Simple Salt Baked Rainbow Trout

Crispy skin on the outside and juicy fish on the inside.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Makes 1 Cook: 30 min

Ingredients

Rainbow trout (whole) 1
Salt as required
Metal skewer 1
Mirin as required

Method

1
Remove the scales from the fish using the back of a small knife from the tail upwards.
2
Sprinkle 1 level tsp salt over the fish and keep aside for at least 20 minutes.
3
Use a long metal skewer (from a supermarket or kitchenware shop). The trout skin is quite tough so a bamboo skewer would probably break.
4
Once skewered, score a large cross as shown in the picture, this will help to cook the fish quicker. Cover the fins with lots of salt to make it look attractive.
5
Cover the head with lots of salt so that it doesn't burn (this would look awful). All the salted parts are not to be eaten, so be generous with the salt.
6
Cover the salted parts with foil and put the whole fish in a preheated oven 180C for 15 minutes. Brush with mirin when it's cooked to give a lovely glaze.

Tips & Note

When removing the scales at Step 1, put the whole fish in a plastic carrier bag to avoid the table becoming messy. You can then throw away the bag when finished. At Step 2, you should keep the fish salted for a reasonable time before putting in the oven otherwise just the surface will be seasoned and not the deep flesh.

Simple Salt Baked Rainbow Trout

Crispy skin on the outside and juicy fish on the inside.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Makes 1

Cook: 30 min

Ingredients

Rainbow trout (whole) 1
Salt as required
Metal skewer 1
Mirin as required

Simple Salt Baked Rainbow Trout

Recipe ID :2117 Posted on 14 OCT 2016

Makes 1

Cook 30min
views 1,357
printed 0

saved 0

Crispy skin on the outside and juicy fish on the inside.

Share

Ingredients

Method

Cook
30min
1
Remove the scales from the fish using the back of a small knife from the tail upwards.
2
Sprinkle 1 level tsp salt over the fish and keep aside for at least 20 minutes.
3
Use a long metal skewer (from a supermarket or kitchenware shop). The trout skin is quite tough so a bamboo skewer would probably break.
4
Once skewered, score a large cross as shown in the picture, this will help to cook the fish quicker. Cover the fins with lots of salt to make it look attractive.
5
Cover the head with lots of salt so that it doesn't burn (this would look awful). All the salted parts are not to be eaten, so be generous with the salt.
6
Cover the salted parts with foil and put the whole fish in a preheated oven 180C for 15 minutes. Brush with mirin when it's cooked to give a lovely glaze.

Tips & Note

When removing the scales at Step 1, put the whole fish in a plastic carrier bag to avoid the table becoming messy. You can then throw away the bag when finished. At Step 2, you should keep the fish salted for a reasonable time before putting in the oven otherwise just the surface will be seasoned and not the deep flesh.

PRO
Purihirunesan
I’ve got 87 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
You can enjoy fresh fish anytime you like, once you know these tips.
Fish fillets, Or whole fish (organs removed), Cling film, Ziploc bags
PRO
It's so quick, it's ridiculous. But it's so delicious!
Yorkshire pudding (frozen is fine), Instant custard powder
PRO
I suddenly fancied eating this so I made it with all the ingredients to hand as I couldn't wait...
Enough ingredients for 2 people but I was greedy, Cooked rice, Soy sauce, Maple syrup, Peanut butter
PRO
Make lots and freeze...they'll come in handy!
Your favourite white fish (cod this time), Water, Flour , Egg, Breadcrumbs
PRO
A lovely idea for entertaining at home.
Tinned tuna (in spring water), Soy sauce, Honey, Sesame seeds, Blinis
PRO
A wonderful weekend brunch idea.
Baguette slices, Brown crabmeat, Mayonnaise, Single cream, Nori for garnish, Sesame seeds for garnish
PRO

Similar Recipe

You can enjoy fresh fish anytime you like, once you know these tips.
Fish fillets, Or whole fish (organs removed), Cling film, Ziploc bags
Nice and juicy with a lovely light sauce.
Rainbow trout fillets, Mushrooms, Soy sauce, Sake or white wine, Mirin, Sugar, Butter, Oil
The sweetness of the leeks make the trout taste delicious!
Trout fillet, Leeks, Ginger, Chives, Sauce:, Soy sauce, Mirin, Chicken stock granules, Olive oil
Yukiko
PRO
For river fish, skewer it so the head looks down, but for sea fish, skewer it the other way.
 
Colourful with lots of ingredients.
Asparagus, Watercress, Broad beans (frozen), Just cooked rice, Butter, Smoked trout fillets, Optional toppings:, Fine strips of ginger, Finely chopped favourite pickled vegetables, Finely chopped chives or spring onions, Fine strips of shiso herb (or basil), Crushed sesame seeds
yhiranuma
PRO

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.