Pan fried salmon or trout

This is a very handy bit of technique to know.  Nice thick salmon and trout portions, with skin on, are widely available and make a rather special bit of food if treated well.

Pan fried salmon or trout

If possible, remove the fish from the fridge an hour before serving to come up to room temperature.  Remove the scales from the skin using a sharp knife with a curved blade, scraping against the natural direction of the scales and using a plastic bag to catch them (if salmon that is; trout don't have scales).  Wash the fillets briefly in cold water then dry thoroughly on paper towelling.  Season evenly with salt and pepper.

The pan does not have to be non-stick, although non-stick is fine.  The more important factors are that it has low or slanting sides so that a spatula can easily slide under the fish, and a thick or heavy base to evenly transfer heat.  Place it over a moderate to high heat for 4 minutes to heat up, then pour in around 3tbsps of flavourless oil - groundnut or vegetable.  Very simply, the heat must be high enough to crisp up the skin while leaving the inside of the fillet underdone.

Lay the fish in, skin side down, and do not touch again for 3 minutes.  By this time you should be able to see the skin has crisped and the opaqueness has spread up around the edges of the fillet and across the thinnest part, while the thick part is still visibly raw.  You may have to increase or decrease the heat level as things progress.  Confidently slide under a spatula or pallet knife and turn the fillets over, assisting with the fingers of your spare hand.  Cook for 20 seconds only on the flesh side then remove from the heat to continue to cook and rest in the pan for 1 minute.  Serve.

With spinach sauteed in olive oil and garlic, served with
creme fraiche with lemon juice and zest stirred in.

 

With hollandaise and a watercress, green bean, pea
and shallot salad.  Could top with chives.