Trevor the trout

So I have been dreadful at blogging of late, London life seems to have rushed past me in a flurry of work, cooking and moving house (5 times in 7 months).

The long Jubilee weekend was definitely one of culinary note. I’ve seen more union jack based baked goods than you could shake a stick at and poached 10 whole chickens and hulled hundreds of strawberries destined for an enormous bank holiday buffet for 70 people.

I was given a trout by the family I cooked for over the Jubilee weekend, freshly caught from their river and lovingly bundled up in a cool bag ready for the train trip back to London.I was very excited to cook him (although a little sad), fresh fish just tastes a million times better.

Here’s the how I cooked him, he tasted delish:

Lay a large sheet of foil/baking parchment on a suitably sized baking tray. Thinly slice a bulb of fennel, one onion and a large handful of chestnut mushrooms and scatter them on the foil/baking parchment. Lay the fish on top of the vegetables and stuff with lemon slices and a large handful of roughly chopped fresh tarragon. Top with lemon slices, a good glug of olive oil and a few splashes of dry white wine before parcelling the whole lot up. 

Pop in the oven for around 25minutes (depending on the size of your fish, mine was around 700g) at 190C. It is cooked when the flesh is just firm to the touch and the flesh is just turned from translucent to a pale pink.

Serve with rainbow chard wilted in butter and garlic and seasonal jersey royals with sea salt, olive oil and lemon juice. Yum.