Put and Take Sverige
Rainbow trout in foil
Rainbow trout in foil is perhaps the easiest and most rewarding way to cook the catch, whether you stand at the grill at home, at a fire on the fishing spot or at the cooker. The fish steam-cooks in its own juices with onion, dill and butter, and comes out exceptionally juicy. If the fish is your own catch it is a proper treat.
How to do it
- Build the parcel. Lay the rainbow trout fillets on a generous sheet of aluminium foil. Spread onion wedges, dill and knobs of butter over the fish, and salt and pepper.
- Fold it up. Fold the foil into a tight parcel so no juices run out.
- Cook. Lay the parcel in the embers, on a grill grate over an open fire, or on a tray in the oven at 200 degrees. About 15–20 minutes, until the fish is cooked through and the onion is soft. Turn the parcel carefully once.
- Serve. Open the parcel carefully (hot steam!) and serve at once with crushed potatoes and a fresh lemon sauce if you like.
Tips
Bring ready-cut onion and butter in a small tin if you cook at the water, so it goes quickly. If you want to boost the flavours you can add a little garlic, sliced carrot or mushroom to the parcel. A whole, gutted rainbow trout works as well as fillets, just a few minutes longer. More ways to look after the catch are under cook and prepare rainbow trout.
FAQ
Can I cook rainbow trout in foil in the oven instead of on a grill?
Yes. Put the foil parcel on a tray and bake at 200 degrees for 15–20 minutes. The same parcel works equally well in the oven, on the grill and in the embers.
Should I use a whole fish or a fillet?
Both work. Fillets are fastest and easiest to serve, while a whole, gutted rainbow trout stays extra juicy in the foil. Add a few minutes for a whole fish.
Do I need to freeze the fish first?
No. The foil parcel heats the fish through properly, so no freezing is needed. Freezing is only required for gravad and cold-smoked fish.