Extreme generosity... I was just given two fresh, perfect rainbow trout.
Even as a child I loved trout, and my admiration for this sweet, flavorful, almost delicate fresh-water fish has only grown over time.
Frying them whole was certainly a possibility, but I wanted to try my friend Justin Chapple's easy filleting tip. It's really simple: with a sharp and fairly flexible knife, cut just behind the head until you hear that you've reached the backbone; turn the knife 90° towards the tail and begin to slide the knife... making sure you continually keep contact with the backbone (sound is your best clue). Cut all the way to the tail, and lift off your perfect fillet. Flip the fish and repeat.
Trout has tons of bones, but most will come away as you fillet. You can pull out any remaining large bones with tweezers or needle-nose pliers... or just pay attention as you chew!!!
After filleting the second fish, I got the pan pretty hot, tossed in some butter, seasoned the fillets with pepper and a bit of lightly smoked salt, laid the 4 fillets in - skin-side down - and cooked until the flesh looked almost cooked and the skin was browned and crisp.
I carefully turned them over and cooked for about 30 seconds... SERIOUSLY... and then removed them to warmed plates. All they needed was a bit of lemon juice. I served them simply, with some wild rice pilaf... I doubt a more simple Autumn-with-a-capital-A dinner could be had in less than 20 minutes!
