Fillets require pin-boning. Rainbow trout has an earthy flavour, so pairs well with strong flavours such as lemon juice, garden herbs and butter. Classic recipes include Trout with almonds.

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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.

Generously salt and pepper the trout, and lay the fillets skin side down on a wire ... or press through a wire sieve. Preheat oven to 450 degrees. In a small bowl, whisk together egg, milk ...