I'll post comments once these are up. Cooking the other fish now. Real time cooking almost!
I'll post comments once these are up. Cooking the other fish now. Real time cooking almost!
1. Lightly dusted the fish with wonder flour
2. High heat, then adjust the flame intensity to allow 5 minutes of cooking on each side. You adjust the flame to the color of the skin, so you have to peek now and again at the underside while its cooking. The object is the color you see.
3. Peel back the skin to expose the rib line. You do not want to tear the skin. If you do, it will be a poorer presentation when you reassemble it on the plate.
4.I use a spoon, go down the center line. If the fish is cooked correctly, the meat will slide off the bone.
5. The bone is a bio lab class 101 specimen, an example a perfectly cooked fish.
This technique applies to all fish, if handled properly, be it Halibut, Trout, or skate, the meat will separate perfectly if you have paid attention to the temperature/flame intensity and timing. I estimated the cooking time to be about 5 minutes on each side, luckily, I was correct.
This photo examples the cleaned fish. BRB
Roguish Lawyer
02-17-2012, 18:02
RL, nice, but completely incorrect
"Incorrect"? LMAO!
Its incorrect for a number of reason, but I think the most important would be the technique does not enhance the quality, or show case the taste of the product. The idea in cooking is to highlight the essence of the product, not mask it.
The technique you employed in known as "en papillote", or in an envelope. It tends to steam the protein to a finished state, when other products are incorporated in the envelope that aromatically give direction, it muddles the flavor.
An example would be the use of fennel, in that context it would dominate the dish.
Darn, I guess I'm just a Cave Man. I just want it cooked enough to eat. I could care less what it looks like. :p
Roguish Lawyer
02-17-2012, 18:54
Its incorrect for a number of reason, but I think the most important would be the technique does not enhance the quality, or show case the taste of the product. The idea in cooking is to highlight the essence of the product, not mask it.
The technique you employed in known as "en papillote", or in an envelope. It tends to steam the protein to a finished state, when other products are incorporated in the envelope that aromatically give direction, it muddles the flavor.
An example would be the use of fennel, in that context it would dominate the dish.
LOL, I am no chef, and I would never claim to know even 1% of what you know about cooking. That said, the term "incorrect" is offensive and, if I may say so, pretty silly. I used the ingredients I had available and made something that tasted pretty good. And here are some pretty prominent chefs and others who seem to think the technique works just fine for trout:
http://marcussamuelsson.com/recipes/trout-en-papillote-recipe
http://whatscookingamerica.net/Doc-Lawrence/ChefJohnFolse.htm
http://www.foodnetwork.com/recipes/food-network-specials/whole-trout-en-papillote-recipe/index.html
http://www.canadianliving.com/food/quick_and_easy/rainbow_trout_en_papillote.php
http://www.cbc.ca/inthekitchen/mobile/touch/blog/2012/01/whole-trout-en-papillote.html
http://www.bbc.co.uk/food/recipes/troutenpapillotewith_91839
"Incorrect." Please! LMAO :D:munchin
There is nothing wrong with that. The trout tonight was consumed with a baked potato that was cooked yesterday and mike in the microwave, we had the wine, You can't get more immediate, or simple; and for me that the key, solid technique matched with those few things that make a perfect meal.
In the restaurant, my goal is no more than three items on a plate, but using only two would be extraordinary- a protein and a vegetable.
"incorrect" is offensive and, if I may say so, pretty silly.
Wow RL for a Philly boy you seem overly sensitive, but then again, iirc, you are from the northeast. So, I'll say this, why waste the time destroying a perfectly good piece of protein when all you need to do was call.
The first trout dish of Marcus was never cooked with that technique. You can not achieve a crust in an envelope
Its an ancient technique, that does not mean it is the best technique, in fact it is questionable if it even used commercially anymore; writers, bloggers, and novices tend to gravitate towards different methods and techniques to increase their tool kit, the problem is there are better and more advanced methods. Look at Modernist Cuisine, it so far advance it will be decades before it becomes culinary common knowledge.
