 When a food producer presents you with a fine sample of his (or her) goods, I believe that you should treat the product with absolute respect. For example, this beautiful Rainbow trout, which came snapping fresh from the Robertson Trout Farm in the NSW Southern Highlands. Dennis, the producer, has turned his passion for trout into his hobby. The former sailor, youth worker and electrician says 'I like trout. It's pure food with no additives, and that's why I started growing them for myself and my family. Now that I've retired from full time work, trout farming is my hobby.' The Robertson Trout Farm supplies fresh fish to Rockabella's Roadside Diner, The Robertson Inn, and locals who appreciate the fresh fish. Ellie Di Bella, owner of Rockabella's Roadside Diner (specialising in classic Tex Mex food), marinates the trout in a honey bourbon liqueur and smokes it in-house. The smoked trout is offered in a range of dishes, including a galette with Robertson potatoes. Another of Ellie's trout specialties is Cajun spice-crumbed trout served with Tex Mex rice and salsa fresca. Dennis currently has around 1,000 trout on the farm and restocks with 1,500 fingerlings each year. 'I grow them out over about 9-10 months, and then sell them,' he explained. Expecting to hear a selection of complex recipes, I asked Dennis to tell me about his favourite way of cooking trout. 'Because the trout is so fresh, the best way to cook it is three and a half minutes in the microwave. No pepper, no salt, no lemon, nothing. Then, peel the skin off, get a fork and eat it!' he said. Too easy. So, how did I cook the trout? Simply and with respect - although I did veer slightly from the method suggested by Dennis. I filled the belly of the fish with slices of our fresh, home-grown Meyer lemon and chopped parsley, and seasoned it with just a little sea salt and pepper. Then, I covered it with cling film and cooked it for three and a half minutes in the microwave, per the original instructions from Dennis. Peter and I enjoyed the fish with a side of crisp garden salad... and I have to tell you, it was, quite simply, THE BEST trout I have ever eaten. Thank you, Dennis. Incidentally, Dennis explained that the cooked trout can be refrigerated and eaten cold the following day. 'We enjoy it with lemons and onions, and I also love trout curry,' he said. While the Robertson Trout Farm is part of the Robertson Food and Wine Cluster, it is not physically open to the public. However, you can order fresh trout to take home by giving Dennis a courtesy call (on 02 4885 1193) a day or two before the fish is required. If you happen to be passing through Robertson in the NSW Southern Highlands, make sure you pop in to Rockabella's Diner and The Robertson Inn, both on Hoddle Street. You will find both venues on Facebook. It's your turn now, dear readers. Do you enjoy Rainbow trout? What's your favourite way of cooking it?
21 Comments
27/8/2016 01:34:47 am
We got some trout last night. I've never tried microwaving it before. We usually do it in the oven or on the BBQ. We are going to gravalax what we bought.
Lizzy
27/8/2016 01:49:44 am
Nice one, Tandy. I have yet to try that. x
Peter
27/8/2016 01:35:38 am
That was a beautifully fresh trout. I really enjoyed it. Thanks Dennis.
Lizzy
27/8/2016 01:49:58 am
Wasn't it ever! 27/8/2016 01:48:02 am
Interesting! I'd never thought to cook trout in the microwave. I think I like the idea of controlling the level of cooking a bit more and seeing how cooked it gets but I'll give anything a try!
Lizzy
27/8/2016 01:49:20 am
Hi Lorraine, truly, this was amazing! I have been cooking for about 50 years now and I certainly had no complaints. 27/8/2016 05:14:28 pm
I love cooking fish in the microwave! Although I don't use this method all the time, it really does produce the best and most moist fish IMO. Poaching is good, too. Although some fish -- salmon or swordfish steaks, for example, cry out to be grilled. Anyway, good post -- thanks.
Lizzy
28/8/2016 05:02:08 pm
I have microwaved salmon steaks before this, John, but never a whole trout. It was amazingly good.
Lizzy
28/8/2016 05:02:30 pm
Indeed it was, Amanda!
Eha
27/8/2016 08:42:56 pm
Trout is probably the fish I learned to love most way back in Europe as a child and still do but have never used the microwave to cook it. Interesting recipe from one who should know. My first marital family owned a large apple farm in Bilpin in the Blue Mountains way back when: my FIL had two huge dams dug 'at the bottom of the garden' and the same number of fingerlings from Cooma or points south seeded into one of them every year. Methinks very many Ascham girls learned how to line-fish for these delightful creatures on the banks of the dams and half would be immediately smoked to take to all the homes: lovely memories. . . .
Lizzy
28/8/2016 05:03:09 pm
Oh wow, Eha, lovely memories indeed. What a delightful story to share. Thank you x 28/8/2016 12:40:42 am
Wow! I'd never have thought to use the microwave. Thanks for the tip. Your trout sounds glorious. It is such a lovely fish
Lizzy
28/8/2016 05:03:24 pm
So, so fresh!
Lizzy
28/8/2016 05:04:03 pm
It was my first time with a whole fish, too David. It wasn't a huge fish, I should point out, but it cooked beautifully.
Bob Bennett
28/8/2016 05:00:52 pm
That looks to be one very fine trout, Lizzie!
Lizzy
28/8/2016 05:04:18 pm
Absolutely.
Simone Mason
28/8/2016 05:01:31 pm
Oooooh. I had not thought of putting a whole trout into the microwave, but it makes sense. Thank you.
Lizzy
28/8/2016 05:04:32 pm
A pleasure! 29/8/2016 10:57:55 am
I love trout but would never, ever thought to cook it in the microwave. Live and learn, thanks Liz. Your comment will be posted after it is approved.
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Photo Jay Cranon
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind Good Things. Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers and chefs, and news on food and cooking.  Search by topicNB: I use Australian standard measuring cups and spoons in my recipes.
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