Description
Beautiful large fillets with skin on.
The colour is a vibrant natural pink and preserved on the day it was caught. No dye!
Best Cooking Methods: Trout can be poached in a court-bouillon, serve a la meuniere, baked, grilled or fried, cooked over a fire, or smoked in a home smoked. It can also be cooked in beer with horseradish and served with horseradish sauce. In Sweden trout is boiled in a very little salt water and served with butter.
Tray of 10
COOKING INSTRUCTIONS
- GRILL from defrost: 10-12 minutes
- OVENBAKE from defrost: at 200°C For 10 minutes
