Category Archives: Sue’s Super Recipes – Trout

Gravadlax Trout with Scrambled Eggs

                                             (Based on a recipe by Simon Hopkins)                                      Homemade Gravadlax is an excellent way of eating trout. It can be served with a salad and or as a delicious breakfast with scrambled eggs, toast and slices of fresh tomatoes.

Ingredients

Curing paste:

  • 85g (3oz) caster sugar
  • 57g (2oz) sea salt
  • 2 tbsp gin or vodka
  • 7g (1/4 oz) freshly ground white pepper
  • 10g (1/3 oz) freeze-dried dill, or a 100g (31/2 oz) bunch of fresh dill stalks and all

Trout

  • 5OOg (1lb 2oz) boneless, skinless trout fillets (3 to 4 fillets)

Method

To cure the trout make a paste using the above ingredients:

  • Place the caster sugar, sea salt, gin/vodka pepper & dill into a food processor and blend to make a sloppy green paste.
  • Place some of this mixture in a container (a plastic box with a lid or equivalent) that will accommodate the fish snugly.
  • Lay the first fillet of trout on top of the mixture, press it down, then repeat the process covering the rest of the trout with the mixture and placing them in the box on top of the each other.
  • Seal the box with the lid
  • Place in the fridge, and leave for 48 hours, turning the fish occasionally until firm to the touch.
  • Carefully rinse the fish, but leave some of dill paste on the fish.
  • Dry with kitchen paper, wrap in clingfilm and keep cold in the fridge.
  • Thinly slice the trout fillets with a sharp knife when ready to eat.

Sue’s Quick & Tasty Grilled Trout

Ingredients

  • Boned fillets of trout  (one per person)
  • Smoked bacon – (2 rashers per fillet)

Marinade

  • Splash of whiskey (optional)
  • Olive oil
  • Mixed herbs

Method

  • Rub or brush the marinade into the trout fillets
  • Chop the bacon into small strips and place on top of the fillets
  • Grill under maximum heat until bacon is crisp

Grilled trout can be served with brown bread and butter as a starter, with horseradish or tartare sauce, or as a main course with potatoes, green vegetables or salad.

Sue’s Quick & Tasty BBQ Trout Fillets

Sue’s Quick & Tasty BBQ Trout Fillets

Ingredients

  • Boned fillets of trout with skin still on (one per person)                      See How To Fillet A Trout in the Trout Recipes +Videos section of this blog

Marinade

  • Splash of whiskey (optional)
  • Olive oil
  • Mixed herbs

Method

  • Rub or brush the marinade into the trout fillets
  • Place fillets into a fish cage/grill (one per cage/grill). The advantage of using a cage is that you can turn the fish without it breaking up and added a smoky flavour to the fish by adding wood chips & herbs directly onto the hot charcoal.

Cooking 

  • Place the trout onto a barbecue only when all the flames have disappeared leaving the glowing embers.
  • Don’t have the trout too close to the glowing charcoal so that it burns but you do want it to be hot.
  • Cook slowly turning regularly, at this stage you could add oak or hickory wood chips to the glowing embers to create an extra smoky flavour or herbs such as bay leaves, chives, thyme, rosemary, parsley or dill (this is optional). We have lots of herbs growing in pot around the barbecue, for this purpose.
  • Cook trout fillet until slightly crisp (a few minutes only).
  • BBQ trout fillets can be served with brown bread and butter as a starter, with horseradish or tartare sauce, or as a main course with potatoes/chips/rice, green vegetables or salad.

This is a very tasty way of cooking trout and lets face it everyone like a barbecue!

Sue’s Hot Chili Trout

This is an excellent and versatile recipe that can be served with either salad & new potatoes/chips or rice.

Ingredients

  • Trout fillets – one per person (boned & skinned)
  • Smoked bacon, one rasher per fillet
  • Marinade – olive oil  & a chopped chilli, if you like it hotter use two

Method

  • Coat the fillets with the olive oil and chilli marinade.
  • Lay a rasher of smoked bacon on top the fillet
  • Flip the fillet over so the bacon rasher is under the fillet
  • Roll the fillet and trout rasher together to form a roll, secure with a cocktail stick
  • Place the rolled fillets into a baking tray
  • Bake in a hot oven – 250c for 18mins
  • Serve with new potatoes and a crisp salad or alternatively chips and salad

Sue’s delicious Stuffed BBQ Trout

To create this delicious summer dish follow the instructions below:

  • Clean a good size trout (2lb–3lb)
  • Stuff the trout
Stuffing The most convenient stuffing is a mixture of sundried tomatoes and breadcrumbs, with lemon zest and seasoning. The stuffing needs to be dry so it absorbs  the moisture from the trout. You could also use the regular stuffing for turkey or chicken.

  • Sprinkle some salt and pepper to the inside of the trout  before stuffing.
  • Place the trout in a fish cage/grill alternatively you could wrap the trout in thick cooking foil with some butter or oil.
The advantage of using a cage is that you can add a smoky flavour to the fish by adding wood chips & herbs directly onto the hot charcoal.
Cooking 
  • Place the trout onto a barbecue only when all the flames have disappeared leaving the glowing embers. Don’t have the trout too close to the glowing charcoal so that it burns but you do want it to be hot. Cook slowly turning regularly, at this stage you could add oak or hickory wood chips to the glowing embers to create an extra smoky flavour or herbs such as bay leaves, chives, thyme, rosemary, parsley or dill (this is optional). We have lots of herbs growing in pot around the barbecue, for this purpose.

  • For a 3lb pound trout, cook for about 30 minutes. After 30 minutes, you can place the trout off to the side while you cook other food. This is a very tasty way of cooking trout and lets face it all men like a barbecue!


Sue’s Trout Tagliatelle

Trout Tagliatelle (Recipe courtesy of Sue’s Super Recipes)

Recipe                                                                                                                                                This is an easy and quick recipe that can be made with any meaty fish such as salmon, mackerel etc. Trout works well as it has a more delicate flavour.  Serves 4                                                                                                                            Ingredients                                                                                                 

  • One medium size trout (or about 1 2 lb depending on numbers), or 2 large fillets of trout.
  • 2 rashers of smoked bacon, or pack of lardons
  • Tagliatelle (verde): 4 portions according to package
  • 1 tub of tomato, chilli and pepper sauce from Sainsbury’s
  • Olive oil
  • Seasoning to taste

Method

  • Pre prepare trout and wrap in foil and bake in a moderate oven for 20 30 minutes
  • Flake fish meat keeping to large chunks, and discard bones and skin. Place to one side.
  • Chop bacon and saute in olive oil until cooked, drain on kitchen paper and place to one side.
  • Cook pasta until al dente, and drain. Leave in pan, but add a little olive oil tossed in to prevent sticking.
  • Heat sauce in a separate pan or microwave.
  • Add to pan of pasta and then add in fish pieces and bacon. Stir gently to mix.
  • Serve with warm Ciabatta or herb/olives/sun dried tomato flavoured bread and green side salad.

Enjoy!