Easy, quick, fresh, healthy, summer recipe. I love fish even though I didn’t eat it for some period in my life (mostly childhood). Make some mashed potatoes with spring onion or some crunchy pastry and this is going to be a hit.
Trout is one of the most popular fish in the Czech cuisine. Of course, we have deep fried carp for Christmas and grilled mackerels in summer but still soft white meat without the weird fishy smell is great.
Fried in butter with caraway seeds, lightly coated in plain flour (slightly flavoured with mushroom powder), garlic, or fresh herbs (mostly rosemary, thyme, or sage). Fried, smoked, grilled. These are most favourite methods of preparation in Czech.
How to clean a fish: Fresh fish – not only trout – should be kept wet until scaled. Cleaning a fish is a little bit messy process but don’t be scared. Small knife is perfect for scaling, don’t use a vegetable peeler – it’s not working. Hold the fish firmly, scrape the scales from the tail to the head, scale shortly and quickly. Scales should fly off, don’t press too hard. Rinse under running water. Now prepare for filleting. First, find some YouTube video (i.e. this one). Second, do as they say. Your fish is ready!
- 3 handful of arugula
- large handful of cherry tomatoes, halved
- 1 tsp sugar
- 1½ tsp olive oil
- 2 - 4 trout fillets
- ½ tsp fresh rosemary
- salt and pepper
- 1 tbsp butter
- cream of balsamico
- Mix arugula with tomatoes, sprinkle with sugar, olive oil, salt and pepper. Toss carefully and set aside.
- Season the trout fillets with salt, pepper and rosemary.
- Heat a pan, add a butter.
- Sear the trout with the skin on bottom first, after 2 mins turn over and give it another 2 mins.
- Sprinkle the salad with few drops of cream balsamico.
- Serve immediately.