And remember, all the recipes in mag and cookbooks are written for the home cook; water down would be being polite they are so diluted.
Roguish Lawyer
02-17-2012, 19:11
Wow RL for a Philly boy you seem overly sensitive, but then again, iirc, you are from the northeast. So, I'll say this, why waste the time destroying a perfectly good piece of protein when all you need to do was call.
The first trout dish of Marcus was never cooked with that technique. You can not achieve a crust in an envelope
Its an ancient technique, that does not mean it is the best technique.
It is "incorrect" to wipe your ass with the fish and then cook it. What I did was not "incorrect," you just think it could have been done better. And I'm sure you're right about that.
Not being sensitive, just pointing out that you are totally full of it today buddy!
With respect and admiration,
:D
Trout - Golden or otherwise:
Catch
Cut from jaw to anus
Clean insides to spine
Wash in cold mountain stream or lake
Fry in small amount of melted butter in iron skillet over wood fire
Remove from skillet
Pull off fins and tail
Holding head, use fork to gently remove meat from ribcage onto plate
Eat
Given the chance, I suspect you guys would find a way to ruin a good mastadon filet or be denied admission to a massage parlor on Patpong! :D
Richard :munchin
Peregrino
02-17-2012, 20:21
Everybody make a note! I agree with Richard. Penn - beautiful fish, they look perfect to me. The only time I ever enjoyed Golden Trout was in 83 at DLI. I had a long weekend, went up to Leavitt Lake in the Sierras, and caught them in the outflow stream (right in front of where it cut back under the snowbank - in August). Unfortunately, I was much younger with less resources so I'm forced to admit using an aluminum non-stick backpack skillet and some squeeze Parkay. Still a fitting reward for the effort expended.
Everybody make a note! I agree with Richard.
Holy CRAP!** Should I be checking my SBP? :eek: :D
Richard :munchin
**Cattle droppings found on the streets of Mumbai.
ZonieDiver
02-17-2012, 21:57
"Incorrect" may be a bit harsh, but I have been taken to task by some talented chefs in the past few years (one used the word "rancid"!), and when I put my pride aside, and listen... I have learned.
Most of the food I cooked used to be "muddled" - though I didn't use that word or really understand what is was. (Kind of like putting all the ingredients in a blender, putting it on "liquefy", and then warming it up.)
Rave on, Chef Penn!
mark46th
02-17-2012, 22:22
Anyone who fishes for and eats trout needs to read Richard Brautigan's Trout Fishing in America.
He sums it up thusly, "Wrapped in cornmeal and fried in butter, it tasted sweeter than the kisses of Esmerelda,"
Team Sergeant
02-18-2012, 10:25
Wow RL for a Philly boy you seem overly sensitive, but then again, iirc, you are from the northeast. So, I'll say this, why waste the time destroying a perfectly good piece of protein when all you need to do was call.
The first trout dish of Marcus was never cooked with that technique. You can not achieve a crust in an envelope
Its an ancient technique, that does not mean it is the best technique, in fact it is questionable if it even used commercially anymore; writers, bloggers, and novices tend to gravitate towards different methods and techniques to increase their tool kit, the problem is there are better and more advanced methods. Look at Modernist Cuisine, it so far advance it will be decades before it becomes culinary common knowledge.
And remember, all the recipes in mag and cookbooks are written for the home cook; water down would be being polite they are so diluted.
"During these cold winter months, whole baked or steamed fish will begin to pop up on menus everywhere."
http://marcussamuelsson.com/recipes/trout-en-papillote-recipe
The article you quoted makes note of two techniques, "oven baked" and "en papillote". I'm sure the picture of the first with a crust is in fact the "oven baked" trout.
Now lets send Chef Penn off the deep end and mention "poached trout" as an alternative cooking technique ...... ;) And before everyone jumps into the poached technique be warned this is an advanced method and hard to achieve perfection.
mark46th
02-18-2012, 10:44
Try steaming them Chinese style. Cut two or three slices on each side of the fish, steam(poach) the fish until it is well done. Put the steamed fish on a serving platter. Heat peanut oil in a sauce pan then pour the hot oil, CAREFULLY!, and slowly over the fish. Pour a mixture of light soy sauce, minced garlic clove, minced fresh ginger and sesame oil over the fish and serve with rice... My wife and son will pick at the carcass until t is clean.
