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Expertly butterflied rainbow trout, farmed in cold chalk streams by our friends at their trout farm in Wiltshire. These fillets are boneless with a delicate flavour and easy to cook. This recipe is indulgent with butter, and the classic flavour combo of capers, lemon and dill. You’ll want to mop up the tasty butter with some crusty bread. 

Prep: 10 mins

Cook: 20 mins

Serves 2

Ingredients

• 2 x Caught & Delivered butterfly trout, defrosted
• 40g unsalted butter
• 1 lemon, sliced
• 1 small red onion, sliced
• 2 tbsp of olive oil
• 1 tbsp of capers

To serve
• a bunch of dill, chopped

Method

1. Season the trout fillets with salt and pepper and place in a baking tray.

2. Next add the butter to a saucepan and melt over a medium heat, stirring occasionally until the butter starts to brown. 

3. Then add the olive oil, lemon and onion slices, and season with a pinch of salt and pepper.
Cook until the onion and lemon are soft and starting to colour. Then add the capers and remove from the heat.

4. Pour the mixture over the fish and place in the oven at 180c for 10 minutes.

5. When cooked, remove from the oven and sprinkle generously with dill to serve.

This trout dish is so versatile. Serve with crusty bread or new potatoes or rice and veg.

Our best selling farmed salmon supremes are boneless, extra thick and of exceptional quality.
This hearty dish is full of fresh flavours that make a great Friday night eat-in with family or friends. It’s lovely as it is, but can be served with rice if you’re feeling extra hungry.

Prep: 10 mins
Cook: 50 mins
Serves 2

Ingredients

• 2 x Caught & Delivered Supreme of Salmon, defrosted
• a drizzle of oil
• 2 shallots, sliced thick
• 1 green chilli, sliced
• 150g new potatoes, cut into small chucks
• 1 lemongrass stalk, bashed
• 3 tbsp Thai green curry paste
• Can of coconut milk
• 250ml vegetable stock
• 1 courgette, peeled into ribbons
• 100g baby spinach
• 1 lime
• spring onions, thinly sliced
• handful of chopped coriander

Method

1. Heat the oven 180ºC fan. Put the shallots, chilli, potatoes and lemongrass into an oven dish and roast for 10 minutes. Remove from the oven and stir in the curry paste, cook for another 2 minutes. Then stir in the coconut milk and stock and return to the oven again for 20 minutes.

2. Stir in the courgette ribbons and the spinach, then place the salmon supreme on top. Bake for 10 - 15 minutes depending on how you like your salmon.

3. Remove from the oven. Squeeze over the juice of the lime, sprinkle over the coriander and thinly sliced spring onions - enjoy!

Our whole Wiltshire Rainbow Trout are farmed in cold chalk streams and have a light flavour which goes beautifully with tarragon. The combination of lemon, tarragon, salt and asparagus baked together works so well. Simple yet divine!  

We sell our trout individually so you could share one and if you wanted, stretch the dish by adding to the tray some small diced potatoes. Or treat yourselves and have 1 each! Either way, we hope you enjoy this lovely way to eat trout.

Prep: 5 mins

Cook: 20 mins

Serves 1-2

Ingredients 

• Caught & Delivered Whole Wiltshire Rainbow Trout, defrosted

• a drizzle of olive oil

• ½ bunch of tarragon

• 1 lemon, cut off 2 slices and halve them, then keep the rest of the lemon for juice

• a bunch of asparagus

Method

1. Rinse the defrosted trout under cold water, pat dry and lay in an oven dish.

2. Take the slices of lemon and the tarragon and tuck into the cavity.

3. Snap off the woody ends of the asparagus and place them around the trout. Drizzle with olive oil, roll the asparagus in the oil and season well.

4. Bake at 200ºC fan for 20 minutes. Once out of the oven, add a squeeze of lemon juice and tuck in.

This lovely sophisticated dish is super easy and so healthy for you.

You’ll come back to this recipe time and again. Our huge jumbo king prawns, enveloped in this delicious masala sauce, rich with ground almonds make it more indulgent than any takeaway. This dish is also healthier (prawns are a complete protein and low in fat) and it’s more cost effective. Happy curry night!

Prep: 10 mins

Cook: 30 mins

Serves 4

Ingredients

• Caught & Delivered King Prawns 700g bag, defrosted

• 1 tbsp cooking oil

• 1 large onion, roughly chopped

• 1 thumb-sized piece of ginger, peeled & grated

• 2 large garlic cloves

• 2-3 tbsp Tikka Masala Spice Paste (we used Patak’s)

• 400g can of finely chopped tomatoes (we used Mutti Polpa)

• 2 tbsp tomato purée

• 3 cardamom pods, bashed

• 3 tbsp ground almonds

• 1 tbsp double cream

• ½ bunch of coriander, roughly chopped

Method

1. Blitz the onion, ginger and garlic in a blender to a paste. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the spice paste and fry for 1 min more. Add the tinned tomatoes, tomato purée and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

2. Remove the cardamom from the sauce, then add the almonds and king prawns, and cook for 5 mins or until the prawns are cooked. Stir through the cream and coriander, and let bubble for a minute. Then serve with basmati rice. This dish makes a fabulous Friday eat-in!