You can prepare this the day before and changing the quantity is simple, making it a perfect dinner party dish
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In a natural environment, trout feeds on freshwater shrimp, which gives it that bright orange flesh. Farmed trout usually has additions to its diet of fishmeal to help give this colour – the diet of farmed fish is strictly regulated. Organic farmed trout has a much paler flesh & a delicate flavour, unless it has access to natural shrimp in its water. Nonfarmed trout cannot be labelled organic as you can never really know what a wild fish has eaten.
Whole trout or fillets? CJ says...
I prefer to buy whole with the head attached. When roasting or grilling a whole small fish, the eyes will turn white – an indicator that the fish is nearly cooked. The fish head also contains cheeks – known as pearls – which are tasty. The skin helps to keep the fish moist during cooking and pulls away easily once the flesh is cooked. Freshness indicators are bright eyes, a little natural slime, firm-looking body and often a slightly herby smell too.
Traditional recipes include pan-fried trout served with a lovely browned butter and toasted almonds. However, pan-frying can be tricky as often the trout is too big for the pan and is difficult to turn without tearing the skin. It’s easier to grill or roast it on a high heat with citrus and herbs.