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Poached Atlantic Salmon + Ocean Trout with parsnip mash, braised lettuce | by avlxyz
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Poached Atlantic Salmon + Ocean Trout with parsnip mash, braised lettuce

Not the prettiest dish I've cooked, but the aim was more to compare the fish side by side :)

 

Uncooked, both the salmon and trout had very similar textures in the mouth. The fattier flesh of the salmon did make it a bit tastier as sashimi, presumably from the melting fat.

 

Poached, ok I overcooked them, the salmon was richer, fattier and not as dry, even when overcooked. The trout was nice and flakey, but slightly less fishy than the salmon.

   

References:

- Australian Herring/Tommy Ruff - en.wikipedia.org/

- Atlantic Salmon - en.wikipedia.org/ - pronounced lateral line, bones have attached membranes (harder to debone), more stripey flesh, (more fatty), bright orange flesh when cooked

- en.wikipedia.org/wiki/Rainbow_trout

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Taken on August 18, 2009