at Wherwell Priory

trout recipes

Pan-fried trout

Serves two
  • 50g (large knob) butter
  • 2 large trout, gutted and filleted
  • 2 tablespoons (large handful) chopped parsley
  • 1 tablespoon (normal handful) chopped dill, tarragon or chervil
  • juice of half a lemon
  1. warm plates
  2. heat butter in large frying pan over moderate heat
  3. when it starts to froth put in fillets, skin side down
  4. spoon over butter, and cook until skin is golden, between 5-10 minutes depending on size
  5. put fish on warmed plates
  6. add herbs and lemon juice to butter in frying pan
  7. pour over fish
  8. eat with boiled potatoes and a salad

For a wonderful recipe for trout wrapped in lettuce, and another for Seventh Heaven smoked trout pate with Irish paprika soldiers, follow this link and search on 'trout'.

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