As we approach the conclusion of the British trout season, which ends on September 30, time is running out for you to try this fantastic fish at its freshest.
Trout is a close relation of salmon and is a very versatile fish that can be cooked in a number of ways.
It is a fish that is a delight to eat whether it has been poached, barbecued, steamed or grilled.
When cooking with trout, acidity works well as it cuts through the fish’s oilyness so citric fruits are often an ideal ingredient.
You can check whether the trout you are buying is fresh by looking at the eyes which should be clear and bright. The gills, too, should be examined and these should be bright red. In an older fish they will be darker in colour.
Try these three fantastic ways to cook some delicious trout dishes.
British trout en papillote with summer herbs
(Serves 2)
Ingredients
- 2 British trout fillets
- 1 lemon, half sliced and other half juiced
- 25g butter
- 3-4 cherry tomatoes, halved
- Few chives, snipped
- Few fresh mint leaves
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180C. Take two large squares of baking parchment paper and place a few lemon slices in the centre of each.
- Place a trout fillet on top of the lemons, skin-side down. Season with salt and pepper and drizzle over the lemon juice. Dot each fish fillet with the butter and add the cherry tomatoes next to the fish.
- Then pull up the sides of the paper and fold the edges along the top into a tightly sealed parcel. Place on a baking tray and cook for about 10 minutes.
- Put the parcels on to two plates, open the paper, being mindful of any steam, and sprinkle in the fresh herbs. Take to the table and eat at once.
Easy barbecue teriyaki trout
(Serves 2)
Ingredients
- 2 British trout fillets
- 100ml teriyaki sauce
- Vegetable oil
- Half a lemon
- 1 tsp sesame seeds
- Few fresh chives, snipped
Method
- Marinate the trout fillets in the teriyaki sauce for an hour. Meanwhile light the barbecue or preheat the grill. When ready, brush the grill with vegetable oil to help prevent sticking, then carefully remove the trout fillets from the marinade onto the grill, skin-side down.
- Brush on more of the marinade as it cooks to build a nice glaze. Cook for about 8-10 minutes depending on the heat.
- Squeeze over a little lemon juice and serve sprinkled with sesame seeds and chives.
Summer saffron trout with tabbouleh
(Serves 2)
Ingredients
- 2 British trout fillets
- Small pinch saffron
- 25g butter
- 75g bulgur wheat
- 2 tbsp olive oil
- Half a lemon, juiced
- Half a cucumber, finely chopped
- 1 spring onion, finely chopped
- A handful of fresh mint, finely chopped
- A handful of fresh parsley, finely chopped
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180C. Melt the butter and add the saffron. Place the trout fillets on a large square of tin foil skin-side down, season with salt and pepper and drizzle over the saffron infused butter.
- Bring up the sides of the foil and fold to form a sealed parcel. Place the parcel on a baking tray and cook in the oven for 10 minutes.
- To make the tabbouleh salad, bring 150ml of water to the boil and tip in the bulgur wheat.
- Take off the heat, cover and leave to absorb all the water. Once cool, mix though the olive oil and lemon juice and then the remaining ingredients.
- Serve the cooked trout drizzled with the buttery juices from the parcel, and the tabbouleh on the side.
More in this series…
Three ways with barbecue: Perfect ribeye steak, Scotch lamb chops and pork souvlaki
Three ways with spinach: watermelon salad, chicken and butterbean tagine, and Mediterranean rolls
