Our aim is to produce an informative page full of free fish recipes. We want it packed with ideas on how to cook and prepare the fish you have caught on your fly fishing trips. We need your help to make this a truly world wide resource. Send your favorite fish recipes to us by e-mail at fly.fishing@virgin.net . We will publish them on this page for the benefit of other fly fishing fanatics from all over the world who enjoy a mouth watering fish dish .

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White Wine Fish Stew

Serves 8

4 lb of (2kg) Trout
For the Marinade
1 onion stuck with a clove
1 clove of garlic, chopped
1 large carrot sliced
1 bouquet garni
Pinch of nutmeg
Salt and pepper
Two bottles of white wine
For the sauce
10oz (300g) mushrooms, chopped
10 fl oz (300ml) double cream
1 oz (25g) butter cut in small cubes2 egg yolks
Salt and pepper

Scale, gut, fillet and wash the trout removing head and tail. Place the trout fillets in a large dish with the cloved onion, garlic, bouquet garni, nutmeg and salt and pepper to taste. Pour on enough white wine to cover the fillets. Allow to marinate for at least 12 hours, cover the dish and place it in the refrigerator. Before you go to bed after a great days fishing, pour your self a drink of wine from the second bottle, sit down and enjoy its flavor. Have another glass and another until the bottle is empty.

Carefully remove the fish from the marinade and place in a casserole dish. Put the marinade in a saucepan with an equal amount of water. Boil uncovered for 15 minutes. Strain and pour enough over the fish to cover them. Put a lid on the casserole dish and place in a hot oven, gas mark 7, 425^oF, 220^oC for 20 minutes. Have another glass of wine from what is left in the first bottle and whilst you are drinking that wonderful alcoholic grape juice boil the mushrooms in salted water for 15 minutes.

Remove the fish from the liquid and place on a serving platter. Keep warm. Strain the liquid again and boil, uncovered for 10 minutes. Remove from the heat and whisk double cream and egg yolks until the sauce becomes creamy. Add the cubes of butter and keep whisking until they melt. Add the mushrooms, salt and pepper, and then coat the fish with the sauce. Serve immediately. - Submitted by Angela Tashkiran, Vancover, Canada

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French River Fish Stew

Serves 12
5 lb (2.25 kg) of Trout
2 onions, chopped
1 head garlic' chopped
1 small handful thyme
3 bay leaves
Salt and Pepper
1 1/2 oz (40g) butter
1 oz (25g flour
Garlic croutons
3 bottles of wine
(one to drink whilst you are cooking)

Scale, gut, fillet and wash the trout removing head and tail. Cut into chunks. Put the trout in a large saucepan with the onion, garlic, herbs, salt and pepper. Cover with wine and bring to the boil. Simmer for 20 to 30 minutes. Cream the butter and flour together and add to the pan in small pieces at a time. Stir until the sauce is thick whilst enjoying a sip of wine. Put the fish into heated bowls and pour the strained sauce over it. Serve with garlic croutons. - Submitted by Peter Stewart-Maunder, Brighton, Sussex, England

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Trout and Cheese Glory

Serves 4
4 Trout gutted, skinned and boned
Butter
Salt and Pepper
1 glass of dry white wine
2 eggs
1 tablespoon of double cream
4 1/2 oz (135g) Gruyere cheese, grated

Arrange the trout in a buttered flameproof gratin dish. Dot with butter, sprinkle with salt and pepper and add the wine. Heat on top of the stove until the wine is bubbling. Beat the eggs and cream together and pour over the fish. Cover with grated cheese and bake in a hot oven, gas mark 6, 400^oF (200^oC) for about 20 minutes until a golden brown. - Submitted by Jasbir Verasammy, Birmingham, England

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serves 6
6 freshly caught trout, carefully gutted so as not to remove the slime that covers the body and which makes the trout go blue when cooked. Do not use frozen trout or shop prepared trout as there is no point as they will not go blue.
Lemon wedges
2 carrots, chopped
1 large onion, halved and stuck with a clove
1 clove of garlic
2 leeks (white part only)
1 bouquet garni
2 glasses of sweet white wine
1/2 glass of wine vinegar
salt and pepper
7 oz (200g) butter, cut in small cubes. Juice of one lemon
pinch of thyme
1 teaspoon double cream

