Sea trout- any advances on this..
Discussion
http://www.telegraph.co.uk/foodanddrink/recipes/94...
Not looking for anything too complicated, it's an informal dinner party.
Not looking for anything too complicated, it's an informal dinner party.
That's exactly my sort of food but a dish like that needs to be part of a bigger menu.
Just serving a main like that won't work and if you increase the portion size you lose the original concept of the dish. Personally I might add a few fingerling potatoes sliced and buttered with dill herb.
What else are you thinking of serving?
Just serving a main like that won't work and if you increase the portion size you lose the original concept of the dish. Personally I might add a few fingerling potatoes sliced and buttered with dill herb.
What else are you thinking of serving?
Have you got the fish yet?
Sea Trout is one of the most beautiful fish I've eaten. Line caught from the Dovey.
Real sea trout is a wild fish and they tend to stop running (migrating back up river) at the end of the summer
Depending on where you are in the country the season ends between next week and end of next month.
I think they have done some experiments with farming trout in sea lochs but it's not the same thing.
Sea Trout is one of the most beautiful fish I've eaten. Line caught from the Dovey.
Real sea trout is a wild fish and they tend to stop running (migrating back up river) at the end of the summer
Depending on where you are in the country the season ends between next week and end of next month.
I think they have done some experiments with farming trout in sea lochs but it's not the same thing.
Fillet it, score skin, fry until skin is crispy.
Serve with warm butter sauce with a few pink grapefruit segments, samphire and brown shrimp.
Piece of piss and its beautiful, had it at the Opera Tavern a while ago as a special and it was sublime, I think there were some strips of Salsify but I've done it at home without them, if you want to bulk it up for a main then a few new potatoes either fried or boiled would work.
Its 10 mins work and easy to replicate for many as you can make a big pan of the sauce and simply fry the fish separately.
Serve with warm butter sauce with a few pink grapefruit segments, samphire and brown shrimp.
Piece of piss and its beautiful, had it at the Opera Tavern a while ago as a special and it was sublime, I think there were some strips of Salsify but I've done it at home without them, if you want to bulk it up for a main then a few new potatoes either fried or boiled would work.
Its 10 mins work and easy to replicate for many as you can make a big pan of the sauce and simply fry the fish separately.
It should be fine as long as its been tightly wrapped. Just check the extremities for any signs of dehydration as this will stink when defrosted and really not be nice.
Not that big on white wines so can't really comment but sounds like a plan. Viognier will match with spices quite well so some stronger flavours (like good olives) in the veg would be okay.
Not that big on white wines so can't really comment but sounds like a plan. Viognier will match with spices quite well so some stronger flavours (like good olives) in the veg would be okay.
21TonyK said:
As long as the air didn't get to it should be ok. The original texture will be compromised but it should taste fine.
You're spot on, flesh is not as firm but is odurless and looks fabulous now it's filleted- made it easier to de-bone.Still looks as fresh as the day it was caught.
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