Trote Sulla Brace <<

A fragrant Italian way of grilling trout, Trote Sulla Brace (troh-tih soo-lah bra-chee) makes a sumptuous light lunch when served with braised fennel and stuffed tomatoes.

4 medium-sized trout, cleaned and with the eyes removed

2 teaspoon salt

½ teaspoon black pepper

2 garlic cloves, halved

4 rosemary sprays

3 tablespoons olive oil

1 lemon, cut into

8 wedges

Preheat the grill to moderate.

Place the fish on a wooden board and rub them all over with the salt and pepper. Place half a garlic clove and 1 rosemary spray in the cavity of each fish. With a sharp knife, make 3 shallow cuts on each side of the fish and arrange the trout in the grill pan.

With a pastry brush, lightly coat the trout with the oil. Grill the fish for 5 minutes. Remove the grill pan from the heat and, using a fish slice or spatula, turn the fish over. Brush the fish with the remaining oil and return the pan to the heat. Grill for a further 5 to 6 minutes or until the fish flesh flakes easily when tested with a fork.

Transfer the trout to a warmed serving dish. Remove and discard the garlic and rosemary and garnish the fish with the lemon wedges.

Serve immediately.

Trout

Trout is a fish belonging to the same family as the SALMON. It has a firm oily flesh and a sweet delicate flavour and in consequence is highly prized.

The three varieties of trout native to Europe are river trout, also called brown trout, SALMON TROUT, also called sea trout, and lake trout.

River trout are found in rivers and mountain streams throughout Europe. The skin varies in colour from silvery-white to dark grey and is speckled with red, brown or black spots, while the flesh is white in colour. River trout are small, weighing between 6 and 8 ounces, so one fish makes a portion for one person. They are in season from February to early

September.

Salmon trout are found in all countries which border on the Atlantic, and are in season from March to August. Their size and appearance are referred to under salmon and salmon trout.

Lake trout live in the very deep waters of European lakes and grow to a much larger size than river trout. Their flesh does not have the delicacy of river trout and they are generally only eaten by those who catch them as opposed to being caught commercially and distributed to fishmongers.

The rainbow trout, which is anadrom-ous, is native to California in America. It was, however, imported into Europe several years ago and, now that it has become acclimatized to European waters, is increasing rapidly.

All these varieties of trout, with the exception of lake trout, are available from fishmongers, either fresh when in season, or frozen throughout the year. In order not to obscure the delicate flavour of trout they are best cooked very simply by grilling , frying or poaching. They may also be cooked and then served cold.

Trout are also available smoked from most delicatessens and some fishmongers. Smoked trout is nearly always served cold, either on its own or with HORSERADISH SAUCE and brown bread and butter, as an hors d’oeuvre or in pate.

Trout is a good source of protein, calcium and iron, and it contains a small quantity of all vitamins with the excep-tion of vitamin C.

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