Boil the carrots, onion, garlic, leeks, wine, vinegar, salt and pepper with 8 pints (4.5 litres) of water. Simmer for 20 minutes. Add the trout and simmer for 8 to 10 minutes depending on their size. Open a can off beer and treat yourself to a drink for getting this far. In a different saucepan melt the butter over a low hear until it starts to froth. Add the lemon juice, thyme, salt and pepper. Whisk well and just before serving whisk in the cream. Carefully drain the now blue trout and place on a serving plate garnished with lemon wedge. Serve the sauce separately. - Submitted by Jasbir Verasammy, Birmingham, England

Serves 4
4 trout, gutted
Flour
Salt and Pepper
3 oz (75g) butter
3 1/2 oz (100g) streaky bacon, cut in small pieces.

Dust the trout with flour and season with salt and pepper. Put them in a large frying pan and add the butter. Remove carefully when cooked and keep warm. Add the bacon to the butter and fry until brown. Pour the bacon fat and bacon over the cooked trout and serve immediately - Submitted by Jasbir Verasammy, Birmingham, England

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Serves 4
4 gutted trout
2 carrots, chopped
2 onions, chopped
2 shallots ,chopped
2 cloves of garlic, chopped
parsley, thyme, bayleaf
15 fl oz (450ml) dry white wine
SaltBlack peppercorns4 1/2 oz (135g) mushrooms, sliced
2 oz (50g) butter
2 oz (50g) flour
3 egg yolks
juice of one lemon
Cayenne pepper

In a large saucepan add 15 fl oz (450 ml) of water and mix with the wine. Add the one onion, the shallots, herbs, garlic, salt and a few peppercorns. Add the trout and bring to the boil. Simmer for 10 minutes. Remove the trout. Skin them and take out the back bone. Keep warm.

In another saucepan cook the other onion and the mushrooms in butter until they are tender. Add the flour, stir well and add half the sauce from the other saucepan. Simmer for 10 minutes which will just give you time to open a bottle of bud from the fridge and drink it empty. In a bowl beat the egg yolks together with the lemon juice. Add a little of the mushroom sauce and stir well. Add a little more then more until the egg yolk mixture is warm. Pour into the mushroom sauce and immediately remove from the heat. Season with cayenne pepper and cover the cooked trout. Decorate the fish with some sprigs of green parsley. - Submitted by Gerrard Campbell, Montreal, Canada

one 1 1/2 lb (625g) slice of tuna
Olive oil
Salt and pepper
1 large onion, finely chopped
4 green peppers, de-seeded and chopped
4 tomatoes, peeled, de-seeded and chopped
1 small aubergine, finely diced
1 clove of garlic

In a frying pan brown the tuna on both sides in olive oil and season with salt and pepper. Put the fish to one side while you start to fry the onion and peppers. When they are soft, add all the other ingredients and stir together. Put the tuna back into the pan and simmer for 20 minutes. Serve with boiled rice and salad. - Submitted by Stephen McGavin, Kingston, Jamaca

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Serves 6
1 1/2 oz (40g) butter
1 1/2 oz (40g) flour
1 pint (600 ml) fish stock

Boil the fish stock. In another pan melt the butter in a pan and stir in the flour until you have a smooth white paste. Pour in the boiling fish stock, stirring as you do so. Bring to the boil and allow to simmer for about 40 minutes, Strain through a fine sieve. This simple sauce can be served on its own, or enriched with cream or flavored with grated cheese. - Submitted by Colin Welsh, Durban, South Africa

2lb (1 kg) fish trimmings (head, bones, scraps)
1 onion, chopped
1 carrot, chopped
Celery leaves or 1 leek, chopped
1 tablespoon of peppercorns
5 fl oz (150 ml) dry white wine
1 bouquet garni

Put all the ingredients into a large pan. Add 2 pints (1 litre) of water and bring to the boil. Simmer for 30 minutes. Strain through a musline or very fine sieve and taste. If it is too bland return to the heat and reduce until the flavor is more concentrated. - Submitted by Colin Welsh, Durban, South Africa.

