Pan frying is a great way to cook these Trout Supremes. First defrost at room temperature for 2 – 3 hours or overnight in a refrigerator. Place a knob of butter and a tablespoon of olive oil in a pan, cook on a medium heat turning occasionally for 8 – 10 mins until the fillets are cooked through. Add a few nibbed almonds and finish off under the grill for a minute or two. You can also oven bake, pre-heat your oven to 190 deg C. Place the Trout Supremes on foil add a little butter, lemon juice and salt & pepper and make a loose parcel, bake for approximately 15 mins from if defrosted or 20-25 minutes from frozen. Make sure the salmon is cooked through before serving.
Trout Supremes x 4 (140 – 170 g)
Our fishmongers sourced these beautiful Trout Supremes from the ice cold waters of Scotland and the Faroe Isles. They have a lovely deep pink colour, they're chunky centre cut fillets, skinned and boned. (although every care is taken to remove the bones it is possible that some may remain).The Sea trout is part of the Salmon family and has all the benefits and flavour you'd expect. The Scottish and Faroese waters are famous for the quality of their Salmon and Trout and these won't disappoint - a firm favourite with Seafresh. The health benefits are similar to that of the Salmon. Sea Trout contains Omega 3 fish oils and health experts recommend we eat oily fish at least twice a week. As a result of eating oily fish we can fight off anxiety and depression. We reduce the risk of heart disease and it can promote brain health as well as improving the health of your eyes.
Trout Supremes from the ice cold waters of Scotland