steelhead trout - from Aldi to the Emmys

Buckwoody Egger · September 14

from Aldi! little bit of olive oil, salt and pepper. standalone post for the captain

around 400 raised direct. +/- 25 degrees
skin side down first for several minutes
flip over when cooking up the side and then top looks like it can handle a flip (like a hamburger)
after a few minutes, check temp. target is around 135-140 so do this around 130 but don’t over complicate
peel skin, carefully flip back over with spatula
cook for a minute or so to toughen underside

big spatula and long tongs bring home the fancy results with no trouble

Canugghead · September 15

Captain is a happy camper today!

Nice but you got rid of the skin?

I know, it's a pita to remove scales especially when the fillets are small, but it's so worth the trouble, fortunately my better half is good at it

Buckwoody Egger · September 15

thank you — we have descaled with the sawtooth scraper before and agree its easier for a whole fish. but typically we don’t for whole or filet.

lousubcap · September 15

Great cook right there. You are too skilled with the spatula. I don't even give the skin removal and flip a thought. I should revisit that given your finish pic.

Buckwoody Egger · September 17

thanks Cap. a crosshatch on a big think chunk of salmon is pretty cool too

steelhead trout - from Aldi to the Emmys

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