Broiled Trout or Kokanee
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 people
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Calories
478 kcal
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Course
Main Course
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Cuisine
Scandinavian
Broiled Trout or Kokanee
Description
Broiled Trout or Kokanee focuses on simple preparation that brings out the natural texture and flavor of the fish. Salted and oiled, the trout is broiled skin side down with butter dotted on top, which melts and bastes the fillets during cooking. The high broiling temperature quickly cooks the fish until it flakes easily, preserving moisture inside while crisping the edges slightly. Optional garnishes like lovage or parsley add herbal brightness, pickled mustard seeds or angelica lend tartness, and mushrooms provide an earthy savoriness, contributing layered flavors to the dish.
This dish pairs well with staple sides such as crusty bread, potatoes, or rice, which help to soak up buttery juices and provide complementary textures. The garnishes can be adapted or omitted based on availability and personal taste. The fish should be handled carefully when removing from the broiler to maintain its delicate structure.
The recipe notes encourage creative use of garnishes focusing on herbaceous, tart, and savory elements without being prescriptive, emphasizing ease and enjoyment over formality.
Ingredients
- salt
- black pepper
- 1 or 2 trout about 2 pounds total, or char or pink salmon, large fillets
- 1 tablespoon vegetable oil
- 2 to 4 tablespoons butter unsalted
OPTIONAL GARNISHES
- 1/4 cup lovage or parsley leaves
- 1/2 pound mushroom any kind, preserved or sauteed
- 1 tablespoon mustard seeds pickled
- 2 tablespoons Berry I used rowan berries, preserved in syrup
- 2 angelica stalks pickled, sliced thin
Instructions
- Salt your fish well and set out on the cutting board to warm up a bit. Preheat your broiler, and if it has a setting, set it to "high."
- Pat the fish dry with paper towels, then oil it up with the vegetable oil. Oil down the broiler pan. Set the fillets skin side down on the pan and dot the fish with bits of the butter.
- Broil the fish for about 4 minutes or so, keeping an eye on it and rotating the fish if you see hotspots under your broiler. When the trout flakes, remove it from the oven. Using two spatulas, carefully lift the fish to a platter.
- Grind some black pepper over it, and garnish with an herb of your choice, something pickled or otherwise tart -- even lemon juice is fine -- as well as something else savory, like the sauteed or preserved mushrooms. Eat with crusty bread, potatoes or rice.
Notes
- Garnishes such as herbs, pickled items, or mushrooms add layers of flavor but are optional and flexible.
- Handle the broiled trout gently to maintain its flaky texture when transferring to a platter.
- Fish can be served with crusty bread, rice, or potatoes to complement the mild buttery taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 4g | 1% |
| Protein | 54g | 108% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 163mg | 54% |
| Sodium | 141mg | 6% |
| Potassium | 1114mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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