TROUT seems to have gone out of fashion over the last few years, I wonder why – it is a beautiful subtle flavour and takes no time to cook.

Perhaps the only difference is those fine small bones but these can be easily removed from the fillets with a pair of tweezers – it takes no more than a minute to do this job.

I also find removing the scales from the skin can occasionally loosen themselves and appear a little bit like bones; these are easily removed by using the edge of a spoon and scraping them off. Wipe clean with a damp cloth before grilling or frying.

TROUT WITH SIMPLE TARRAGON SAUCE

Ingredients

4 trout fillets
4 tablespoons of olive oil
Lemon juice
Salt

Method

1. Make sure there are no bones in the fish fillets. If so, remove with a pair of tweezers. With a spoon or the back of a knife scrape off any fish scales from the skin.

2. Put the olive oil in a frying pan and cook on a low heat, fry the fish skin side down. Do not move around once the fish is in the pan – this allows the crust to form and prevents the fish from breaking up.

3. Once the skin has crisped well and the top part of the trout has almost cooked through, flip over with a palate knife for five seconds before removing immediately from the pan. Season with a squeeze of lemon juice and a pinch of salt.

For the Simple Tarragon Sauce

Ingredients

1 shallot fine chopped
Glass of Vermouth about 125ml
175ml double cream
Sea salt
Squeeze lemon juice
Few leaves chopped tarragon

Method

1. Place the shallots and Vermouth in a pan and boil gently until the liquid has reduced by half.

2. Add the cream and reduce. Gently boil until the sauce coats the back of the spoon.

3. Pass through a sieve, season with sea salt and a good squeeze of lemon juice and keep warm, add the tarragon just before serving.

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