Wednesday 19 March
The two trout we cooked on Saturday came out of the fridge to make dinner salads tonight (obliging little things, they are).
We flaked the pink flesh on a bed of little gem lettuce, rocket, tomato, sliced red onion, yellow bell pepper, and Kalamata olives. And since trout love citrus, we scattered tangerine sections in, and drizzled the salads with a dressing of oil and white vinegar flavored with tangerine zest and orange juice.
This is so good, it's worth making double the amount every time you cook fish.