Don't listen to them... It wasn't quite dark enough for Sea Trout.... It had started raining and, as we know, they seldom take in the rain (nonsense)..... But nonetheless..............Splosh... there it was again SPPPPPPPLOshhhhhh.... Right yer ******, I am tired, I have been fishing for trout followed by an evening's dabble for salmon..... SPLLLLLLLLLLLLLLLOOOOSH.....cast.... step.... cast..... step...cast....cast BANG. So guess what I shall be mostly eating this weekend.



Beurre blanc sauce or just 'as is' with some garlic and herbs?

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Time is a stream I go fishing in.

For me its lemon & butter, maybe a few capers. Beurre blanc, beurre rouge, Béarnaise and choron would all be nice Maltaise is a good one to

Hollandaise with chopped Chervil in the sauce cant be beat.

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Till The Next Cast

Cheers

JOHN



Some Fishing photos!!

http://s59.photobucket.com/albums/g3...t=71c37867.pbr

Well I have about 8 more fillets off that fish and a few fish since So I guess I should try a few more sauces along the way. Hollandaise does sound like it could be next on the list .

I tried marinating a couple of fillets in 10 year old Irish scotch and dill for a day and then cooking with shallots - The whiff of whiskey was somewhat over-powering. Sea trout has such subtle flavours that it shouldn't be 'frigged' with too much methinks.

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Time is a stream I go fishing in.

Personally I favour fried in butter then a splosh of white wine with lemon juice and some capers ( salted ones not the orrible pickled ones) ... delicous and well done, need lots of rain to get them up my local stream....

Andy

Cracking fish.....

I think a subtle Beurre Blanc would be a fine compliment to the fish and is even better if you add fresh Salmon roe just before serving.

Hollandaise I find to rich and overpowering for most food let alone a taste as subtle as Sea Trout..

a friend of mine insists on Tandooriing his Trout (stockies not sea).

Try a sauce Vierge, which is simlpy warmed extra virgin olive oil, to this add a splash of fresh lemon or lime juice and flavours of your choice, ie tomato concasse, jullienne of olive, a suggestion of Anchovy, caper berry, chervil and chive, lightly season with fresh ground pink and white pepper and smoked or natural sea salt and a chilled Westons Vintage Cider.

Blimey that sounds fantastic. I particularly like the idea of jullienne of olive and caper in there.

It's funny, I am no chef really but do enjoy sea trout above all fish and meat.

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Time is a stream I go fishing in.

try brushing with clarified butter,squeeze of lemon or lime juice and a sprinkling of flaked almonds and then grill.
used to cook them this way when i was a chef in the R.N at Dartmouth college,not to far from you ? Paul.

Trust Pusser to have Sea Trout on the menu at BRNC - I was in the RAF and had burgers with an egg flipped on top for supper most nights




Sounds nice though, I tend to bake or steam fish 'au paupiette' - however grilling is something I must do more often.

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Time is a stream I go fishing in.