pugger
New member
I cooked 2 (speckled) trout filets, well-thawed and room temperature, last night. sprinkled old bay on the side to sear.
I planned to sear one side to get color in a copper fry pan & transferred to poaching liquid off-heat (bottle of clam juice & couple or 3 tablespoons of Pinot Grigio) (turned the burner off after the fluid was hot, not boiling).
Everything was looking good, thought I had the fry pan pretty hot, & I added grapeseed oil to the pan. I let the oil heat up a minute or so, and added the fish. Maybe I left the fish down too long, I don't know. But too much of the fish stuck to the frypan. (Sorry, I'll need help to ever do something like this & do pics also). Poached for maybe 3 minutes.
The fish was excellent, and the crust (such as it was) from the sear was tasty. I just need help w/ the technique on getting color on the fish & welcome anything anyone can suggest.
I planned to sear one side to get color in a copper fry pan & transferred to poaching liquid off-heat (bottle of clam juice & couple or 3 tablespoons of Pinot Grigio) (turned the burner off after the fluid was hot, not boiling).
Everything was looking good, thought I had the fry pan pretty hot, & I added grapeseed oil to the pan. I let the oil heat up a minute or so, and added the fish. Maybe I left the fish down too long, I don't know. But too much of the fish stuck to the frypan. (Sorry, I'll need help to ever do something like this & do pics also). Poached for maybe 3 minutes.
The fish was excellent, and the crust (such as it was) from the sear was tasty. I just need help w/ the technique on getting color on the fish & welcome anything anyone can suggest.