|
|
|
September 23rd, 2008
01:05 am
Slow night at the home/office. I can hear the phone ring from the kitchen, so I'm chatting with a sleepless Evan while we look for things to eat. I find the trout fillet I'd bought for breakfast after work. Since I now have another carnivore in the house, I'm happy to share and get his feedback on my corpse grilling efforts.
One fillet later, I'm amazed we didn't fork-shank each other for another bite.
I think we've just discovered Trout Bacon.
Recipe:
Take a fillet of trout (with skin attached to one side).
Pour about a tablespoon or so of soysauce, mixed with about a teaspoon of lemon juice, into a hot pan.
Toss in fillet, flesh side down. Make sure it's being liberally coated.
Flip a few times, topping up the skiff of sauce in the bottom.
As it gets to the "starting to fall apart stage", push the fillet into flakes seperated from the skin, lie that fat side down.
Add more soy and lemon until the fish flakes have a some coming up through them but don't immerse.
Salt and pepper to taste (don't skimp, but don't overload!) and a bit of steak salt too.
Flipping the flakes so as to make sure they cook evenly.
When the fat on the bottom of the skin starts to pop, it's done. The fish should be browning a bit on the edges and faces but have pits of cooked pink visible (this is mostly the soy's fault).
Place skin on plate, pile fish on top.
Try not to shank others for their portions.
Lovely lemon flavour without citrus tang, salty enough to get your mouthwatering but not enough to parch. Moist and addictive, we wanted more right away.
The skin looked almost burnt on the scale side, yet it was still shankingly delicious. We probably could have cooked the skin longer to be crispy.
Next: I'm dipping it in chocolate.
|
|
|
|
|
|
LiveJournal.com |
![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small}
radiodog's journal