The best-known of all freshwater fish, trout is also one of the most popular. It is inexpensive to buy and available everywhere, which makes it the perfect ingredient for substantial family meals, quick and tasty suppers and gourmet feasts alike. 50 Classic Trout Recipes is an essential guide to preparing and cooking trout -- from the perennial favourite rainbow trout, to the less common brown trout, golden and coral trout, as well as succulent, mellow-flavoured sea trout.

The book opens with an illustrated guide to types of trout, including tips on choosing the best fish and how to prepare fresh fish for cooking. Arguably the best way to cook trout is pan-fried on the spot, but there are all sorts of cooking methods besides -- including baking, frying, broiling, microwaving and braising in a court-bouillon ? and full explanations for these are given in this practical introduction. The 50 recipes that follow provide plenty of inspiration for serving up trout in new and exciting ways. From Trout Bisque1 Smoked Trout Tartlets, and Cheese Scones with Trout Butter, to Stuffed Trout with Tarragon Sauce, Smoked Trout Risotto and Thai-marinated Sea Trout, the versatility is endless.

With an easy-to-follow step-by-step presentation for every recipe, and mouthwatering colour photographs for each featured dish, this is an essential cookbook for fish lovers everywhere.