Trout Recipes

Trout is easy and quick to cook and can be served in a variety of different ways. Trout under 1lb in weight can be cooked by grilling, pan frying, oven baking or microwaving. Trout over 1lb, if cooked whole should be oven baked or poached in the normal way – however, if filleted or cut into steaks, it can be cooked by all methods. Trout is easy and quick to cook and can be served In a variety of different ways. Trout under 1lb in weight can be cooked by grilling, pan frying, oven baking or microwaving. Trout over 1lb, if cooked whole should be oven baked or poached in the normal way – however, if filleted or cut into steaks, it can be cooked by all methods. Remember that fish cooks quickly and overcooking causes it to become dry. The cooking time will depend on the size of the fish. The trout is cooked when the flesh is firm to the touch and flakes easily.    

Grilling whole fish:

Slash the skin in three places, brush both sides well with polyunsaturated fat or oil and a little lemon juice. Season and cook for approximately 5 to 10 minutes on each side. 

Pan frying whole fish:

 It is generally easier to first remove the heads so that the fish fit comfortably into the average frying pan. Dust fish lightly with a seasoned flour and fry either in hot oil or a mixture of oil and butter for at least 5 minutes on each side.    

Oven baking whole fish:

Lay the fish on foil and brush with a little polyunsaturated fat or oil. Squeeze over a little lemon juice, season well and wrap loosely in the foil. Bake in a moderate oven, 180C/350F/Gas 4, for approximately 25 to 35 minutes.    

Microwaving whole fish in a 650 watt oven:

Remove heads as this is more convenient. Season lightly with salt and freshly milled black pepper, place on a suitable dish, cover and cook on full power for 3-5 minutes depending on size. Allow to stand for 2 minutes before serving.

Important Notice

As of 28th August 2019, Chalk Springs Fishery is under new management

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