Put and Take Sverige
Seared rainbow trout
Seared rainbow trout is fast food at its best: crisp, golden skin and a juicy, just-cooked inside, done in under ten minutes. The key is dry skin and a really hot pan. This is the perfect way to cook a fresh fillet when you are hungry after a day at the water.
How to do it
- Dry and salt. Pat the fillets really dry, especially the skin side, and salt. Dry skin is the whole secret behind the crisp.
- Hot pan. Heat the oil over quite high heat until it is properly hot.
- Skin side down. Put the fillets in skin down and press lightly for the first seconds so they lie flat.
- Do not move them. Sear 3–4 minutes until the skin is crisp and the flesh is almost cooked through from below.
- Turn and finish. Turn, add a knob of butter and fry 1 minute more. Take off while the middle is just cooked through.
- Serve at once with a lemon wedge, while the skin is still crisp.
Tips
Rainbow trout goes dry quickly, so take it off a little early — it continues on the plate. A creamy lemon and dill sauce sits excellently with it, as does a simple potato or salad. More ways to cook the catch under cook rainbow trout.
FAQ
How do I get the skin really crisp?
Pat the skin completely dry, salt it, and put the fish in a hot pan skin side down. Press lightly for the first seconds and do not move it until the skin releases on its own. Moisture and too low heat are the usual reasons for tough skin.
How do I know when the rainbow trout is done?
When the flesh has changed from glossy to opaque almost all the way up, and comes away easily. Rainbow trout goes dry quickly, so take it off while the middle is just cooked through — it continues a little on the plate.
Can I sear a whole fish?
Searing suits fillets with skin best, because the point is the crisp skin and the fast cooking. Whole fish is better <a href="/tillaga/ugnsbakad-regnbage">oven-baked</a> or cooked in <a href="/tillaga/regnbage-i-folie">foil</a>.