They were selling Danish sea trout on the market last Friday. I very much doubt that the variety I bought were wild sea trout. The real things are enormous beasts. The ones sold on the Friday market, I suspect, are farmed. Let’s face it most commercially available fish these days is. Unless you’re living along the coast of Denmark I suspect the only other people lucky enough to eat wild sea trout are Russian oligarchs helicoptered into Denmark for a week-end of fishing on their private yachts. For the rest of us mere mortals we shall make do with the farmed variety. We can only hope that with all the bad press farmed fishing has been receiving lately that the owners of these outfits are making every effort to produce quality fish. The ones I made this week-end tasted fresh and tender and were wolfed down by the children (well, R. aged 10 refused to eat his but the other three did.)
1-2 shallot (or any onion you have to hand)
Salt & Pepper
Ask the fish-monger to gut the fish. Wash them thoroughly and pat them dry with a kitchen towel and put to one side in the fridge.
Serve with a sour cream and chive cucumber salad, sauce tartar and with either tabouleh or salt potatoes.