Joe’s Summer Style Rainbow Trout

Joe’s Summer Style Rainbow Trout


  • 1 trimmed fillet of rainbow trout
  • 50ml rapeseed oil
  • 50g Connacht Gold sea salted butter
  • Wedge of lemon
  • Black pepper

For the sauce

  • 100ml white wine
  • 100ml Connacht Gold cream
  • 1/2 tsp. dried dill
  • 100g Connacht Gold creamery butter
  • 50g chopped sun flush tomatoes
  • Wedge of lemon


  1. Place the wine in a small pot and place over a medium to high heat
  2. Add Connacht Gold cream and bring to the boil and let reduce until it starts to thicken
  3. Remove from the heat, add in the dried dill
  4. Whisk in the butter, this will form an emulsion, add the tomatoes and squeeze of lemon
  5. Heat a pan, add the oil, place the fish on the pan, skin side down
  6. Season with black pepper and a squeeze of lemon
  7. Add the Connacht Gold sea salt butter
  8. Turn the trout after two minutes and baste with the pan juices
  9. Cook for a further two minutes basting all the time
  10. Serve the trout on some lovely baby stem broccoli surrounded by the sauce

Top Tip

Refrigerate the butter before adding to the cream



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