Cooking with Trout



Whole trout, steaks and fillets can be oven-baked in a greased dish or wrapped in individual foil parcels and baked in a medium oven. In each case, top with a knob of butter and moisten with a little fruit juice, wine or cider. Allow 20/30 mins for portion-size trout and steaks

Fried / Sauteed


Use whole or boned trout, steaks or fillets. Dust with seasoned flour and fry in a little oil or butter for 5 minutes each side. Serve simply with a squeeze of lemon, herb butter or mayonnaise.



When cooking whole trout, slash thickest part 3 times on each side and brush lightly with oil. Alternatively, brush steaks with oil on both sides. Lay in pan and grill 5/8 minutes each side depending on thickness. Serve with a squeeze of lemon.



Trout cooks perfectly in a microwave oven, either fresh or frozen. As cooking
times vary for each make of microwave, refer to the instruction manual for
cooking trout. As a general rule, trout take from 4/6 mins cooking time when
simply prepared, stuffed trout take a little longer. Slash thickest part several times on each side of whole trout for even cooking.

Poached / Steamed


Use whole trout or steaks and enough boiling, lighted salted water to cover.
Poach gently for 10/12 minutes and drain. Serve hot and cold with butter sauce or mayonnaise. Steam steaks or fillets after seasoning lightly, using a steamer or by placing between two plates over boiling water.

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