Raymond’s Easy Trout Recipe, Made with Kenauk Honey

Raymond’s Easy Trout Recipe, Made with Kenauk Honey

You’ve spent the morning on a quiet lake, and there’s a trout waiting on the dock. What you need next is an easy trout recipe — something honest, something fast, something that lets the fish do the talking. At Kenauk Nature, a private wilderness reserve in Montebello, in the Outaouais, 90 minutes from Montreal and Ottawa, the best advice tends to come from the people who know the land best. This one comes from Raymond. He is part of the team that keeps Kenauk running. He stocks the chalets with firewood, keeps the off-grid systems humming, scrubs the boats, and makes sure the engines turn over on the first pull. He ensures that your stays live up to the Kenauk expectations. So when Raymond tells you the simplest way to cook a trout, it’s worth a listen.

Three ingredients for the glaze. One dish. Fifteen minutes in the oven. It works whether you reeled the fish in yourself or picked up fillets on the drive up. And it leans on something local: Kenauk Honey. Honey, Dijon, a pinch of curry – that’s it. Here is the easy trout recipe, exactly the way Raymond makes it. Serves 4. Five minutes of prep. On the table in under twenty.

* Image from rachelle bery.

Ingredients

– 4 trout fillets

– 3 tbsp (45 ml) Kenauk Honey

– 3 tbsp (45 ml) Dijon mustard

– 1½ tsp (7 ml) curry powder

– Salt and pepper, to taste

Step-by-step

  1. Heat the oven to 400°F (200°C).
  2. Lay the trout fillets in a shallow baking dish, skin-side down.
  3. In a small bowl, whisk together the Kenauk Honey, Dijon, and curry. Season with salt and pepper. Spoon the glaze over the fillets and spread it right to the edges.
  4. Bake for 12 to 15 minutes, until the fish flakes easily with a fork.
  5. Serve over rice with steamed broccoli — or whatever’s waiting in the chalet kitchen.

From lake to plate

Part of what makes this easy trout recipe sing is the trout itself. Kenauk’s waters hold rainbow and speckled, and many of our private lakes are stocked and cared for by our own hatchery team. Prefer to learn the water with a hand to guide you? A guided outing is the gentlest way to start. New anglers and seasoned ones land here on equal footing — the lakes are generous, and the pace is yours to set.

A few notes: speckled and rainbow trout both take well to this glaze. If you like a little more heat, a second pinch of curry won’t hurt. And a cold glass of something crisp on the dock never goes amiss while the oven does its work.

Ready to taste it for yourself? Book a fishing trip near Montreal or Ottawa, settle in for a stay in an off-grid chalet, and let Raymond’s easy trout recipe close out the day.