I was keen to try Trout Gravalax and was lucky enough to get a Trout from Steve. I decided to start simple and went for a mix of 2tbsp salt, 2tbsp sugar and 1tsp pepper to 450g fish. I got two huge fillets off the fish, so halved them and layered up the four pieces in a dish, covering each layer with the salt mix and a generous helping of chopped dill. After five days I washed the fillets and dropped them in the freezer for 24 hours. I found the best way to serve was to slice thinly and serve on toasted Rye bread with a little lemon juice and fresh dill. The two secrets to this dish are patience while the fish cures over those five days and and keeping it simple. The flavor of the gravalax speaks for itself and should be served as simply as possible.

Olive oil
2-3 leeks, chopped in .5 - 1cm thickness.
4 cloves of garlic, crushed
Big bunch of fresh dill
2 glass of white wine
Saffron - a teaspoon size perhaps
1 litre of water
3-4 stock cubes (Knorr works best) - or 1-1.5 litre of stock depending on how thick you like your stew.
2-3 tins of plum tomato (plum better than chopped)
800g - 1kg of white fish. Firmer is better.
100-150g of mussels
Salt and pepper
Baguette

Heat oil.
Fry leaks for 5 minutes
Add garlic fry for another 2 minutes. Don't let it brown.
Add white wine and dill, boil for a few more minutes until the water has somewhat boiled off.
Add plum tomato, saffron, stock, salt, pepper, and boil up.
Simmer for half an hour so the saffron comes out.
Add fish and mussels. Don't boil hard, simmer for 15 minutes.
Serve with hot baguette and butter.

"I want to experiment with trout pie recipes. Oven baked trout recipes are good specially for family gatherings with a nice wine on the table. The herbs are indeed important too for the flavors as well as the sauce with creamy concoctions.

Adam @ the portable dvd player site"

Small fish any, I take a fillet that it is less than bones. Here Oil fish. To cut with slices, to salt and fry. We shift if we do in other container.
Carrot and an onion to roast a little bit, to add Pastas tomato and on a small fish. Лаврушку there, pepper and to extinguish on a small spark. To add Acetum it is a little almost in the end.
"Light marinade" because my husband has asked a lot of fish, it is less than vegetables. And so usually carrots at me it is strong more :)
And MASHED POTATOES were thought out on the move. A potato, carrot, a pumpkin and color (any set, but potatoes more) we cook as usual a potato in the added some salt water. We merge. We add a warm milk and oil creamy and we "force down" a blender. Sochi-Russia

Here is a PDF file with photos and details for cooking a delicious trout using garlic and dill created by the gorgeous Roz.

Baked_Garlic_and_Dill_Trout.pdf

Enjoy!

I was late for a date to cook dinner and had to scrap my plans for a more elaborate recipe. I decided to draw on my experience in Thai cooking gained in Phuket. White fish is usually used and preferably something quite robust but here goes with Steve's amazing fresh Rainbow Trout. I wanted to get something out in 15 - 20 minutes so I baked the fish rubbed in chilli oil and thai fish sauce in a pre heated oven at 200 degrees for 15 minutes on the top shelf. Meanwhile I mixed some Thai green curry paste olive oil and galangal, fresh green birds eye chillies and a tin of coconut milk.

I filleted the fish (beautiful pink and juicy specimen) and put it in the pre prepared sauce for a further 2 minutes adding some chopped mini corn on the cob and served.

I served it with some Uncle Ben's express Basmati rice and it was fabulous. This is cheats cuisine at its best and with fish like this you can't actually go wrong. It was worth 20 quid of anyone's money. Steve - keep on landing them they are culinary heaven.

My recipe is baked trout with a home made sauce consisting of the juice
of the baked trout (taken from kitchen foil wrapped around the
fish-butter placed inside the kitchen foil) mixed with fresh
parsley,garlic,capers and anchovies,all chopped up,heated and poured
over the baked trout.
Lovely.

Exchange the pout for a trout. Put a couple of sprigs of fresh rosemary inside a whole trout then steam in a fish kettle for 20-30 mins depending on the size of it. Squeeze fresh lemon over your lovely steamed fish and sprinkle with maldon sea salt. Result:big smile, big tummy......yummy!

WOW simply slashed the fish 3 or 4 times down each side and rubbed in
some chilli oil and salt. Crisped skin under a hot grill on both sides
and served with fresh parsley and sea salt. Broccolli, carrots and
jersey royals and oh my God - simply fantastic.
T

Poach the fish as recipe above just enough to remain slightly firm,remove from pan and allow to cool (or ideal for leftovers). Sweat 1 finely sliced fennel bulb with two Thai green chilli's in a little veg oil until soft (clove of garlic optional). Boil potatoes until soft and drain off water allowing them to steam until cooled. Mash the potatoes without milk or butter and season. Remove the skin from the fish and flake the fish into the potato and add fennel and chilli's - I like approx half and half potato/fish. Chop a handful of fresh Coriander and add to the mix then gently turn together and form into chunky patties. Beat two eggs lightly in a small bowl and dip the fish cakes into the egg and then into pre prepared breadcrumbs. The fish cakes can then be frozen or gently browned in a little oil to serve with a little dish of Thai sweet chilli dipping sauce. N.B. For the breadcrumbs use slightly stale white bread or buy a packet. I prefer to use a packet of gourmet breadcrumbs like black pepper and sea salt for a little added spice (available from supermarkets).