Fish
Cheek
Brown Trout cheek from head breakdown is a coin of sweet muscle—smaller than salmon cheek, still worth saving. Texture is tender with a light gelatin edge when just cooked. Flour lightly and pan-fry, or warm in beurre blanc. Serve as a canapé; one minute too long and the centre turns rubbery.
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Unit
Characteristics
Preparations
CookedFreshPreparedRoastedSimmeredStewed
Traits
CheekFull FlavourPortionPrep ReadyRichSlow CookTraditional
History
Head butchery of brown trout reserved cheeks in kitchens using whole fish.
Specialty counters bagged brown trout cheeks when head volume allowed.
Chef micro-courses featured brown trout cheek from whole-fish programmes.