Cooking Trout

Trout Parcels with Cucumber and Lemon
Hundreds of recipes have been created for this popular and delicious fish. Many Victorian recipes used a traditional English method of baking trout which involved wrapping the fish in a double thickness of newspaper and then soaking it under running water. As soon as the paper dried out in the oven, the fish was perfectly cooked. Nowadays, most people prefer to use greaseproof paper, which also keeps the moisture in. Serve with boiled or new potatoes and a green vegetable or a crisp salad.
Preparation time : 20 minutes,
Cooking time : 15 minutes,
Oven : Preheat to 180‚°C (350‚°F, gas mark 4),
Calories per serving: 310
serves 4
4 small gutted fresh trout
1 lemon
4 sprigs parsley
for the sauce
1/2 medium cucumber
2 spring onions
Rind and juice of 1 lemon
1 oz (25 g) unsalted butter
1 tablespoon plain flour
4 tablespoons half cream
1 tablespoon fresh chopped parsley
Salt and freshly ground black pepper
1. Wash the trout thoroughly and remove any black skin inside the fish by rubbing it with a little salt. Dry the fish with kitchen paper.
2. Cut the lemon into slices and place a few slices and a parsley sprig in each belly cavity. Wrap the fish, individually, in a double thickness of newspaper or greaseproof paper. Wet the parcels under cold running water and place on a baking tray. Bake for 15 minutes.
3. Meanwhile, peel and dice the cucumber. Trim the spring onions and slice the bulb and bottom 3in (80mm) of the green stalk. Juice the lemon and finely grate the rind. Melt the butter in a saucepan and saute the cucumber for 1-2 minutes until just tender. Remove with a slotted spoon and put aside.
4. Gradually stir the flour into the saucepan, mixing well, then add the cream a little at a time, stirring continuously. Return the cucumber to the pan, along with the spring onion, lemon juice and rind, and chopped parsley.
5. Add a little water if necessary to maintain a creamy consistency, and season to taste with salt and freshly ground black pepper. Continue stirring and cooking for 3 minutes, until thickened, then pour the sauce into a jug or sauceboat.
6. Unwrap the trout and arrange on a serving plate. Serve the sauce separately.


2lbs smoked trout
4 oz single cream
4 oz cream cheese (Philly or similar)
2 tbls Horseradish Sauce
2 tbls Lemon Juice
1 tsp black pepper

Mix all ingredients in blender or by hand. Empty mixture into a bowl.

Add more seasoning to your own taste (horseradish, pepper, lemon juice)

For extra flavour – Cajun seasoning can be added.

Serve with  salad, 2 lemons wedges and crusty bread.


1 Loganlea Trout 3lb – 6lbs
6oz prawns
1 handful Cheddar Cheese
1/2 pint White Sauce
3 x Carrots
6 large potatoes
3 good handfuls of Spinnach
2 x eggs
1/4 pt single Cream
1 x Onion
3 x Garlic Cloves

Fillet the trout, remove shoulder bones and cut into pieces.( You can get
filleting instructions from this link : )
Peel and quarter potatoes and boil for 10 minutes – Place eggs
in same pan to hard boil.
Mash potatoes roughly with olive oil and add salt and pepper seasoning.
Shell eggs and cut into slices.
Peel and slice Onion, Carrots and Garlic and fry in olive oil until tender.
Wash and steam spinach for 4 minutes.
Now place trout, prawns, spinach, eggs, carrots, onions and garlic into a
shallow casserole dish and mix well.
Make 1/2 pint of white sauce and add grated cheddar to taste.
Pour over mixture in casserole dish.
Now place the mashed potatoes on top and put in a hot oven (220) for
30 minutes.

Alternative Quick Method
Instead of filleting the trout – Place the cleaned trout in a microwave and cook on full power for 2-4 minutes (depending on size) – Allow to cool for a few minutes then strip off the skin and the flesh should be easily removed from the bones.
– Use ready prepared mashed potatoes from the supermarket
– Use 1 pint of single cream heated with grated cheese instead of the  white sauce.
– Miss out the onions, carrots and eggs – use garlic seasoning.


