Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the ...

Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside. Season the fish. Season the trout ...

Take the cleaned trout fillets with skin on, remove the bones (3). If you bought whole fish, you can follow our guide: how to clean salmon trout. Pat them dry with paper towels (4), then cut them ...