Rainbow Trout in Beer


Rainbow Trout in Beer 


Rainbow Trout in BeerRainbow Trout is a lovely delicate fish that can be cooked in many different ways to draw out its natural sweetness.  This recipe uses the pale ale as a backdrop to the main event of the trout, using herbs and little bit of lemon to really bring out the full flavour of the fish.  This makes a wonderful spring lunch and is fabulous served with a barley salad and roasted root vegetables.


2 Rainbow Trout

2 spring onions, finely sliced

2 tablespoons butter

1 clove of garlic, sliced

½ teaspoon salt

½ teaspoon pepper

200mls Pale Ale beer

1 tablespoon of capers, roughly chopped

½ teaspoon Dijon mustard

Juice and zest of 2 lemons

Good sprig of rosemary, finely chopped

Handful of parsley, roughly chopped

50 grams slivered almonds, toasted

2 whole rosemary sprigs


Pre-heat oven to 180°C


Ensure your fish are fresh, well cleaned and grit free.

In a small bowl, combine the parsley, garlic, butter, capers, mustard, salt, pepper, rosemary and spring onions and mix together well with a spoon, pressing the herbs against the side of the bowl to release their oils.  Add the juice and zest from one lemon and combine well.



Rainbow Trout in Beer


Once the mix is well combined, add a few tablespoons of the beer and mix until the beer is absorbed into the butter mix.

Press the butter paste into the cavity of the fish and add a long spring of rosemary. 

Drizzle a little oil over the surface of the fish then place each fish on a double layer of foil long enough to make a tight parcel.

Divide the remaining beer between to the two parcels and twist the foil into a tight seal.


Place the fish onto a baking tray and cook for 15-20 minutes. 

Remove from the oven however do not remove the fish from their foil parcels for another 5 minutes.

Carefully open the parcels, remove the fish and place on a platter.  Squeeze over the juice of a lemon and sprinkle over the toasted almonds.


Serve with plenty of lemon and salad.


 Rainbow Trout in Beer