Latest news with #trout
The Guardian
4 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for miso trout with aubergine, pak choi and peanuts
If you love miso aubergines, but wish you could scale them up into a filling dinner, this is a dish for you. Perfect for a celebratory summer dinner for two and easy to scale up to cater for more guests – just use a really big tray for the vegetables and a second one for as many trout fillets as you need. And if you'd like to veganise the dish, just use big triangles of firm tofu instead of the trout, and cook everything together for half an hour. Prep 15 min Cook 30 min Serves 2 1 large aubergine, halved lengthways, then cut into 1cm-thick slices2 tbsp sesame oil 5 tsp miso paste (red or white) – a gluten-free one, if need be2 sustainably-sourced trout fillets 2 heaped tbsp salted peanuts, chopped2 pak choi, quarteredJuice of 1 limeFlaky sea salt, to taste1 red chilli, stalk discarded, flesh finely chopped (discard the pith and seeds if you prefer less heat)2 spring onions, trimmed and finely sliced Heat the oven to 200C (180C fan)/390F/gas 6. Tip the aubergine slices into a roasting tin large enough to hold them all in a single layer, then add the sesame oil and three teaspoons of the miso paste. Using your hands, mix well to coat the slices, then roast for 20 minutes. Meanwhile, spread each trout fillet with a teaspoon of the remaining miso paste, then scatter the chopped peanuts on top. Once the aubergines have had 20 minutes, add the pak choi to the tin and gently stir through the aubergines to pick up the flavoured oil; add a little more sesame oil, if need be. Make some space in the mix for the fish, lay in the fillets, then return to the oven for 10 minutes, until the fish is just cooked through (trout fillets tend to be so thin that they cook to my liking in 10 minutes, but if yours are thicker, go for 12-15 minutes). Once out of the oven, dress the vegetables with the lime juice and a little sea salt, if needed, scatter over the sliced chilli and spring onions, and serve hot. The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
Yahoo
13-07-2025
- Yahoo
Record-breaking 1,750 anglers complete ‘Utah Cutthroat Slam' competition
SALT LAKE CITY () — In 2016, the Department of Wildlife Resources issued a challenge to local anglers across the Beehive state: to catch each of Utah's four native cutthroat species. Now, almost a decade later, over 1,750 anglers have completed the Utah Cutthroat Slam challenge, qualifying them to receive the coveted 'Bonneville cutthroat trout medallion.' The new medallion marks the fourth in the series. 'The Bonneville cutthroat trout medallion is the fourth and final medallion to be released in this new collectable series,' said Trina Hedrick, Utah DWR's sportfish coordinator. The first medallion, known as the Colorado River cutthroat trout medallion, was released when 1,000 completions were reached. Next came the Yellowstone cutthroat trout medallion after Utah anglers reached 1,250 completions. By November 2024, anglers reached 1,500 completions, leading to the release of the Bear River cutthroat trout medallion. 'Magic mushrooms' and over 10 firearms seized from house in Iron County The slam was created as a way to protect native cutthroat trout in Utah. Entry into the competition is $20, and the money goes towards funding trout conservation projects across the state. Officials with DWR say the program has already raised almost $119,000 since its inception, with anglers from 48 states in the U.S. participating in the slam. One angler from outside the U.S. has event participated. For information on how to join the competition, you can visit their website . Threats against public officials persist in year after Trump assassination attempt Butler assassination attempt proved to be turning point for Trump RSL runs unbeaten streak to four with 1-0 victory Unified Police standoff in Magna ends with surrender, suspect in custody Good news: Florida animal shelter's longest resident finds forever home Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The Guardian
30-06-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for courgette linguine with trout, lemon and dill
