End of Season Trout

SpotX Wild Foods Recipe from Dorothy Reid
Prep:15 minutes Cook:30 minutes Difficulty:2

Ingrediants:

4 trout fillets, skinned and boned
2 garlic cloves
1½ teaspoons freshly-ground black pepper
1½ teaspoons paprika
1½ teaspoons curry powder
1½ teaspoons celery salt
1 teaspoon caster sugar
2 tablespoons butter
¾ cup fish stock
¾ cup white wine
2 teaspoons clear liquid honey
2 teaspoons chopped parsley
1 banana

Directions:

Mix pepper, paprika, curry powder, salt and castor sugar together.
Sprinkle over trout fillets and leave to marinate for 1 hour.
Melt butter and pan fry trout fillets, both sides.
Remove from the pan and keep warm.
Add wine, fish stock and honey to the pan.
Bring to the boil, mixing well.
Lower the heat, simmer and reduce slightly.
Add fish fillets and spoon over with sauce.
Sprinkle with parsley and simmer gently for a few minutes.
In a separate frying pan add a little oil.
Cook sliced banana until golden both sides.
Transfer the fillets to warm plates, douse with the sauce.
Garnish with the fried banana and serve.

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.