Okay, let’s talk about cooking trucha, or trout as most folks call it. Had a go at it again the other night, and honestly, it’s pretty straightforward if you just get on with it.
Getting Started
First thing, I got my hands on some nice-looking trout. You want them fresh, really makes a difference. Look at the eyes, make sure they’re clear, you know? Mine were already cleaned out, which saves a bit of messy work. If yours aren’t, well, you gotta deal with that first. Gut it, clean it inside out.
Prep Work – Keep it Simple
Right, so I took the fish out. Gave them a quick rinse under cold water, then patted them super dry with paper towels. This part’s key, especially if you want crispy skin. Don’t skip the drying.
Seasoning? I don’t go crazy. Good fish doesn’t need much fuss.
- Salt, decent amount inside and out.
- Black pepper, freshly ground if you have it.
- Squeezed some lemon juice inside the cavity.
- Threw a couple sprigs of thyme and maybe a thin lemon slice inside too. Adds a nice smell while it cooks.
That’s basically it. No need for tons of spices burying the actual fish taste.
Cooking Time – Pan Searing
I prefer doing trout in a pan. Gets the skin nice and crispy. So, I grabbed my trusty skillet – a heavy-bottomed one works best. Put it on medium-high heat. Waited for it to get properly hot. You can test with a drop of water; it should sizzle and evaporate instantly.
Added a knob of butter and a splash of olive oil. The oil stops the butter burning too quickly. Let that heat up until the butter melted and foamed a bit.
Carefully, I laid the trout in the pan, skin-side down. You should hear a good sizzle. Don’t overcrowd the pan. Cook one or two at a time depending on the size. Now, here’s the important bit: leave it alone! Let that skin get crisp. Took about 5-7 minutes on my stove. You can peek by lifting an edge slightly – look for that golden-brown color.
Once the skin looked good, I gently flipped it over using a spatula. Cooked the other side for maybe another 4-5 minutes. Trout cooks fast, really. You don’t want to overdo it and make it dry.
How You Know It’s Done
How do you know it’s ready? The flesh should be opaque and flake easily if you poke it gently with a fork at the thickest part. If it flakes, it’s done. Take it off the heat right away.
Serving It Up
I just slid the fish onto plates. Maybe spooned a little of the pan juices (that lemony butter) over the top. Served it with some simple steamed veggies or a salad. Done. No fancy sauces needed when the fish is cooked right.
And that’s how I handle trucha. Turns out great every time. Simple, quick, and tasty. Give it a try.