Cheater hint- Put the fish on the platter, cover with plastic wrap then microwave for 6 minutes.
TS, Let’s be honest with what is and what is not defined as correct method, or best practice.
The term implies that there may be many techniques available to achieve a desired result, but more often there is one that achieves superior results.
In that regard, if you were instructing me on my shooting technique, you could easily state that my technique was “Nice, but incorrect”. I would not think for a moment, that your criticism was anything, but constructive, and I would respond in a positive manner. Knowing your critique was not to “find fault”, or delivered in a harsh, brutish, or offensive manner. It would be statement of a SME, who in the pursuit of excellence makes an evaluation, and does not engage in criticism to disparage, but rather encourage a fresh understanding of what I was doing.
I used to "poach" trout whenever we were out on exercises in Northern Arizona, New Mexico, Utah, Montana, Colorado, North Carolina, Wisconsin, Germany, etc. - I carried a tough, light-weight, steel telescoping fly rod (18" collapsed to 7 1/2' when fully extended) w/Garcia bait casting reel in my ruck for whenever we were set up near a likely stream, river, or lake.
Never bought a license, never got caught, and got to enjoy some nice 'poached' trout (Forellen in Germany). ;)
Richard :munchin
twistedsquid
02-18-2012, 19:13
Trout - Golden or otherwise:
Catch
Cut from jaw to anus
Clean insides to spine
Wash in cold mountain stream or lake
Fry in small amount of melted butter in iron skillet over wood fire
Remove from skillet
Pull off fins and tail
Holding head, use fork to gently remove meat from ribcage onto plate
Eat
Given the chance, I suspect you guys would find a way to ruin a good mastadon filet or be denied admission to a massage parlor on Patpong! :D
Richard :munchin
gotta agree with richard on this one..grew up in the hudson valles fishin' for browns..we'd bring flies, 2 sticks of frozen butter and my grannies cast iron skillet...we'd pull 'em out every 10 or 15 minutes, knock 'em on the head with the pommel of our boy scout knives, gut 'em in the creek and into the pan for 5 minutes...of course we were drinkin' quarts of miller and skippin' school...just sayin
........Now lets send Chef Penn off the deep end and mention "poached trout" as an alternative cooking technique ...... ;) And before everyone jumps into the poached technique be warned this is an advanced method and hard to achieve perfection.
As one who has a number of Lute Fisk "poachers" in the family let me second TS's post - that is an advanced technique. :D
All I can say is yum! I'm salivating just looking at the pictures and checking out everyones favorite method for cooking trout.
I would love to taste them all.
I have had the steamed fish mark46th mentions, and somewhere on the web is Martin Yan cooking it up in this fashion, I think he wraps it in tea leaves or bananna leaves before placing it in the bamboo steamer.
EDIT: Ti leaves...not "tea leaves."
SLVGW360
02-19-2012, 21:16
Sneed is gonna come along. ;)
If you don't know Sneed, click here:
http://books.google.com/books?id=up_dVv12BrkC&pg=PA98&dq=Pat+McManus+-+Sneed&hl=en&sa=X&ei=gLpBT-LLIqq22gWX0-GWCA&ved=0CE8Q6AEwBA#v=onepage&q=Pat%20McManus%20-%20Sneed&f=false
It happens and is job security. :p
SLVGW360
02-20-2012, 23:16
Sneed for me is "The Green Beret" for many of you. Actually Sneed in and of itself is a great short story in my opinion, but not quite as funny as "A Fine and Pleasant Misery" or "Poof No Eyebrows". "The Christmas Hatchet" is great too. For those who grew up in in the country, you'll identify. Yes a brief hijack, sorry. Hopefully at least one laugh will make it worth it.
Cheers,
RB