Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms. In his quick-cooking dish, crunchy breadcrumbs cling ...

Place the trout skin-side down in the pan and cook undisturbed until the skin starts to brown and feels crisp when tapped, about 3 to 4 minutes. Add the butter to the skillet. Using a spatula ...

This recipe comes from Wild Flower Hall, Mashobra, Himachal Pradesh. Trout fish marinated in an array of spices and pan seared. Served with onion lachchas. Bring 2 Tbsp of mustard oil to smoking ...

Ask your fishmonger to clean them for you and you’re halfway there in terms of prep. Just before cooking, toss the trout lightly in well-seasoned flour, then cook it in a large frying pan until it’s ...

Get out your fly rods and woolly buggers: It’s trout season ... Try one of each pan-roasted with brown butter, lemon, and capers in this recipe from Jenkins and decide for yourself.

Drizzle trout with grapeseed oil and season to taste, then add to pan skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is crisp (2-3 minutes). Turn over and fry until ...

Leave for at least 30 minutes. Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can ...

There are so many ways to cook fish. You can pan-fry it, bake it, grill it, steam it, or even deep-fry it. The options seem ...

Smoke the trout until it is just opaque ... and sprinkle with salt. Cover the pan, and cook slowly for about 10 minutes, until the onion is tender; do not allow it to color.

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.

A popular dish from the house of Himachal Pradesh, Kullu trout is smeared with a host of Indian spices, pan-fried and served on a bed of hot rice.