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Mark Brewer's Way of Cooking Rainbow Trout by Mark Brewer

Mark Brewer's Way of Cooking Rainbow Trout by
Article Posted: 10/02/2013
Article Views: 802
Articles Written: 9
Word Count: 586
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Mark Brewer's Way of Cooking Rainbow Trout

My name is Mark Brewer and I love fishing as well as cooking. These two things are very close to my heart. Holding a bucket of prized possessions after fishing all day can be a very sweet experience. Taking them home and cooking a lovely dish for my wife is very satisfying too. Trout fishes are very popular among the fishing lovers. Their pink and sweet flesh is a treat to devour. When my wife, who truly loves to visit at Oaks Satay, gleams with a smile after tasting my trout preparation I really feel special.

One day I came home from my fishing trip with three trout fishes and I wanted to cook something special for my wife again. So, I decided to try Pan Fried Trout, but these fishes were too big! I modified my plans and got set on baking the trout in the oven. I was glad that I tried this option, because cooking a Pan Friend Trout creates a lot of mess in the kitchen and my wife become infuriated at me, so much so that I wish I could take a dive in the flames just like the Phoenix (though after tasting my dishes she is pacified). I cooked the Baked Rainbow Trout in a unique way and my wife commented “Mr. Mark Brewer, you should always cook this recipe”. I was simply overjoyed and want to share the joy with you. My own process of cooking tasty Baked Rainbow Trout is mentioned in this article.

Let me start off with the bare basics. You will need trout fishes and some wine to prepare this dish. If you cook with 2 trout fishes you can serve to 2 people. The preparation time was of 30 minutes and the cooking time was also similar.

Before you start with the actual cooking you should arrange for 3 Rainbow Trout fishes whose heads are cut off and their gills necessarily removed. Other ingredients include salt, pepper, extra virgin olive oil, some thinly sliced lemons and 1 cup wine. You may choose any type of red or white wine meeting your tastes. As the flesh of trout fishes is very delicate, you should always use light wine.

Start the cooking by pre-heating the oven to 3500F. Once the oven is ready to cook, rinse the well cleaned trout fishes and dry them using paper towels. Drying is essential to prevent the fish from steaming while being cooked. Cut some diagonal slashes on each side of the fish. Place a large baking dish and cover its inside with an aluminum foil. Spread some olive oil on the foil and place some lemon slices at the bottom. Sprinkle some pepper, salt and lemon slices in the cavities you have created for each trout. Place the trout on top of the lemon slices and rub the body of fishes with some olive oil. You may place some lemons on top of the fish too for extra taste. Pour the wine all around the trout and wrap the aluminum foil tightly around the fish.

Place the set up in the oven and bake it for 30 minutes. After the time elapses, check whether the dish is completely cooked with the help of forks. The forks should be inserted in the thickest part of the fish. If the fish is perfectly cooked it will be very moist, opaque and the fork will easily go through. Remove the aluminum foil and serve the baked Rainbow Trout on serving plates.

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