California Farm Broiled Fresh Trout and Fish Soup

Name: How to cook California Farm Broiled Fresh Trout and Fish Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, use two skillets
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Broiled Fresh Trout and Fish Soup

This is Melissa Clark’s famous broiled salmon dish recipe, but I fileted two fresh whole trouts to use instead of salmon fillet, and adjusted the method and the ingredients to bring out the more delicate trout flavors. Delicious when hot for lunch or cold for breakfast!

Ingredient

Food ration :

2 people, use two skillets

Cooking time :

Filet 10 minutes, bake 5, broil 10 mins

fresh trout

2 tsp

anchovis paste

2 tsp

capers

2 tsp

lemon juice

4 Tbs

unsalted butter

Cooking instructions

* Step 1

Fillet the trout: push sharp knife on the backbone of the trout, behind the head to tail, slice skin to tail. Pull meat back, run tip of knife along the backbone, then flat against the side bones. Cut off at tail and head. Feel fillet around fins, cut off at the bones. Set aside head, bones, tail, fins to make broth.

* Step 2

Bake the filets: Brown 2 Tbs unsalted butter with tsp anchovis paste in each of 2 cast iron skillets, lay filets skin down, brown skin till trout meat turns white, about five minutes.

* Step 3

Broil the filets: Add tsp capers to each fillet, Slide skillets under broiler in oven, broil till golden, about ten minutes, drop of lemon juice on each fillet, serve. Enjoy!

* Step 4

Soup: cover heads, bones, fins, tails, leftover skins with 4 cups of water, add 6 slices each green onion, white onion, carrot, mushroom, bring to boil, simmer till stock is condensed to one cup, about 2 hours, sieve fish stock into container for future use. Our cat, Romeo, loves the fish parts.