Name: Brook Trout
Ingredients: 12 large brook trout; 6 slices salt pork

Brook Trout

Ingredients

12 large brook trout
6 slices salt pork

Directions

Prepare the trout

Split the trout to the tail and clean them.
Wash and drain the trout.

Fry and serve

Fry the salt pork in a skillet until brown.
Remove the pork and place the trout in the skillet.
Fry the trout until nicely browned.
Serve the trout with the fried salt pork.

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

Brook trout: Forms the main body of the dish, cooking to a browned, flaky texture in the pan.
Salt pork: Renders fat into the skillet that browns the fish and adds savoury flavour.

“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.