Take it from the Top

First Nations People have a rich tradition of hunting and fishing and while you are working in the North you may have the opportunity to try foods you have not experienced before.

This page is a resource to help you prepare and cook these foods.

Send any recipe ideas to us at takeitfromthetop@hotmail.com.

Brown Trout Fillets in Nut Butter Dressing

For 4

4 Brown Trout Fillets, scales removed
Plain flour for coating
50g Lightly Salted Butter
50g chopped, roasted hazelnuts
Fresh Flat leaf parsley, roughly chopped
Hazlenut oil

Rinse the trout fillets and pat dry. Lightly coat the fish in the flour and set aside. Heat the butter in a non-stick frying pan, large enough to accommodate all the fillets, until sizzling. Gently lay the fillets, skin side down in the butter and leave for 2 minutes. Gently shake the pan; if the fish are stuck, leave them a little longer. When they are browned, turn them using two fish slices and continue to cook until firm and cooked through. Remove the fish to warmed serving plates while you finish the dressing. Add the hazelnuts to the frying pan and stir to heat through and flavour the butter. Pour a little of this mix over each fillet and finish the dish with a drizzle of hazelnut oil and the chopped parsley.