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|Rainbow Trout - Beautifully fresh and already gutted. Sizes are usually 300-500g. This fish is available with head on or off and filleted if required.
Please note that despite our best efforts fish are not caught in uniform sizes and we aim for within a 5% discrepancy
on quoted weights. These weights are taken before any finishing options e.g skinning or filleting are applied.
Trout with Pickled Dill Cucumber
4 Whole Trout, gutted and cleaned
4 tbsp Flour
Juice of 1 Lemon
1 Large Pickled Dill Cucumber, finely chopped
1 tbsp Capers, roughly chopped
4 tbsp Fresh Parsley, chopped
1. Coat the trout in the flour which has been well seasoned with salt and pepper.
2. Melt the butter in a large frying pan, then fry the trout for 5 minutes each side or until cooked and the skin is crisp. Lift on to warm plates.
3. Pour the lemon juice into the pan juices. Add the cucumber, capers and parsley and warm through. Season to taste, then pour over the trout.
This recipe was taken with kind permission from www.recipes4us.co.uk