Preheat the oven to 200°C/gas 6. Combine the butter, lime zest, parsley and garlic in a small bowl. Season, mix well and set aside. Place the trout steaks on a sheet of foil. Make 2–3 incisions ...

Stirring constantly, cook for two minutes, allowing the butter to brown and the nuts to toast. Quickly turn the heat off, add the garlic, lemon zest and most of the parsley and sizzle for 30 ...

These days I catch and release most of the trout I catch, but I’ll still harvest the occasional stocker rainbow or a few non-native brookies ... While they rest, heat the butter or oil in a cast-iron ...

It is delicious topped with a sage butter sauce. If can't get rainbow trout, you can use snapper ... on high heat and sweat the olive oil and garlic before adding the chicken stock.

Place trout flesh side down and ... Add roasted garlic and white wine and simmer for 1 minute. Remove from heat and add compound butter. Sauce is created as the butter combines with the reduced ...