Broiled Trout
Ingredients
Directions
Prepare
Draw the trout by the gills and notch them on both sides.
Season the trout and drizzle with a little oil.
Place the trout side by side on a grill.
Broil and serve
Broil the trout over a good fire, turning them occasionally.
Dish the trout and mask with housekeeper’s butter.
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, cooking through with direct heat and firming as it broils.
- Housekeeper’s butter
- Adds richness and moisture, coating the fish as it is served.
The step that matters
Broil the trout over a good fire, turning them occasionally. Turning helps the fish cook evenly on both sides, so the thick parts cook through without the thin edges drying out or burning.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.