Fish Recipe

Last night on Talking Sport we had Bob Murray on the fishing reports and after, this weeks recipe.

Trout Orleans

Served with a rich creamy sauce, this is quite a special meal.


2 eggs
5 tbsp. clarified butter
Plain flour to coat
2 Trout fillets, skin on
55g/2oz fresh breadcrumbs
2 lemons, 1 juiced, 1 thinly sliced
55g/2oz butter
2 egg yolks
2 tomatoes thinly sliced
salt and white pepper


Preheat the grill to warm. In a shallow dish, whisk the eggs with 2 tbsp of the clarified butter. Put a good handful of flour on a plate and season lightly with white pepper and salt. Take the trout fillets and coat them with the seasoned flour, then dip them in the egg mixture and finally toss the in breadcrumbs until they are completely covered. Heat a frying pan until very hot and add 2tbsp of clarified butter. Place the breaded fillets in the pan skin side up for 2 minutes.Turn the fillets over and cook for a further 3 minutes or until golden brown. Leave the pan on the heat, transfer the fillets to a heat- resistant plate, skin side down and place under the grill for 5 minutes. In a heatproof bowl sitting over a pan of hot water, whisk the lemon juice, butter and egg yolks to a creamy sauce. Season with salt and pepper to taste. Take the fillets from under the grill and place tomato and lemon slices over the flesh side, alternatively and overlapping so they cover most of the fish. Turn the grill up to full and cook the fillets for a further minute.

Serve the trout on a plate, covered with sauce.

Another recipe for you to try with the fish you have caught, next week after Talking Sport on Wednesday night (6pm and 8pm)