where Dave Harris of Max Creek Hatchery sells brook and rainbow trout every Wednesday. Chefs like Colin Alevras of the Tasting Room and Sara Jenkins (who just took over the kitchen at Bread ...

For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper. Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the ...

Leave for at least 30 minutes. Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can ...