Trota: Lake Trout

Lake trout are not exactly Mediterranean, but they do inhabit Italy's many lakes and waterways, in addition to being commercially farmed. As a result, they are quite common in Italian fish markets.

There are many ways to cook trout; here is a traditional hearth technique that calls for a coppa, a hemispherical iron lid. A domed pot lid will work, as will a wok lid, and if you don't that either, you could grill them over the coals, say while camping. Or, if you don't have a hearth, you could simply bake the fish.

Trout Under a Coppa, Trote sotto la Coppa

To serve 4:
4 trout, weighing 2 3/4 pounds (1.2 k) in all
2 cloves of garlic and a bunch of parsley, minced
1/2 cup (125 ml) olive oil
Salt and pepper to taste
4 sheets aluminum foil
A fire in your fireplace, with coals
The coppa or something similar

Wash the fish and clean them, removing the gills as well, and then remove the fins. Pat them dry and season the cavities with the minced herbs and pepper to taste. Rub the fish with the oil, set them on the sheets of foil. Lightly salt the fish and wrap them up, crimping the edges of the sheets well to seal them.

Clear the coals from a section of the hearth, put the fish on the hot hearth, cover them with the coppa, and heap cols around it. Cook the fish for about 20 minutes, and then open the packets and serve the fish.

No hearth? Preheat your oven to 425 F (210 C) and bake the fish for 20 minutes.

Trout on About:
Smoked Trout
Trout Fillet, Coulibiac-style

How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes