Raised in crystal-clear Hampshire waters, chalk stream trout grow slowly in natural conditions. Their delicate, slightly nutty flavour and firm flesh make them versatile for grilling, curing, or pan-searing. Sourced from responsibly managed farms, chalk stream trout supports local producers and is a sustainable option to add to your menus.
This month’s recipe inspiration comes from Deepak Shukla, founder of Pearl Lemon Catering, a full-service catering experience built on creativity and flavour. He leads ventures like Pearl Lemon Café and How Matcha. Now based in Italy, Deepak keeps growing brands that balance taste, purpose, and a bit of his own character.
1. Pan-Seared Chalk Stream Trout with Lemon and Herbs
There’s something about trout that just works. It somehow manages to feel a little fancy but never fussy. Crispy skin, tender flesh, and a hint of bright herbs. This is trout at its simplest and best.
2. Trout with Beetroot and Fennel Salad
Earthy beetroot, crisp fennel, and a light vinaigrette perfectly balance the delicate trout. This is fresh, colourful, and ideal for a light lunch or dinner. Thinly sliced fennel adds crunch and a subtle anise note that pairs beautifully with the trout.
3. Citrus and Herb Trout en Papillote
Cooking trout in parchment seals in all the flavour and moisture, giving you a tender, aromatic dish with minimal fuss. Swap vegetables based on what’s in season.
4. Chalk Stream Trout Gravlax with Beetroot and Dill
Cure trout fillets in a mix of grated beetroot, salt, sugar, and dill for 24 hours. Slice thinly and serve with rye bread, horseradish cream, and pickled cucumber for a vibrant starter.
5. Chalk Stream Trout Fish Pie with Leek and Herb Mash
Gently poach chunks of trout in milk with bay and peppercorns, then fold into a creamy leek and parsley sauce. Top with buttery mash flavoured with chives and lemon zest. Bake until golden and bubbling. It’s a comforting, sustainable twist on a classic dish.
Waste Not, Want Not
Use leftover chalk stream trout in fishcakes, pâté, or salads. Flake it into pasta or risotto for added richness. Simmer the bones and head for a delicate stock or soup base. Even the skin can be crisped for garnish, ensuring every part of the fish adds value and flavour.
