Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

You will sear slices of lemon to add a lemony kick to the pan before adding well-seasoned trout filets, which you pan-fried ...

Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the ...

Renowned for its historical significance and unparalleled hospitality, Peshawar is also a culinary hotspot that attracts ...