Honey Balsamic Chalk Stream Trout

In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

Our latest Collection is ChalkStream Trout, farmed in crystal clear waters drawn from the world-famous Test and Itchen Rivers in Hampshire. These fish are fit and lean with a unique, clean taste – check out our blog.


DAN FUGE   #eatsouth

This recipe comes from the Dude that Cookz.

It’s simple to cook, super-nutritious and totally delicious with a kind of light glaze of balsamic, Hampshire honey, brown sugar, lemon juice and Isle of Wight Garlic.

If you love fish, you’ll love this!


900g trout fillet
¼ cup honey
¼ cup brown sugar
½ cup balsamic vinegar
1 tbsp white wine
1 tbsp minced garlic
1 tsp lemon juice
1 tsp sea salt
¼ tsp black pepper
¼ tsp creole seasoning
450g broccoli florets
1 tbsp olive oil
¼ tsp oregano


Pre-heat oven to 190C/170C fan, gas 5.

Grease a cast-iron ovenproof skillet with butter or olive oil.

Slice your trout into equal portions. Season with ½ tsp. sea salt, black pepper, and creole seasoning. Add fish to the skillet and set aside.

Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan.

Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.

Pour the honey balsamic glaze over the trout in the skillet.

Toss your broccoli florets in olive oil and ½ tsp. salt. Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli.

Bake for 10 minutes and serve.