The Fly Fishing Encyclopedia


Page 2



Now for some easy to follow recipes using your fresh trout. In all of these recipes you can use a salmon or sea trout as an alternative, although larger salmon will need filleting or cutting into cutlets. The largest fish demand the use of a fish kettle or similar large container if they are to be cooked whole.


This is probably one of the easiest and quickest recipes, once you have all the ingredients together to make the sauce.

Salmon/trout fillets - 2, skin on, about 140g each

Extra virgin olive oil

Fresh herbs - to garnish, such as basil and parsley

For the Sauce

Tomato ketchup - 170g

Shallots - 50g, finely chopped

Chives - 1tbsp, chopped

Tarragon - 1tbsp, chopped

Chervil - 1tbsp, chopped

Worcestershire sauce - 2tbsp

Tabasco sauce - 10 drops

White wine vinegar - 2tbsp

Maldon sea salt - a pinch

Olive oil - 150ml

To make the sauce, simply mix all the ingredients together.

Heat a large frying pan and add the extra virgin olive oil. Place the fillets, skin side down in the hot oil and cook for a few minutes on each side. Vary the time according to the thickness of the fillets. When cooked, place the fillets on a plate, skin side up and pour over the sauce. Alternatively, place a little sauce on the plate and rest the cooked salmon steak onto it. Garnish with the fresh herbs and serve with boiled new potatoes or a green salad - or both!



A new take on an old idea. The chips are made with courgettes and is served with a tartare sauce. Make the sauce, then the chips and finally cook the fish to any appropriate recipe.

Tartare Sauce

Egg yolks - 2 large, free range

White wine vinegar - 1 tsp

English mustard powder - 1 tsp

Sea salt

Black pepper - freshly ground

Olive oil (light) - 250ml

Capers chopped - 1 tbsp

Gherkin - 1 large, finely diced

Shallot - 1 large, peeled and finely chopped

Flat leaf parsley - 1tbsp, chopped

Lemon juice – of 1 lemon

Place the egg yolks, vinegar, mustard powder and a pinch of salt and pepper in a blender and whizz until smooth and creamy. Keep the blender running and slowly trickle in the olive oil until a thick golden emulsion forms. Transfer to a bowl and add the rest of the ingredients, stirring gently. Check the seasoning and then cover with cling film and place in the fridge to chill until needed.

Courgette Chips

Vegetable oil - for frying

Courgettes - 6 large

Plain flour - 100g

Milk - 150ml

Pre-heat the oven to 140C/Gas 1. Heat 5-6cm oil in a heavy based pan to 180C. As an indication a cube of bread will take 1 minute to turn brown. Trim the ends off the courgettes and then cut them into 1cm thick batons (sticks 1cm square). Place the flour in a bowl and season with the salt and pepper. Place the milk into a second bowl. Dip the courgette batons into the milk, shake off the excess and then transfer to the flour, coating well. Fry the batons in batches for 4-6 minutes until crisp and golden brown. Remove from the pan with a slotted spoon, drain on kitchen paper and place in the heated oven to keep warm while cooking the rest.

Cook you fish according to any suitable recipe to complete your meal



And this isn't the fish and chips you were expecting either - this one is baked. It couldn't be simpler. Serves 6.

Salmon/trout fillets - 800g, skinned and cut into chunks

Extra virgin olive oil - 2tbsp

Potatoes - 1kg, with skins on and sliced into wedges

Onion - 1, roughly chopped

Garlic cloves - 6, roughly chopped

Juice of 1 lemon

Parsley, coriander or dill - 1 handful, chopped to garnish

Pre-heat the oven to 190C/gas 5. Pour the oil in a roasting pan, adding the potatoes, onion and garlic. Place in the oven for 30 minutes, turning the mixture over once or twice to ensure even cooking.

Remove from the oven and add the fish and lemon juice. Return to the oven for a further 10 minutes, until the fish is cooked through. Remove from the oven, add the parsley, coriander or dill and season before serving.



Salmon/trout fillets - skin on, about 140g each

Olive oil - 2tbsp

Sea salt

Black pepper

Don't forget to remove the pin bones before starting. Heat a wide frying pan, preferably non-stick, until hot. Add 1-2 tbsp of olive oil. Season the fillets on both sides and fry with the skin side down for about 3 minutes. The skin should be golden brown and the fish cooked about two thirds through. Turn the fillets over and cook for another 30 seconds or so, which should be enough to finish the cooking. The fish should feel just firm to the touch. Serve the fish and chips with plenty of tartar sauce and a green salad if desired.



