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.
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.