As we've just had a particularly good supper, thought I'd reopen this blog to show you. Above is rainbow trout baked in foil with parsley and butter, sweet potatoes with nutmeg, boiled potatoes, and cauliflower in a cheese sauce. Followed by creme brulee.
Goodnight.
7 comments:
You two sure eat well!
Never tried trout - maybe I should. Liz is more of a fish fan than I am though. Creme brulee, on the other hand, is definitely one of my favourites. Does Ann have one of those blow torch thingies, or does she borrow your brazing torch?
Hello Sir Bruin. Trout - if eaten the traditional way- gutted, then cooked whole, by the time (on the plate) you've taken the skin off one side, filletted that side, taken the bones out, eaten that side, turned the fish over and repeated the process, you'll always feel you've had a decent meal, mainly because of the time taken. This one, as you can see, Ann had skinned, then filletted, then cooked.
I like your idea of Ann rushing down the garden to my forge with the creme brulee, me toasting the
top of it with my blow torch, then galloping back to the house with the now golden brown, crispy topped pudding. No, in fact it spends the last minute or so of preparation under a very hot grill, which does the job nicely.
I'd better be totally honest now, and tell you that the creme brullee we had last night was a bought on, but finished off under the grill as stated. Very pleasant it was , too.
So trout is usally more of a recreational food then? To be honest, if I have to operate on my food in order to eat it, I will quickly lose interest. I have the attention span of a concussed newt. Maybe I'll stick to my favourite, big lumps of meat in gravy.
Don't forget to give us a call if you are ever in the bustling metropolis that is Ipswich.
Thank you, Sir Bruin. Will do. I am a little more demanding than you over food, although we do have similar tastes. It's just that I do like potatoes with my big lumps of meat and gravy.
Tates and gravy is the finest relish for big lumps of meat, Mike!
We were always told that the best sauce to any meat is hunger.
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