This recipe comes from Wild Flower Hall, Mashobra, Himachal Pradesh. Trout fish marinated in an array of spices and pan seared. Served with onion lachchas. Bring 2 Tbsp of mustard oil to smoking ...

Trout is a noble fish with incredible flavor potential. In my opinion, it doesn't need many additions; in fact, simple ...

Trout is a distinguished fish with remarkable flavour potential. In my opinion, it doesn't require many additions, and, in ...

Get out your fly rods and woolly buggers: It’s trout season ... Try one of each pan-roasted with brown butter, lemon, and capers in this recipe from Jenkins and decide for yourself.

Heat half the butter in a frying pan. Add the trout, skin-side down, and cook for one to two minutes. Carefully turn the fillet over and finish cooking on the other side for a further two minutes.

Sea trout is excellent poached, grilled and pan-fried. Like salmon, it can be served with citrus flavours, hollandaise sauce or a garnish of samphire.

Pour the liquid into a shallow pan and bring to a boil. For live trout, kill the fish with a sharp blow to the head (see The Alice B. Toklas Cookbook for an introduction to coping with the trauma ...

Smoke the trout until it is just opaque ... and sprinkle with salt. Cover the pan, and cook slowly for about 10 minutes, until the onion is tender; do not allow it to color.

Cook the trout fillets under a preheated hot grill for ... Heat the oil in a frying pan and cook the fishcakes, in batches, for four to five minutes on each side or until golden and cooked through.