Delicious Australia – (02)February 2019

Search delicious.com.au for ‘salt-baked

rainbow trout with chicken-stock potatoes’

ILLUSTRATION

ALICE CLEARY

BUYINGBuythemfresh,preferably

whole. But if filleting, remember to

pluck out the pin bones. Leave the

skinon;itcarriesthedeliciouslight

mushroom notes; or remove for a

lighter, more delicate flavour.

STORINGWrap in muslin or freezer

film and place in a plastic container with

a layer of ice on the bottom and the fish

restingonadriptray.Sealand place at

the bottom of the fridge.

COOKINGWhole on the bone,

cured, poached, smoked, steamed,

minced, barbecued, pan-fried with

crisp skin.

CATCHING METHODFarmed.

SUBSTITUTIONS Ocean trout,

salmon.

ACCOMPANIMENTSChilli, basil,

mint, caramelised garlic, egg, pickled

papaya, pepper.

John Susman lov s
rainbowtrout cooked
meunière style.

RAINBOW TROUT

WE’RE ALL Aproduct of
our environment, but we’re
born with certain attributes,
too.Nurtureversusnature
willforeverbedebated,but
Ithinkthesmartmoneyis
on a bet each way. Take ocean trout and
rainbowtrout.Althoughtheylookdifferent

• ocean with lighter flesh and a higher fat
  content than Atlantic salmon; rainbow
  sleek, slender with a dark-green upper
  body–theyarethesamefish.Theyjust
  grow in different conditions. Ocean trout
  are acclimatised to seawater at an early
  ageandfarmeduntilmaturity.Rainbow
  trout are far more picky about where they
  callhome.
  “The rainbow trout is an incredibly
  sensitive fish, demanding ample supply of
  clear, cold, nutrient-rich fresh water,” says
  John Susman of seafood consultants
  Fishtales.“Althoughthefirsttroutwere
  imported into Tasmania from England,
  it was the Ballarat Fish Acclimatisation
  Society who really kicked things into gear
  when they created the first hatchery on
  the mainland of Australia.”
  Now,Victoriaaccountsformorethan
  85percentofAustralia’srainbowtrout
  production.Andthekingofrainbowtrout
  isknownasVictorianHighCountrytrout.
  Thisvariety is available year round,
  mostlyintheformofasingle-serve,
  400-600g whole fish.

Samesamebutdifferent,thispickyimportrewardswith

versatility, value and mild flavour, writesAnthony Huckstep.

At half the price of salmon, trout’s value

is among the best in the seafood category,

says Susman. And its mild, clean flavour

withlightforestmushroomnotesand

broadscallopingfleshmakeitidealforany

number of preparations. It can take both

subtleandrobustflavours.

“A p e r s o n a l f avo u r i t e i s a f i ll e t c o o ke d

‘meunièrestyle’, a simple preparation that

includes dusting the fish with seasoned

flourandsautéingitinbrownbutter sauce

withlemon,” Susman says.

But, he explains, the best way to cook

rainbow trout is whole, on the bone, with

theskinon.Theskinprotectsthe flesh

and the spine keeps it moist.

“Troutis also a great fish for the novice

smoker,” says Susman. “Whole, cleaned

babytroutcuredfor24hoursinequal

partssugarandsaltwithanipofginand

somesprigsofdill,thensmokedinyour

$30Bunningssmoker(orinafoil-covered

bakingtray on the barbecue) for

30minutes.Letitrestfor30minutes,peel

theskinbacktorevealthemoistsmoked

flesh, and serve it with boiled new potatoes

and horseradish cream – what a treat!”

delicious.com.au/food-files

For more tips on buying and

storing fresh seafood.

@huckstergram @anthuckstep

CATCHOFTHEDAY.

34 delicious.com.au