River Test Brown Trout Salad
A classic for the early summer may-fly season (when the trout are at their most ravenous/stupid and easy to catch!)
- 1 brown trout
- new potatoes
- 1 bag spinach
- cherry tomatoes
- spring onions
- olive oil
- salt and pepper
- thyme or garlic chives
Boil up the new potatoes. Bung the thyme/garlic chives inside the fish with some olive oil and salt and pepper, then wrap in a foil parcel and bake in a hot oven for about 25 minutes.
Prepare a salad with the spinach, tomatoes, spring onions. Boil up the broccoli and add it to the salad, with the potatoes. Carefully take the meat off the fish skeleton and put it on top. Enjoy!
Purple Sprouting Broccoli and Prawn Salad
Crab and Avocado Salad
Oven baked trout with caper sauce