Tag Archives: parsley

Rainbow trout with creamy chopped egg sauce

It’s been quite a while since my last post here.

I know, I’ve probably used that same intro for other posts too, probably word for word – on this blog, and on my vegetarian food blog too. Suffice it to say that I’m still looking for my mojo when it comes to posting something new. I’m trying, though.

Rainbow trout fillets

Anyway, I came across a recipe a couple of days back in The Guardian newspaper that kind of intrigued me, because it involved eggs and fish, a combination I had never come across on any food blog that I’d seen so far. As an added bonus, the ingredient list was pleasingly simple, so I went out that same evening and bought the required fish fillets.

Ok, the fish I bought (rainbow trout) was not the fish specified in the recipe (sea trout). Sea trout? What the heck is THAT? And where do you even get it? I was too shy to ask the fishmonger at Sainsbury’s, so I decided that one reddish fish was much the same as any other reddish fish. (Please don’t fillet me for that blasphemous statement, o fish purists!)

They weren’t whole fish, by the way. They were rainbow trout fillets, de-boned and blissfully unfussy to cook (and eat).

I also wasn’t going to buy double cream just for this recipe when I had creme fraiche at home, so creme fraiche was what I used. If you have/want double cream, by all means go with it. 
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Smoked haddock and fennel pie

fish4

I’m always on the lookout for fish dishes for Pete that seem easy to make, and The Guardian and The Telegraph are my favourite places to scout for them. I adore Wednesdays and Thursdays in The Guardian (because of Angela Hartnett on Wednesdays and Felicity Cloake on Thursdays), and Stevie Parle in The Telegraph (although I’m not as certain about when the recipes appear in the newspaper). I read all the recipes, doable and otherwise, and print off a good few of them. However, my record with making them isn’t as good as my record with printing them, and definitely nowhere near as good as my record at reading them. I suppose I consider myself up on the deal if I manage to make one recipe for every dozen printed off. This was one of those that made it from newspaper to printout to plate.
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