Salmon Trout

A more delicately flavoured fish than the salmon - and smaller in size-the salmon trout is served whole. It is cooked in much the same way as salmon and served with similar accompaniments. Whole salmon trout, weighing from 3 to 6 pounds, may be poached in the same way as salmon, but sometimes their length causes inconvenience if no fish kettle is available. In this case, the fish may be poached in the oven, preferably in a heatproof dish, in court-bouillon or wine. Or wrap the fish in greaseproof paper or foil; place on a baking sheet, and bake for 1 hour for a 2- to 3-pound fish. Unwrap greaseproof paper or foil, and carefully slide the fish and its juices off on to a heated serving dish. A hot salmon trout cooked to perfection needs nothing more than its own juices and a simple sauce made of fresh melted butter and lemon juice. If salmon trout is to be served cold, always remove skin while the fish is still warm. A cold salmon trout eaten several hours after it is cooked is much more delicate in flavour and texture than one cooked and kept until the following day. I like to serve cold salmon trout with Sauce Verte, well-flavoured mayonnaise flavoured and coloured with finely chopped herbs steeped for a minute or two in a little boiling water. Salmon trout is available from May to July.