My favorite chef is back at it! ❤ Thanks for sharing. I’m usually afraid of making fish at home because I don’t know how to gut a fish. 🐟 I’ll give this a try, thank you Chef!
I went to a cooking school and all we learned was French Cuisine. My BIL is the famous Chef Edward Lee. He went to cooking school in France. It’s wild that both of us learned the same thing and at different sides of the same spectrum.
My buddy used to go up to Yosemite and fish the Merced and tuolumne Rivers. He'd usually catch a couple of trout and if it was early in the morning he'd make one with breakfast cooking it in bacon fat. If he got them later in the day it was trout almondine in a cast iron. Amazing stuff
Been watching man for a while now and just got to say how accessible you make home cooking. You make it all seem less scary and very do-able. Thanks for sharing not only your expertise but your style and delivery. Love the content. Keep fighting the good fight. From Wales
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Looks delicious and easy to cook. Thanks!
Awesomeness! 🤤 😋
I like to use the bones for stock. If they're sofr enough, I'll eat them as well
Mis en place is the only way!
YES! Simple. I can do this.👍🏻
Rarely does fish come whole like that. Skin on fillets are way more common.
HELL no 😂
There’s no need for flour.
Am I the only fisherman that can't imagine buying trout in a store? Lol
You just leave the side fin on like that?
Am I able to eat fish without throwing up? No
Did I still watch the entire video? Yes
My favorite chef is back at it! ❤ Thanks for sharing. I’m usually afraid of making fish at home because I don’t know how to gut a fish. 🐟 I’ll give this a try, thank you Chef!
More dishes with fish, please! I'd love your take on simple recipes straight from the grocery store!
What's wrong with the tail it looks like that trout came out of dow chemical's cooling pond. Lol
I'm sure it's fine
Show everyone how to remove scales. Notice some still have lots of scales attached. What do Chef's do?
Just in time for Lent.
Do you use extra virgin olive oil or just olive oil? I've been meaning to ask this.
I am not a trout fan ,BUT this looks delicious
Mmm…I love fish!❤
I make this all the time over the fire while fishing and camping! Love it with fresh tarragon at the end too. Classic and simple but super tasty.
That is not where the pin bones are boss
Will definitely be cooking trout
I went to a cooking school and all we learned was French Cuisine. My BIL is the famous Chef Edward Lee. He went to cooking school in France. It’s wild that both of us learned the same thing and at different sides of the same spectrum.
My buddy used to go up to Yosemite and fish the Merced and tuolumne Rivers. He'd usually catch a couple of trout and if it was early in the morning he'd make one with breakfast cooking it in bacon fat. If he got them later in the day it was trout almondine in a cast iron. Amazing stuff
Kein entschuppen?
any idea on how to maybe use the fish head and such for stock or with other veggie scraps?
Senator style
Been watching man for a while now and just got to say how accessible you make home cooking. You make it all seem less scary and very do-able. Thanks for sharing not only your expertise but your style and delivery. Love the content. Keep fighting the good fight. From Wales
For additional almond flavor I always throw in a few TBSP of Amaretto, then let the alcohol cook off.
That A-hole from New York back in 1987 would be very pleased
'Turbot', bring water to boil, add 'Turbot' and rock. Drain,eat rock!
I usually pick out the ones with the biggest mouth to take home
This would be delicious with steamed buttered fiddle heads.
Buddy you were channeling your inner Marco Pierre White in keeping things simple and yummy (technical term 🤣)
Watch out for more bones. That’s trout. You never get them all.