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Brioche Crusted Trout with Beurre Noisette, Beans and Little Gem
Soft rainbow trout with crunchy brioche crumbs, toasted almonds, fresh French beans, and a nutty lemon-caper brown butter sauce.
Herb-Stuffed Rainbow Trout with Beurre Noisette and Almonds
Herb-stuffed trout seared and baked, served with nutty brown butter, toasted almonds, capers, and a fresh dressed salad.
Pan-Fried Rainbow Trout with Dwarf Beans, Peas and Almonds
Pan-fry seasoned trout until crisp, then serve alongside buttery sautéed dwarf beans, peas, shallots, flaked almonds, and a fresh salad.
Trout with Scallop Mousseline, Beurre Noisette and Almonds
Easy baked trout stuffed with creamy scallop mousseline, finished with brown butter, toasted almonds, and fresh parsley.
Trout en Papillote with White Wine, Dill and Lemon
Trout fillet steamed in a parchment parcel with spinach, lemon, dill, and white wine for a healthy, flavorful meal.
Trout Fillet with Pine Nut Crust, Herb Rice and Spicy Tomato Sauce
Pan-fried nut-crusted trout served alongside aromatic herb rice and a smooth, spicy tomato and white wine sauce.
Cured River Trout, Jersey Royal Crisps, Ricotta and Preserved Lemon
Fresh trout cured for 24 hours, charred with a blowtorch, and served with homemade potato crisps, peas, and ricotta.
Rainbow Trout Grenobloise
Pan-fried rainbow trout served with a classic lemon, caper, and crouton sauce alongside seasoned Jersey Royal potatoes.