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Serves 6
1 fl oz (25 ml) strong fish stock
(normal fish stock that has been boiled down by at least two thirds its original volume)
1 pint of white sauce for fish dishes (see recipe above)
2 egg yolks, beaten
3 oz (75g) butter

Mix the strong fish stock with the white sauce. Over a very low heat beat in the egg yolks followed by the butter in little pieces - Submitted by Colin Welsh, Durban, South Africa

Serves 4
2 tomatoes, peeled, de-seeded and chopped
Fennel fronds, chopped
1 bay leaf
cayenne pepper
salt and pepper
olive oil
1 tablespoon of tomato puree
pinch of saffron
2 lb (1kg) of fresh caught fish, gutted, cubed and washed
4 medium potatoes, peeled and thickly sliced
garlic croutons
2 leeks, chopped
1 onion, chopped
1 head of garlic, minced
1 small handful of parsley, chopped

in a large saucepan, gently fry the leeks, onion, garlic, parsley, tomatoes, fennel, bay leaf and cayenne pepper in oil. Add the tomato puree and 3 1/2 pints (2 Litres) cold water. Season with salt and pepper and sprinkle with saffron. Add all the fish and cover with potato slices. Bring to the boil and cook over a high heat until the potatoes are down. Serve with garlic croutons floating on the top. You can also add cheese for a different flavor or sieve the contents to make a 'clear' soup. - Submitted by Janet Molloy, Dublin, Eire

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Grilled Oriental Swordfish
Serves 4

4 x 1 inch 4oz swordfish steaks
1/2 cup of oil
3 tablespoons soy sauce
2 tablespoons of dry sherry
1 teaspoon of grated fresh gingerroot
2 garlic cloves, minced

Place all the ingredients into a large deep dish and mix well. Then place the swordfish steaks in this marinade. Cover the dish and refrigerate for 4 to 6 hours, turning occasionally. Drain the fish but keep the marinade. Grill or barbecue the steaks. Brush frequently with the marinade and turn once. Cook for about 10 to 14 minutes or until the fish flakes easily with a fork. - Submitted by Stephen Guare, Cairns, Queensland, Australia

Grilled Walleye with grape cilantro butter
Serves 4

4 1/3lb fresh Walleye fillets with skin left on
2 tablespoons oil
1/4 cup butter
1/2 cup halved seedless grapes
2 tablespoons chopped fresh cilantro, parsley or chervil
2 teaspoons lemon juice

Rub the fish with oil and place under the grill or on the barbecue. Cook until the fish starts to flakes. Melt the butter in a small saucepan. Stir in grapes and cook until warm. Remove from heat and sir in the cilantro, parsley or chervil. Add the lemon juice. Spoon the warm butter over the fish. - Submitted by Patrick Wallace-Wookey jr, Miami, USA

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Orange-salmon en brochette (skewered)
Serves 4

1 lb of 1 inch salmon fillets
1 tablespoon of oil
1 tablespoon of chopped fresh thyme or 1 teaspoon dried thyme leaves.
1 teaspoon grated orange peel.
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 small orange, unpeeled, cut into wedges.

Cut the salmon into 1 inch x 1 1/2 inch pieces and brush with oil. In a small bowl combine thyme, orange peel, salt, pepper and garlic. Mix well. Add salmon pieces. Cover, refrigerate for 1 hour. Alternately thread the salmon and orange wedges onto 4 14 inch metal skewers. Cook for 8 to 10 minutes or until the fish start to flake easily. Serve with a squeeze of orange juice over all the salmon wedges. - Submitted by Fiona Richards, Whitby, North Yorkshire. UK

Trout in a bag
Serves 4

4 x 110z (300g) trout, cleaned, gutted and scaled.
7oz (200g) fennel
1 large lemon
4 sprigs parsley
2 1/2 oz (65g) butter
salt and freshly ground black pepper

Pre heat the oven to 200^oC/400^oF/Gas 6. Chop the fennel and slice the lemon very finely. Scatter the chopped fennel and few lemon slices in the middle of 4 sheets of greaseproof paper. Season the fish with salt and pepper and place on the fennel. Place the remaining lemon slices over the fish and dot with butter. Seal the edges of the paper making a parcel. Place on a baking tray and cook for 20 minutes. - Submitted by Abdul Khalique, Oslo, Norway

