German Pan-Fried Trout is a classic German dish that features fresh trout fillets seasoned with herbs and spices, then pan-fried to perfection. The fish is crispy on the outside and tender on the ...

Place a pan over a high heat and add the olive oil. When hot, add the salmon trout, skin side down, and fry for 1 minute. Turn and fry on the other side until just crisp and golden in colour. Remove ...

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.

2: Put the whole red peppers into a hot oven and cook until ... 4: Mix the Cajun seasoning & cornflour and dust the flesh side of the trout fillets with the spice mixture 5: Cook in a hot pan (as per ...

A whole sea trout will usually be gutted ... 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.

Heat a small, lightly oiled frying pan and fry the five-spice powder and ground coriander ... When cool enough to handle, use your fingers to rub the spice mixture into the flesh of the trout. Combine ...

In this case, toasted brown butter balanced with fresh lemon juice, chopped parsley, and a hearty pinch of salt, then poured over delicate, pan-fried fish. We’re calling it lemon butter trout ...