The first fish I caught and ate myself was a brown trout. I was probably around seven and caught it with my Dad on a float-fished worm on the River Wharfe. Since then, I have eaten many and cooked them in numerous ways, but this is my current favourite recipe – very simple, but absolutely delicious.
Heat ¼ cup of olive oil in a pan and drop in some thinly sliced garlic cloves and a sprinkle of dried rosemary. After a few minutes when the garlic has started to soften, take the oil off the heat and mix in two tablespoons of white wine vinegar. Place your trout fillets in a glass dish and season with salt and pepper. Then pour half the oil, vinegar, garlic and rosemary mix over the fish and turn the fillets to ensure they are fully basted. Place the fillets on a preheated grill and cook for a few minutes on each side until cooked through. Place the fillets on a serving dish and pour over the remaining oil mix. I like to garnish the trout with asparagus, pan fried with a little butter and garlic, and some new potatoes.
- Olive oil
- Dried rosemary
- White wine vinegar
- Brown trout fillets
- Macon-Villages Domaine des Tournons Chardonnay 2014