The Famous Oven-Baked Mustard Trout

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The famous mustard trout! I mean: the legendary mustard trout! This recipe became a joke with one of my best friend from school.

A few years back, I took him up to my cottage to fish for brook trout at the famous “shut up lake #1”. The weather was typical for our outings: very cold and rainy… in August! However, we laughed the whole day. When we got back to the cottage, I cooked up our ‘prise du jour’, which we ate with mustard. It was so good!

For years, I saw my friend and we only recently went back to fish for mustard trout to relive the legend! And yes, we got rained on. Haha!

About the recipe and improvement ideas

This recipe has a lot less punch than my other recipes. The flavor is softer and lets the taste of the fish be the star of the show.

Topping the trout filets with fresh herbs and green onions adds to the freshness of the plate. It also helps reminding of the woods in which your catch comes from.

As it is, the recipe is very good. However, there are a few changes you can do improve the soup/make it to your best liking:

  • The grainy mustard can be replaced with Dijon mustard. However, I prefer the grainy mustard because it adds an interesting texture and is not as strong as Dijon mustard.
  • Do not hesitate to make this recipe on the BBQ for an additional smoky flavor. I would still put the trout on a baking sheet, as they tend to be flaky fish.
  • If cooking on a BBQ, you can even cook you trout fillet on a cedar plank for even more smoky flavor.
  • Any other herbs can be great for this. I really loved using cilantro and rosemary for this recipe. Up to you to change it as you please!
The Famous Oven Moustard Trout
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The Famous Oven Moustard Trout

Difficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Ingredients

  • 2 fillets of trout of around 200g each (adjust the recipe to the size of your catch)

  • 1 tsp of vegetable oil

  • 1/4 tsp of salt

  • 1/4 tsp of ground pepper

  • 1 tbsp of grainy mustard

  • 1 tsp of fresh parsley, minced (oregano, cilantro or sage are excellent too)

  • the green part of a green onion, finely sliced

Directions

  • Preheat your oven at 400F. Pat the trout dry with paper towel. Place a sheet of aluminum foil on a baking sheet and spread the oil on the aluminum foil.
  • Place the fillets skin down on the oiled aluminum foil. Rub the fillets with the salt and pepper, add more if desired. Then, spread the grainy mustard on the fillets. Finally, sprinkle the parsley (or your fresh herb) and the green onions on the fillets.
  • Place the fish in the oven for 10 minutes.
  • When the 10 minutes are done, change your oven settings to broil and raise the baking sheet near the top of the oven. Keep an eye on your fillets because the perfect moment to remove the fillets goes by quickly. Remove the fillets when the onions and the herbs have started to brown.
  • The trout is now done! Serve with your choice of side (I served mine with Greek salad and rice)

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The trout can be replaced with any grocery store bought salmon or trout. Adjust the quantity of seasoning and the cooking time may be raised to 12-15 minutes for thicker salmon or trout fillets.
  • Any wild caught trout/salmonids will be perfect for this recipe. Adjust the quantity of seasoning and the cooking time may be raised to 12-15 minutes for thicker fillets.

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