Food!

I love a good Trout recipe (and I also appreciate your posts too Gruppenführer). One of the best features is that apart from being extremely tasty (and good for you) trout is an extremely cheap protein.

If I may be so bold as to share my own favourite trout recipe.

Ingredients
2 Trout
Plain Flour
50g Butter
1/2 a bunch of parsley
1/3 a cup of Apple cider
Couple slices of Prosciutto or Jamon, or the like

Directions

1. Pre-heat oven to 200c
2. Finely chop the parsley
3. Stick most of the prosciutto or jamon into the fishes cavity, shred or cut up the remainder;
4. Use 2 tooth picks to hold together the flanks of the fish close enough that the jamon doesn’t fall out;
5. Put flour on a plate, season with salt and pepper, then roll the trout in it until covered.
6. Heat an oven proof pan until hot then add the butter and then the fish, reduce to a medium heat and cook for for 4-5minutes either side.
7. Then add the cider, sprinkle half the parsley around the fish in the cider, then sprinkle the last of the jamon over the trout;
8. Place pan in the oven for 10 minutes, garnish with remaining parsley, then serve

Honestly it is fucking delicious. We usually serve it with a salad. Generally I’m responsible for the trout, while my wife looks after the salad – honestly it is a toss up as to which I enjoy more the trout or the salad, but if you are interested in the salad

Ingredients
Bunch of parsley
Bunch of mint
Punnet of cherry tomatoes
Four thick slices of sour dough bread
Spanish Onion
1/4 cup of Sherry vinegar
Half a small container of pitted black olives
A couple slices of proscuitto or jamon
Clove of garlic

Directions

1. Half the onion laterally, then finely slice to get semi circular rings. Put the onion in a small bowl, add the sherry, then sprinkle half a teaspoon salt and 1 teaspoon of sugar over them, mix and allow to marinate for at least 10min;
2. Toast the 4 thick slices in a fry pan coated in olive oil over a medium heat until golden/crisp. Cut the garlic in half then rub the toast with it;
3. Shred the jamon then fry in the pan until crispy. Remove from pan;
4. Finely chop the parsley and the mint, add to a large bowl
5. Roughly chop the black olives, add to bowl;
6. Finely chop the tomatoes, then crush or smear some of the tomatoes over the toast (enough to coat) then tear up the toast and add to the bowl along with the chopped tomatoes along with the crispy jamon;
7. Tip in the onion and sherry marinate, pour a good drizzle of olive oil over the top and then season with salt and pepper and mix thoroughly.

Really simple dish to cook – I’ve made it so many times that is the recipe off the top of my head (did just this Sunday). If two of you are working on the fish and the salad you knock the whole thing off in about half an hour, including prep time.

Traps – I love flavour so often vary recipe’s in order to add more ingredients that I like, and where I can, reduce for longer to extract/concentrate flavour, however I’ve found that if you add too much cider then you end up stewing the fish and losing the crispiness, so I wouldn’t use more than 1/2 a cup unless your using a very big pan. I tend to add a bit more butter when pan frying the fish because butter makes you better.