Cooking Guide


Whole fresh trout can be pan-fried, grilled, baked in the oven or BBQ’d. recipe_img


Pan-fry – for about 6 minutes each side using a medium heat.


Grilling – place about three small lateral cuts through the skin of the trout, drizzle with a little oil and grill on high for about 9 minutes, check often to avoid burning.


Bake – covered or uncovered for 20 minutes at 180 deg C.


BBQ – Place in foil with flavourings and a little oil. Cook for 5 minutes each side. HINT: to check if cooked, place a fork in the thickest part of the trout and part the flesh gently. The fish should appear pale pink to the bone. Another method is to use a probe thermometer, making sure the internal temperature in the thickest part is more than 70 deg C. Fresh trout are traditionally served whole on a plate. A hint on eating a whole trout is to gently remove the skin, eat the exposed fillet and then pick up the tail and gently lift the frame off of the bottom fillet, using a fork to keep the bottom fillet on the plate. The frame and bones should stay together and expose the bottom fillet. Place the frame and head aside and ENJOY!


Fresh trout fillets can be pan-fried, baked or grilled. Pan-fry for 6 minutes in a little butter on a medium to high heat, starting skin side down, then carefully turn the fillet and cook flesh side down for the last two minutes. Grilling is the most rewarding way to cook fresh trout fillets. Place flavouring on the flesh side of the fillet, drizzle with a little oil and grill for 6 to 7 minutes, skin side down. Do not turn the fillet over. Serve immediately.


Smoked trout and smoked trout fillets are hot-smoked (cooked) and are ready-to-eat. They are delicious hot or cold. To heat smoked trout, place on a plate and heat in a microwave oven for about 40 seconds. Place a paper towel over the fish to avoid spatter.


Gravlax is pre-sliced and is ready to eat. Serve with any meal where you would normally use smoked salmon.



Grilled Fresh Trout Fillet with homemade Pesto and crushed pinenuts

Degree of difficulty: Low

You need: Small bunch continental parsley
Fresh mint
Olive oil
Slivered almonds or pine-nuts
Coarse salt

Method: Combine the parsley, mint (two-thirds parsley to one third mint) and oil in a mortar and pestle and grind into a paste. Sprinkle a little salt on the fish and spread the paste over the whole fillet (about 2 teaspoons per fillet portion, and use the back of the teaspoon to evenly spread over the trout.).

Top with crushed nuts and drizzle with oil. Grill flesh side up for 6 or 7 minutes making sure the nuts do not burn. Serve immediately.

An easy variation is to use the Gourmet Gardens tubes of herbs.


Trout linguini with wine (Courtesy of Ben Davies)

Degree of difficulty: Low

You need: 100 grams of linguini per person
½ trout for two people
vegetable oil
½ onion chopped
100 ml of dry white wine
150 - 200 ml of cream
lemon juice

Method: Pop the garlic, oil and chopped onion in the frying pan - don't brown it too much. Pour in white wine and squeeze of lemon juice. Add the cream and bring to the boil. Add a little salt and pepper as it comes to the boil. Add trout that has been taken off
the bone. Add a spoon of dill. Stir in cooked pasta and add parmesan.


 Gordon Ramsay's quick way with (TROUT)

(reproduced from Fisheries Research and Development Corporation NEWS Vol 16 No 4 p33) with adaptation using Rainbow Trout fillets.

Degree of difficulty: Low


3 large lemons

1 tablespoon sugar

1 large red chilli (de-seeded and finely sliced)

1/2 cup mint leaves (torn)

salt and pepper

4 Arc-en-Ciel Rainbow Trout Fresh Fillets (about 200g each)

olive oil for coating

4 cups watercress sprigs

2 tablespoons olive oil



Peel lemons. Remove pith and membrane from segments. Cut segments in half and combine with sugar, chilli, mint leaves, salt and pepper. Put lemon salad aside.

Place a non-stick pan over high heat.

Brush the rainbow trout fillets with olive oil. Sear for 2 minutes each side or until cooked as desired.

Toss watercress sprigs with the 2 tablespoons olive oil in a bowl.

To serve:  divide the watercress sprigs between plates and top with the rainbow trout fillets andthe lemon salad.

Trout en Papillote (Whole Trout in Parcels)


 4 Arc-en-Ciel Whole fresh trout

4 TBS melted butter

1 lemon

4 tsp chopped fresh dill

salt and pepper

2 glasses dry white wine

4 sheets brown paper, well oiled (olive or vegetable oil)


Wash and dry trout. Place on individual sheets of paper. Mix other ingredients and pour over trout. Make brown paper parcels by enclosing trout and tying with baking string. bake for 25 minutes in moderate oven (180 deg C). Serve the parcel on a plate with your selection of steamed veg. 


