Home hot smoked Scottish rainbow trout fillet The smoked trout featured in the recipes on this page was home smoked rather ...

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.

trout meunière. The method is simple—each fillet is seasoned with salt and pepper, then flour-dredged and pan-fried in neutral oil. While the fish keeps warm in the oven, the three-ingredient ...

Cover the pot only part way, leaving room for air so the fire will keep burning. Meanwhile, season trout fillets with salt, pepper, and a little lemon zest. Place fillets on a rack that fits ...

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

New rules introduced in China mean rainbow trout can now be labelled and sold domestically as salmon. Why? Because a media report earlier this year caused a splash by revealing that rainbow trout ...

Dice the trout into three-centimetre chunks. If you have thinner sections on one side of the fillets you can stack them to make thicker pieces. Cut the asparagus into similar-sized lengths.

Cookbook writer and live fire expert Genevieve Taylor is a big fan of cooking fish on the BBQ – and this summer, she’s choosing trout over salmon. She calls this dish “simple colourful ...

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 ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to ...