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Recipe for :

Pan-Fried Trout with Garlic and Bacon

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

Cookery SchoolFor further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


4 trout or sea trout each weighing about 338 g (12 oz)
flour, for dusting
small knob of butter
25 ml (1 fl oz) vegetable oil
6 rashers streaky bacon, cut into thin strips
4 garlic cloves, chopped
25 ml (1 fl oz) shallot vinegar (see below)
1 teaspoon fresh parsley, finely chopped
salt and freshly ground pepper

  • Season the fillets inside and out then dust with flour shaking off any excess. Melt the butter with the oil in a frying pan. Add the bacon and then the trout and fry for about 5 minutes on each side. Remove the trout and bacon from the pan and keep warm.
  • Turn down the heat, add the garlic and cook gently until soft. Put the vinegar into the pan and bring to the boil. Add the chopped parsley, stir and pour over the fish. Serve immediately.

Shallot vinegar:


85 ml (3 fl oz) red wine
85 ml (3 fl oz) red wine vinegar
1 shallot, finely chopped.

  • Mix together all the ingredients.

Serves 4

Rick Stein

To visit Rick Stein's website which features regular new recipes - click here