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TROUT RECIPES Other Great recipes can be found on the British Trout Associations web site. Just click on the link above. If you have any of your own recepies that you would like to share please email me them, with a photo if possible I would love to include them. BAKED TROUT This is the way most people imagine trout being served.
1. Season a whole trout with salt and pepper and place a knob of butter inside. You can also add any herbs you like. 2. Form a loose foil parcel (white wine can be added if you fancy) and tightly seal it round the top keeping it clear of the fish. 3. Place the fish in a preheated oven 190c gas 5 for 20 min.
CAJUN BLACKENED TROUT
Ingredients 16-20oz trout filleted (spices will do four fillets) Olive oil Spices 1tsp black peppercorns 1tsp white mustard seeds 1tsp cumin seeds 2tsp paprika 1tsp chilli powder 1tsp dried oregano 2tsp dried thyme 1tsp salt 1. Dry fry the peppercorn, mustard and cumin seeds,then grind to a powder. Add the rest of the spices and grind them all together. 2. Brush the fillets with a little olive oil then rub them with the spice mixture. Preheat some olive oil in a heavy frying pan until it is very hot. 3. Carefully place the coated fillets in the pan and cook for 1-2 min each side or until the spices have turned dark brown.Serve immediately. Cooking trout this way can be very smoky (But the taste makes it worthwhile) so please make sure your kitchen is well ventilated.
TANDOORI TROUT
Ingredients 14-16OZ Trout per person ( marinade will do up to four trout) 2 tbsp lemon juice Salt Spices 1 1/2tsp Paprika 1 1/2tsp ground coriander 1 1/2tsp ground cumin 1tsp ground ginger 1/4tsp orange food colour powder (optional none was used in the photo) 1tsp mustard 2-3 cloves of garlic 6fl oz 175ml natural youghurt 1. Lightly slash the trout with a sharp knife (taking care not to go through the bones). Pour on the lemon juice and salt to taste and leave to stand for 15 min. 2. Mix together all the marinade ingredients and rub all over the fish, in the slashes and inside (by hand is easiest but messy). Place the trout in a covered bowl in the fridge for at least 6 hours, overnight is best. 3. Preheat the oven to 190c gas 5. wrap the fish in foil parcels sealing it all the way round leaving space at the top and sides. Cook for approximately 20 min or until the fish is cooked. Using the same method this also makes a great alternative for a barbeque, just place the foil parcel on the barbeque not too near the coals, close the lid if you have one and they should take 15-20 min. Other Great recipes can be found on the British Trout Associations web site. Just click on the link above. |
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New Mills Trout Farm
Brampton
Cumbria
CA8 2QS
016977 41115
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