Thursday, May 3, 2012

Tasmanian sea trout

As the restaurant was emptying the kitchen on Sunday night after work, I managed to score three very nice pieces of Tasmanian sea trout. (I love free leftovers!)

Tasmanian sea trout is similar to salmon--it has that same orangey-pink color, and the same sort of texture and flake. However, the flavor is much creamier and more intense than salmon.

I did nothing more than gently sear one side in a little butter and olive oil; just enough to warm the entire thing up a bit. Slice, bit of salt, done. A wonderful mid-afternoon treat. If you find some, I highly recommend buying it; it's much tastier than salmon.

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