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Pan-fried Cajun trout fillet with red pepper & hazelnut salsa

Michael King F&F.JPG

Michael King

This light lunch/brunch dish really let's the trout sing. The tangy salsa and Cajun spice really cut through the richnessof the trout. The crispy fish skin and hazelnuts add great texture. A light, summery meal to impress your friends.


  • 4 rainbow trout fillets Mixed ratings!
  • 1 tbsp Cajun spice
  • 1 tbsp cornflour
  • 2 red peppers
  • 1 tsp finely chopped chives
  • 1 tsp finely chopped coriander
  • 1/2 a shallot, peeled and finely diced
  • Juice of half a lemon
  • 50g blanched hazelnuts
  • 1tbsp good quality rapeseed oil
  • (optional) 4 slices of yesterday's sourdough (or other good quality bread)


(Optional) To make the croute, drizzle the sliced bread with rape seed oil, season and bake in a hot oven until golden (approx 7 minutes)

1: Roast the hazelnuts for 5 minutes at 180°C until golden in colour, remove from oven and roughly chop once cool.

2: Put the whole red peppers into a hot oven and cook until blackened and blistered (approx 35 minutes) remove and place in a bowl covering tightly with clingfilm, leave for 10 minutes to sweat.

3: Once cool, peel the red pepper, discarding the skin and seeds. Chop the flesh into dice and place in a bowl. Add the herbs, lemon juice and shallot, season and dress with oil.

4: Mix the Cajun seasoning & cornflour and dust the flesh side of the trout fillets with the spice mixture

5: Cook in a hot pan (as per my blog) until cooked through and crispy.

6: Mix the hazelnuts through the salsa at the last minute to stop them going soggy.

7: Serve by topping the croute with salsa, before placing the trout skin side up on top.

Michael King F&F.JPG

Michael King