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Rainbow Trout with nut brown butter, sage, cherry tomatoes, chilli & olives

Whole fish is what I look forward to eating more than anything else and throughout my travels around the globe it is the first thing I hunt out. Each country has their own way of cooking whole fish and they all treat it with the utmost respect. When cooking whole fish you retain moisture and flavour which are the two most important factors when cooking seafood.

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Angus Hughson

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Rainbow Trout with nut brown butter, sage, cherry tomatoes, chilli & olives.


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Posted by John1020 • 20d ago • Report
This recipe sounds delightful - but is clearly written for trout fillets rather than a whole fish (e.g. cook on the skin side ... ). Will try this one when I've perfected my filleting skills!
Posted by Patricia117 • 2y ago • Report
cooked this last night. it was delicious. thank you. am trying a similar recipe for my fresh jewfish cutlets. will let you konw how it goes.
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