How to Cook Rainbow Trout: A Guide to Jamie Oliver’s Recipes

Rainbow trout is a delicious and versatile fish that can be cooked in a variety of ways. Jamie Oliver, the renowned British chef, has several recipes for cooking rainbow trout, each with its own unique flavor profile. In this guide, we will explore two of Jamie Oliver’s most popular rainbow trout recipes:

1. Rainbow Trout with Horseradish Yoghurt & Balsamic Beets
2. Baked Whole Trout with Jersey Royals, Peas & Mustard Sauce

Rainbow Trout with Horseradish Yoghurt & Balsamic Beets

This recipe combines the delicate flavor of rainbow trout with the tangy zest of horseradish yoghurt and the earthy sweetness of balsamic beets. It is a simple yet elegant dish that is perfect for a light and healthy meal.

Ingredients:

• 4 x 100g rainbow trout fillets, skin on and pin-boned
• Olive oil
• Salt and pepper
• A few sprigs of fresh thyme
• 2 heaped tablespoons of fat-free natural yoghurt
• 1 lemon
• 1 heaped teaspoon of creamed horseradish
• 4 jarred beetroots, quartered
• Balsamic vinegar
• 2 handfuls of watercress, washed and spun dry
• Extra virgin olive oil

Instructions:

1. Preheat a large frying pan over medium heat.
2. Season the trout fillets with salt and pepper.
3. Add a good lug of olive oil to the pan and scatter in the thyme tips.
4. Place the trout fillets in the pan, skin-side down.
5. Press down on the fish with a fish slice to help the skin crisp up.
6. Cook for 4 minutes, jiggling the pan every now and then.
7. Turn the fillets and cook for an additional 20 seconds.
8. In a small bowl, mix the yoghurt with the juice of ½ a lemon and the horseradish.
9. Dress the beets with a good splash of balsamic vinegar and a small pinch of salt.
10. Drain the potatoes and toss them with a pinch of salt and pepper and a drizzle of oil.
11. To serve, place the trout fillets on a plate and top with a dollop of horseradish yoghurt, a spoonful of dressed beets, and a little watercress. Drizzle with extra virgin olive oil.

Baked Whole Trout with Jersey Royals, Peas & Mustard Sauce

This recipe showcases the natural flavor of whole trout, complemented by the creamy texture of Jersey Royals, the sweetness of peas, and the tangy zest of a mustard sauce. It is a hearty and satisfying dish that is perfect for a family meal.

Ingredients:

For the trout:

• 4 x 250g whole trout, scaled and gutted
• Olive oil
• 1 lemon
• 1 bunch of fresh thyme (30g)
• 40g flaked almonds
• 4 rashers of higher-welfare smoked pancetta

For the vegetables:

• 600g new potatoes
• 2 organic chicken stock cubes
• 2 little gem lettuces
• 1 bunch of fresh mint (30g)
• 300g frozen peas
• 200g frozen broad beans

For the sauce:

• 2 teaspoons of jarred grated horseradish
• 1 teaspoon of English mustard
• ½ a lemon
• 4 tablespoons of fat-free natural yoghurt

Instructions:

1. Preheat the oven to 240°C/475°F/gas 9.
2. Season the trout with salt and pepper.
3. Cut 1 lemon into quarters and add to the baking tray.
4. Place the trout on the baking tray and cook on the top shelf of the oven.
5. Slice 600g of new potatoes and put into a casserole pan with 1 liter of boiling water.
6. Crumble in 2 chicken stock cubes and cover with the lid.
7. In a bowl, mix 2 teaspoons of jarred grated horseradish, 1 teaspoon of English mustard, the juice from ½ a lemon, and a small pinch of salt together.
8. Ripple the sauce through the yoghurt.
9. Slice up 2 little gem lettuces and finely chop the top leafy half of 1 bunch of fresh mint.
10. Toss 1 bunch of thyme in 1 teaspoon of oil and scatter the sprigs over the trout with 40g of flaked almonds.
11. Lay a piece of pancetta over each fish and put back into the oven for a few minutes, until golden and crispy.
12. Stir the lettuce, mint leaves, 300g of frozen peas, and 200g of frozen broad beans into the potato pan.
13. Season to taste and cook for a couple of minutes.
14. Serve the crispy trout with the mustard sauce and the potato and vegetable medley.

Tips for Cooking Rainbow Trout

• Choose fresh, high-quality trout. This will ensure that your fish is flavorful and moist.
• Season the trout liberally with salt and pepper. This will help to enhance the natural flavor of the fish.
• Cook the trout over medium heat. This will help to prevent the fish from overcooking and becoming dry.
• Do not overcook the trout. Trout is a delicate fish that can easily become overcooked. Cook the fish until it is just cooked through, but still slightly pink in the center.
• Serve the trout immediately. Trout is best served fresh out of the oven or pan.

Rainbow trout is a delicious and versatile fish that can be cooked in a variety of ways. Jamie Oliver’s recipes for rainbow trout are a great place to start if you are looking for inspiration. With its delicate flavor and