Wash and dry the trout fillets and season lightly.
Melt 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.
nother large plate.
Sprinkle trout fillets with salt and pepper.
d add the potatoes. Cook for about 12 minutes, or
n medium high. Rinse the trout fillets and pat dry. Season the
o a boil and cook for 15-20 mins, until just
n, in boiling salted water for about 20 min until tender
immer over medium heat. Poach trout fillets for 3-4 mins, until just
3x9 pan. Wash and dry trout slices. Add to pan, turning
bowl of cold water for 5 minutes to soften. In
callions and stirring frequently, cook for about 5 minutes or until
Boil potatoes in salted water for about 20 mins. Drain, rinse under cold water then remove skin.
Meanwhile, melt butter in a large frying pan and saute onions until translucent. Add cabbage and vegetable stock, season then add mustard and 3 tbsp horseradish. Cover and simmer for about 10 mins. Add potatoes and cook for 2-3 mins.
To serve, arrange cabbage and potatoes on a plate with smoked trout and 1 tsp horseradish on the side.
To prepare the trout: Preheat the oven to 400\
br>Coat nonskin side of trout with mixture and set aside
n nonstick skillet.
Add trout fillets side by side.
Add
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
an and bake at 375F for about 15 minutes or until
NOTE: each trout fillet should be 4 ounces
Pat fillets dry; arrange, skin side down, on plate. In bowl, stir apple juice concentrate, mustard, vinegar, paprika, pepper and salt ; brush some of the sauce onto fillets.
Place fillets, skin side down, on greased grill over medium heat; close lid and cook, brushing once with remaining sauce, for 12 to 14 minutes or until fish flakes easily when tested with fork.
arge enough to enclose the trout in a loose parcel. Dive
ined baking sheet, place two trout fillets, cover with the vegetable mixture