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Chalk Stream Trout with Pil Pil Sauce

Chalk Stream Trout with Pil Pil Sauce

29 Apr 2026 by Wright Brothers Team

Try our quick and easy recipe for pan-roasted Chalk Stream Trout with a warm pil pil emulsion.

  • Time 20minutes
  • Serves 2
  • Difficulty Easy

Ingredients

700g chalk stream trout side

2tbsp vegetable oil 

100ml fish fumet reduction from flat fish (turbot, halibut, or cod)

1 lemon to juice

300ml extra virgin olive oil 

2 garlic cloves minced

1 tsp chilli flakes

Spring onion to garnish

Instructions

  1. Fillet fish into 250-300g portions. Pat the fish skin dry, then season it with salt and pepper and lightly coat it with oil.
  2. Place the fish skin-side down on a medium-hot grill or pan, press it down firmly at the start, and cook for about 10 minutes.
  3. Heat olive oil to around 100°C, then allow it to cool slightly before adding chilli and garlic to gently infuse.
  4. Warm the fish fumet reduction, then add lemon juice, salt, and pepper.
  5. Slowly drizzle in the warm infused oil while whisking continuously until fully emulsified and glossy.
  6. Remove the fish from the pan or grill and baste it with the pil pil dressing before serving.

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