The pan-gratinated salmon trout with lemon is the simplest and most flavorful way to cook this delicate lake fish, a main course that will be very popular both in summer and winter.
It is an inexpensive and easy dish to prepare and cook, very delicate despite the gratin topping that covers it, suitable for any occasion.
It will only take a few minutes to prepare the trout fillets, you just need to remove the internal organs of the fish, cut off the head and the side fins and remove the central bone. Then also remove any remaining bones in the flesh by feeling the fillet with your hands and then, with your fingers or with tweezers, pull out the remaining bones one by one. Finish by stuffing them for the gratin with breadcrumbs and herbs. Cooking will take only a few minutes, in a pan.
If you find trout fillets already prepared at the fish counter, your preparation time will be even shorter. And if meanwhile you also find anchovies, make a nice potato pie with anchovies.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 salmon trout
- 10 tablespoons breadcrumbs ((about 5/8 cup))
- 6 tablespoons olive oil ((about 3/8 cup))
- 2 tablespoons lemon juice (+ 1 whole lemon for garnish)
- 1 clove garlic
- 1 small bunch chopped parsley
- to taste salt, pepper
Preparation
Remove the internal organs of the fish, cut off the head, the side fins and remove the central bone. Open the trout and cut it into two with a sharp knife.
Then remove any bones left in the flesh by feeling the trout fillet with your hands and with your fingers, or with tweezers, pull out the remaining bones one by one.
Prepare the stuffing for the trout gratin. In a bowl mix the breadcrumbs, the olive oil, the lemon juice, the clove of garlic and the chopped parsley, and 4 pinches of salt.
Pat the trout dry with a sheet of paper towel and place them in a nonstick skillet where you have added a drizzle of olive oil and 2-3 tablespoons of water.
Sprinkle a pinch of salt over the trout and cover them with the breadcrumb mixture. Cut two thin lemon slices and place them on each trout fillet.
Finish with a final drizzle of oil over the fish, a sprinkle of ground pepper and put the lid on the pan. Cook the trout over very low heat for 10 to 15 minutes. Occasionally lift them with a flat spatula to allow the liquid to flow under the fish fillets and finish cooking.
With a flat spatula lift the trout from the pan and serve them hot with lemon slices and a fresh seasonal salad.
