Fisherman brought back 2 young brown trouts from fishing in the river upstream from sea. They still have that purplish silver sheen typical of sea trout, and will loose it when staying in the river for a longer time.
I seasoned with salt and white pepper overnight, drizzle with olive oil, wrapped in baking paper and bake at 200˚C for 12 minutes, just right. Beautiful pinkish flesh and very tender.
Some pieces of flesh is reserved to make an amuse bouche for friends coming over for a meal. I served with seaweed caper sauce topped with semi dried cherry tomatoes.
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