Great Salt Baked Trout Recipe with Homemade Tartar Sauce.

Tasty and interesting way to cook trout.

A question which I am often asked is “what is an interesting way to cook with trout”. There are hundreds of great fsh recipes out there, but most are just variations on a theme (e.g. fish baked with lemon and butter, fish grilled with lemon and butter etc…). I have outlined below a really interesting trout recipe the makes the most of this delicious fish.

Obviously trout is a fresh water fish and can at times have a slightly muddy taste. Adding salt is a great way to enhance the trout’s natural flavours.  This is a surprisingly easy and very effective way of cooking trout. This recipe uses dill but you can substitute this with other herbs such as fennel, tarragon or parsley.


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Preheat the oven to 425°F/220°C. Cover the bottom of a large baking dish with half of the salt. Grind some pepper over the fish and stuff the dill in to the cavity and sprinkle some more over the top.  Place the fish in to the baking dish and sprinkle the remaining half of the salt over the fish. Place in the oven for around 20 minutes.

Lift out the fish. Peel off the skin from the top of the fish and scrap the flesh from the bone. Pull out the backbone and then scrape the flesh from the remaining skin.

Squeeze a little lemon juice over the fish and serve with fresh salad and lemon wedges.

Alternatively the fish goes brilliantly with fresh seasonal vegetables; my favourites are asparagus, broccoli, new potatoes, peas and spring onions. A classic sauce to accompany this dish (and just about any fish based dish is Tartar sauce). This is my favorite tartar sauce recipe:

• ½ teaspoon of Dijon mustard 

• 5ml teaspoon of white wine vinegar

• 1 free-range egg yolk

• 150ml/5fl oz vegetable oil

• ¼ lemon, juice only

• 1 hard-boiled egg, peeled, finely chopped

• 1 table spoon of chopped fresh tarragon

• 1½ teaspoons of capers

• 1/2 a table spoon of chopped gherkins

• 1 tablespoon chopped fresh parsley

• sea salt and freshly ground black pepper

This is how the tartar sauce is made: Place the vinegar, mustard and egg yolk together in a blender (or whisk by hand) until well combined. Then slowly pour in the oil in a thin stream, whisking the mixture continuously, until it forms a mayonnaise consistency (if you find that the mixture gets a little bit thick or begins to split, just continue whisking and add a little water). Once the oil has been added to the mixture, add some seasoning (salt and black pepper) and lemon juice, to taste. Finally combine the remaining ingredients and place the sauce in the fridge until needed.

Try catching your own fish, reservoir fishing for rainbow trout is not as hard as you might think.

I hope you like the recipe and I would be delighted to receive some comments as feedback.

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