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Poached Trout recipe
1 1/2 cups warm vinegar
6 freshwater trout
2 cloves
2 black peppercorns
1 small onion, sliced
1 bay leaf

Caviare butter
90 g (3 oz) butter
1 x 45 g (1 1/2 oz) jar black caviare
1 tablespoon chopped parsley
lemon juice to taste
salt and pepper

1. Pour warm vinegar over trout and stand aside for 20 minutes.

2. Add cloves, peppercorns, onion and bay leaf to fish kettle or a large pan of boiling salted water. Simmer for 15 minutes.

3. Add prepared trout and simmer over a gentle heat for 10 to 15 minutes, according to size. Drain.

4. Arrange trout on a serving plate and serve immediately with Caviare Butter.

Caviare butter
1. Beat butter with a wooden spoon until soft.

2. Blend in caviare, parsley, lemon juice and salt to taste and a good grind of black pepper.

3. Roll into balls with butter pats or wet hands. Chill until firm.

Cooking tip: A fish kettle has an inner perforated tray on which to place fish so that, when cooked, the tray can be lifted out without breaking fish. If such a utensil is not available, place fish on a large piece of muslin, tie ends, and lower into a large saucepan. The fish can then be easily removed when cooked.

serving amount

serves: 6

Trout Hollandaise recipe
6 trout, cleaned, heads left on
4 cups (1 litre) 1 3/4 pint Court Bouillon
chopped parsley to garnish
1 cup (8 fl oz) 250 ml Hollandaise Sauce to serve

1. Put the trout in a saucepan large enough to hold them in a single layer. Add the court bouillon, bring to simmering point and poach the fish gently for 15 minutes.

2. Carefully remove the fish from the stock and arrange on a heated serving dish. Garnish with parsley and serve at once, with the sauce.

serving amount

serves 6

Trout en Pappiotte

Take trout of 2 or 3 pounds - gut it and fill the cavity with bay leaves, salt, pepper and wedges of lemon or lime. Encase the fish in kitchen foil with a little dry white wine. cook in oven at about 170C for half an hour. Serve with sauté potato and a dressed salad.

If you have Trouble fitting fish into a roasting tray (or your oven) either buy a bigger oven or bend the fish around into a ring before closing the foil parcel.

bon appetite.
Pan- fried Trout


§ ½ cup cornmeal or corn flour

§ 2 tsp dried parsley

§ 1 tsp dried minced onions

§ 1 tsp dried basil

§ 1 tsp garlic powder

§ ½ tsp salt

§ 1 tbsp. butter or oil

§ ¼ tsp dried lemon peel

§ ¼ tsp pepper

§ A pinch of cayenne pepper

§ And to add later - Two 9 oz. trout

Make a fine dry mix of the above ingredients and keep it in a plastic bag or airtight container. Carry the bag with you to the site. When the trout is in your hand, filet and clean it thoroughly. Shake the cleaned fish in the container or plastic bag containing the dry mix. Pour the butter/ oil in a thick-bottomed frying pan kept about one inch above the coal. Cook the fish for about 6 minutes, then flip it, and continue cooking till it becomes flaky. Enjoy!

Baked Trout


§ 1 Tbsp whole-wheat flour

§ 1 tsp. onion powder

§ 1 tsp. freshly-grated lemon zest

§ 2 tbsp. chopped flat leaf parsley, for garnish

§ 1 lemon, cut into 8 thin slices

§ Canola/oil cooking spray

§ 4 trout fillets, 5-6 oz. each

At first, heat the oven for about 375 degrees and make a baking layer on it with the cooking spray and keep it aside. Meanwhile mix the other ingredients- the flour, onion powder, and lemon- in an airtight plastic bag or container by shaking it. Add the trout fillets one by one to the container/bag and shake it so that the trout is coated with the mix lightly. Place the trout one by one on the arranged baking sheet. Spread the canola or olive oil over the fish to make a coat of it. Bake it for about 20 minutes until the trout turns opaque and thick. Transfer the baked fish to the plate and sprinkle some parsley over it. Serve with lemon slices.

Grilled Trout

This will definitely be your favorite because it contains Ancho Chili and Almond Pesto.


§ Two or three Ancho or Anaheim chilies

§ ¼ cup blanched toasted almonds

§ 1 tbs. olive oil

§ 1 clove garlic

§ 1/4 cup orange juice

§ 4 six ounce trout fillets, butterfly-shaped

(Instead of Ancho Chili you may use 4 ounces jarred, roasted red peppers)

Smash the chilies, almonds, and garlic with olive oil in a blender and keep it aside. Smear the trout properly with the orange juice and keep it on an oiled grate with the flesh side down. Grill it for 2 minutes. Then turn the other side and again grill it for 2 more minutes approximately till it turns stiff. Serve it hot with the chili-almond pesto.


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