 |
|
|
|
|
|
|
|
|
|
|
 |
|
|||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
 |
|
|||||||||
Submit a recipe - if you would like to suggest a recipe to Jean, she will try it and let you know.
All proceeds from the sale of the recipe books go to Charity.
Rainbow Trout
1 trout
300ml (1/2 pint) white wine vinegar
2 slices of onion
3 slices of carrot
1/2 lemon sliced
Sprig of parsley
6 bay leaves
Sprig of thyme
5ml (1tsp) sea salt
Wash and clean out the belly of the trout and scrape off scales with sea salt.
Put sliced onion, sprig of parsley and slice of lemon into the cavity of the fish.
Put into the fish kettle if you have one, or a large meat tin on a rack. Add enough water to cover.
Add white wine vinegar, sliced onion, sliced carrot, lemon, bay leaves, sprig of thyme and parsley and sea salt. Bring to the boil and simmer for 1-2 minutes only.
Leave in the water until cold if you are eating trout cold. If you are serving hot, leave in the water for 5-10 minutes and serve with new potatoes, fresh vegetables, parsley sauce or tartar sauce, or new potatoes with a side salad.
If you're interested in buying any of these books simply download an order form.
Why not have a look at Jean's handmade goodies?
