The Fly Fishing Encyclopedia


Page 3



This is a poaching recipe but the fish is then left to cool to make a delicious Italian style salad.


Salmon/trout fillets - 4

Ripe tomatoes - 4, sliced

Cucumber - 1, peeled and sliced into rounds

Basil - 1tbsp, chopped

Chives - 1tbsp, snipped

Sea salt

For the Dressing

Olive oil - 6tbsp

White wine vinegar - 2tbsp

Shallot - 1tbsp, chopped

Garlic - 1 clove, chopped

Sea salt

White pepper

Cut each fillet in half (not lengthways) and place in a shallow pan. Pour in water to cover and add a pinch of sea salt. Bring to the boil and then reduce the heat so that the surface of the water in barely trembling. Poach for just 3 minutes. Remove the fish from the pan and set aside to cool.

To make the dressing, whisk the oil, vinegar, shallot and garlic in a bowl and season with the salt and pepper. Pour half the dressing onto a serving dish and chill in the fridge for one hour.

To serve, arrange the tomato and cucumber slices on the serving dish, place the poached fillets on top and sprinkle with the basil and chives. Pour over the remaining dressing.


That's enough poaching recipes to keep you busy. Here are some alternative cooking ideas.



Trout fillets or whole small trout, cleaned

Spring onions - chopped

Ginger - about the size of your thumbnail, grated

Soy sauce - a few glugs

Oil - a few drops of sesame or nut oil

Coriander - chopped

Wipe a plate with the oil and place the fish on it and put the plate into the steamer. Sprinkle with the onion and ginger and the soy sauce. Cover and steam for 5-6 minutes, ensuring that the fish is completely cooked. Scatter the chopped coriander over and serve straight from the plate.  



Trout fillets

Olive oil - a drizzle

Capers - a small handful

Butter - 1 large knob


Parsley - chopped

Drizzle the olive oil over the fillets and season them. Bake them in a pre-heated oven at 200C/gas 6 for about 20 minutes until cooked. Just before they are done, heat the butter in a pan and when it starts to brown remove it from the heat. Add the capers and a squeeze of lemon. Place the cooked fillets on a serving dish, pour over the butter sauce, sprinkle with the parsley and serve.



1 large whole trout or several smaller trout- gutted and scaled

12 thin streaky bacon rashers

2 slices of lemon

Few sprigs of rosemary and thyme

Sea salt and freshly ground black pepper

Olive oil to drizzle

This recipe should feed 3 or 4. Reduce quantities for smaller fish. Pre-heat oven to 200C/gas 6. To scale the fish simply scrape a sharp knife down the sides several times to gather the scales. Wash and pat the fish dry with kitchen towel. Diagonally score both sides with a sharp knife. Rub inside and out with the salt and pepper and place the rosemary and thyme in the cavity with the slices of lemon.

Lightly oil a baking tray and arrange the bacon slices in it to form a row with their sides slightly overlapping. Place the trout on the bacon and wrap the bacon over the trout to cover it. Drizzle over a little of the oil and bake in the over for 25-30 minutes until the fish is cooked through. The way to check whether fish is cooked is to insert a knife into the thickest part of the shoulder and press it gently to one side. The flesh should come away easily from the bone. Serve with new potatoes and a fresh salad which can be prepared while the fish cooks.



Waxy Potatoes - 350g

salmon/trout fillets - 450g

Butter - 40g

Zest of 1 lemon

Parsley - chopped

Flour 2tbsp

Egg - 1, beaten

Breadcrumbs - 2tbsp

Oil for frying

Salt and pepper to season

Boil the potatoes and cook the fish. You can steam, microwave or poach the fish as you prefer. Crush the potatoes with the back of a fork, folding in the butter as you go - be gentle, you don't want smooth mash. Flake the cooked fish and add it to the potatoes, together with the lemon zest, parsley and salt and pepper to season. Mix well but still folding gently to try and retain the texture of the potatoes and fish. Use a large biscuit cutter to form the patty by filling it with the mixture and then gently pushing it out onto a tray. Chill the patties to firm them up.

