Sunday 2 February
It was Candlemas, Groundhog day,
and Superbowl Sunday. But what brought
us most joy was the chance to buy four shiningly fresh rainbow trout for about
8 pounds from Bibury Trout Farm at today's Summertown farmers' market.
Since we were going out to a
concert this evening, we made them into our main meal of the day in the
afternoon.
Started the dish with some rashers
of Gloucester Old Spot bacon (from the Meat Joint). These got fried up for their fat, and that
got used to fry two sliced onions and a big red pepper (which would have been shepherd's
pepper in Canada, but here is called Romano).
The vedge came out and got set
aside under cover, and the bacon got back into the pan to frizzle crisp and
render fat for two plump floured trout with fresh rosemary sprigs inside. They fried on both sides until skins were
crisp and brown, then got covered for about five minutes, no liquid added, so
they would cook through to the inside.
Removed trouts to plates, reheated
the vedge a bit, and served them all with the bacon rashers alongside.
The trout flesh was pink and delicate,
and the bacon and onions give the dish that outdoor campfire feel. That's why our motto is, see a trout, buy a
trout.
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