This is such a lovely, summery dish: it takes under 30 minutes from start to finish, and I found it immensely reviving after a long day. The grated courgette melts into the pasta, and works perfectly with the lemon, trout and a hit of chilli. If you have one of those multi-nut and seed mixes (the M&S 35-plant one is excellent), by all means add a scoop to finish; otherwise, a scattering of toasted pine nuts will add a welcome crunch. An elegant dinner for two. Prep 10 min Cook 20 min Serves 2 2 trout fillets 2½ tbsp olive oilSea saltJuice and finely grated zest of ½ lemon, plus 2 lemon slices180g linguine 2 garlic cloves, peeled and finely grated1 tsp chilli flakes1 large courgette, trimmed and coarsely grated10g fresh dill, roughly chopped 4 tbsp pine nuts, or 4 tbsp omega nut and seed mix Heat the oven to 200C (180C fan)/390F/gas 6. Put the trout fillets on a small lined baking tray, drizzle with half a tablespoon of olive oil, scatter over a pinch of sea salt and top each fillet with a slice of lemon. Bake for 12-15 minutes, until just cooked through. (If you have an air-fryer, the fish will take eight to 10 minutes.) Meanwhile, bring a large pan of salted water to a boil, then cook the linguine according to the packet instructions, until just al dente. While the pasta is boiling, get all the remaining ingredients ready. Drain the pasta in a colander, reserving a mugful of the cooking water. Return the empty pasta pan to the hob on a low heat, add the remaining two tablespoons of olive oil, then fry the garlic, chilli and lemon zest for just 30 seconds. Add the grated courgette, fry for a minute, until just starting to soften, then add the drained pasta, dill, lemon juice and a teaspoon of salt. Stir well – there should be enough liquid from the courgette to form a clinging sauce; if not, add a tablespoon of the reserved pasta water. Flake the cooked trout in large pieces into the linguine, then stir gently to combine. Taste and adjust the salt as needed. Use tongs to divide the pasta and trout evenly between two warmed bowls, top with the pine nuts and serve hot.
The Guardian
30-06-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for courgette linguine with trout, lemon and dill
This is such a lovely, summery dish: it takes under 30 minutes from start to finish, and I found it immensely reviving after a long day. The grated courgette melts into the pasta, and works perfectly with the lemon, trout and a hit of chilli. If you have one of those multi-nut and seed mixes (the M&S 35-plant one is excellent), by all means add a scoop to finish; otherwise, a scattering of toasted pine nuts will add a welcome crunch. An elegant dinner for two. Prep 10 min Cook 20 min Serves 2 2 trout fillets 2½ tbsp olive oilSea saltJuice and finely grated zest of ½ lemon, plus 2 lemon slices180g linguine 2 garlic cloves, peeled and finely grated1 tsp chilli flakes1 large courgette, trimmed and coarsely grated10g fresh dill, roughly chopped 4 tbsp pine nuts, or 4 tbsp omega nut and seed mix Heat the oven to 200C (180C fan)/390F/gas 6. Put the trout fillets on a small lined baking tray, drizzle with half a tablespoon of olive oil, scatter over a pinch of sea salt and top each fillet with a slice of lemon. Bake for 12-15 minutes, until just cooked through. (If you have an air-fryer, the fish will take eight to 10 minutes.) Meanwhile, bring a large pan of salted water to a boil, then cook the linguine according to the packet instructions, until just al dente. While the pasta is boiling, get all the remaining ingredients ready. Drain the pasta in a colander, reserving a mugful of the cooking water. Return the empty pasta pan to the hob on a low heat, add the remaining two tablespoons of olive oil, then fry the garlic, chilli and lemon zest for just 30 seconds. Add the grated courgette, fry for a minute, until just starting to soften, then add the drained pasta, dill, lemon juice and a teaspoon of salt. Stir well – there should be enough liquid from the courgette to form a clinging sauce; if not, add a tablespoon of the reserved pasta water. Flake the cooked trout in large pieces into the linguine, then stir gently to combine. Taste and adjust the salt as needed. Use tongs to divide the pasta and trout evenly between two warmed bowls, top with the pine nuts and serve hot.
Telegraph
04-06-2025
- Health
- Telegraph
Baked ChalkStream trout with fennel butter, leeks and beans
I've suggested a particular type and brand of fish because I know it's good. The trout is farmed – you'd never guess – and so much better than farmed salmon. It's available from Ocado or direct from ChalkStream Foods in Hampshire.
