This week we have a recipe for trout from Elaine Hardie at the Fyfe Smokery, Dunfermline.


‘This recipe is suitable for trout or Char. Locally many people fish for trout as a hobby, and most trout is farmed. But the season for wild sea trout is right now, so ask your fishmonger to source some for
you. Wild sea trout are bigger than river trout, as they have an abundance of food at sea, compared to river varieties. They are basically the same fish which has adapted to life in salty water. Cooked simply with lemon, capers and butter, it is a delicious addition to any cooks’ repertoire.’

Buttery Trout with Capers

4 trout fillets 100g butter

Squeeze lemon juice

Handful chopped parsley 2tbs capers, rinsed

Serves 4

Heat oven to 180C/Gas 6. Rinse fish, then pat dry with kitchen paper. Place in a roasting tray, then dot with 1/3 of the butter. Roast for 10-12 minutes, until fish is cooked. When fish is nearly ready, melt remaining butter until it turns brown. Take off the heat, then add the lemon juice, parsley and capers. Pour over the fish and serve with green beans.