Heat the oil in a large skillet on medium heat. Season the trout fillets. Cook for 3-4 mins each side or until desired doneness.
For the remoulade, place the yolks, lemon juice and mustard in a food processor or blender, and process until smooth. With the motor running, add the oil in a thin stream through the chute until the dressing thickens. Stir in the remaining ingredients.
Serve the trout fillets with the remoulade and baby spinach.
Heat oil and butter in a large frying pan. Cook trout, skin-side down, for 2 mins. Flip and cook for another 2 mins, or until cooked to your liking.
Meanwhile, to make the pawpaw salsa, combine all ingredients.
Distribute spinach between serving plates. Serve topped with trout and pawpaw salsa.
Clean trout and pat dry with paper towels to absorb excess water.
Place trout (skin side down) in baking dish sprayed with Pam.
Season fish with salt, pepper, oregano and lemon juice (season for own taste).
Spread a thin coating of mayonnaise on top of fish.
Sprinkle a layer of Parmesan cheese on top.
omatoes on serving plates. Arrange trout over top. Drizzle with 1
Top the potato salad with trout to serve.
Heat olive oil in a large frying pan over medium heat. Saute garlic for 1 min, until starting to brown. Add tomatoes and cook for 1 min, stirring. Add trout and season. Reduce heat and simmer for 5 mins. Add capers.
Meanwhile, cook spaghetti in boiling, salted water until al dente. Drain. Add to sauce and toss to combine. Add basil. Serve immediately.
Preheat oven to 425\u00b0.
Sprinkle fish lightly with salt inside and out.
Combine orange juice, soy sauce, ginger and garlic. Tear off sheet of heavy-duty aluminum foil large enough to wrap fish.
Layer half of onion slices lengthwise down center of foil. Place fish on onions.
Pour sauce on top and inside cavity of fish.
Top with remaining onion and carrots.
Wrap.
Place packet on baking sheet.
Bake 25 to 30 minutes or until fish flakes easily with fork.
Serves 3 to 4.
Cut filets into serving size portions.
Place in a single layer, skin side down, in a well-greased baking pan.
Combine remaining ingredients and pour over fish.
Bake at 350\u00b0 for 20 to 25 minutes or until fish flakes easily when tested with a fork. Serves 6.
nd pepper.
For the Trout:
Lay out all 4
ail fillet of Loch Etive Trout, then stuff the butter into
Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl.
Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds.
25\u00b0F.
Rub the trout with 4 of the lemon
ix months.
To Make Trout Amandine: Pour the milk into
Preheat an outdoor grill for high heat and lightly oil the grate.
Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
3x9 pan. Wash and dry trout slices. Add to pan, turning
For trout, sprinkle trout with honey, salt and lime
ith sea salt and black pepper.
Place each trout onto a
Lay trout slices out on a cutting board in a single layer, overlapping slightly. Arrange pepper, cucumber and onion over 1 of the short sides then roll trout up around filling. Arrange, seam-side down, on a serving platter.
To make the dipping sauce, stir vinegar, sugar and soy sauce in a small saucepan over low heat until sugar dissolves. Remove from heat and add lemon zest. Set aside for 10 mins then strain into a serving bowl. Discard lemon zest. Serve sashimi rolls with dipping sauce.
Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
Add the lemon juice, mix well and cook for 30 seconds to a minute.
Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
Spoon the pate into a small bowl and serve with celery stalks.
Heat oil in a large skillet on medium.
Cook fish, skin side down, 2-3 mins, or until golden and crisp. Turn and cook for a further 3 mins, until done to your liking. Season to taste. Squeeze lemon juice over cooked fish.
Meanwhile, for avocado salsa, toss together avocado, lime segments, and cilantro. Season to taste.
Serve fish straight from pan with salsa, oven-baked fries, and lemon wedges.