Meanwhile heat another tablespoonful of butter in a pan, grate in the lemon zest from half the lemon and crush in the garlic. Stir in the spinach. Let it wilt in the heat. When the fish is done ...

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 ...

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 ...

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 ...

Season flour, egg wash (egg and water mixture) and trout with salt and pepper ... Add cream, reduce in half. Stir in butter, add juice from lemon. Season to taste with salt.

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 ...