Trout Skin

One of the biggest challenges of cooking "skin on" fish is getting that crispy texture evenly across the fillet. I put a new dish on the menu that consists of Ruby Red Trout with Bacon Jam and Tamarind Honey. The dish is great, but I've noticed that the cooks struggle with the crispy skin technique during busy periods. I figured that it was a problem that needed to be resolved and started working on a solution. I remembered a technique that involved removing duck skin and baking it until crispy to be served as a garnish with duck breast. First, I carefully removed the skin from the trout and placed each side by side between 2 silpats. I put 5 sheet pans on top of the silpats and 1 underneath to keep the skin flat while it baked 350 degrees for about 10 minutes. After cooling the results were above and beyond my expectations. The skin was translucent and really crispy with a salty taste, it reminded me of all the fish chips I enjoyed growing up in San Francisco by Chinatown. After the fish was cooked, I glazed it with the tamarind honey and bacon jam. Right before the dish goes out to the guest, it is garnished with the crispy trout skin. I think that it's important to continue questioning techniques and searching for better alternatives. My wife told me last night that I'm the type of person that always thinks there is an answer for everything and I just have to find it. I never realized how extremely true she was. I think the reasoning is I enjoy learning and continuing my education while pushing others around me to do the same. Good luck on searching for your next alternative and cherish the journey...