Arc-en-Ciel Smoked Trout and Gruyere whole wheat burritos with shallots, feta and sundried tomatoes. A recipe by "Fast Ed" Ed Halmagyi

Serves 4


8 Wole Wheat tortillas

2 Arc-en-Ciel smoked trout, or 4 Arc-en-Ciel Smoked Trout Fillets - flaked.

200g Hunterbelle Belleyere

1/4 cup Tall Poppy caramellised onions

1 bunch Basil leaves

2 Shallots, finely sliced

200g Hunterbelle marinated Fettabelle

2TBS Lindy's sun-dried tomatoes, sliced.

1 TBS Tall Poppy honey mustard dressing




Griddle cook the tortillas over a low heat until softened, then top with the smoked trout, Belleyere, caramellised onions, and basil. Roll up tightly and set on plates.

Combine the shallots, Fettabelle, sundried tomatoes and dressing in a small bowl and spoon over the burritos.


Salmon and Smoked Trout Roulade - courtesy of three star Michelin Chef Ben Davies


Serves: 1 main or 2 to 3 entrees



thin salmon slices - enough to lay flat in a rectangle about 10cms by 20cms
100 grams smoked trout - picked off the bone, but still a bit chunky
4 tiger prawn tails - blanched and de-veined
5 slices of chorizo, fried off and chopped into small slices (don't fry in oil, there's enough fat in the sausage already!)
2 chopped chive lengths
Salt and pepper to season
Juice of a quarter of a lemon

Half red capsicum
Half yellow capsicum
One carrot
1 tablespoon sesame oil
Sesame seeds
Chilli (to taste - you can use the chilli from the jar)
1 tablespoon soy sauce

2 or 3 bunches of fresh watercress
100ml olive oil
50ml reduced balsamic vinegar


Lay a piece of cling film down on the bench.

Place the salmon slices on the plastic about 20 centimetres long and 10 centimetres wide so you have a sheet of salmon.

Mix prawns, trout, chopped chorizo, chives, lemon juice and a little salt and pepper.

Spoon the mixture out along the top quarter length of the salmon in a two centimetre line (right to the edges.)

Lift the cling film from the top and push towards the bottom and roll the 'sausage' towards you with the palm of your hand as you go.

Make sure you pull the plastic wrap out as you roll!

Once it's rolled into a sausage shape, twist the ends of the plastic to hold it all together.

Refrigerate for several hours - make in the morning or the day ahead if you can to allow the gelatines in the fish to set and firm the roll.

Stir fry capsicum and carrot in sesame oil. Add soy sauce, chilli and sesame seeds.

Set aside.

Remove the stalks and roots from watercress and blend with olive oil and reduced balsamic until smooth.

Arrange a bed of vegetables on the plate.

Top with the whole sausage (if you're serving as a main) or with slices of the sausage (for an entree).

Garnish the plate with a generous drizzle of watercress oil.

Top the sausage with a good quality black olive tapenade (you can use one from the deli if you don't want to make it yourself!)

Produced for ABC New England North West 22 September, 2009 - Acknowledgements recognised.



Arc-en-Ciel Smoked Trout and cured bacon salad

Ben says this can be served as a warm or cold salad - just don't cook the lettuce!




1 whole smoked trout (half a fish is probably enough per person)
Diced cured bacon
Juice of ½ a lime
½ peeled tomato, diced
Chopped basil - to taste
1 finely diced red onion
Mesclun salad mix
Reduced white balsamic vinegar
Olive oil
Salt and pepper to taste


Optional - if you'd like to cure your own bacon, Ben uses a piece of pork belly cured in 1 kilogram of sugar, 300 grams of coarse rock salt (it must be coarse, or the pork will absorb too much salt and be yucky) and herbs and spices - whatever you like, there are no hard and fast rules. Just cover the meat and leave in the fridge for 3 days, then smoke over box wood shavings on the stove. Cut into one centimetre cubes for this recipe.

Remove skin and bones from the fish and pick apart into bite size pieces. Add lime juice, salt and pepper to season the fish. Mix through and arrange fish pieces in the centre of the plate.

For the dressing, add salt and pepper, onion, basil and tomato to a generous drizzle of olive oil and mix.

Spoon the dressing around the trout on the plate and top with salad leaves. Drizzle with a little more olive oil and reduced white balsamic vinegar.

Ben says this can be served as a warm or cold salad - just don't cook the lettuce!

Produced for ABC New England North West 5 May, 2009. Acknowledgements recognised.


