Modern Scottish recipe: Silverwood Baked Trout

Chef Ross Morrison of the Silverwood Bistro in Perthshire, a newly launched venue where you can fish your own trout and then have it cooked to your liking, gives us this delicious recipe for baked trout.

Published: September 20, 2019
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Silverwood Baked Trout

For the Pesto Dressing

1. Preheat oven to 200C/180C (fan)

2. Deseed Bell Peppers and Slice into large sections.

3. Place skin side down on baking sheet and drizzle with olive oil and a sprinkle of salt.

Place in oven until peppers are soft to touch and skins start to blacken where
touching the baking sheet.

4. Toast pine nuts gently in skillet/frying pan on medium heat.

5. Put garlic, basil, roasted peppers & pine nuts in a food processor and blitz together adding olive oil until a smooth consistency. Season to taste with salt and pepper.

For the Baked Trout

1. Clean trout and remove innards

2. Mince Garlic gloves and basil leaves and mix together. Stuff cavity of trout with the mixture.

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3. Baste with olive oil and season with salt and pepper. Wrap in tin foil and bake in
oven at 200C/180C (fan) for 15 mins until cooked through.

4. Trim ends of asparagus and broccoli and blanch in boiling salted water until tender.

5. Boil new potatoes in salted water for 5 – 8 minutes until fork tender. Drain and coat in garlic butter

6. Roast cherry tomatoes under a grill on high heat for 3 – 5 mins until skins start to

7. Carefully unwrap trout and plate with vegetables before drizzling with pesto.

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• For this recipe, and more like it, head to


  • 1 x Rainbow Trout (fresh caught from Silverwood Loch)
  • 3 x Garlic Cloves
  • 25g Basil Leaves
  • 4 – 6 cherry tomatoes
  • 100g Purple Sprouting Broccoli
  • 100g Asparagus Spears
  • 150g Baby New Potatoes
  • 20g Garlic Butter
  • Pesto Ingredients
  • 2 x Red Bell Pepper
  • 1 x Garlic Clove
  • 50g Pine Nuts
  • 30g Basil Leaves
  • Salt & Pepper to season
  • Olive Oil
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