- 2
- 333 956
Hamilton's Fish Farm
Canada
Registrace 1. 09. 2020
Pan-Fried Rainbow Trout - With Chef Chris Pyne
Pan-fried rainbow trout is a quick and delicious dish for any time of year. It’s easy to prepare, and it’s one of the healthiest diet choices you can make. Trout is a great source of protein that is high in Omega 3 Fatty Acids, B6 & B12, and Niacin (B3)!
Follow along with award-winning chef Chris Pyne to make this delicious recipe.
To get the freshest, Ocean Wide Certified, 100% sustainable rainbow trout, start off with a trip to Hamilton’s Fish Farm in Annapolis Royal, Nova Scotia.
Follow along with award-winning chef Chris Pyne to make this delicious recipe.
To get the freshest, Ocean Wide Certified, 100% sustainable rainbow trout, start off with a trip to Hamilton’s Fish Farm in Annapolis Royal, Nova Scotia.
zhlédnutí: 332 881
Video
Rainbow Trout Grilled To Perfection - With Chef Chris Pyne
zhlédnutí 1,3KPřed 4 lety
Grilled rainbow trout is a fresh and flavourful dish that the whole family will enjoy. It’s quick and easy to prepare, and it’s one of the healthiest diet choices you can make. It’s a great source of protein that is high in Omega 3 Fatty Acids, B6 & B12, and Niacin (B3)! Follow along with award-winning chef Chris Pyne to make this delicious recipe. To get the freshest, Ocean Wide Certified, 100...
What type of oil is recommended?
I'm not sure I can trust someone who calls it a "fill it" instead of a "fill A" :)
Thought it looked a little pale
Farm?
No the fish is not seasoned
Doesn’t have to be it can use a simple butter wine sauce
By “seasoning”, you really mean “salting”, yes? You say what kind of salt not to use, but I didn't catch what you DID use--the “sesoning”.
Damn, Taking of the skin is so hard when raw, even my best knife cant cut trough!
What oil did he use at first
Chef Chris, I didn't have any lemon, so I substituted with the juice of an orange. It was very tasty! I used the same seasonings on my Sugar Snap Peas, which was a great accompaniment. Again, thank you for your tips! Celeste, in the A-T-L ☘️
Although I don’t and wouldn’t normally prepare my trout this way as an angler, I learned a key point here. I have been over powering the flavor of my fish and am going to try to use more minimal seasonings. I think on the BBQ I will stick to my brown sugar mountain rub 😊
Excellent recipe!! Thank you!
The worst thing you can do to a nice fresh trout is remove the skin and belly. You're a chef?
Mispronouncing fillets and herbs was a bit shocking but bon appetit.
Hello, I am writing to inquire about your permission to use a short clip of your video. This is JTBC <Talkpawon 25hrs>, the Korean TV show which is broadcasted on JTBC (Korean TV channel). With your permission, I'd like to use your video to introduce about Pan-fried rainbow trout. It will be broadcasted at 9PM on 27 May, 2024. For further information, please contact us through an email.
Never been a fan of fillets when it comes to trout. Cooked correctly you should be able to pull the back tail upwards and away from the fish once finished, allowing for no bones and no waste. So so wasteful when they fillet it. Also, the Skin is the tastiest part of the trout in my opinion.
What brand of pan is that
FRY THAT SKIN!!!!!!! ❤
he said fillet wrong... as a chef.
and 'hebs' where this guy coming from?
Depends where your from, the word fil-ay is French and does specifically mean a cut of fish. But the word fil-it comes from English and means a flat thin structure. So technically both are correct.
u took a nice, tasty, healthy, high protein, low fat, low calorie piece of lovely fish….. and cooked it in 3x the amount of butter and ruined all the flavor and all the health benefits.
Its better on the grill skinside down with garlic butter onion and chef paul.
I cooked my trout on a cast iron skillet and seasoned it with kosher salt, freshly ground black pepper, and lemon pepper and used butter to Prevent the trout from sticking the pan it was pretty tasty
It’s farmed fish? Or that the name of some company . Looked delicious
Awesome video man ! I’m in Cheticamp and always catch nice big rainbows
Farm fish no thanks
Trying this today! I never even tried trout before but I’m hoping my wife likes it! Thank you!
Made this in a stainless steel pan (no anti stick coating) and it was fantastic. Thanks for the tips!
At first, I was thinking, this guy is way to young to be a chef. It only took 3 minutes to convince me he's legit.
Your poor nonstick pan
Thanks! very clear explanation!
10/10
Bro pronounced it fill-et it’s actually pronounced fill-ay
Dats rite
In the UK it’s fillet. Not fillay
@@benlepoidevin7047 you have to understand I'm from LA,... lower Alabama USA 🇺🇸 yeeee haaaawww
Wow best trout recipe I ever had You need to do more recipes
In the Land of fish and floods of butter! Well done, Chris. Brill.
the difference between table salt and sea salt is just that its ground and they add iodine. they both have the same amount of microplastic
Blessings in an abundance of the faith. I salute you. 🫡😘🙏 Grace and peace abounded so much the more. Christ was made a little lower than the angels. Will you believe and receive Jesus Christ as your Lord and personal savior??? I do. 🌈❤️❤️❤️🤍🤍🤍🪝🪝🪝🙏
Straight forward recipe. Fantastic
Garlic taste weird in trout
Fill-it….ugh! Pronounce it correctly or you’re not a chef!
Herbs…..the word is pronounced, ….erbs. The H is silent. You’re never gonna be a chef. 😜😜😜
Where is the recipe? You just added two fingers of salt😂😂
simple recipe. salt, thyme, lemon, butter. he showed how to cook it too and cut it
How many minutes per side?
Pinbones?
this guys shit come to toronto well show you how a real seafood restaurant cooks trout with SKIN OFF!!😂
TOOK THE SKIN OFF AND FKN RUINED IT!
Trout is so gross
Can I do this with the skin on? I like the skin.
An excellent technique. I’ve used it twice now with rainbow trout, in a well-cured cast iron pan. The first time, exactly as done in the vid; the second time, the same, but I didn’t have thyme so i used tarragon and added minced fresh garlic, as you suggest. I highly recommend tarragon (and garlic) for this method. It was delicious. Thanks for the informative vid. PS I love the Maritimes - in fact my sister and her husband just moved to NS last week. Next time I’m down east i will make a point of checking out your establishment.
Taragon is better I agree.
Nah bruh u cannot take off the skin like that wtf🤮 that’s cold
How is it oceanwise when its a fresh water fish? Sounds ocean stupid to me!
What about the bones?
Only salt 🤨🤨???