1 Loganlea Trout 3lb – 6lbs
1/2 Cup white wine
1 x Lemon
1/8 cup balsamic vinegar
1 x bunch Coriander
1 x clove Garlic
1 oz butter
Salt and Pepper
Place the trout in a large shallow baking tray
Slice 1/2 the lemon and chop the coriander and garlic
Pour the wine over the trout and score the flesh in 3 places
Place the corriander, sliced lemon and garlic inside the trout
Rub some butter and place garlic into the scored flesh
Pour over balsamic vinegar and place in a hot oven (220) for
35 minutes.


Serves 4

8 Loganlea trout fillets
125g/4oz unsalted butter
2 tbsp capers in brine, drained and washed
2 tbsp chopped fresh chervil or dill
1-2 tbsp lime or lemon juice salt and pepper

Wash and dry the trout fillets and season lightly. Melt 25g/1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down. Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.

Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.

Add the remaining butter to the pan with the capers and dill and fry until golden brown. Add lime juice to taste and a little salt and pepper. Spoon over the trout and serve.

Serves 6

250g/9oz butter
1 bunch of dill
2 lemons
2 tsp green peppercorns in brine
640g/1lb5½oz sea trout fillets
salt and pepper

Grate the zest of the lemons then peel them with a knife and segment them, so you are left with only the flesh (no pips).
Finely chop the dill.
Cut the trout into 2.5cm/1in cubes roughly.
Melt the butter in a pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest, segments, dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours.
To serve, remove from the ramekin and garnish with a spoon of crème fraîche and toast.


Served with a rich lemony sauce, this is quite a special meal.

2 eggs
5 tbsp clarified butter
plain flour, to coat
2 trout fillets, skin on
55g/2oz fresh breadcrumbs
2 lemons, 1 juiced, 1 thinly sliced
55g/2oz butter
2 egg yolks
2 tomatoes, thinly sliced
salt and white pepper

Preheat the grill to warm. In a shallow dish, whisk the eggs with 2 tbsp of the clarified butter.
Put a good handful of flour on a plate and season lightly with white pepper and salt.
Take the trout fillets and coat them with the seasoned flour, then dip them in the egg mixture and finally toss them in breadcrumbs until they are completely covered.
Heat a frying pan until very hot then add 2 tbsp of the clarified butter. Place the breaded fillets in the pan, skin side up for 2 minutes. Turn the fillets over and cook for a further 3 minutes, or until golden brown. Leave the pan on the heat, transfer fillets to a heat-resistant plate, skin side down and place under the grill for 5 minutes.
In a heatproof bowl sitting over a pan of hot water, whisk the lemon juice, butter and egg yolks to a creamy sauce. Season with salt and pepper to taste.
Take the fillets from under the grill and place tomato and lemon slices over the flesh side, alternately and overlapping so they cover most of the fish. Turn the grill up to full and cook the fillets for a further minute.
Serve the trout on a plate, covered with sauce.


Served with a rich lemony sauce, this is quite a special meal.

1 3lb gutted and deheaded Trout
3 tbsps of Helmans Mayonnaise
1/2 an onion
1 stalk of Celery
1 tsp of lemon juice
1 cup white wine
salt and white pepper
1 tsp honey

Place the trout in a microwave proof dish, cover and cook on full power for 3 – 5 minutes dependent on the power of your microwave – until the trout is cooked through and place to one side to cool.

Chop the onion and celery into small segments and place in a cooking pan with the wine and lemon juice.  Bring to the boil then simmer until the liquid evaporates.  Place to one side to cool. Put through a strainer to remove any excess liquid.

Remove the flesh from the trout and place in a large bowl – taking care to leave the bones and skin out.  Mash up the trout with a fork until it’s broken up into small pieces then add in the onion and celery mixture along with the mayonnaise and mix together with a food blender. You should add the salt and pepper at this stage along with the honey and you can also include some other seasoning – Garlic, Chilli, Corriander paste etc… to give the pate your own stamp.

Put in a plastic tub and place in the fridge for a couple of hours to set before serving as a starter with salad or on oatcakes or cheese biscuits

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