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One 190–230g skinless trout fillet, vacuum-packed — farmed in Scottish coastal waters. Firm pink flesh, buttery rich flavour. The ideal single-portion size for a midweek main without breaking out the whole fillet. Although it can be eaten raw, this fillet is more commonly pan-fried or oven-roasted.
Pack details
- Weight: 190–230g per fillet
- Form: skinless, vacuum-packed
- Catch: farmed off the coast of Scotland
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook
- Pan-fry: 3–4 minutes per side in butter and oil; finish with lemon.
- Bake: 200°C for 12–15 minutes with butter, lemon and herbs.
- BBQ: 4 minutes per side over medium heat.
- En papillote: wrap with white wine, lemon and herbs at 200°C for 10–12 minutes.
- Cured (gravadlax-style): dry-cure with salt, sugar and dill for 48 hours.
Pair with a chilled Sauvignon Blanc or English sparkling.
Sourcing and delivery
Scottish farmed trout fillet, skinless and vacuum-packed. Dispatched frozen from our UK warehouse in insulated packaging.
