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Lana Mihajlović ha publicado una actualización
Level:
Sous Chef
Today is our family Serbian Slava and one of my main mission in the kitchen was all about trout.
Cleaning, filleting, and finally pan-frying each delicate piece until the skin turned perfectly crisp.
It was one of those tasks that looks simple from the outside, but asks for patience, focus, and a bit of respect for the fish itself. Thin fillets of smoked trout can be tricky… they love to stick, they love to break, and they definitely love to test your skills. But when you get it right, when the skin lifts cleanly from the pan and the flesh stays tender, it’s incredibly satisfying.
By the end, the tray was filled with golden, crispy fillets, all neatly lined up like they were ready for their own mise en place photoshoot.
If you’ve ever worked with delicate fish fillets, especially smoked trout, I’d love to hear your best technique for keeping them whole and beautifully crisp. Always happy to learn from this amazing community.
Cristina Ignorosa, Judy Keegan y2 más4 Comentarios-
So much work involved!!!
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Level:
Sous Chef
@empressdalekhotmail-com This is only part of the three days of preparation 😁
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Level:
Stagier
Yo siempre pongo una sartén a fuego fuerte y frío el pescado por la parte de la piel, y cuando esté crujiente, le doy la vuelta; la parte de la carne necesita menos tiempo.
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Level:
Sous Chef
@cecu6669hotmail-com Yes, so do I. The fish must also be dried before frying. About 3-4 minutes on the skin side, then about 1 minute on the other side. Some people roll the fish in a little flour, but in the case of trout fillets, I don’t do that.
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