Baked Spice Trout - Juicy trout with lots of good flavors
Good ingredients, spices and the right temperature!
Ingredients
- 1 kg trout without skin
- 1 tsp dijon mustard
- 1 tsp freshly ground pepper
- 1 tsp crushed coriander seeds
- 1 tsp chili flakes
- 1 tsp maldon salt
- 2 tsp olive oil
- 1 pcs lemon
- 1 tbsp finely chopped parsley leaves
This is a simple and quick dinner that tastes really good! Baked trout is perfect for both everyday dinners and if you are going to have company. Here I have made a recipe with some flavors that go incredibly well with trout. As long as you pay attention to the temperature, this will be perfect every single time. Here I will show you how to make this dish.
Step 1
When I make this dish, I buy a whole side of a trout and remove the skin. I trim the edges of the fillet. Use tweezers to pluck out all the bones that sit along the center of the fillet. Gently feel the finger for bones and gently pull them out with tweezers in the same direction as the bone. In this way, the fish are damaged as little as possible and look their best.
Step 2
Add dijon mustard first and spread so that it becomes a thin layer over the entire surface of the fish. This tastes very good with the other flavors, but also works as a glue for spices and herbs we are going to touch. Sprinkle with ground pepper and coriander seeds. If you want even more flavor to the spices, first shake them in a dry pan and crush before spreading on the fish.
Step 3
Use a zest or grate over the lemon peel (yellow only). Cut the lemon in half and squeeze over the juice of half a lemon. Take a few drops of good olive oil, finely chopped parsley and chili flakes. Finish with a little maldon salt and the trout is ready to bake.
Step 4
A good tip is to fry the fish in the pan you are going to serve it in. Then you do not have to move the fish after it has been fried. Put some olive oil on the pan where you are going to put the fish and move the fish into the pan.
Step 5
Now comes perhaps the most important thing when you are going to bake trout. DO NOT FRY THE FISH FOR TOO LONG !!! A trout should not exceed 50 degrees in core temperature. I put the trout in an oven at 175 degrees hot air and bake for +/- 10 minutes. Feel free to check the temperature along the way. Take it out of the oven at 48 degrees and let it rest for 5 minutes. Then the last 2 degrees increase while it rests. Now you have a perfect trout. Serve traditionally with potatoes and a suitable sauce, but the trout also goes very well with pasta with cream sauce or similar. Be creative and feel free to try some new accessories. Good luck.