Trout - 4 small whole, cleaned and gutted

Rosemary - few sprigs

Thyme - leaves only from a few sprigs

Garlic cloves - 2 peeled and crushed

Lemon - pared rind only

Lemon - 4 wedges

Sea salt

Black pepper

Olive oil - 3 tbsp

Stuff the herbs, garlic and lemon rind into the trout cavities. Heat a heavy (e.g. cast iron) frying pan and add the oil. Pan fry the fish for 3-4 minutes on each side, until the skin turns crispy brown. Season with the salt and pepper and serve with the lemon wedges.



Small trout or trout fillet

100g salted butter

Bunch parsley, tarragon or thyme

This method will suit smaller whole cleaned fish or fillets. Soften the butter and mix with chopped parsley, tarragon or thyme. Roll this into a sausage shape and chill in the fridge. Pre-heat the grill and cook the fish three or four minutes on each side, turning once. Place one or two medallions of the butter on the fish for the last minute of cooking and allow it to melt.


There are dozens of different ways in which you can dress and season the fish prior to baking. Here are a couple, although you really can do anything that comes to mind - within reason! Whatever you try, you must protect the fish from the fierce heat of the oven - usually by wrapping it in foil.


Whole cleaned trout

1 lemon

Bunch parsley

Knob of butter



25ml olive oil

Clean, wash and dry the whole trout. Zest and slice a lemon and stuff the cavity with the lemon slices and bunches of parsley together with a knob of butter. Make several diagonal slashes in the skin of the fish. Make a mix of salt, pepper the lemon zest and olive oil and drizzle over the fish. Pre-heat the oven and bake at 200C/gas 6 for about 25 minutes. Serve on a bed of roasted vegetables.



Whole cleaned trout

1 bouquet garni

1 Bay leaf

Bunch parsley

100g butter



Soften the butter and use a little to coat a sheet of baking foil large enough to wrap the fish. Use a little more to spread over one side of the fish and lay that side in the centre of the foil. Place the bouquet garni, bay leaf and parsley in the cavity, together with several knobs of butter. Spread a little butter on the top of the fish and add seasoning. Fold the edges of the foil up to make a parcel and place in an oven proof dish. Pre-heat the oven to 190/gas 5 and bake for about 30 minutes.


In the next two recipes the "en papilotte" just means that it has been wrapped in paper. The story goes that you can cook this one in the dishwasher - but don't put any detergent in the machine!


Fresh whole trout, cleaned, 1 per person

Greaseproof paper

Chilled butter - 4 oz (100g)

Dill - fresh

Chervil - fresh

Flat leaf parsley - fresh

Watercress - fresh

1 Lemon - sliced

Sea salt

Fresh black pepper

Cut a piece of greaseproof paper, large enough to completely wrap a single fish with an overlap. Cut generous slices of the chilled butter and lay them in the centre of the greaseproof paper. Lay the fish on the butter slices and season well with the salt and pepper. Stuff the fish cavity with dill, chervil and flat leaf parsley. Lay 4 or 5 slices of lemon on top of the fish, followed by a generous bunch of the watercress. Now wrap the paper over the fish and fold its edges several times to make the parcel secure. Repeat this for each fish. Place the parcel/s on a baking tray and bake in a hot oven for 10 to 15 minutes. Serve with new potatoes and a green salad.


Here's another "en papilotte" recipe.


Large trout fillet

Fennel - shaved

Shallots - finely chopped

Lemon - two or three slices

White wine - a few slurps

Olive oil


Lay the trout on a large sheet of baking paper. Scatter over the fennel and shallots and add the lemon slices. Sprinkle over some olive oil and the white wine and finally the seasoning. Fold the paper to make a parcel and place on a baking sheet. Pre-heat the oven and bake at 190C/gas 5 for 15-20 minutes.  


Salmon and trout lend themselves to poaching so here are several recipes along those lines, followed by a few more unusual ideas.


4 salmon/trout steaks

Sea salt

Freshly ground pepper

For the Stock

1 medium carrot - sliced

1 small onion - sliced

2 sticks celery - sliced

1 small leak - sliced

1 garlic clove - peeled

1 tbsp sea salt

1 tsp black peppercorns

1 strip lemon zest

Bouquet garni - the one in a teabag is easiest

250ml dry white wine

Rub the steaks with the sea salt and freshly ground pepper. Place all the other ingredients in a saucepan with 1¼ litres of cold water. Bring to the boil for a minute, skim off any scum and then reduce the heat and simmer for 20 minutes. Then gently slide the steaks into the simmering liquid, and bring back to a gentle simmer - do not boil or the fish will go dry and flaky. Simmer like this for 5 minutes, then turn off the heat and let it sit in the hot liquid for another 2 or 3 minutes according to the thickness of the steaks. Gently remove the steaks from the liquid and serve.

