Scottish Flyfisher

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Serves 2 
Preparation - 15 minutes 
1 trout fillet (7 ounces) 

1 tbsp whole wheat or all-purpose flour 
1 tsp each vegetable oil and margarine 
1/2 ounce chopped pecans 
1/4 cup dry white table wine 
1 tbsp lemon juice 
1 tsp chopped fresh parsley 
1/2 tsp Worcestershire sauce 

1. On sheet of wax paper dredge trout in flour, coating both sides. 
2. In non-stick frying pan heat oil and margarine until margarine is melted; add trout and cook over medium heat until trout flakes easily when tested with a fork, 2-3 minutes on each side. 
3. Using a spatula, transfer trout to serving platter; keep warm. 
4. To same frying pan add pecans and cook over low heat, stirring, until toasted, 1-2 minutes. 
5. Stir in remaining ingredients and cook until thoroughly heated, 1-2 minutes. 
Pour over trout. Enjoy! 

Serves 2 

8 oz (250 g) fillet of smoked trout 
8 oz (250 g) smoked salmon 
1/2 gala melon 
1/2 bunch dill 
4 fl oz (125 ml) mayonnaise of the best quality 
1 tbsp sherry 
1 lime 

1. Cut the fish into bite sized pieces. Halve the gala melon and deseed. Using a scoop, scoop out small balls. Wash and dry the dill and chop finely. 2. Mix together the mayonnaise, sherry and dill. Arrange the fish on side plates and add the gala melon balls. Finally, pour over the sauce. 
3. Thinly slice the lime. 
Garnish the salad with a little dill and lime slices. 
Toast or French sticks make an ideal accompaniment 

Serves 4 – 6 

2 Trout (or 4 fillets) 
2 tsp vegetable oil 
4 tsp soy sauce 
100 g spring onions 
4 tsp dry sherry 
100 g bean shoots 
2 tsp fresh ginger, 
grated 100 g rice, 
cooked 2 cloves garlic, optional 

Clean and fillet the trout. 
Cut each fillet diagonally into strips and then into bite-sized pieces. 
Combine the soy sauce, sherry, ginger and chopped garlic if you are using it. 
Toss the strips in the soy mixture until they are well coated and leave to marinate for 1 -2 hours. 
Heat the oil in a wok or heavy frying pan and stir fry the chopped spring onions for 1  minute. 
Add the trout and its marinade. 
Stir fry for 2 minutes. 
Add the bean shoots and stir fry for 2 -3 minutes longer 
Serve with hot rice.

Serves 6 

6 pan dressed rainbow trout or other sm. fish, fresh or frozen 
1/4 c. evaporated milk 
1 1/2 tsp. salt 
Dash pepper 
1/2 c. flour 
1/4 c. yellow cornmeal 
1 tsp. paprika 
12 slices bacon 

1. Thaw frozen fish. Clean, wash and dry fish. Combine milk, salt and pepper. 
2. Combine flour, cornmeal and paprika. Dip fish in milk mixture and roll in flour mixture. 
3. Fry bacon until crisp; remove, reserving fat for frying. Fry fish in hot fat for 4 minutes. 
4. Turn carefully and fry for 4 to 6 minutes longer or until fish is brown and flakes easily when tested with a fork. 
5. Drain on absorbent paper. Serve with bacon. 

Serves 4 

4 rainbow trout, cleaned but with heads left on 
2 oz soft butter ( 1/4 cup) 
1 level teaspoon dried oregano 
1/4 pint natural yogurt (2/3 cup) 
1/4 pint double cream (2/3 cup) 
1 tablespoon Drambuie 
Salt and pepper
lemon twists for garnish 

1. Wash and thoroughly dry the fish. Spread an ovenproof dish with half the butter. 
2. Put the fish in the dish and spread them with the rest of the butter. 
3. Sprinkle with the oregano. 
4. Mix the yogurt , cream and Drambuie together then season the mixture before pouring it over the trout. 
5. Bake the fish, uncovered, at Gas 4/350 F/180 C for 20 minutes. 
Garnish with lemon twists before serving 

For more delicious recipes why not get my cookbook  The Fly Fishermans Trout and Salmon Cookbook