Three options for you, all of which are good.
1.) Pan fry the trout (if they're in fillets) in butter and a little oil (to stop the butter burning). Take the fish out of the pan and fry some chopped/diced onions in the remaining juices. When the onions are starting to brown, pour in about half a glass of white wine and the same quantity of single cream. Bring up the heat (don't boil) drizzle on the trout and enjoy with leafy salad and new potatoes.
2.) Slice up an onion, a lemon and some garlic (into slivers) and put the pieces gently inside the cavity of each fish. Then wrap the fish pieces in aluminium foil and place them into a hot (200 degrees) over for about 30 minutes. You might want to put some oil around the outside of the fish. Fresh green herbs, especially coriander and parsley will be very nice inside the packets too.
3.) BBQ. Marinate the fish in lemon juice, sea salt, cracked black pepper and olice oil in the fridge for at least one hour. Get your BBQ nice and hot. Place the fish fillets SKIN SIDE DOWN on the grill and don't move them until the flesh is opaque throughout.
One final option, though it's not the most adventurous one in the world; fish does well simple. Place the fillets, covered, into a microwave with a knob of butter on top and cook for about 2 minutes on high. Lovely.  |