Online Fly Fishing Magazine

Cook Your Catch: Nutty Trout

Cook Your Catch: Nutty Trout

Phil Cross brings you another tasty trout dish for you to try this spring…Nutty Trout!

This is a versatile recipe packed with flavours. The light delicate flavour of trout makes it a quick healthy meal, ideal after the weekend. It can be served hot with a variety of vegetables or rice. Alternatively, it can be served cold with a nice fresh crisp salad. The choice is yours, either way it’s delicious!

Ingredients (serves four):

• 1 large trout filleted (around 900g – 1200g)
• 2 tbsp of wholegrain mustard
• Black pepper
• 1 slice of crusty white bread, made into bread crumbs
• 50g of pine nuts or chopped walnuts
• 2 tbsp of olive oil
• 100g of Greek feta cheese crumbled
• 2 tbsp of chopped parsley and chives

For the sauce:

• 1 tbsp of wholegrain mustard
• Finely grated zest and juice of 1 lemon
• 2 tbsp of capers, rinsed
• 200g tub of crème fraiche


• Preheat the oven to 190C fan (gas mark 7). Line a roasting tin with baking parchment and place the trout fillets on the baking tray skin side down. Brush each fillet with half the mustard and cook for 10 minutes.
• In a bowl mix together the remaining mustard, bread crumbs, nuts, feta, half the herbs, olive oil and some black pepper. Sprinkle the mixture over the fillets and return to the oven for a further eight minutes, or until the trout is just cooked and the topping is nice and crisp.
• Whilst the trout is cooking mix all the sauce ingredients in a bowl and season with black pepper, adding the remaining herbs. Put the sauce in the fridge until needed.
• Place the trout on individual plates or a platter and serve.

Cooks Tips

• If serving cold cook the trout at least one hour ahead and allow to cool
• The sauce can be made up to a day in advance
• You can dry fry the nuts for approx a minute to crisp them up more
• Trout can be replaced by salmon
• Try this with a glass of Chardonnay served at room temperature

Phil Cross

Phil Cross was brought up in rural south Leicestershire and was introduced to a variety of field sports spending his youth coarse fishing and rough sporting. Living on his own he learned to cook and realised it was not as complicated as he thought. Over the years he has developed his cooking skills to the extent that his wife is happy to leave him in the kitchen whilst enjoying a glass of wine! Phil was introduced to fly fishing by a close friend, starting with practicing casting in the village park. They now fish together on a weekly basis.

Written by
No comments

Sorry, the comment form is closed at this time.