Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

Serves: 4 Ingredients: 500-600g chunky trout fillets, skinned 200g asparagus ... into the fridge for a few hours until you are ready to cook. 3. Fire up the barbecue ready for hot direct grilling ...

But trout can bring just as much pleasure as smoked salmon. You can find hot-smoked trout in small fillets, or chunks from a larger fillet – either will work perfectly for this dish. If fresh ...