Regional Chef Nitika Kuthiala shares an all-time favourite Himachali recipe: Grilled Trout paired with Sautéed Vegetables

Trout holds a special place in Himachali cuisine, much like the ilish for Bengalis, pomfret and bombil for Maharashtrians, and surmai for coastal communities. This cold water fish, a member of the salmon family, was introduced by the British, who were avid trout-fishing enthusiasts. Today, rainbow and brown trout flourish in the pristine streams of Pabbar in Rohru valley, Baspa in Sangla valley, Uhl in Barot valley, and Tirthan and Beas rivers in Kullu valley.

Beyond its ecological significance, trout has become a symbol of economic prosperity in the western Himalayas. In Himachal Pradesh, it is revered as a delicacy — a fish that melts in the mouth and carries an air of prestige.

My father-in-law often shares stories about a relative who would travel all the way from Shimla to Rohru just to bring home fresh trout. It is believed that the presence of trout in a water body is an indicator of its purity, signifying clean and drinkable water.

Delicate in both texture and taste, trout has a mild and nutty flavour and tender, flaky flesh. While it can be prepared in various ways, grilling is one of the best techniques to accentuate the natural richness. My experience with trout angling, quite late in life, was made unforgettable by the thrill of cooking it straight from a freshwater stream from the mountains. Sharing my recipe of Grilled Trout (prepared on a gas stove). Paired with vibrant Sautéed Vegetables, it makes for an aromatic, flavourful and wholesome meal.

Grilled Trout and Sauteed Vegetables

For Grilled Trout

Ingredients

Trout (300g each, cleaned and gutted whole)                                        2

Lemon juice                                                                                                      2 tbsp

Olive oil                                                                                                              2 tbsp

Garlic cloves (minced)                                                                                3

Salt                                                                                                                      1 tsp

Black pepper                                                                                                     ½ tsp

Fresh coriander leaves (including tender stems, finely chopped)         2 tbsp

For Sautéed Vegetables

Ingredients

Carrots (diced, half-boiled)                                    ½ cup

Peas (blanched)                                                         ½ cup

French beans (chopped, half-boiled)                    ½ cup

Cauliflower florets (blanched)                               ½ cup

Zucchini (sliced)                                                       ½ cup

Butter                                                                          1 tbsp

Oregano                                                                      1 tsp

Red chilli flakes                                                        ½ tsp

Salt                                                                             ½ tsp

Lemon juice                                                              1 tsp

Method

In a bowl, prepare the marinade for trout. Mix lemon juice, olive oil, minced garlic, chopped coriander, salt, and black pepper. Rub the marinade all over the trout fish and let it sit for 30 minutes.

Meanwhile, prepare the Sautaeed Vegetables. In a pan, heat butter over medium flame. Add chilli flakes and oregano, sauté for 30 seconds. Quickly toss in the boiled/blanched/sliced vegetables and stir-fry for 3-4 minutes, keeping these slightly crisp. Season with salt and lemon juice. Mix well. Keep aside on a plate, to be served alongside the fish.

To prepare the fish, heat the tawa or grill pan over medium flame. Brush it lightly with 1 tbsp olive oil. Place the marinated fish on the hot pan and grill each side for 5-7 minutes, or until golden brown and cooked through. Garnish with chopped coriander. Your grilled trout is ready. Serve hot with sauteed vegetables.

— Nitika Kuthiala is a regional chef, culinary researcher and founder of Pahadi Pattal, an initiative dedicated to preserving and promoting traditional cuisine of Himachal Pradesh