Learn to do one of these and youu might be let out again next Thursday.

Fried Trout with Sage & Mushrooms

Ingredients for Fish:

4 whole cleaned whole trout (cut into

two fillets per fish)

1 tablespoon vegetable oil

2 to 4 streaky rashers

1 tablespoon whole butter

1 teaspoon salt

1 teaspoon ground black pepper

1 cup of flour

Ingredients for Sage & Mushrooms

sauce:

1 tablespoon fresh chopped sage

1 cup sliced mushrooms.

3 tablespoon cider vinegar

3 tablespoons white wine

1 tablespoons whole butter

1 tablespoon extra virgin olive oil

1 tablespoon minced garlic

pinch of sea salt

pinch of ground black pepper

Preparation:

This dish is prepared in two steps, first

the cooking of the trout. While the trout

is finishing cooking you will begin to

prepare in a separate pan the mushroom

and sage mixture.

Prepare The Fish:

Heat a large pan over medium heat and add one tablespoon of vegetable oil and the rashers. Cook the bacon until it becomes very crisp and remove. Once the bacon has been removed lightly dust the trout fillets with seasoned flour (salt and pepper), add one tablespoon of whole butter to the pan and quickly add the fish fillets flesh side down. Note that once you add the whole butter to the hot oil the butter will begin to burn, quickly adding the fish to the pan will reduce the heat and add a nice golden brown colour to your trout

Prepare The Mushroom Mixture:

Heat a medium pan over a medium high flame for 1 minute. Once the pan is hot add the butter, olive oil and minced garlic. Fry for 30 seconds, add

the mushrooms and season with a pinch of salt and pepper. While

you’re starting to cook the mushroom check how the trout is cooking. Once it starts to turn a nice golden brown colour turn the fish over and cook for another 90 seconds and remove. Finish cooking the mushrooms by adding the sage, white wine and cider vinegar check the taste as you add the vinegar. Cover the trout with the sauce and serve.

Trout Meuniere

3 pounds trout fillets cut into 4 oz portions

salt

pepper

1 cup flour

1/2 cup oil

1/2 cup butter juice of 2 lemons 1/2 cup chicken stock (optional)

Salt and pepper trout and cover with flour. Heat enough oil to cover bottom of fry pan. Fry trout quickly in hot oil, browning evenly on both sides. Remove trout and place on baking sheet in 350 degree oven to keep warm and finish cooking for 5 to 10 minutes.

Melt butter in saucepan and heat until butter begins to brown, stirring to keep from burning. When brown, add lemon juice carefully – or the butter will bubble up when juice is added. Blend in stock and serve hot over the fish or on the side.

Serves 6

Pepper Grilled Trout with Spring Onion Sauce

1 cup fish stock

1 cup dry white wine

1 cups double cream

1 bunch spring onion tops, cut into 1-in.

lengths

Salt and white pepper to taste

2 lb. trout fillets

Ground black pepper, as needed

2-3 oz. butter, melted

Fresh chives or green onion tops In medium saucepan over medium-high heat, combine fish stock with wine. Reduce by three quarters. Add cream; reduce to 1 cup.

Place spring onion tops in a blender; pour sauce over onions. Let stand for 5 minutes, then puree. Strain and season to taste with salt and white pepper. Return to saucepan; simmer. Hold over very low heat.

Grind pepper to taste over trout fillets. Press in lightly with the heel of your hand. Brush with melted butter; season to taste with salt. Grill trout on a clean oiled tray starting with the peppered side up. Remove to heated plates. Top with sauce. Garnish with fresh chopped chives or thinly sliced scallion tops. Serve at once. Serves 6.

Tip: Sauce may be made ahead. Store in preheated thermos for several hours or refrigerate until needed. if refrigerated, heat slowly and serve immediately or the fresh green colour will soon be lost.

Tomato, herb and olive crusted trout

ngredients

115g/4oz fresh breadcrumbs

1 tbsp chopped parsley

1 tbsp chopped thyme

2 plum tomatoes, finely chopped

50g/2oz black pitted olives, finely chopped

4 x 150g/5oz trout fillets

2 tbsp olive oil

To serve:

225g/8oz sugar snap peas

25g/1oz butter, melted

sea salt and black pepper

To Garnish:

thyme sprigs

Method

1. Preheat the oven to 200C/400F/Gas 6. 2. Place the breadcrumbs in a bowl and stir in the herbs, tomatoes and olives. Season and mix well.

3. Arrange the fish fillets on two oiled baking sheets and spoon the crust mixture on top. Drizzle with oil and bake for 15 minutes.

4. Meanwhile, boil the new potatoes for 15 minutes and steam the sugar snap peas.

5. Serve drizzled with melted butter and a good sprinkling of black pepper. 6. Garnish with thyme and a drizzle of olive oil and some sea salt flakes.

Cook’s Tip:

Push the point of a knife into the centre of the fish through the crust to check how well it is done. The fish should be opaque but not over cooked.

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