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Baked Stuffed Trout
Serves 4

4 trout, washed, gutted with fins gills and eyes removed
4 oz (100g) breadcrumbs
5oz (115g) butter
grated rind of 1/2 lemon
juice of 1 lemon
salt and pepper
1 egg yolk
1 oz (25g) plain flour
little milk
2 teaspoons of capers
1 stuffed olive, sliced
4 small tomatoes
a few sprigs of parsley

Mix the breadcrumbs, 2oz butter, lemon rind and half the juice, Seasoning and egg yolk together. Beat well until smooth. Spread a quarter in each fish. Secure the fish opening with cocktail sticks. Place the trout in a greased dish or in tin foil in a dish. Dot with 1oz butter and cook in a pre heated oven at 180^oC/350^oF/gas mark 4, for 30 minutes. Now make the sauce. Melt the rest of the butter, add flour, mix well and cook for 2-3 minutes. Pour liquid from the fish into a jug. Make up to 1/2 pint (300ml) with milk, gradually add to pan and bring to boil, stirring until thickened. Add remaining lemon juice and capers. Cook for 2-3 minutes. Arrange fish on large serving platter with a slice of olive in each eye socket. Garnish with tomatoes and parsley. - Submitted by Denise Miller, Buckinghamshire, UK

French Trout in sun-dried tomato sauce
Serves 4

4 x trout
30g butter, melted
1/2 cup drained, sun-dried tomatoes, sliced
2/3 cup of thickened cream
1 tablespoon of lime juice
1 teaspoon of cornflour
1 garlic clove, crushed

Place trout in single layer in greased ovenproof dish, brush with butter. Bake uncovered in a moderate oven about 20 minutes or until tender. Heat the Garlic and tomatoes in a pan. Stir in the cream, juice and blended cornflour and water. Stir over heat until the mixture boils and thickens. Serve sauce over the fish. Add a salad or vegetables if desired. - Submitted by Claudine Foreman.York ,UK

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Mediterranean Salmon cutlets with tomatoes and olives
Serves 4

4 Salmon cutlets
1/2 cup raisins
plain flour
oil for shallow frying
1 tablespoon olive oil
1 onion, chopped
1 stick of chopped celery
2 x 410g cans of crushed tomatoes
1 cup of water
2 bay leaves
150g pimiento-stuffed green olives
1/2 cup pine nuts, toasted
2 garlic clove, crushed

Cover the raisins with hot water in a bowl. Let them stand for about 15 minutes or until softened. Drain. Toss the salmon in flour. Shake away any excess flour and shallow fry the salmon in hot oil until lightly browned but not cooked through. Remove the salmon from the pan. In a separate pan heat the olive oil and add the onion, celery and garlic, cook stirring until the onions are soft. Stir in the raisins, undrained crushed tomatoes, water, bay leaves, olives and nuts. Stir over heat until boiling. Add the salmon, simmer covered for about 15 minutes or until the salmon is tender. - Submitted by Claudine Foreman.York ,UK

Italian Salmon Slices with mustard and dill sauce
Serves 4

Salmon Mouse
4 x 1 kg Salmon cutlets
1 bunch of spinich (40 leaves)
500g white fish fillets
3 cups of milk
1/2 cup water
1 teaspoon of black peppercorns
3 bay leaves
1 tablespoon of fresh chopped parsley
50g butter chopped
1 teaspoon of freshly grated lemon rind
1 tablespoon of lemon juice
1 tablespoon dry sherry
3 teaspoons gelatin
2 tablespoons water, extra
Sauce
100g packaged cream sauce
1 cup cream
1 teaspoon seeded mustard
1 teaspoon chopped fresh dill
3 teaspoon lemon juice
1/2 cup water

