When I was a kid, this was the first dish my grandmother taught me to cook. We would make it with trout that I caught in the stream that runs by our house: hence troutlings, because regardless of how big my first fish loom in my memory, Mutti never lets me forget they were really cigarsize. Ideally this dish is prepared with a whole bunch of tiny spring troutlings (6-7 inches long), served family-style and eaten with your fingers. Otherwise, use the smallest trout you can find. If the fish are small enough, refry the bones and eat them as crispy little treats.
tags:
appetizers
dinner
fruit
fish and seafood
sauté
more