“The first fish recipe you need to master is a little like learning to properly fry an egg or a pancake, and about as easy. A meunière sauce is nothing more than browned butter with a squeeze of lemon ...

With intensive salmon farming falling out of favour, restaurateurs and home cooks are beginning to appreciate the oft-overlooked trout - Liz & Max Haarala Hamilton Salmon farming has been linked to a ...

'Sea trout is sweeter and lighter than salmon and has a more delicate taste. Sorrel may be difficult to source but is well worth looking for – it may even grow wild in your own garden. Rich in ...

'Put dots of roe on both fish – then scatter on the sliced radishes,' writes Diana Henry - Haarala Hamilton This looks beautiful and is, of course, very light. You can use smoked salmon instead of ...

A classic bar-side drink that I am very fond of is the Garibaldi. Made with Campari and orange juice, the bitter notes and fresh, frothy citrus blend perfectly. I’ve taken inspiration from this ...

Total time: 40 minutes, plus heating time for the coals Servings: 6 1/2 cup flour 1/2 cup cornmeal Salt Freshly ground black pepper 6 (10 to 12 ounces each) trout, scaled and cleaned 2 lemons, cut ...

Trout, with its delicate, flavorful white flesh, has found its way into a variety of dishes at restaurants and on dinner tables in Lancaster County. Chefs say it’s tasty pan-seared as a fillet, or ...