The very first time I ate trout was in Austria when traveling with my aunt. I remember seeing this whole fish appear on my plate and wondering if I was going to embarrass myself by not eating much. Turns out, the joke was on me. Not only did I finish all of mine, but I remember looking around the table seeing if there was any place I could manage to retrieve one more fork full from.
Later years, while traveling with my husband in Munich, GER we enjoyed a delightful whole, flame broiled mackerel (Steckerlfisch) that had been lavishly salted, while sitting under old chestnut trees in the Augustiner biergartens.
Yesterday while shopping at the local grocery (which doubles as our fishmonger since no such market exists here in the valley), we found 3 gorgeous, fresh, plump flesh, clear eyed trout. Today, we grilled them with very simple salt, pepper and slices of lemon. Delicious. I’ve come to truly appreciate simply seasoned, grill cooked whole fish.
Here, the trout (placed on a fish basket) was rubbed with truffle (flavored) oil, seasoned with salt and pepper, and then stuffed with thin slices of lemon. He grilled it on a hot (though not blistering hot) grill for approximately 7 minutes on each side. Let rest for about 3 minutes. Debone and serve.
