Berkshire Trout

Serves: 2
Cook time 30 minutes

Ingredients:

For the “trout burger sauce”

- 1 tablespoon mayo
- 1 teaspoon fish sauce (squid brand is best, be very careful as it rather strong certainly no more than a teaspoon) – you could add a chopped anchovy or two if you don’t have any fish sauce
- 1 teaspoon chopped capers
- 1 teaspoon chopped gherkins
- 1 teaspoon chopped shallot
- 1 teaspoon chopped parsley
- 1 dessertspoon ketchup
- 2 teaspoons American mustard
- Dash of Worcestershire sauce
- 1 teaspoon of juice from the gherkin jar
- A good Pinch of smoked paprika

Mix all the sauce ingredients together, check the seasoning and set aside.

For the trout burgers

- 2 Trout fillet portions
- 2 burger baps
- 50g flour
- 1 egg, beaten
- 50g Panko breadcrumbs
- 2 tablespoons light frying oil (either a non-virgin olive or sunflower)
- A handful each of crisp fresh watercress

Method:

Prepare the trout fillets by dusting the top (the non-skin side) with flour, then dip the floured side in the beaten egg and then in the panko crumbs, pop them crumb side down on a plate and season the skin side with salt and pepper, then dip the skin side in a little flour.

Place a warm plate close to hand.

Heat a frying pan on a moderate heat until it is hot, but not smoking. Add the oil.

Gently place the fish fillets, panko side down, in the pan and fry until the panko is crisp and brown (around 3 minutes), turn the heat down just a bit and gently turn them over so the floured skin is in contact with the pan, cook for around another 2 minutes, then remove them from the pan and place them Panko side up on the plate to rest for just a minute. At this point if you don’t like the skin, you can peel it off and discard it – if you are keeping the skin on (and I recommend you do as long as it has been scaled) place the trout on the plate panko side up – to help keep it super crispy.

Lightly toast the buns

Place a little sauce on the bottom of each bun, add the fish, then the watercress and drizzle over a little more of the fish burger sauce. Enjoy!

Serves: 2
Cook time 45 minutes

The original recipe was made using salmon but we think think it tastes just as good, if not better, with trout.

Ingredients:

- 2 shallots (or sub 1/2 a red onion)
- 2 x 12 inch stalks rhubarb
- 2 tablespoons olive oil
- 2 Berkshire Trout Fillets
- 2 tablespoons maple syrup or your favourite local runny honey
- 2 tablespoons of sherry cooking wine (or sub 1 tablespoon balsamic vinegar)
- salt and pepper to taste
- 8 sprigs thyme

Wilted Chard

- 1 bunch chard- leaves chopped, stems chopped thinly and separated
- 1 tablespoon olive oil
- 4 wild garlic leaves and 1 finely chopped garlic clove
- salt and pepper to taste
- 1 teaspoon lemon zest
- squeeze of lemon

Method:

Preheat oven to 325 F or 180 C

Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4 inch pieces.

In a large ovenproof skillet, heat oil over medium heat. Sauté the shallots for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauteing for one minute.

Push shallots and rhubarb to the outer edges of the pan and place Trout in the centre.

Season the trout and rhubarb with a little salt and pepper. Drizzle maple syrup or runny honey just over rhubarb. Don't skimp! Drizzle sherry wine (or balsamic) over the rhubarb. Sprinkle with ½ of the thyme leaves (saving ½ for garnish at the end). Place in the oven and roast for 15 minutes. Check trout after 10 minutes and pull if necessary. Continue cooking rhubarb for full 15 mins or when it is fork tender.

In another skillet, heat oil over medium heat. Add the chopped garlic clove and sauté until golden about 2 minutes. Add chard stems and sauté for 1-2 two minutes then add remaining chard and garlic leaves and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.

Plate the trout and divide the rhubarb and shallot mixture among the two plates. Add the wilted chard.

Spoon the flavourful liquid from the trout pan over the trout itself. Garnish with remaining sprigs of thyme.

Credit: Delicious Magazine - Genevieve Taylor

Serves: 2
Cook time 20 mins

The warm lemony potatoes are what makes this dish really special. Hannah Mai learnt to prepare potatoes in this way whilst working in restaurants. Peeling the potatoes after cooking allows them to hold together perfectly whilst cooking, and keeps in all of their delicious flavour. The skins can be roasted with a little oil to make a crispy potato topping for soups or salads. If you don’t want to faff with peeling the potatoes the skins can be left on, but Hannah promises you that peeling the potatoes in this way makes them taste incredibly buttery and rich.