Poached trout or salmon are ideal served with a lemon zabaglione dressing (it’s a bit fiddly but worth it) - made as follows:


3 egg yolks

50g unsalted butter - melted and warm

1 pinch cayenne pepper

Juice of ¼ lemon

Fill a large saucepan one third full with water and bring to the boil. Sit a large stainless steel bowl over the boiling water and put in the egg yolks together with 4 tbsp of water. Whisk the yolks for 5 minutes. The idea is to increase the volume and create a light and expanded lemon coloured foam. Continue whisking until it thickens and then remove from the heat. Add the melted butter and briefly whisk in. Season with the salt, cayenne pepper and lemon juice to taste and whisk this in. Spoon a little over each cooked steak when serving.



Trout/salmon fillets

White wine - splash

Fennel - chopped

Bay leaves - 2 or 3

Black whole peppercorns - a dozen or so

Dijon mustard - 1 tbsp

White wine vinegar - 2 tbsp

Egg yolks - 2

Oil - sunflower or other non flavoured oil

Tarragon - chopped

Lemon - squeeze



Add the chopped fennel, bay leaves and whole black peppercorns to some water with the splash of white wine (enough to cover the fish comfortably). Bring to the boil and then back to a simmer. Add the fish to the simmering liquid for about 4 minutes and then remove from the heat and allow it to sit for 40 minutes.

While the fish is sitting whisk together the Dijon mustard, white wine vinegar, two egg yolks and salt and pepper to season. As you whisk, drizzle in the oil - a little at a time or it will split. When you have the consistency of mayonnaise add the tarragon and a squeeze of lemon. Serve the mayonnaise as a generous side serving to the poached fish with a green salad.



Thick Salmon/trout steaks - 4 about 5oz each

Bay leaves - 2

Fresh Thyme - 3 sprigs

Shallot - 1 peeled and sliced

White wine vinegar - 3 tbsp

Lemon - a few slices

Sea salt

Black pepper - freshly ground

Watercress - a few sprigs

This method is served with watercress sauce - recipe under. Add the bay leaves, thyme, shallot, lemon slices, vinegar and a good pinch of salt and pepper to a litre of cold water in a wide, shallow saucepan. When boiling reduce the heat and simmer for five minutes. Gently place the fish steaks into the simmering liquid ensuring that each steak lies flat. Poach for 5 to 7 minutes depending on how well done you prefer. Then carefully remove the cooked steaks to a warm plate.

Watercress Sauce

Olive oil - 2 tbsp

Shallot - 1 peeled and finely chopped

Watercress - 200g washed

Lemon juice - 1 tbsp to taste

Caster sugar - 1½ tsp to taste

Sea salt

Black pepper

Heat the olive oil in a saucepan and sweat the shallot until it softens - 4 to 5 minutes. Add the watercress and 100 - 150ml of the stock from the poached salmon. Cover with a lid and cook for 2 minutes until the watercress has just wilted. Then place the contents of the saucepan in a blender and whizz until smooth. Add the lemon, sugar, salt and pepper to taste. This sauce can be served cold and if so the seasoning should be made quite strong as it tends to weaken on cooling. To serve, pour a thin layer of the sauce on the plate and rest the steak on it. Serve with a potato salad.



Fillets of trout, sea trout or salmon - 4 x 150g skinned and boned

Green asparagus - 2 bunches

White asparagus - 2 bunches

Chives - bunch finely chopped

Butter - a small knob

Vinaigrette - (oil and vinegar with seasoning)

Mint hollandaise - buy pre-made

Sea salt

Black pepper - freshly ground

New potatoes - boiled in their skins and then skinned when cool

For the poaching liquid

Fish stock or water - 1.5l

Thyme - fresh sprig

Basil - a few fresh stalks

Lemon - 2-3 slices

Lemon grass - 2 sticks roughly chopped

Sea salt - a pinch

Place the ingredients for the poaching liquid into a large pan and bring to the boil. Simmer for 15 to 20 minutes to allow the flavours to infuse. Season the fish fillets and poach them gently for 4 to 5 minutes, then remove the pan from the heat and leave the fish to cool in the liquid for another couple of minutes.

Peel, trim and blanch the asparagus spears for 2-3 minutes until tender but still slightly firm. Drain, mix with some melted butter and season. Crush the potatoes with the back of a fork into uneven chunks, season well and drizzle with a little of the vinaigrette and then add the chives and mix. On a warm plate place some of the potato, place the fish fillet on top and then add the asparagus with a spoonful of the mint hollandaise.