Trout is a delicate fresh water fish, which species is related to salmon and char. Trout is very mild in flavor and the meat is moist and thin. There are many varieties of trout, but at most fish markets, rainbow or brown trout is most common. What makes these fish so wonderful to prepare is that they require little cooking time with not a lot of fuss.
You can buy trout with the backbone removed and both sides still intact from your fish monger or grocery store. The flat surface creates a canvas to dust a light mixture of dried spices and flour to enhance the searing process. Trout is best if most of the cooking time is spent on the skin side of the fish, to create an extra crispy skin, while lightly cooking the meaty flesh.
You can whip up this recipe in less than twenty minutes and it will taste like your favorite restaurant prepared it. The rosemary cream corn is a cinch too and pairs nicely with the trout.
2-4 fresh trout, backbone removed
1/4 cup corn flour (pulverize cornmeal in a food processor, if not on hand)
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
oil, grapeseed or canola
1-2 ears corn
2/3 cup heavy cream
1 sprig rosemary
1 teaspoon red wine vinegar
1. Cut the kernels off the cobs of corn and set aside.
2. In a small pot, add the heavy cream and turn the heat on low.
3. Then, add the corn, sprig of rosemary and a big pinch of salt.
4. Cook the corn on low while you prepare the fish. Pat the fish dry with paper towels. In a bowl combine the corn flour, onion powder, paprika, 1 teaspoon salt and 1/4 teaspoon pepper.
5. Lightly dust both sides of the fish with the corn flour mixture.
6. In a large skillet, add 3 tablespoons of oil and place it on medium heat. Wait 3 minutes before adding the fish, skin side down. Cook the trout for 4 minutes or until the skin is crispy dark brown.
7. Flip the fish over and cook for 2 more minutes.
8. Finish the corn by removing the rosemary and adding a splash of vinegar. It’s okay if a few needles from the rosemary stay in the corn — it makes it a little more rustic.
9. Slice the lemon into wedges and plate the fish immediately. Give the fish a squirt of fresh lemon juice.
10. Spoon a dollop of cream corn onto each plate with the fish. I hope you love the combination of crispy moist fish with the creamy corn as much as I do. Enjoy!