Nick Nairn Lake of Menteith Trout Recipe

NICK NAIRN SPICED LAKE TROUT WITH TOMATO AND GREEN CHILLI

A lovely light yet flavourful recipe that’s perfect for Lake of Menteith trout. They’re great served with rice.

Serves 2

Ingredients
2 squares of tin foil (about 20cm²)
2 trout fillets (about 175g each)
2 tbsp veg oil
2 tsp garam masala (use readymade or see Nick’s garam masala recipe below)
2 tsp ginger garlic paste (see recipe below)
1 tsp mild Kashmiri chilli powder
½ tsp turmeric powder
2 plum tomatoes, skinned deseeded and cut into 3mm dice
1 green chilli, deseeded and sliced
1 tbsp roughly chopped coriander leaf
1 tsp caster sugar
1 tsp lime juice
Good pinch salt

For the ginger garlic paste, place all the ingredients in a blender (I use a Nutribullet) and blend to a fine paste. Store in an ice cube tray in the freezer for up to 3 months, then just pop out a cube when you need it – they defrost quickly.

For the trout, combine all the marinade ingredients (everything from veg oil onwards in the ingredients). Allow to sit for at least 1 hour.

Lightly oil the tin foil squares. Place the trout fillets on top – one per square – and top each with half the marinade. Next, roll in the edges to seal, so it’s like a wee closed parcel, or in chef speak en papillote. Place them on a baking sheet and leave to stand for 1-12 hours before cooking.

Preheat the oven to 180C, and when ready to cook, place the sealed fish parcels in the oven for 8 minutes. Serve with rice. You could open the parcels on the plate.

Nick Nairn Garam Masala Recipe

You can make this anytime and keep it sealed in a jam jar to use as you need it.

10g cumin seeds
10g fennel seeds
20g coriander seeds
10g black pepper corns
3 bay leaves
3 small sticks cinnamon
1 tbsp mace
12 cloves
3 star anise
12 green cardamom pods
4 black cardamom pods
1 tsp dried fenugreek
3 dried red chilies

For the ginger garlic paste, place all the ingredients in a blender (I use a Nutribullet) and blend to a fine paste. Store in an ice cube tray in the freezer for up to 3 months, then just pop out a cube when you need it – they defrost quickly.

For the trout, combine all the marinade ingredients (everything from veg oil onwards in the ingredients). Allow to sit for at least 1 hour.

Lightly oil the tin foil squares. Place the trout fillets on top – one per square – and top each with half the marinade. Next, roll in the edges to seal, so it’s like a wee closed parcel, or in chef speak en papillote. Place them on a baking sheet and leave to stand for 1-12 hours before cooking.

Preheat the oven to 180C, and when ready to cook, place the sealed fish parcels in the oven for 8 minutes. Serve with rice. You could open the parcels on the plate.

Place all ingredients in a dry frying pan and gently heat until aromatic. Do not let the seeds burn. Once done, allow to cool and grind to a fine powder in a pestle and mortar or an electric grinder. Store in an airtight container for up to 3 weeks.

NICK'S AT PORT OF MENTEITH

Nick Nairn’s restaurant is right on site, here at Lochend Chalets, just behind the tennis court. It’s perfect for a meal out during your stay at Lochend Chalets – no driving required, so you can enjoy a drink or two.

The restaurant is pretty casual, adorned with twinkling fairy lights and indoor and outdoor seating (heaters on if it’s chilly). The changing menu features the excellent Paul’s pizzas (Paul is the pizza chef), superb steak and chips, and tasty Scottish ingredients like venison, fish and seafood. Nick’s is very family friendly; little ones can run off steam in the outdoor space if need be.

You’ll also find Home by Julia Nairn, a homeware shop at the entrance to the restaurant. Home sells all sorts, from kitchen kit and cookery books to fancy jumpers and cool crockery. You can buy a handy Nick Nairn branded board scraper and their very own Nick's Gin. And if you’re inspired by Nick’s trout recipe, you could buy his Cook School recipe book, too.

Check Nick’s website for all the opening times, as they vary with the seasons.

Nick’s Cook School is due to reopen in summer 2023, as is his restaurant in Bridge of Allan, but don’t worry, Nick’s at Port of Menteith restaurant isn’t going anywhere.

STAY AT LOCHEND CHALETS TO ENJOY A NIGHT AT NICK'S