Five delicious trout fillet recipes to boost your Vitamin D levels. If you need a bit of inspiration, we have put together a list of five fresh trout fillet recipes help.
Trout with roasted hazelnut butter
- 25g skinned hazelnuts – finely chopped
- 100g softened butter and a little extra for brushing
- 2 tablespoons of hazelnut oil or olive oil
- 1 tablespoon tarragon vinegar
- trout fillets
- 1 tablespoon chopped chives
Buttery trout with capers
- 4 thick trout fillets
- 100g butter
- squeeze lemon juice
- handful parsley, leaves chopped
- 2 tbsp caper, rinsed
Pan-fried trout with cauliflower, almonds and brown butter
- Finely grated rind of 1 lemon, segments from 3 lemons, plus lemon wedges to serve
- 1 golden shallot, thinly sliced
- 1 cup (loosely packed) flat-leaf parsley
- 2 tbsp capers in vinegar, rinsed
- 4 ocean trout fillets (about 180gm each), skin on, patted dry
- Grapeseed oil, for drizzling
- 100 gm cold salted butter, diced
- 80 gm slivered almonds
- 1 tbsp sherry vinegar
- 1 kg cauliflower (1 small), florets roughly chopped
- 60 ml (¼ cup) milk, warmed
- 50 gm butter
Crispy rainbow trout
- 6 rainbow trout fillets, about 3 pounds
- 1 ½ teaspoons salt
- ¾ teaspoon coarse black pepper
- 4 ½ teaspoons paprika
- 4 tablespoons extra virgin olive oil
Trout a la Meunière
- 5 oz. (10 Tbs.) unsalted butter, cut into tablespoon-size pieces
- 1/4 cup finely minced shallots
- 2 to 3 Tbs. fresh lemon juice
- 4 skin-on rainbow-trout fillets (about 6 oz. each)
- 1/2 cup all-purpose flour
- Fine sea salt and freshly ground black pepper
- 1/4 tsp. cayenne or Creole seasoning
- 2 Tbs. olive oil
- 4 Tbs. finely chopped fresh flat-leaf parsley; plus parsley sprigs, for serving
- 4 lemon wedges, for serving