Trout Fishing

After a successful day fishing at the Tweedale Millennium Trout Fishery, I had some freshly caught trout to cook, which I prefer to do in a healthy, light manner. I am not a fan of rich sauces, thick pastes or such; I like fish to be prepared, dressed and cooked in a simple way, yet remain delicious.

To cook the trout like I did you’ll need the following ingredients…

• One lemon
• 4 medium knobs of butter per trout
• Fresh parsley
• Olive oil
• Accompaniment e.g. flavoured rice.

The first step was to gut and wash the trout, which I do by removing the head, intestines/guts and then place in salty water for a short while before rinsing clean.

Trout Before Being Cut Open.

Cleaned and Gutted Trout Ready to be Dressed.

With two beautiful pink trout ready to be cooked, I then lightly dress them with some olive oil, knobs of butter, fresh parsley and lemon slices (squeeze a little out on to the trout and then place the discs on top).

Dressed Trout Before Being Grilled

After cooking under the grill for 15-20 minutes I check that the fish is cooked by sampling a piece from the middle. Upon ensuring it is ready I served it a number of options, including flavoured rice, salad and potato wedges.

A really simply yet delicious dish. Thumbs up!