Jake will show you how to pull trout out of hard to reach places and then prepare a down and simple recipe that's sure to please even the pickiest eater.

Just coat the cleaned fish with seasoned flour, then pan-fry them in a little bacon grease and browned butter. A squeeze of lemon and you’re done. If you want to dress your trout up a bit ...

The fishmonger will usually have removed them all but as trout bones are very fine, it is better to double check yourself. Heat a large frying pan and add olive oil. Season each fillet with a ...

Place flour on a plate. Season 2 trout fillets with salt and pepper; dredge in flour, shaking off excess. Cook, flipping once, until golden and cooked through, 3-4 minutes. Repeat with remaining ...

1.Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper, 1 T Olive Oil ...

Put the soy sauce in a pan with the sugar, bring to the boil then simmer for 15 minutes and remove from the heat. Meanwhile, soak the gelatine in cold water for 2 minutes to soften, squeeze out ...

Serve the roasted trout over a simple spring salad of arugula and thinly sliced fennel and radishes. F&W editor in chief Hunter Lewis's fishmonger always has farmed freshwater rainbow trout on ...

1. Dry fish well and sprinkle with salt and pepper. Place milk in a shallow bowl and flour in another shallow bowl. Dredge fish in milk, then in flour. 2. Heat olive oil in a large, heavy-bottomed ...

where Dave Harris of Max Creek Hatchery sells brook and rainbow trout every Wednesday. Chefs like Colin Alevras of the Tasting Room and Sara Jenkins (who just took over the kitchen at Bread ...

Season to taste and toss to combine just before serving. 3.Heat a large non-stick frying pan over medium-high heat. Drizzle trout with grapeseed oil and season to taste, then add to pan skin-side down ...

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.