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    Trout in Mustard Overcoats

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    Trout in Mustard Overcoats

    This is perfect as a light lunch or supper dish, or for brunch on a frosty Sunday morning. Trout are oily fish whose natural butteriness crisps up the oatmeal jacket even on a dry pan. Herring (which is in season from May to December) works really well in this recipe, too. If you can find them, you can try substituting either fine-milled oatmeal or pinhead oatmeal for the oatcake crumbs.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes


    • 4 oatcakes
    • 1 tsp mustard powder
    • 4 trout fillets
    • 4 tsp coarse sea salt Sauce
    • Sauce
    • 142ml carton soured cream or crème fraîche
    • 2 tbsp honey mustard (or 1 tbsp English mustard mixed with 1 tbsp honey)
    • 1 tbsp chopped chives


    1. Make the sauce by lightly beating the cream or crème fraîche with the mustard and chives. Don't overbeat or the sauce will be too liquid. Chill until needed.
    2. Put the oatcakes in a clean plastic bag and crush to fine crumbs with a rolling pin. Spread the crumbs on a plate and mix in the mustard powder. Flip the fish fillets through the crumbs, pressing to make sure the skin is thoroughly coated.
    3. Put a heavy frying pan on a high heat, and sprinkle in 2 tsp of the salt. Put 2 of the coated fish fillets on the salt - if it is hot, you won't need any extra fat to fry the fish. Keep shaking the pan to stop the fish sticking. Turn the fillets once, cooking them for 2-3 minutes per side. Remove to a warm plate and keep warm. Wipe the pan clean and repeat with the remaining salt and fish. If you prefer to grill the fish, you can do so, but you'll need to dot the fillets with a few pieces of butter to stop the oat crumbs burning.
    4. Slip each fish fillet on to a warm plate and serve with the chilled mustard sauce.

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