Fresh Fish Friday

I know that for many people the above photo will be repugnant! A good proportion of the population don't eat fish (unless it's disguised in batter) the biggest turnoff, according to surveys, is eating fish with their heads on and eyes still intact.

We are apparently nervous about buying and cooking fish and seafood, a third of us has never eaten oysters and one in ten of us won't eat fish whatsoever!

Fish, especially oily fish, is rich in omega 3 oils which are important for good heart health and other conditions ranging from cancer to arthritis. In European countries such as France and Spain fish and seafood are part of a regular diet, heads and eyes don't deter diners, however, Mediterranean's seem to be better connected to the source of their fish and meat and eat less industrialised, processed food which may be easier on the eye but detrimental to the health.

Ironically I was once a vegetarian who couldn't bear the thought of eating meat or fish! However, now that I do, I want to eat free range, organic produce, I want to see raw ingredients not processed food doused in chemicals!

Recently a friend went on a fishing holiday and contacted me to say he would be delivering a wild caught trout to my door! Wild caught trout is superior to farmed trout, however, a licence is required and it is illegal to sell or market wild caught trout, which are classified as game fish. Nevertheless, I was rather apprehensive as normally my fishmonger deals with the gory intricacies and I wasn't sure that I would cope with a headed, starring eyed, full bodied fishy!

Luckily the trout had been gutted......sigh of relief, and trout, once cleaned, can be cooked without scaling, skinning or filleting. If cooked with the skin on the meat tends to hold together better.

Trout has tender flesh and a mild flavour, although wild fish has a stronger meatier flavour. Quite simply this fish is delicious stuffed with herbs and butter and baked. Coincidentally, last nights episode of masterchef featured trout, chef John Torode filleted a whole trout and served it with a beurre blanc-a butter sauce with a white wine reduction-and pork crackling, (think scallops and bacon) another delicious take on this beautiful fish.

Baked stuffed trout

Recipe
1 whole fresh trout
2 cloves garlic, peeled and crushed
Fresh parsley
Thyme, dried, fresh or concentrated
Large knob butter
Olive oil
1 onion, peeled and finely sliced

Preheat oven 180c/gas 4
Stuff cavity of fish with garlic, onion and herbs

Cut butter into pieces and dot on fish

Season fish with salt and pepper and wrap in tin foil, place on a baking tray and bake in the oven for 30 minutes

When the fish is cooked the bone can be easily removed, the meat will fall away from the skin

I served the trout with potato salad

                                             Fry 2 anchovies in a little olive oil

                          Add some cooked potatoes a knob of butter and fresh parsley

                                       Season and roughly mash the potatoes

   Place trout and potatoes on plate and dress with mayonnaise and cayenne, I added
   Carrot balls

'.......no one is born a great cook, one learns by doing.'
-Julia Child

Love Donna xxxxxxxx