Fried Rainbow Trout – With Chef Chris Pyne

by | Sep 17, 2020 | Recipes | 0 comments

Grilled rainbow trout is a fresh and flavourful dish that the whole family will enjoy.

Pan-fried rainbow trout is a quick and delicious dish for any time of year. It’s easy to prepare, and it’s a healthy diet choice too. Trout is a great source of protein that is high in Omega 3 Fatty Acids, B6 & B12, and Niacin (B3)!

Follow along with award-winning chef, Chris Pyne to make this delicious recipe.

To get the freshest, Ocean Wise certified, 100% sustainable rainbow trout, start off with a trip to Hamilton’s Fish Farm in Annapolis Royal, Nova Scotia. We love cooking with this fish because it’s always fresh and always delicious!

Summary:

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total: 20 minutes

What you will need:

  • Rainbow Trout filet from Hamilton’s Fish Farm
  • Knife and cutting board
  • Salt to taste
  • Butter
  • Lemon
  • Fresh thyme (or whatever herbs you would like)
  • Olive oil
  • Frying pan and a fish spatula

How to make it:

  1. Prepare the fish. Trim the belly off, square the fish off, and remove the skin. The trick is to make a small cut at the tail end of the fish to act as a handle. This will allow you to grip your fish and smoothly run your knife down the length of the fish, separating the flesh from the skin.Fried Rainbow Trout – With Chef Chris Pyne
  2. Season the fish with salt and pat it in.
  3. Heat the olive oil in your frying pan on high heat.
  4. Place your trout in the pan with the inside flesh of the fish down. To get a beautiful golden-brown sear with tons of flavour, don’t move the fish around once it’s in the pan.
  5. When you begin to see some browning on the edges of the filet, turn the heat down to medium.Fried Rainbow Trout – With Chef Chris Pyne
  6. Add the butter and fresh thyme into the pan. This will impart a lot of flavour into the fish without overpowering it.
  7. Turn the heat to medium/high.
  8. Once the butter is lightly brown and bubbling, begin spooning it over the trout.
  9. Turn the heat off and flip the fillet. Baste it one last time and squeeze your lemon over it.
  10. Now you can plate your delicious creation, pouring some of the buttery goodness over the trout. This fish is so flakey and flavourful – you’re going to love it!Fried Rainbow Trout – With Chef Chris Pyne
  11. Enjoy!

Loving this recipe? Post a photo of your grilled trout and tag us on Facebook @HamiltonsFishFarm, and Instagram @hamiltonsfishfarm.

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