Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown. Turn over on to the skin side, add cream and freshly chopped dill. Simmer gently for 3 or 4 minutes or ...

The method is simple—each fillet is seasoned with salt and pepper, then flour-dredged and pan-fried in neutral oil ... Yields: 2-4 servings (6- to 8-oz.) skin-on trout fillets Kosher salt ...

Heat the oil in a large frying pan over a medium heat. Add the trout fillets, skin-side down, and fry without moving the fish for 4-5 minutes, or until the skin is crisp and golden-brown.