Pan-fried Kilnsey Trout on Ratatouille with Goat’s Cheese

Created by Jamie & Amy Roberts of Kilnsey Trout Farm, Skipton

Serves 4

  • 4 fresh trout fillets
  • Olive oil
  • Butter
  • 1 red onion
  • 1 red pepper
  • 1 green pepper
  • ½ aubergine
  • 4 courgettes
  • 2 garlic cloves
  • 1 punnet cherry tomatoes
  • ½ bunch fresh basil
  • 1 tbsp tomato puree
  • 100ml full cream
  • 200g goat’s cheese
  • Salt and pepper
  • Plain flour




  1. Dice the vegetables and add to a pan with a tablespoon of olive oil. Cook over a medium heat until the vegetables are turning golden. Add a tablespoon of tomato puree and some freshly chopped basil. Remove from the heat but keep warm.
  2. Add the goat’s cheese and cream to a saucepan. Cook over a low heat until the cheese is melted. Pass the mixture through a sieve. Put aside but keep hot.
  3. Dust the trout fillets with flour seasoned with salt/pepper and pan fry with olive oil and butter. Turn the fillets half way through, allowing 3-4 minutes per side.
  4. Assemble on warm plates.

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