top of page
Rainbow Trout Fillet With Roasted Potato

Mr. Frank's Rainbow or Speckled Trout

This is a signature recipe from Mr. Frank himself.  From our kitchen to yours, we hope you enjoy!



  • 1 rainbow or speckled trout 10-16 oz. (fresh not frozen)

  • 4 oz. of fresh creamy butter

  • 1/2 cup of finely diced onions

  • 1 bottle of MAGGI®

  • Mr. Frank’s Original Seasoning

  • 1 baked potato or french fries

  • 2 slices of orange, 2 slices of lemon, 2 maraschino cherries, set up lettuce leaves, 1 slice of tomator, wedge of lemon, sliced radish and twig of parsley.

  • 4 oz. of dry white table wine


  1. Put butter in cast iron frying pan at medium heat and fry onions lightly.

  2. Trout must be rested on ice for a minimum of 3 hours.

  3. Rinse trout in cold water and spice with Mr. Frank's Original Seasoning to taste.

  4.  Sprinkle a few drops of MAGGI® inside trout.

  5. Roll lightly in flour and place in hot pan. (Now you should have 1/4 of boiling butter in pan.)

  6. Fry on both sides until lightly brown (maximum cooking time of 8 mins.)

  7. At the last minute douse in 4 ounces of wine and turn trout once more.  Serve immediately while hot.




  1. Using heated dinner plate, garnish with lettuce, slice of tomato, wedge of lemon, radish and twig of parsley.

  2. Place finished cooked trout on dinner plate and baste with sauce from frying pan.

  3. Twist your slices of orange and lemon and place on top of trout.  Spear cherries on top with colored tooth picks.

  4. Put 1-2 oz. of hot sauce from the pan in a small cup on a butter warming candle holder, to be used on your meat while dining.

  5. Serve with potatoes and extra wedges of lemon. 


​MAGGI® is a registered trademark of Sociètè des Produits Nestlè S.A., Vevey, Switzerland.

bottom of page