Fresh deliveries of Tuki trout arrive at Lake House daily. Meuniere means millers wife and refers to the little amount of flour a miller’s wife would have on her hands when dealing with the fresh trout. One 250g cleaned trout per person Salt and pepper

• ½ cup of seasoned flour on a sheet of greaseproof paper

• Clarified butter Preparing the fish Using scissors, trim fins and tails. Dry the fish, season the cavities with salt and pepper.

Dust them very lightly in flour. Shake off the excess. Sauté them in clarified butter for about 5 mins per side. For fish over 250g place the pan into a 180C pre-heated oven for a further 5 mins. The fish are done if flesh separates from bone at the ridge of the back. At Lake House these are served with toasted almonds, wilted spinach and lemon. When you catch your fish at Tuki and stay to enjoy them, they are presented fully filleted at your table.

Recipe: Lake House
Regional Wine Match:Zig Zag Riesling