4 rainbow trout
1 salt
1 freshly ground pepper
1 oil
1 lemon wedges
Directions
Recipe by: The Fannie Farmer Cookbook Preheat the broiler. Sprinkle
the cavity with salt and pepper. Rub the outside with oil. Place on
an oiled rack 5-inches below the broiler (at the second level) and
broil for 5 minutes on each side. The skin will just be spottily
charred and the flesh moist and tender. Serve with lemon wedges.
Variations:
Broiled Trout with Rosemary:
Place a sprig of rosemary in the cavity of each trout before
cooking.
Broiled Trout with Cream:
Use a shallow pan instead of the broiler rack. After broiling 2-3
minutes on the second side, pour 3/4 cup heavy cream over trout and
broil another 5 minutes, basting a couple of times. Omit lemon
wedges and sprinkle with 1 tablespoon of chopped parsley and 1
tablespoon of fresh tarragon or 1 teaspoon dried, crumbled.
Servings: 4 servings
Broiled Rainbow Trout Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Seafood
The History of Recipes
We can track the history of `recipes` back into distant history, certainly as far as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created some documents which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and desserts, a very modern way of dining. Additionally, he recounts how the early Romans made use of many different spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as parsley and basil. These new herbs and spices was responsible for an increase in books on cookery, most of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and rich tried to serve the best banquets, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookbooks are increasing in popularity due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Broiled Rainbow Trout recipe.