Credit: @hannahmaieats

Ingredients

425g salad potatoes
160g hot smoked trout
1 avocado
100g pea shoots and watercress
25g fresh dill
1 lemon
2 tbsp good quality extra virgin olive oil
salt and cracked black pepper

Method:

Place the washed salad potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.

Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until tender when pierced with a fork. Once the potatoes are cooked, drain them and let them cool slightly.

Using a turning knife or a small paring knife, carefully peel away all of the potato skins. Cut the warm, peeled potatoes in half and place them in a large mixing bowl.

Whilst the potatoes are still warm squeeze over the juice of the lemon and dress with 2 tbsp of extra virgin olive oil and season with salt. Set aside whilst you prepare the rest of the ingredients.

Gently tear the hot smoked trout into good size pieces, roughly 2-3cm.

Peel and dice the avocado into 1-2cm pieces.

Wash the pea shoots and watercress then drain well.

Roughly chop the fresh dill, save a little behind for garnishing if you like.

Assemble the salad by adding the smoked trout, diced avocado, dill, pea shoots and watercress to the bowl with the potatoes. Season to taste with salt and freshly cracked black pepper. Gently toss all the ingredients together until well combined.

Plate the salad up whilst still slightly warm and enjoy.

Serves: 3-6
cook time: 20-25 minutes

Ingredients:

This simple trout en croûte is easy to make and can be made smaller or larger depending how many you have to dinner.

- 2-4 Berkshire Trout Fresh Fillets
- Tracklements Dill Mustard
- Handful of chopped dill
- 1-2 sheets of all butter ready rolled puff pastry
- 1 beaten egg for glazing

Method:

Cut the pastry sheet into two halves with one being a good centimetre larger all round. Place the larger rectangle of pastry on a greased baking tray.

Spread the dill mustard on the pastry leaving a good centimetre all round. Sprinkle fresh dill - not too much- on the mustard.Place the trout fillets (I used 3) on the dill mustard coated pastry and top with more dill mustard and fresh chopped dill. Place the smaller pastry sheet on top of the fillets and then folded up the larger sheet and tuck this in to seal the two sheet together.

Decorate with extra pieces of pastry. Use a pastry brush to glaze the entire parcel.

Place into a preheated oven at 180 degrees. Cook for 25-30 minutes until the pastry has risen and is golden.

Servers: makes 6
Cook time: 60 minutes

Ingredients:
 

- 5 large potatoes peeled and diced about 3 cm
- 3 free-range eggs (we like Clarence Court)
- 1 small bag full spinach
- 500 ml milk
- 2 heaped tbsp plain flour
- 2 good handfuls of grated mature cheddar cheese or parmesan
- Half lemon
- 1 large handful of flat-leafed parsley finely chopped
- 2 bay leaves
- Lemon Zest
- 8 black peppercorns
- 1 cup full of frozen peas
- 1 pack Hot Smoked Berkshire Trout
- 2 Berkshire Trout Fresh Fillets
- 1 pack of king prawns
- A good dollop of butter
- Nutmeg optional
- Salt and pepper

Method:

- Preheat oven to 190 degrees C.
- Peel and boil the potatoes in salted water for a couple of minutes, add the 3 eggs and set a timer for 8 minutes. Remove when ready and plunge the eggs into cold water to cool. Peel and cut into quarters setting aside.
- In a fresh pan place the bay leaves, black peppercorns, trout fillets and a few sprigs of parsley and pour over the milk. Bring up to a gentle simmer with the lid on. Once simmering add the king prawns and cook for a further minute until the prawns have turned pink. Remove fish to cool with a slotted spoon and sieve the liquid into a jug removing the parsley, lemon and peppercorns.
- Steam or fry the spinach and set aside.
- In a fresh pan, melt the good dollop of butter and stir in the flour to make a roux. Gradually add the warm milk that you cooked the fish in and stir until you get a thick silky consistency.
- Place the fish and eggs back into the fish sauce with a cup full of frozen peas and a handful of chopped parsley. Give it a good mix.
- Place the fish mixture into an appropriately sized oven dish or individual ramekins and add a drizzle of lemon juice and the wilted spinach on top.
- When potatoes are cooked, drain in the colander and mash with lashings of butter, and season with salt, pepper, and grated nutmeg. Spread over the top of the fish mixture, spiking high to give a crunchy topping.
- Sprinkle over cheddar cheese if you really wanted to be decadent and get some extra crunch!
- Bake for about 30-40 mins until golden.

Devour, but not too fast, you may burn your mouth!!