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| Trout Recipes |
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Rainbow Trout Fillets in Nut Butter Dressing - Serves 4
4 Rainbow Trout Fillets, scales removed
Plain flour for coating
50g Lightly Salted Butter
50g chopped, roasted hazelnuts
Fresh Flat leaf parsley, roughly chopped
Hazlenut oil
Rinse the trout fillets and pat dry. Lightly coat the fish in the flour and set aside. Heat the butter in a non-stick frying pan, large
enough to accommodate all the fillets, until sizzling. Gently lay the fillets, skin side down in the butter and leave for 2 minutes.
Gently shake the pan; if the fish are stuck, leave them a little longer. When they are browned, turn them using two fish slices and
continue to cook until firm and cooked through. Remove the fish to warmed serving plates while you finish the dressing. Add the hazelnuts
to the frying pan and stir to heat through and flavour the butter. Pour a little of this mix over each fillet and finish the dish with a
drizzle of hazelnut oil and the chopped parsley.
Hot Smoked Trout Pate
1 Hot-smoked trout of about 1lb 7oz
227g cream cheese (1 small tub)
1 handful snipped chives or wild garlic leaves
Horseradish to taste (fresh grated or cream)
Single cream
Flake the fish from the bones when cool enough to handle. Place all ingredients except the cream in a food processor and process until smooth,
adding the cream to create the desired consistency. Serve with hot, thinly sliced brown toast and butter.
Controversial Pie
150g/ 6oz Shortcrust Pastry
150g/ 6oz Hot Smoked Trout, flaked
1 small leek, finely sliced
2 eggs, beaten
150ml/ ¼ pint full fat milk
1 tblspn horseradish sauce
1 tblspn chopped, fresh dill
Salt and pepper
Roll the pastry large enough to line an 18 cm / 7 inch plain or fluted flan ring. Place an 18cm / 7 inch disc of greaseproof paper on top of
the pastry and weigh down with baking beans. Bake at 375º or Gas Mark 5 for 10 minutes. Remove and leave to cool, then remove the beans and paper.
Meanwhile, beat the eggs, milk, horseradish, dill and salt and pepper together. Arrange the flaked hot smoked trout in the pastry case and
scatter the sliced leek on top. Carefully pour the egg mixture to evenly cover the fish then place in the centre of the oven at 375º or Gas Mark 5
for 35 – 40 minutes or until set and slightly golden.
Serve hot or cold.
Gravad Lax - For 1.5 lbs of Salmon or Trout fillets.
1 level table spoon brown sugar
2 large table spoon sea salt
1 table spoon black pepper
A good handful of chopped fresh Dill
1 table spoon of Brandy
Mix together. Rub well into fillets then wrap tightly in tin foil and place in glass or similar dish (not metal) and pop in to fridge.
Put some weights on top. Keep for 48-72 hours turning every 12 hours, if it leaks, spoon over the fillets and reseal. Slice thicker than
smoked salmon. Serve with mustard sauce on Danish or German style dark bread. Before serving scrape off the dill and salt.
Mustard Sauce
250 grammes of mayonnaise
2 heaped teaspoons of French mustard
1 teaspoon of strong English mustard
1 desert spoon of honey
Chopped fresh dill - lots of it!
1 teaspoon of soya sauce
A little salt and ground black pepper
1 desert spoon of white wine vinegar
Mix all together. Alter to your own taste. Experiment to achieve perfection!
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