Hope January finds you well and you've had a good New Year.

I've had quite a few requests recently for a trout recipe.

Trout has a more delicate flavor than salmon in my opinion and benefits from simpler recipes.

Salmon is often referred to as 'the king of fish' but I think trout is more reliable.

Maybe because it isn't farmed so intensely - salmon can be a little fatty and metallic in flavor - trout is always so succulent.

Trout come as Brown (mostly what you would catch yourself in the river) Rainbow Trout - the ones you would normally find at the fish counter and Salmon Trout - related to Brown trout, but larger.

You can buy farmed trout all year round, but wild trout is generally available from February to August or September in the Northern Hemisphere - if you're in the Souther Hemisphere, then I expect you can work it out :-)

It's suitable for most methods of cooking, but don't waste its delicate flavour in overseasoned sauces.

The link below will take you to a selection of freshwater fish recipes - scroll down the page to come to the 'trout' section.

There's recipes for baked trout, trout in wine, trout and prawn timbale and a microwave method of cooking trout.
Freshwater Fish Recipes Enjoy adapting these recipes to your own tastes.

If you have any questions, then please don't hesitate to get in touch.

I love to hear from you.

Bye for now

All the best

Regards

Liz