Grilled Trout
Source: Anonymous, 1920
History
La Mejor Cocinera, Recetas de Cocina prints this dish as "Truchas a la parrilla." The method as printed: take two medium, very fresh trout; gut them through the gills; score both sides with several lines running from the spine to the belly; season; brush with oil; lay them on the grill side by side without touching; grill over a good fire, turning them in due course; then set on a hot plate and dress with mayonnaise sauce. The book was issued by the Madrid publishing house Editorial "Saturnino Calleja"; a firmly datable edition appeared in 1923. Its preface dedicates the book to the lady of the household as "the first cook of the house" (la primera cocinera de la casa), addressed to her "whatever her social position," in the interest of household order and economy. Beyond the recipe itself, the sources consulted here do not document a specific place of origin, region, date of invention, or social meaning for this particular preparation of grilled trout finished with mayonnaise.
Ingredients
- 2 trout
- olive oil
- salt
- mayonnaise sauce
Instructions
- Clean the trout by removing the gills. Score both sides of each fish with several parallel lines running from the backbone to the belly. Season with salt and brush generously with olive oil. Place the fish on a grill grate side by side without touching. Grill over good heat, turning them at the proper moment to cook evenly. Transfer to a hot serving plate and finish with mayonnaise sauce.