Trout

Trout is a freshwater fish from the salmon family and one of the most popular fish in European cuisine. The most common varieties are brown trout and rainbow trout. Its flesh is delicate, light pink to white, with a pleasantly mild and slightly sweet flavour and few bones. It can be prepared in many ways, pan-fried in butter, baked in the oven, grilled or dredged in flour and fried whole. It pairs beautifully with lemon juice, herb butter, almonds or fresh herbs. Trout is rich in omega-3 fatty acids, vitamin D and protein, making it a nutritious and easily digestible food.