Trout temptations
  |  First Published: May 2005

What a wonderfully delicate flavour trout has! This beautiful tasting fish doesn’t need to be primped a lot to enhance the flavour from tasty to magnificent. The following recipes just gild the lily taste-wise, and I hope you’ll enjoy them.

Trout Almandine

Trout Almandine is a classic trout recipe that will serve four. Purchase the freshest almonds that you can; stale almonds have very little flavour.


4 medium trout (medium is pan size), gutted and cleaned

plain flour

freshly ground salt and pepper

100g butter

a very generous squeeze of lemon juice

1/2 cup flaked blanched almonds, toasted a golden brown

1-2 lemon wedges per person


• Trim the fins of the trout close to the body, leaving the head and tail intact. Combine the freshly ground salt and pepper with the plain flour and toss the trout in the seasoned flour until the fish is well coated.

• Melt half the butter in a large heavy-based frypan (you may need two pans to hold a couple of trout each). Take care not to burn the butter or it will impart a bitter flavour to the fish.

• Add the trout to the frypan and cook until browned on one side. Turn carefully and brown the other side. The time it takes to cook will depend on the thickness of the trout.

• Very carefully lift the trout onto serving plates and keep warm. Add the rest of the butter to the pan with the lemon juice and almonds. Cook, stirring, for a couple of minutes. Pour the almond butter over the top of the cooked trout and serve at once with a garnish of lemon wedges.

Trout with Ribbons

This recipe also serves four. The ‘ribbons’ refer to the different coloured wraps that surround the fish.


4 pan sized trout, gutted and cleaned

freshly ground salt and pepper

8 leaves from a large leek

8 slices proscuitto

lemon wedges


• Preheat your oven to 350F/180C. Sprinkle a little salt and pepper into the cavity of each trout. Wash the leek leaves and wrap two around each trout. Do the same with the slices of proscuitto. Use a tooth pick to attach the leek leaves and proscuitto if necessary.

• Place the trout close together in a baking dish and bake in the oven for about 20-30 minutes, depending on the thickness of the trout. The fish should be cooked through and the proscuitto crispy.

• Serve with a lemon wedge or two per person.

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