Spaghettini in Rocket Pesto with Arc-en-Ciel Smoked Trout and Walnuts

Chef Fast Ed - Ed Halmagyi

Serves 4

Fast Ed's Spaghettini made at Nosh on the Namoi using Arc-en-Ciel Smoked Trout


4L boiling water

2 tsp fine salt

1 bunch rocket

1/2 bunch basil

500g spaghettini (7 minute)

1 clove garlic

1/4 cup pinenuts

1/4 cup grated parmesan

1/2 cup extra virgin olive oil

1 tsp white wine vinegar

salt and pepper

1 Arc-en-Ciel Smoked Trout (or 1 tray Arc-en-Ciel Smoked Trout Fillets)

1/2 bunch dill

1/2 cup walnuts

1 long red chilli


Set a 5l saucepan on high heat and fill with boiling water. Add fine salt. Tear the rocket leaves and place in food processor

Pick the basil leaves and add to the rocket. put spaghettini in boiling water and stir well.

Peel garlic clove and crush lightly - place in food processor.

Add pine nuts, parmesan, olive oil and vinegar to the rocket mixture and puree until a smooth paste forms. Season with salt and pepper.

Stir the spaghettini. Peel the smoked trout.

Gently prize the trout off the bones and break into small pieces.

Pick the dill sprigs and chop the walnuts.

Finely chop the long red chilli.

Drain the pasta thoroughly and place in a large mixing bowl. Toss in the rocket pesto.

Mix in the trout, dill, walnuts and chilli with the pasta then divide between four plates.

(Reproduced from the Nosh on the Namoi 2010 Cooking with Fast Ed Recipe Booklet.)


2 Chefs smoked trout breaky bomb w/avocado salsa & Arc-en-Ciel Gravlax salad

from: BBQ cooking with '2Chefs' Josh McAuley & Luke Cowden - 2010 Recipes from Moree on a Plate

Visit 2chefs website2Chefs Josh McAuley and Luke Cowden


1 day old tank loaf

100g Hunterbelle soft marinated feta cheese  (Visit Hunter Belle Cheese)

100g Gruyere cheese 9or Cheddar)

200g Arc-en-Ciel smoked trout

3 X 80g Arc-en-Ciel Rainbow Trout Gravlax

3 free range eggs

3 free range egg yolks

100ml cream

1 bunch chives

100g rocket

100g butter

Avocado Salsa:

2 firm avocados, finely diced.

1/2 Spanish onion finely diced.

1 large red chilli, finely diced.

zest of 1 lemon

Olive oil


Pre-heat barbeque to medium heat. Prepare tank loaf by cutting into 1/2 inch thick (1.5cm) slices and using a medium size ring cutter to cut out an inner circle in the bread and set aside.

To prepare the filling: in a mixing bowl add eggs and cream and whisk until combined, now add cheeses, chives, salt & pepper and slowly fold in th etrout pieces. If the mixture is too wet, cube up excess bread and add slowly until of a reasonable thick consistecy, then set aside.

For salsa: combine all ingredients in a mixing bowl and mix ever so gently so as not to mush the avocado, add a little olive oli to loosten the mixture.

Butter the bread slices on both sides and place on the hot plate. now fill each of them with a tablespoon, be generous but do not overfill. Cook for 2-3 minutes or until golden brown on the bottom, then flip over and repeat the process.

To serve: place breaky bomb onto a serving plate, atop with a generous spoon of avocado salsa, finish with a few slices of Arc-en-Ciel Rainbow Trout Gravlax, and some lighly dressed rocket leaves, a drizzle of olive oil ans some lemon juice. Accompanied with a cup of tea or coffee, there is the perfect breakfast in bed for mum.


Baked Whole Rainbow Trout wrapped in vine leaves with almond butter

Acknowledgement: from the ABC The Cook and the Chef with Maggie Beer and Simon Bryant


1 Rainbow Trout
Aluminium foil
About 10 vine leaves (either preserved vine leaves or fresh ones)
Lemon slices
135 grams butter
1 cup roasted slivered almonds


Lay out foil about 4 times larger than fish, overlapping sheets of foil as needed.
Arrange vine leaves (overlapping) on foil.
Place fish on leaves.
Place sliced lemons in cavity of fish and add salt to cavity.
Combine softened butter and almonds well and coat fish with this mixture.
Wrap foil (and leaves) around the fish to form a parcel and cook in a fan forced oven at 200C for about 10 minutes turning once half way through the cooking.

Check to see if it’s done; the cooking time will depend on the size of the fish. Leave it to rest 10 minutes before serving.
Remove foil, squeeze lemon juice on leaves and unwrap to reveal cooked fish.



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