Fillet of sea trout with mousserons

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Sometimes also called salmon trout, sea trout has a texture that is slightly more delicate than that of salmon, but it can be used in much the same way. As with salmon, the flavour of wild and farmed fish can vary somewhat. The sea trout you find in the shops tends only to be wild and is difficult to distinguish from salmon, although I have seen a few farmed versions at the markets. The flavour is slightly earthy and delicate, and it doesn’t take much cooking. It is actually the same fish a