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Fish of the month recipe for Trout, Rainbow

Rainbow trout with hazelnuts and sage

Rainbow trout with hazelnuts and sage A delicate oil-rich fish with a distinctive herbaceous and sometimes earthy flavour. It makes a very good and less rich alternative to salmon.

To compliment the earthy flavour of trout robust flavoured herbs including sage, basil, tarragon, bay and rosemary work well with it. Citrus fruits also work well.


2 organically farmed trout, gutted (350 - 450g each)
55g unsalted butter
Grated zest and juice of 1 lemon
2 tbsp finely chopped sage,
40g chopped and toasted hazelnuts
Salt and freshly ground black pepper

Serves 2


Trim the fins off the trout, but leave the dorsal fin attached (this will pull away easily once the fish is cooked and is a good indicator). Scale the fish using the back of a knife or fish scaler. Rinse and gut the fish taking great care to remove the blood line of the fish (this runs along the backbone of the fish and is the kidney function. It tastes bitter and if left in will taint the flavour of the surrounding flesh). Arrange the fish on the baking sheet and season well with salt and pepper. Bake in the oven for 18 - 20 minutes. When the fish is cooked the dorsal fin will pull away easily as will the skin. If the fish is whole, the eye will also turn white. Peel the skin away from the upperside of the fish and lift onto a serving dish. In the meanwhile, heat the butter in a large frying pan until it is just turning brown (beurre noisette). Add the lemon, sage and hazelnuts. Season lightly with salt and pepper, swirl the ingredients together and pour over the trout whilst it is still sizzling. Serve with mashed root vegetables or plain boiled potatoes.


Preheat the oven to 200C/Gas mark 6. Line a baking sheet with aluminium foil.

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CJ Jackson

CJ Jackson

Ms CJ Jackson is the Principal and Chief Executive of Billingsgate Seafood School. CJ joined the school as a freelance chef trainer in 2004 and became Principal in 2006. She has a teaching background having taught at both The Cordon Bleu Cookery School and Leiths School of Food and Wine, where she was Vice Principal during the 1990s. CJ has a particular expertise and interest in teaching about both the preparation and cooking of all seafood. She particularly enjoys working at Billingsgate. She also has an established career as a food writer and product development consultant. Apart for contributing regularly to publications including BBC Good Food Magazine, CJ has edited, written and co-authored a number of books.

My connection with seafood

I grew up on a self sufficient farm and catching our own fish for the table was an important part of our diet - specifically trout and salmon. My interest and passion for cooking fish was inspired through my chef training and all I wanted to do was write a fish book. The chance arrived and I wrote the Leiths Fish Bible in the early 1990s. I have been very fortunate to have been able to develop this interest further and for the last 7 years have been the CEO and Principal of the Billingsgate Seafood School at the market in the East End of London. I have written several other books including the Billingsgate Market Cook Book (New Holland 2009) and Editor and chief of Dorling Kindersley Fish Book (published 2011).

Why sustainability is important to me

Our main objective is to encourage people to eat more fish as it is SO beneficial in the diet. But this HAS to go hand in hand with responsible sourcing and sustainability - along with understanding our own carbon foot print. Educate people - keeping the message as simple and understandable as possible and we can all enjoy fish for many decades to come. logo

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