1. Melt butter in a saucepan over medium heat.
2. Saute almonds in butter until golden.
3. Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
4. Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
5. Heat oil in a large skillet over medium-high heat.
6. Dip fillets in milk; dredge in flour mixture.
7. Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
8. Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.
   
   

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Grilled Trout Fillets

Ingredients Needed:

Fillet from a fat ~2kg. Taupo or Tongariro rainbow trout(skin on, ribs in, flying ribs in or out)

• 0.5 t sea salt
• 1  T finely chopped onion
• 1.5  T chopped bacon
• 1  T diced tomato(or three thin slices)
• 2  T grated colby cheese(or your preference)
• half-dozen drops of lemon juice(optional)

Microwave Method:

1. Place fillet flesh side down in appropriately sized microwave dish on elevation trivet. 2. Microwave for 2 minutes at 50% power.*
3. Remove from oven, turn flesh-side up, sprinkle on salt, onion, bacon, tomato and optional lemon juice.
4. Microwave for 2 more minutes at 50% power.*
5. Remove from oven & evenly distribute the grated cheese over the other ingredients.
6. Microwave a further 45 seconds at 100% power.* *based on 850 watts of power

Conventional Method:
1. Place skin side down, flesh side up in an an appropriately sized oven dish.
2. Sprinkle on salt, onion, bacon, tomato and optional lemon juice.
3. Cook for 15 minutes under fan grill, or grill.
4. Remove from oven, sprinkle cheese over other ingredients and grill for ~5 more
minutes, or until cheese is melted.

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Pan Fried Rainbow Trout With Sage & Wild Mushrooms

Ingredients For Fish:

4 whole cleaned whole trout (cut into two fillets per fish)
1 tablespoons vegetable oil
2 pieces of raw bacon
1 tablespoon whole butter
1 teaspoon salt
1 teaspoon ground black pepper
1 cup of flour

Ingredients For Sage Mushrooms:

1 tablespoon fresh minced sage
1 cup sliced shitake mushrooms
1/2 cup sliced oyster mushrooms
3 tablespoon apple cider vinegar
3 tablespoons white wine
1 tablespoons whole butter
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
pinch of sea salt or kosher salt
pinch of ground black pepper

Preparation:

This dish is prepared in two steps, first the cooking of the rainbow trout. While the rainbow trout is finishing cooking you will begin to prepare in separate saute pan the wild mushroom and sage mixture that will top the fish.

Prepare The Fish:

Remove the head, tail and back of the rainbow trout to leave two fillets per fish. Also remove any small fins by cutting around them. Heat a large saute pan over a medium flame and add one tablespoon of vegetable oil and the two pieces of raw bacon. Cook the bacon until it becomes very crisp and remove. Once the bacon has been removed lightly dust the trout fillets with seasoned flour (salt and pepper), add one tablespoon of whole butter to the saute pan and quickly add the fish fillets flesh side down. Note that once you add the whole butter to the hot oil the butter will begin to burn, quickly adding the fish to the pan will reduce the heat and add a nice golden brown color to your sauteed trout

Prepare The Mushroom Mixture:

As soon as the fish starts to cook begin to saute the mushroom mixture so they will both be done cooking near the same time. Heat a medium saute pan over a medium high flame for 1 minute. Once the pan is hot add the whole butter, olive oil and minced garlic. Saute for 30 seconds, add both the shitake and oyster mushrooms and season with a pinch of salt and pepper. While your starting to cook the mushroom take note of how the rainbow trout is cooking. Once it starts to turn a nice golden brown color flip the fish over and cook for another 90 seconds and remove. Place the fish on paper towels and reserve. Finish cooking the mushroom by adding the saute, white wine and apple cider vinegar. Cook for another minute or until the mushrooms are fully cooked and soft to the touch.

Plate The Fish:

Crisscross two fillets on each of the four plates. Top with the mushroom sage mixture and sprinkle with crumbled bacon. Garnish with any remaining fresh sage.

Serves 4
Recipe by Brian Johnson