Cooking fish almost entirely on the skin protects the delicate flesh, keeping it moist and succulent. The skin usually ends up a bit charred and looking slightly the worse for wear, so I usually present the fish flesh side up. The skin still tastes great and, if you like the look of it, by all means put it on display. The spicy onion sauce has the contrasting sweetness of caramelised onion with a nice hit of chilli – Italian dried chilli flakes are quite spicy, so add a little, taste and then decide whether you want more. Serve salmon instead of ocean trout with spicy onion sauce if you prefer, and add a simple orange salad if you like (see video below).
Spicy Onion Sauce
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