Quote:
Originally Posted by Don Vincenzo  I wish that I had lots of freshely fished trouts. The cooking methods are infinite, my preferite in order not to loose the flavour of the fish is that after cleaning put a little butter, salt, pepper and terragon or parsley in the inside and wrap the fish in silver foil. Then bake in the oven till cooked ( Time of cooking is according the size of the fish). Finish off in a lemon, butter and white wine sauce. Serve with a refreshing side salad from your allotment and new or newish boiled potatoes. Of course please do not forget a bottle or two of a nice dry white wine or rose' to go with your dinner or lunch. May I ask a question? are the trouts farmed or wild?
Regards
Don Vincenzo |
The fish are stocked into the resevoir and caught by fly, worm and spinner, the biggest one of 3.5lb being caught with a worm from my alottment! They must have been stocked a while ago as they are full finned and full tailed and fought like Trojans. No fat inside them just beautiful pink flesh My son and I caught 17lb in total and I cooked one in garlic, pesto and browned onions last night Had white & red wine with it it was scrumptious!!!