John Caldwell

Colin Brett

Chris McLeod

Alan Prevost

Recipes

GRIDDLED TROUT

(Serves 2 people) 

Ingredients 

Two 8 oz  de-boned fillets of trout -  or 4 smaller fillets.

The Marinade

3 tablespoons Extra Virgin Olive Oil

3 tablespoons White wine or Cider Vinegar

1 tablespoon Balsamic Vinegar

2 teaspoons freshly chopped or powdered Dill

1/2  teaspoon Crushed Chillies ( This ingredient makes the difference!!)

1 teaspoon  Salt

2 twists of black pepper.

1. Choose a shallow dish, large enough to accommodate the trout fillets laid flat, flesh side down.

2. Make up the marinade using the ingredients listed, in the shallow dish.

3. Place the trout fillets in the marinade, flesh side down.

4. Put in the fridge for at least two hours, preferably overnight.

5. When ready to cook, lightly oil a hot griddle or heavy frying pan and put in the trout fillets, skin side down.

6. Cook on a high heat for 8 minutes then turn trout flesh side down on the griddle and cook for a further 3-5 minutes.

7. Serve, skin side down - it will be the most delicious trout you've ever tasted!

John Gale

The Dish: Hazelnut & Raspberry Trout

The Preparation

Clean & fillet trout .Cut tin foil to suite size of fillets & spread butter or margarine on the tin foil .Place one fillet of trout on the butter foil & spread 1/2 tin of raspberries on top.

Next take 1/2 packet of hazelnuts (crushed or hole), & spread them on top of raspberries .Place the second fillet on top & sprinkle with raspberry juice,add one or two pinches of salt & pepper, wrap & seal foil.

Place in a per-heated oven at 150 to180c for 15/20 minutes, depending on size.

Serve with tossed salad & new potatoes.

Ingredients

1lbs-1/12lbs rainbow or brown trout

1 tin sweet raspberries

1 small packet of hazelnuts       (crushed or whole)

1 nugget of butter or margarine

1 or 2pinches of salt

1 or 2 pinches of pepper

Alan Prevost