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.

Method Pat dry the fish fillets with kitchen roll, season well on both sides with salt and pepper, and set aside. Melt the butter in a large saucepan on a medium heat. Add the mushrooms, season ...

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 ...