Salt-Crusted Rainbow Trout with Lemon-Dill Beurre Blanc

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Salt-Crusted Rainbow Trout with Lemon-Dill Beurre Blanc

Postby Vindii » Tue Apr 26, 2011 2:31 pm

Here's an entry I did for a throwdown contest on a grilling forum I visit. Came out good. I didn't win but I did get to eat this so that's kind of a win.

Here the rest of the entries if you want to view them.

http://forum.bigsteelkeg.com/index.php?topic=5656.0

Started the sauce on the keg. Removed from the heat and added butter.

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Rainbow trout stuffed with some treats

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Headshot

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Packed with a box of salt mixed with egg whites. Gets hard and makes a little oven to cook the fish in.

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Not that great of a keg shot but its all I had

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After breaking salt open. Perfectly cooked and very moist. Skins keeps it from getting salty.

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Skin removed

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Plated

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I almost used this pic

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Throwdown pic

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Other half

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Other half plated

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I was pretty happy with the way it came out.
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Postby saucisson » Tue Apr 26, 2011 3:03 pm

Looks lovely !! Is Rainbow trout always that colour?, I ask because the farmed trout we get here is distinctly pink.
Curing is not an exact science... So it's not a sin to bin.

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Postby grisell » Tue Apr 26, 2011 3:09 pm

Looks delicious! I wish I was there. :(
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Postby Vindii » Tue Apr 26, 2011 4:13 pm

saucisson wrote:Looks lovely !! Is Rainbow trout always that colour?, I ask because the farmed trout we get here is distinctly pink.


If you mean the flesh color yes. If you mean the skin Im not sure. Not a big fisherman.

You mean pink like salmon?

These are farm raised.

Thanks for the comments guys.
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Postby saucisson » Tue Apr 26, 2011 6:05 pm

Yes, I meant the flesh. I guess they must put carotene in the fish food here.

see here for example: http://www.freshfishdaily.co.uk/Fish/Trout-Fillets/
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Massimo Maddaloni » Tue May 03, 2011 10:11 pm

I, too, think that this is the best way to cook salmonids. Covering the fish in a thin layer of salt and wrap it in alu foil saves me a lot of salt. Caddis flies are about to hatch on the Yellowstone ... yum!
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