IN SEASON
it is something they would normally eat you are able to catch them. Sadly, it isn’t always this easy, as trout are a very wily and cunning adversary. In old English folklore it is said that you are able to tickle a trout from the water; by creeping up on one, sliding a hand underneath it and tickling its belly the trout will go into a trance, allowing you to grab hold of it and scoop it from the water!
Trout are available all year round and if you are going to buy one, try and fi nd an organic supplier.
BAKED TROUT WITH A GREMOLATA CRUST
A gremolata crust is a combination of breadcrumbs with fi nely chopped parsley, lemon rind and garlic.
Serves 4
1 small aubergine, cubed 1 red pepper, diced 1 yellow pepper, diced 1 small red onion, chopped 2 tbsp olive oil 350g trout fi llets Juice of 1 lime Salt and ground black pepper Chunks of bread, to serve
FOR THE GREMOLATA CRUST Grated rind of 1 lemon Grated rind of 1 lime 25g fresh breadcrumbs 2 tbsp chopped fresh fl at leaf parsley 1 garlic clove, fi nely chopped
Smoked & Cured Trout
FOR SMOKED TROUT 1 fi llet of trout Plenty of salt A little pepper Hot smoker and wood shavings
1 Heavily salt the trout fi llet for 15 mins until noticeably fi rmer. Rinse and pat dry.
2 Season with a little pepper and hot smoke until just cooked.
FOR THE CURED TROUT 50g salt 50g sugar 5 peppercorns 2 juniper berries 5 bay leaves Rapeseed oil Thyme 1 trout fi llet, skin on
1 Place the trout fi llet skin-side down on a plate, mix the salt, sugar and spices together, having fi rst chopped the bay leaves, and crushed the pepper and juniper.
2 Liberally season the fi sh with the cure mixture and set aside for 20 mins or so.
Rinse the fi sh and pat dry, slice the fl esh into pound coin-thick slices, leaving behind the skin.
www.valehousekitchen.co.uk
1 Preheat the oven to 200C/gas 6. Place the aubergine, peppers and onion in a roasting pan. Add the oil and stir to coat. Sprinkle with salt and pepper. Cook for 40 mins or until the edges of the vegetables have begun to char.
2 Make the gremolata by mixing the lemon and lime rind with the breadcrumbs, chopped parsley and garlic. Season.
3 Place the trout fi llets on top of the vegetables in the roasting pan and cover the surface of the fi sh with the breadcrumb mixture. Return to the oven for a further 15 mins or until the fi sh is fully cooked and the gremolata topping is crunchy.
4 Divide the fi sh and vegetables among four serving plates and sprinkle the lime juice over to taste. Serve with bread to soak up all the juices.
Trout Cookbook by Jane Bamforth, published by Lorenz Books
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