Good Eating

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Make the most of your catch
1. One of the first things you need to do is get rid of the gills, so lay the fish on its back and ease open the gill flaps. Ease out the fan of the gills from between the gill flaps, sever and discard.
2. Use a pair of scissors to trim off all the fins.
3. Cut open the belly of the fish and take out the guts. Use cold running water to rinse thoroughly, both inside and out.
1. Begin cutting from just behind the head. Take your knife and cut into the back of the fish. Slide the knife along one side of the backbone to loosen the fillet. Try to keep the knife as close to the backbone as possible.
2. Carry on slicing along the length of the fish, cutting the fillet just after the gills and at the tail.
3. Cut the second fillet from the opposite side of the fish.
Don't overcook trout - it tastes far better if slightly underdone. If you leave the head on, then when its eyes turn white you know it's done to perfection.


Tomato, Herb and Olive Crusted Trout
by British Trout Association
Serves 4
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
115g/4oz fresh breadcrumbs
1 tbsp chopped parsley
1 tbsp chopped thyme
2 plum tomatoes, finely chopped
50g/2oz black pitted olives, finely chopped
4 x 150g/5oz trout fillets
2 tbsp olive oil
To serve:
450g/1lb new potatoes
225g/8oz sugar snap peas
25g/1oz butter, melted
sea salt and black pepper
To Garnish: thyme sprigs
1. Preheat the oven to 200C/400F/Gas 6. 2. Place the breadcrumbs in a bowl and stir in the herbs, tomatoes and olives. Season and mix well.
3. Arrange the fish fillets on two oiled baking sheets and spoon the crust mixture on top. Drizzle with oil and bake for 15 minutes.
4. Meanwhile, boil the new potatoes for 15 minutes and steam the sugar snap peas.
5. Serve drizzled with melted butter and a good sprinkling of black pepper. 6. Garnish with thyme and a drizzle of olive oil and some sea salt flakes.
Cook's Tip:
Push the point of a knife into the centre of the fish through the crust to check how well it is done. The fish should be opaque but not over cooked.