Sea trout is a brown trout that has made it down river to the ocean to live and feed. It resembles salmon in appearance, with a silver, black-flecked skin and oil-rich flesh, but it is somewhat smaller. Its flavour is subtle and delicate and it has a fine textured meat. Most British sea trout are females, their male partners often remaining behind in the rivers as resident brown trout.
Whilst some trout remaining as freshwater residents, others migrate to richer feeding grounds downstream in rivers, lakes, estuaries – or to the open sea where they become silver sea trout. Their migratory tendency varies widely. In some areas the lose it almost completely while rivers with good breeding habitat but limited feeding have a strong tendency to produce sea trout.
Sea trout is excellent poached, grilled and pan-fried. Like salmon, it can be served with citrus flavours, hollandaise sauce or a garnish of samphire. This recipe will produce a great good looking meal but without the need for a fishkettle for the boiling. It all takes place in the oven you just need a good sized tray and plenty of foil.
Cooking Method For Baked Sea Trout
First heat your oven to 150C/130C fan/gas 2.
Next place a large piece of double-width foil on top of a large baking sheet or roasting dish that will allow your fish to lie flat. Brush the foil with oil, then place the sea trout in the middle. Season the fish with salt and pepper. For extra flavour you can place some of the onion and dill inside the body cavity.
Next bring up outside edges of the foil to surround the fish, check there are no areas that will leak then pour over the wine.
Seal the foil well all the way round fold and crunch the edges together. The idea here is not to wrap the fish too tightly but to create a sealed tent. Bake in the oven for about 1 hr 30 mins.
Carefully unwrap the foil tent and. To check that it is cooked tug on the dorsal fin (its the one that runs down the back of the fish). When cooked this will detach easily. Reseal the foil tent and leave it to cool – it will cook a little more as it rests. If the sea trout is not cooked, return the sealed parcel to the oven for another 10 min.
Once cooked and cool you can prepare, decorate it. If your fish did not make it through the lifting and skinning unscathed (a poached fish can be quite a delicate thing) you can strategically place the decoration such as cucumber slices or parsley to cover any blemishes. Serve up with some lemon wedges and a bowl of hollandaise sauce or mayonaise. New potatoes and some salad will be also ideal accompaniments.
