2 Dinners, 1 Lunch, and an Appetizer

Marinated trout with fresh cabbage

Growing up in Norway you learn to love fish by osmosis. Eat fish three times a week. Smear your breakfast open-faced sandwich with smoked mackerel. Fry slices of canned cod roe with a side of potatoes for dinner. Poach fresh cod steaks and serve them with herbs and melted butter with a chopped hardboiled egg. That particular one I can almost taste writing this. And it’s been decades since I had it as Atlantic cod is seasonal and impossible to get on the west coast of Canada. We have a plethora of other fish, but I’m saddened at the cost of fresh seafood. We simply can’t afford to eat fish three times a week. But since I always look for valuable specials, I buy in bulk and make the most of it.

Like these trout filets which gave us two dinners, one lunch, and a side of gravlaks (always good to have some of that in the freezer).

Marinated in soy, maple syrup, and orange juice, with smashed garlic and sliced ginger, then baked in the oven. When reduced, the marinade makes a delicious sauce and a simple sautéed cabbage is elevated to new heights. 

Marinating one part, curing the other

One dish for dinners, one for later. Marinade and curing. The versatility of fish!

Marinated trout ready for the oven

Add some olive oil to a baking sheet, remove the fish from the marinade with the ginger and garlic. Bake at 400F for 10-15 minutes depending on the thickness of your fish.

Baked trout

Fish is done when it flakes easily. 

Slice and serve with fresh vegetables and the reduced marinade.

Keep the leftover fish in the fridge and make fettucine with salmon a few days later, or treat your friends to salmon rillettes! The trout works just as well as the salmon.


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