UKH

As we're currently not eating salmon I picked up some trout fillets in M&S.

Looking for suggestions of what to put with them, maybe thinking new potatoes and some sort of green. 

TIA

A dry Muscadet...

What you’ve said plus parsley or hollandaise sauce. Greens: UK grown asparagus would be my choice, loads of it. 

What type of trout? Apparently some trout and salmon are pretty much the same fish?

loch trout

As Gethin says, some trout is very close to salmon and Tesco loch trout falls into that category so the answer is new potatoes and either asparagus or spinach. 

Salmon spends its adult life in the sea. Trout, unless specifically a sea trout, spends its adult life in fresh water (both farmed and wild).  Loch trout isn’t really a specific species. But brown trout and rainbow trout are. Either way, they have a milder taste, but are similar to salmon in taste. I prefer wild trout to salmon. When I used to catch them I would cook them whole - easier to get the bones out than filleting first. My grandma cooked trout and char regularly: frying pan type pan, boiling water, trout in pan and as soon as it started to boil turn the heat off, lid on and leave for twenty mins. Salt, peppercorns, bay leaf, whatever added to the water. 

potato salad with chives

Freshly picked peas from my garden.

What goes with trout?  Owt.

Nothing stopping you having it with chips and mushy peas if you so desire.

T.

My cats loved 'Tuna and Trout'

They used to shout

When it came about

Captain Beefheart wore trout

Covered his nose and his snout

And it performed another task

Doubling up as a  Covid mask

I’d pair a Galician Mencia as an alternative if you fancy a red.

I’d pair a Galician Mencia as an alternative if you fancy a red.

One bottle would be enough I think

Dill, chard, verdicchio

Gesundheit!

A pout?

....Old

Has anyone said sprouts yet?

Horseradish with some almonds in it ( as per Jamie Oliver). excellent combo.

I think sprout's been out, along with snout, which got a shout hereabout.

Over and out.

we'll assume that's brown trout then though seems a bit vague in the sellers description - could also be rainbow or blue though they are stocked/introduced species - however these days in many 'lochs' brown, rainbow a blue could all be present.  

Resulting in gout! 

Classically: https://www.thefrenchcookingacademy.com/trout-meuniere/

Farmed trout is no better than farmed salmon....

https://www.theguardian.com/lifeandstyle/2003/may/11/foodanddrink.features1

....nowt!

Gewurztraminer.

As they are in season, try a gooseberry relish. Tart and cuts through the oiliness 

Wrapped in tin foil and cooked over hot embers or peat in a bothy fire place. Within hours of catching preferably. Maybe a bit of lemon if you want to be posh.

That's what we are making this year from our gooseberry bushes.  I think this will solve the years old problem of how best to use them.

A bit late probably as I imagine the time has passed. My suggestion is a nice glass of a crisp white wine - I was thinking Frascati. I would keep it simple otherwise (butter & lemon?). Some sauces might overwhelm the flavour of the fish. I quite like the relish idea from Toad though. 

Nope too late, taken it out of the freezer this morning, says rainbow trout for those that were asking.

Thanks everyone

Well that turned out well. Trout done in the oven, new potatoes with a sour cream mayo and chive dressing and sauté leek and spinach with a touch of parmesan. 

Nom nom.

........ and you don't mind the environmental disaster of burning peat!!

Nope. After cooking is finished we like to throw an old car tyre on and get a good black reek going. Midges dont know what hit em!

That's more like it.

Our adventures in trout continue, found some smoked trout, going to put it with some pasta and soft cheese sauce, plenty of spinach and see how we get on.