Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

trout meunière. The method is simple—each fillet is seasoned with salt and pepper, then flour-dredged and pan-fried in neutral oil. While the fish keeps warm in the oven, the three-ingredient ...

Smoking trout at home is “surprisingly easy,” said Seamus Mullen in Hero ... Meanwhile, season trout fillets with salt, pepper, and a little lemon zest. Place fillets on a rack that fits ...

1. Marinate the fish fillets with salt, pepper, garlic ginger mince, and lemon juice. Set aside for about 10 minutes to infuse the flavours. 2. In a non-stick pan over medium heat, add the ghee ...

The members of this group (which include trout species) are versatile ... It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot - and cold - smoked.

Cookbook writer and live fire expert Genevieve Taylor is a big fan of cooking fish on the BBQ – and this summer, she’s choosing trout over salmon. She calls this dish “simple colourful ...

A sharp knife and some basic instructions will make removing the fillets from the spine a breeze. Once you’re comfortable with branzino, try a large trout or even a whole salmon. I learned this ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

He’s got big hair, big fins — and a mouth to match. “Trumpy Trout” is the latest, and strangest, must-have political gewgaw, an animatronic talking fishface that spouts off funny phrases ...