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Recipe

Smothered Trout

Serves

4

Active Time

25 MIN

Origin

ALENTEJO

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Smothered Trout

During tomato season, there are no bad cooks.

— PORTUGUESE SAYING

Today, only sport fishers can enjoy the pleasure of eating a good wild trout, as commercial fishing for them is not allowed among us. On the other hand, above the Zêzere River, trout farming is quite developed, providing an abundance of this fish in the market. The best recipes for cooking them come mainly from the North of the country: with prosciutto, lots of onion, garlic, vinegar, and always, always with olive oil. In this recipe from Beira Alta, due to its simplicity, all the emphasis is given to the flavor of the fish. We must, however, highlight the excellence of a good Portuguese-style pickled trout (trutas de escabeche). For smothered trout, prefer olive oils with a milder fruitiness, from Ribatejo, Norte-Alentejano, or Trás-os-Montes. For pickled trout, preference should be given to fruitier olive oils, such as those from Moura and some from Trás-os-Montes.

THE RECIPE

Ingredients

Serves 4

  1. 4 trout of 250 g each, or 8 trout of 160 g each
  2. 2 dl of extra virgin olive oil
  3. 2 dl of white wine vinegar
  4. 3 cloves of garlic
  5. 1 sprig of parsley
  6. 2 bay leaves
  7. 8 peppercorns, salt, nutmeg

Preparation

The trout should be bought firm and handled carefully. Wash them and remove the gills and viscera, making a small cut on the upper part of the belly. Dry them with absorbent paper and season with salt and pepper. In a pot large enough to hold the trout side by side, pour the olive oil, vinegar, and the remaining seasonings, with the garlic peeled and cut in half. Bring the pot to the heat, and as soon as the mixture starts to boil, introduce the trout. Let them cook over very low heat, removing them as soon as they are cooked (10 to 15 minutes). Place the trout in a deep dish, let them cool, and cover them with the marinade they were cooked in, which should already be completely cold. Store in the refrigerator, where they should remain for at least 24 hours before being consumed. Smothered trout are accompanied by boiled potatoes.