Roll the fishcakes in flour, dip into the beaten egg and then the breadcrumbs until they are totally covered. Heat the oil in a large pan and fry about five minutes on each side until golden brown and crisp. You can stop the frying half way through and then freeze the fishcakes for use at a later date, when they will need to be thawed and fried to heat and finish.



You really do need fresh fish for this recipe, which is virtually a sushi type dish, but served with Italian ciabatta bread.

Salmon/ trout fillet - 350g, very fresh

Soy sauce - 2tsp

Worcestershire sauce - 1tbsp

Shallot - 1 peeled and very finely chopped

Fresh herbs - eg dill, chervil, chives, finely chopped

Olive oil - 1tbsp

Ciabatta bread

Olive oil - to drizzle

Sea salt

Black pepper - freshly ground

Preheat oven to 200C/gas 4. Cut the bread into diagonal strips about 2-3cm wide. Drizzle the olive oil lightly over the bread, season and bake for 6-8 minutes until golden brown and crisp.

Cut the fish fillets into cubes about 1-1¼ cm and place in a bowl. Add the soy and Worcestershire sauces to the bowl, together with the shallots, herbs and olive oil. Toss well to coat the fish cubes and season to taste. Chill for at least twenty minutes, allowing the flavours to infuse. To serve, top the hot bread with the fish and drizzle over any remaining marinade.



Salmon, sea trout or trout - 1 piece about 1.5kg

Extra virgin olive oil - 80 ml

Onion - 1 finely chopped

Fennel - 1 bulb finely chopped

Celery - 3 sticks finely chopped

Red chilli - 1 finely chopped (optional)

Cherry tomatoes - 600g quartered

Pernod - 3tbsp

Chervil and marjoram - 1 large handful

Lemon - 1juice and zest only



Preheat the oven to 200C/gas 6. Heat half the olive oil in a pan over a low heat and add the onion, fennel and celery - and the chilli if desired. Sweat the vegetables for 5-10 minutes until they turn translucent. Add the tomatoes, herbs, lemon zest and juice and the Pernod. Season well and cook for a further 10 minutes.

Place the fish inside a double layered piece of aluminium foil and season generously inside and out with both salt and pepper. Drizzle the rest of the olive oil and the juice of the mixture over the fish and then stuff half the mixture inside the fish and the rest on top of it. Wrap the foil around the fish to seal it completely and roast in the oven for 20-25 minutes. It's done when the flesh just comes away from the bone. Serve with new potatoes tossed in butter.



Salmon, sea trout or trout - fillets

Light soy sauce - 5tbsp/75ml

Brown sugar - 50g

Sake - 1tbsp/15ml

Mirin (sweet rice wine) - 8tbsp/125ml

Ginger - 1 tbsp fresh grated

Garlic - 1 clove peeled and crushed

Sesame oil - 1tsp/5ml

Spring onions - 2 sliced

Olive oil - 2tbsp for the pan/grill

Noodles - thick soba (can be bought pre-cooked and vacuum packed)

Just mix the soy, sugar, sake, mirin, ginger, garlic and sesame oil in a bowl and marinate the fish in it for 20 minutes or so. Heat the oil in a pan or oil the grill. Remove the fish from the marinade and add the fish to the hot oil, cooking two or three minutes on each side.

Remove the fish, add the rest of the marinade to a pan and let it simmer for 5 minutes before adding the noodles to heat - 2 or 3 minutes is enough, turning the noodles a couple of times to heat and soak up the marinade. Pop the noodles onto a plate or bowl with the marinade and place the fish on top. Alternatively, you can pop the fish on the bbq, simmering the marinade in an uncovered pan for 5 minutes while the fish cooks. Sprinkle the spring onions over the fish to dress.