Trout almondine is a classic French dish made with trout fillets that are lightly coated in flour and then pan-fried in butter until crispy and golden brown. The trout is then topped with a sauce ...

Sea trout is excellent poached, grilled and pan-fried. Like salmon, it can be served with citrus flavours, hollandaise sauce or a garnish of samphire.

Mary Berry's super quick fish supper is given an Asian twist with the addition of a miso and sesame sauce. Alternatively you can cook the trout in a foil parcel for 8 minutes on the barbecue.

Get out your fly rods and woolly buggers: It’s trout season. If you can’t picture ... Try one of each pan-roasted with brown butter, lemon, and capers in this recipe from Jenkins and decide ...