Combine the salmon and the white fish together with the milk, water, peppercorns, bay leaves, parsley and butter in a pan. Cook gently, uncovered for about 10 minutes or until all the fish is tender. Remove the fish from the pan and strain the liquid. Reserve it and put it in a cup. Remove the skin and bones from the fish, chop fish. Fill up one cup with the salmon and 1/2 cup with the white fish. Blend or process the remaining fish with the reserved fish liquid, rind, lemon juice and sherry until smooth. Sprinkle the gelatin over the extra water in a cup. Stand the cup in a small pan of simmering water. Stir gently until the gelatin is dissolved. Combine this mixture with the processed fish. Mix well. Grease 10cm x 25cm loaf dish. Boil steam or microwave the spinach until the leaves have wilted, rinse under cold water and drain well. Then line the prepared dish with the spinach, allowing the leaves to over hang the dish. Spread half the salmon mousse into the prepared dish, top with the reserved cup and a half of prepared salmon and white fish. Spread the remaining salmon mousse on top. Press down firmly and cover the top with the overhanging spinach. Refrigerate over night. Blend or process the cheese and cream until smooth. Stir in the remaining sauce ingredients and place in a small serving jug. Place in refrigerator. Next day serve sliced with the mustard and dill sauce. - Submitted by Claudine Foreman.York ,UK

Poached trout with mushroom sauce
Serves 4

4 Rainbow Trout
1 onion quartered
2 carrots, chopped
6 black peppercorns
1 bay leaf
1/2 teaspoon dried thyme leaves
3/4 cup dry white wine
2 1/2 cups water

Mushroom Sauce
40g butter
1 onion, finely chopped
150g baby mushrooms, finely sliced
1 1/2 tablespoons plain flour
3 egg yolks
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh chives
2 tablespoons lemon juice

Combine onion, carrots, peppercorns, bay leaf, thyme, wine and water in a pan. Bring to the boil, simmer uncovered for 15 minutes. Drain and cool the liquid. Discard the vegetable mixture. Place the fish (with or without heads and tails; your choice) in a single layer in a large pan. Pour over the reserved liquid. Bring to the boil and simmer uncovered for about 10 minutes or until the fish is tender. Drain and reserve 2 cups of the liquid for the sauce. Remove the skin from the trout. Heat the butter in a pan. Add the sauce onion and mushrooms. Cook stirring until the onion is soft. Add flour and cook stirring for 1 minute. Remove from heat and gradually stir in reserved fish stock. Stir over heat until the mixture boils and thickens. Just before serving whisk the egg yolks and juice until frothy. Gradually whisk half a cup of the mushroom sauce into the egg mixture. Pour the mixture into the remaining mushroom sauce. Stir in herbs and stir over heat without boiling until sauce is heated through. Pour over fish. - Submitted by Marjorie Jutland. Christchurch,NZ

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Pan fried vegetables and trout
Serves 2

2 Trout
plain flour
1 carrot
1 zucchini
1 stick of celery
30g butter
1 tablespoon of oil
1 teaspoon of dried tarragon leaves
1 teaspoon grated lemon rind
1/2 cup brandy
2 teaspoons cornflour
1/4 cup of cream
3/4 cup water

Rub the trout all over with the flour. Cut the carrot, zucchini and celery into thin strips. Heat the butter and oil in a large pan. Add the trout and cook until brown on both sides. Add tarragon and rind. Cook until trout are just tender. Place trout onto serving plates and keep warm. Add brandy to pan juices, boil until most of the brandy has evaporated. Stir in blended cornflour and cream with water. Stir constantly over the heat until sauce boils and thickens. Boil, steam or microwave the vegetables until tender. Drain and serve over the trout with the sauce. - Submitted by Pamela Hill, Melbourne, Australia

Ginger wine sauce and poached trout
Serves 4

4 Trout
4 green shallots
2 x 5cm pieces of peeled fresh ginger
1/4 cup of green ginger wine
1/4 cup dry white wine
2 table spoons of lemon juice
90g butter

Place the trout in an ovenproof dish in single layers and cover with water. Baked covered in a moderate oven for about 20 minutes or until the fish are tender. Cut the shallots and ginger into thin 5cm long strips. Combine the ginger wine, wine and lemon juice in a pan and bring to the boil. Continue boiling until the mixture is just simmering and the liquid reduced by a half. Reduce the heat until the mixture is simmering. Add the small pieces of cold butter, whisking continually. Drain the trout , peel the skin off and put on serving plates. Sprinkle the trout with shallots and ginger. Top with the sauce. - Submitted by Pamela Hill, Melbourne, Australia

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