Cooking Trout

[Penn]

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]

Here's a baking prep I did for a rainbow. Salt, pepper, lemon slices and onion rings inside and out. Delish!

[Penn]

RL, nice, but completely incorrect

[Penn]

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.

[Penn]

This photo examples the cleaned fish. BRB

[Roguish Lawyer]

Originally Posted by Penn

RL, nice, but completely incorrect

"Incorrect"? LMAO!

[Penn]

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.

[alelks]

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.

[Roguish Lawyer]

Originally Posted by Penn

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/...pillote-recipe

http://whatscookingamerica.net/Doc-L...fJohnFolse.htm

http://www.foodnetwork.com/recipes/f...ipe/index.html

http://www.canadianliving.com/food/q..._papillote.php

http://www.cbc.ca/inthekitchen/mobil...papillote.html

http://www.bbc.co.uk/food/recipes/tr...lotewith_91839

"Incorrect." Please! LMAO

[Penn]

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.

[Penn]

"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]

Originally Posted by Penn

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,

[Richard]

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!

Richard

[Peregrino]

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.

[Richard]

Originally Posted by Peregrino

Everybody make a note! I agree with Richard.

Holy CRAP!** Should I be checking my SBP?

Richard

**Cattle droppings found on the streets of Mumbai.