Join Private Chef Barry Bryson as he takes us through creating the perfect pan-fried trout with bacon, cauliflower and broad beans.

This cook-a-long will take place on Barry’s Instagram (@chef.caterer.edinburgh) LIVE at 6pm on Wednesday 16th September.  

Come prepared with the following…


  • 2 x 150g-180g skin-on sea trout fillets or skin-on salmon
  • 1 tablespoon Heather Hills honey
  • 3 tablespoons Katy Rodgers Crème Fraiche
  • Supernature oil
  • ½ Scottish Cauliflower cut into florets
  • 100g peeled shelled British broad beans
  • ½ onion finely diced
  • 2 large cloves of garlic
  • 2 sticks of celery, washed and finely diced
  • Freshly chopped dill or parsley
  • 100g diced bacon
  • 100ml chicken stock (optional)


  • Sharp knife
  • Chopping board
  • Non-stick frying pan
  • A saucepan or large, deep frying pan