Rainbow trout, salmon's smaller cousin, seem more popular as targets for fly fishers than objects of culinary adventure. I've never quite understood why trout are so reasonably priced, almost downright cheap, if you are lucky enough to find them fresh and available in stores. Maybe people are put off by their small size or the many, fine bones inside. Yet trout are easy to cook and fillet. The delicate, nutty taste of trout is best when the fish is prepared in the simplest way possible.
whole rainbow trout
S&B (Japanese) spicy cod roe spaghetti sauce
Kewpie (Japanese) mayonnaise
Old Bay seasoning
grape seed oil
lemon pepper salt
Ponzu dipping sauce:
shōyu (Japanese soy sauce)
Japanese sushi rice vinegar
finely chopped green onions
Cape Herb & Spice Co. Heat Wave seasoning
Clean and pat dry trout. Dredge in mixture of flour and Old Bay seasoning. Deep fry at 325 degrees for about 8 minutes, or until golden brown.
Meanwhile, boil spaghetti noodles. Drain and toss lightly with grape seed oil, then toss with cod roe sauce. Spinkle nori on top.
Cook broccoli crowns in microwave in a covered container for about 3-4 minutes. Season with lemon pepper salt. Drizzle with mayonnaise.
Serve with ponzu dipping sauce.