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 almondine is a classic French dish made with trout fillets that are lightly coated in flour and then pan-fried in butter until crispy and golden brown. The trout is then topped with a sauce ...

Drain well, gently squeezing out excess water. Set aside. Drizzle both sides of trout fillets with half of olive oil and sprinkle with half of salt and pepper. Heat nonstick frying pan over medium ...

The BBC's Elly Curshen recommended whipping up an easy "teriyaki marinade" to coat trout fillets before oven-roasting them, and serving it all up with stir-fried greens, white rice and a ...

Do not pay extra for smoked fish when you can easily make it at home. Delicate in flavor and moist, smoked fish can be used ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to ...

Fillets require pin-boning and the skin can be removed if desired. Sea trout is excellent poached, grilled and pan-fried. Like salmon, it can be served with citrus flavours, hollandaise sauce or a ...