The Norwegian Table, links to
Whole glazed trout (Serves 4)

1 whole trout, weighing approx. 1.5 kg
Per liter water:
2 tbs. salt
1 bay leaf
8 peppercorns
1 slice of lemon
1 packet of powdered aspic
5 dl water or fish stock
Garnish: parsley, fresh dill and lemon slices

Choose a saucepan that will hold the fish bent into a semicircle. Place the fish with the backbone uppermost in the saucepan, just cover with water and add the flavorings. Bring to the boil and skim. The fish should only simmer for about 8 minutes. Remove the saucepan from the heat and leave the fish in the stock until it is cold, preferably until it is to be served. It can be kept like this for up to a day in the refrigerator. A 1-1.5 kg trout should simmer for 5 minutes. A 1.5-2.5 kg trout should simmer for 8 minutes. A 2.5-3 kg trout should simmer for 10 minutes. Dissolve the aspic. Remove the fish from the stock and cut along the back fins, around the tail and around the head. Pull the skin carefully off the body, leaving it on the tail and head. Remove the strip of fat along the back fins. Let the fish drain before placing it on a serving dish. When the aspic begins to thicken, brush the whole fish with aspic. Be sure to cover the whole fish, as this will prevent it from becoming dry. Garnish with lemon slices, parsley and fresh dill. Recipe from the Norwegian Seafood Export Council

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