Sea trout- any advances on this..

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http://www.telegraph.co.uk/foodanddrink/recipes/94...

Not looking for anything too complicated, it's an informal dinner party.

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The fish is a wild trout caught in South Wales, I bought it a month ago and froze it immediately. Now looking for an opportunity to feed a few neighbours with it. I wad thinking of serving it with minted potatoes and some asparagus.

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Bit of a resurrection- never cooked the fish and it's been in the freezer ever since. Going to use it on Saturday, will it be ok having been frozen whole since the end of August (2 1/2 months in freezer)?

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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.

Thanks, I'm guessing the usual rules on checking the odour etc just to be sure?

I'm thinking of a Rhone Valley viognier to accompany it, sound right?

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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.