Trout fishing season opened with more than a bang this season and for probably all the wrong reasons. 
Action Outdoors provides Kilwell products for fly fishing enthusiasts, link to our site here then type trout in the search engine to find our range of fly fishing rods, reels and accessories: http://tinyurl.com/kxxhgdo
If unfortunate officialdom and their commissioned research hasn’t left you with a bad taste in your mouth for this delightful fresh water dwelling member of the salmon family here is a simple but delicious recipe for trout.
Trout are a fabulous fish for all the right reasons. These fresh water beauties are full of omega 3 the essential fatty acid we all need so much of but consume so little. In short they’re great for your heart, blood, skin, hair and nails.
Regardless of whether you catch the brown or rainbow variety the delicate flavour of trout needs little embellishment.
That said there are a plethora of trout recipes out there to try with many fancy ingredients, I hope you enjoy this one it’s a classic. Don’t despair if you don’t have parsley, dill or lemons; experiment with other ingredients like leafy green vegetables such as watercress and spinach, or try other herbs to substitute.
Ingredients:
Trout - whole fish scaled and gutted
Lemons – zested, juiced and some simply whole and halved
Salt – I like the pink Himalayan variety but any table salt will do
Black pepper – freshly ground or cracked
Olive oil – extra virgin olive oil if you can
Butter
Parsley – flat leaf Italian if you have it otherwise the curly stuff will do, a well chopped bunch
Dill – fresh if you can get it or dry will do at a pinch
Method:
Cut into your fish with a sharp knife to score each side well and open the flesh of your trout.
Pour over with extra virgin olive oil.
Salt and pepper to taste, rub these well into the flesh.
Next take your chopped parsley and dill and stuff these into the cavities down the side of each fish.
Rub the skin with lemon zest and pour over the juice. You can if you wish slice lemon finely and lay it over the fish.
Lastly dot your fish with a few good knobs of butter on the skin.
This is where it all gets interesting, depending on your preference you are now free to pan fry, grill, bake or even barbecue your trout. Barbecue fans I recommend wrapping the fish in foil after an initial charring of the fish skin to keep it moist. This might prove a little tricky so have your tongs and a fish slice at the ready with pre-cut foil to wrap your fish on a plate beside the barbecue grill. Your fish are ready when the skin is crispy.
Finally serve with some salted boiled potatoes drizzled in olive oil or butter and some hot greens, spinach and broccoli or a mescalun salad with a vinaigrette.
If you have any questions about trout fishing drop us a line at admin@actionoutdoors.kiwi
Good fishing everyone!
