Category Archives : Cooking & Latest Recipes


Trio of trout – restaurant-style but easy to make at home

Look what you can create with rainbow trout (and professional tuition!) at The Edinburgh School of Food and Wine

 

We were most impressed to see what the students made last Saturday with the fantastic fresh rainbow trout, kindly delivered to the School by Dave Pate at Belhaven Smokehouse

 

The students were on a Fish and Shellfish day at the School, mastering filleting & boning  a selection of different types of  fish, then making some fairly elaborate dishes.  The trio of trout might look fiddly, but actually is fairly easy to replicate at home!    Remember you can buy ready filleted rainbow trout in most retailers, so feel free to skip that bit of the recipe.  Why not have a go, and remember to tweet us your pics of the final dish @british_trout

Trio of Trout, beetroot, horseradish (serves 2)

Trout(whole)

2

Crème fraiche

4 Tbsp

Capers

1 tbsp.

Horseradish

good pinch

Lemon

½

Beetroot

½

Red wine vinegar

50ml

Brown sugar

25g

Red pepper

½

English mustard

1 tsp.

Parsley/Dill/Tarragon

bunch

Shallot

1

Lime

1

 

Firstly, fillet the trout, pin-bone and set aside.  Julienne the beetroot. Dissolve the brown sugar in the vinegar and, when totally dissolved, pour over the beetroot and allow to cool.  For the horseradish cream, mix the desired amount of horseradish with the crème fraiche and season with salt, pepper and a few drops of lemon juice.

For the smoked trout Paté, make sure the trout is rid of bones and break it up into pieces. Add some crème fraiche,  lemon juice, dill, tarragon, parsley, salt and pepper to taste. Set aside.

For the Tartare, chop the trout and add the mustard, chopped peppers, chopped capers, chopped dill and a squeeze of lime. Add a little rapeseed oil and season to taste. Set aside.

Season and pan sear the fish, as per the demonstration,  finishing with a touch of lemon. Arrange the components on the plate with some leaves and enjoy!

 

 


James Martin’s favourite freshwater fish : trout!

We at the British Trout Association were delighted that top tv chef, James Martin, pronounced trout his favourite freshwater fish in yesterday’s episode of his new BBC 1 series Home Comforts.  In case you missed the programme, follow this link http://goo.gl/J6Yoop to the BBC iplayer.

 

James Martin is using  ingredients sourced close to his home for the show, and visited Hampshire trout farm, Franklyns Fish Farm, where father and son team, Anthony & Nick Gay,  have been rearing beautiful rainbow trout in the mineral rich waters that bubble up through springs in the chalk bed rock for nearly 40 years.

 

James  prepared the fish fairly simply! – although your own wood fired oven is not required as this can just as easily be cooked in a conventional oven, producing a meal quick enough for a mid week supper, yet equally suitable for a dinner party : roast trout with salsa verde and potatoes    We like the inclusion of tarragon and mint in the sauce, which James quite rightly says would be equally tasty with poached trout.

 

If you need further inspiration on what to do with trout, our website is full of recipes for this versatile and omega 3-packed fish, readily available through major retailers, fishmongers and farm shops.

 


The Perfect Match

Did you catch Hugh Fearnley-Whittingstall demonstrate his love for trout on television recently?

Casting off for Channel Four’s River Cottage to the Core, he not only caught a fresh trout but then rustled up a salad with it, adding blackcurrant, orange and salad.

For Hugh, trout and fennel are the perfect couple – up there with classic pairings like pork and apple or lamb and garlic. “The sharp-sweet, aniseed notes of fennel enhance, define and underline the quintessential fishiness of fish,” he explained in the Guardian recently.

With the tang of the fruit offsetting the aniseedy-kick of the fennel, this salad couldn’t prove his point any better…

Find the full recipe here: http://www.rivercottage.net/recipes/trout-with-blackcurrant-orange-and-fennel-salad/

 

 

*Image of Hugh Fearnley-Whittingstall sourced from Telegraph website

 


Pete Evans’s barbecued trout with prosciutto

There is nothing we like more than discovering a new top chef and a great recipe idea.  We are delighted to find this delicious barbecue recipe that was featured by The Times in their “Last days of summer food: 10 best barbecue receipes”.

We think this is the first time we are featuring a recipe from an Australian chef, and by way of background, Pete Evans is “an award-winning australian chef, restaurateur, cookbook author, tv presenter, adventure seeker and father.

Born in Melbourne and raised on Australia’s Gold Coast, Pete Evans is a true blue Australian with a strong passion for fresh food, sur?ng and ?shing. He’s one of Australia’s leading authorities on healthy cooking and lifestyle and is dedicated to improving peoples lives through education about nutritional food and wellness.”

Delicious barbecued trout wrapped in prosciutto - image from www.thetimes.co.uk

So it is no wonder he has chosen to develop this great recipe for healthy barbecued trout, wrapped with prosciutto.  See below for the recipe as featured in the Saturday Times

All we need now is the Indian summer to allow us to keep barbecuing – or perhaps in this case, an Australian summer.

Serves 4

Ingredients
125g butter
4 thyme sprigs
4 rainbow trout, scaled and gutted
20 very fine slices of prosciutto
4 tbsp olive oil
500g pine mushrooms, cleaned and sliced
2 garlic cloves, peeled and sliced
250ml white wine
1 handful of parsley, finely chopped

1 Preheat the barbecue grill to medium. Using half the butter, place a knob of butter inside each trout, then add a thyme sprig and wrap 5 pieces of prosciutto around each fish. Brush with 1 tbsp oil.

2 Cook the fish on the grill for about 4 min on each side, then remove and keep warm.

3 Place a large frying pan on the barbecue, heat the remaining oil until smoking hot.  Add the mushrooms and cook for 2 -3 min, then add garlic and cook for another minute or so.

4 Add the white wine and parsley and reduce the wine by hal, then whisk in the remaining butter.  Season and serve with the trout.

Recipe from Cook With Love by Pete Evans (£20), published by Murdoch Books

 


TROUT BISQUE

A bisque is a thick, rich, smooth soup, usually containing fish or shellfish. This wonderfully coloured pale pink version has a deliciously creamy texture with a hint of spiciness. Serve it with crusty bread and unsalted butter.

Serves 4

Ingredients

15ml/1 tbsp olive oil

1 onion, chopped

1 red (bell) pepper, finely chopped

1 garlic clove, crushed

1 medium potato, diced

2 tomatoes, skinned and chopped

300ml/1?2 pint/11?4 cups fish stock

225g/8oz trout fillet, skinned and diced

1.5ml/1?4 tsp chilli powder

15ml/1 tbsp chopped fresh tarragon

300ml/1?2 pint/11?4 cups milk (more…)