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As fillet or whole, fried or poached – trout is versatile and can be used in many dishes. What’s more, trout is easier and quicker to debone than other types of fish.
Trout meat is very tender with a delicate taste. Fried trout is a classic, but it can also be grilled or smoked. The many ways to prepare trout make it one of the most popular fish in Swiss cuisine.
130 kcal per 100g
0g carbohydrate, 0g fibre, 7g fat, 16g protein per 100g
|best prepared on day of purchase|
|up to one day in the fridge|
Trout is part of the salmon family and can be identified by its slightly round, stout body with a straight tail fin and small head, that nevertheless accommodates its large mouth and strong teeth. Trout prefer cold waters with a high oxygen content, but can be found all over the world. The majority are freshwater fish, but some types spawn in salt water regions. In Europe, rainbow trout, brook trout and lake trout are most widely spread.
The rainbow trout is the biggest and fattiest of the three types. Its name derives from the red, metallic sheen of its scales. Originally from North America, it is now predominantly farmed as a freshwater fish in Germany. The brook and lake trout prefer fast flowing waters at an altitude of 1,800 to 2,500 metres. While the brook trout can mainly be found in the wild nature of the Alps, a small number of lake trout are farmed.
Trout is sold at fish counters or in the frozen section. Whether or not the fish is fresh, is easily determined by the firmness of the skin and clarity of its eyes. The scales should be tightly packed and the meat should not give way to slight pressure. Ideally, trout should be eaten on the day of purchase, but can be kept in the fridge for a maximum of one day.
For those who avoid fish because of the annoying bones trout is a great option, as it has very few bones and they can easily be removed with a knife. In fact, the backbone can be eaten. Once the bones have been removed, there are various preparation options. Trout fillet can simply be fried until crispy and served with rosemary and lemon. Cooking fish a la meuniére refers to a classic method of preparing fish by drizzling it with lemon juice, seasoning it and then covering the fish in flour. It is then fried and served with parsley potatoes and a green salad.
Smoked trout, or blue trout, is another classic way to serve trout. In traditional Genevan fashion it should be accompanied by a white cabbage salad with walnuts. However, breaded and turned into fish and chips or marinated in buttermilk, trout is just as delicious. Grilled trout is ready in a matter of minutes and goes well with a variety of different side dishes. Trout can be combined with potatoes, rice or salad.
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