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Broiled Trout

A whole trout is cleaned, buttered with salt, marinated, and grilled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled Trout

Ingredients

Directions

Prepare

  1. Wipe the cleaned trout dry with a cloth.

  2. Tie the trout around with thread to preserve its shape.

  3. Melt the butter and mix in the salt.

  4. Pour the butter mixture over the trout until fully covered.

  5. Let the trout marinate in the butter for 5 minutes.

Broil and serve

  1. Place the trout on a grill over a clear fire.

  2. Cook the trout gradually for 15 minutes.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Trout
Forms the main body of the dish and provides the flesh that cooks through over the fire.
Butter
Adds fat and moisture, coating the fish so it stays juicy during broiling.

The step that matters

Cook the trout gradually for 15 minutes. Cooking slowly over a clear fire lets the heat reach the thick flesh evenly, so the outside does not burn before the inside is cooked through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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