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Dinner tonight was in a hurry – thankfully just the making part, the eating was a little more relaxed. We made a trout, pea and chive pasta with a silky coating of creme fraiche.
First I steamed the trout fillets and then used the pan of water to cook the pasta and peas together. The pasta we used was a small-ish tube cross shell – perfect for scooping up the peas!
Once the pasta was cooked and drained, I used some of the reserved cooking water to thin out the creme fraiche into a nice sauce. Into this went the chopped chives, then the peas and pasta. The final step was to season with salt and pepper and stir through the flakes of trout.
It tasted even better than I hoped, definitely one to make again. Is anyone else suffering from work and life overload and struggling to feed themselves well? I feel like I’m living on bread and dairy at the moment, and I long for the salads and fresh dinners of summer sat on the patio.
Today as part of our holiday at home, Mr Rigg, Buddy and I drove up into Lancashire for a day of walking and eating. It was a fantastic sunny day (which is was a welcome surprise!) and we started with a long walk from Hurst Green. We followed a Tolkien-inspired trail which can be downloaded here.
It was a lovely walk, which took us through lush fields of cows, past the turrets and observatory of Stoneyhurst College, down into damp woods with mossy streams, past fields of sweetcorn and rushing rivers.
There were lots of cute calves like these ones…
And this sweet one!
Buddy – who it seems has never seen a stream before – slowly built up enough confidence to paddle.
This walk takes you through a landscape that it said to have inspired Tolkien’s Lord of the Rings books and you can definitely seem glimpses as you pass through this countryside. I am a huge fan of the books so it was exciting to do this walk!
After our long hot walk we rewarded ourselves with lunch at The Three Fishes – one of Nigel Howarth’s country pub’s.
We have eaten at The Highwayman Inn up near Kirkby Lonsdale which we really enjoyed – I had a ploughman’s platter with scrumptious piccalilli - so it was easy to decide where to eat on our day out. Plus there is a huge emphasis on local and seasonal food.
We sat at a table outside so that Buddy could sit with us. I drank a cool chocolate milkshake and Mr Rigg a pint of ale whilst we waited for our food. Chocolate milkshake takes me back to my childhood and I still love ordering it now.
To start Mr Rigg had Three Fishes Fish Soup, Wicked Mayonnaise, Butlers Tasty Lancashire Cheese, and Garlic Croutons.
The soup was rich and fishy with a good kick of spice, the Lancashire cheese was crumbled and served in a tiny terracotta pot, and the ‘wicked mayonnaise’ was blushed red with flecks of fresh chilli.
I chose a dish from their seasonal menu which was a Salad of Cracked Wheat, Sweet & Sour Bank’s Tomatoes, Broad Beans, Garden Peas and a Yoghurt & Cucumber Dressing.
I wish I could eat this salad everyday for lunch – it was so delicious. The salad of cracked wheat, broad beans and garden peas was studded with fresh herbs and red onion, and topped with cherry tomatoes that had been cooked just until bursting. Then drizzled round the edge was this cooling dressing of yoghurt and cucumber.
Mr Rigg’s main was from the seasonal menu – Gazegill Farm Organic Sandy Oxford Black Pork Faggots, Girolle Mushroom Gravy, Mashed Potato, Broad Beans and Garden Peas.
Neither of us had tried faggots before but Mr Rigg enjoyed them and the tiny morsel that I tried was delicious, but probably an acquired taste – very different in texture and flavour to something similar in shape like a meatball or burger. Mr Rigg said it was coarser and a stronger flavour like that of liver. It’s always nice to try something a bit different.
And for my main I pigged out with an Elmwood Platter of Local Seafood which included: Port of Lancaster Beech & Juniper Smoked Salmon, Lancaster Smoked Kipper, Hot Smoked Trout, Potted Morecambe Bay Shrimps, Smoked Mackerel Pâté, Picked Cucumber, Beetroot Relish, Horseradish Cream, and Homemade Bread.
The smoked salmon with speckled with tiny capers and shreds of red onion, the potted shrimp fragrant and warm, the smoked trout went deliciously with the sweet earthy beetroot relish, and the pickled cucumber cut through all those flavours of fish.
The smoked mackerel pâté was light like a mousse, a tiny mouthful on a toasted circle of bread, topped with micro herbs.
I have never tried kippers before, and although it is a very strong flavour and perhaps not something I would order on its own, as part of a platter like this it was delicious.
We had initially planned to stop eating here…but I was too tempted by Raspberry Jelly with Vanilla Ice Cream…
…and Mr Rigg easily gave into the lure of homemade Milk Chocolate Chip and Marshmallow Ice Cream with chocolate sauce. Not a good shot of the ice cream, Mr Rigg was very protective after I nabbed the first mouthful which got me in a lot of trouble…
Both were absolutely delicious.
Our lunch was finished off with a glimpse of Nigel Haworth himself who arrived at the pub just before we left. If you’re in Lancashire, do make sure you stop at one of Nigel’s country pubs – we can certainly recommend the food from both The Three Fishes and The Highwayman!
I’m not one for putting photos of myself on here, but I love this picture of Buddy and I out on our walk…
Over the bank holiday we had a delicious meal with my family with trout caught by my little brother. You may remember this post back in May when he caught me a trout for my birthday which we barbecued on one of the only warm summer evenings we’ve had this year! Well, my mom had three that he’d caught when we went to visit for the weekend.
My mom and I served the trout with a herb butter, garlic roasted smashed potatoes, grilled tomatoes and green beans. The locally caught trout were cooked simply in the oven covered in foil. I disappeared into my mom’s garden to gather up a selection of herbs to make the herb butter – chives, thyme, sorrel, oregano, mint – you could use any mixture you wanted. I also picked a couple of calendula flowers and snipped the petals into the mixture, this flecked the herb butter with vibrant orange streaks.
The butter is easy to make – simple whip up some softened butter, add in the chopped up herbs and optional edible flowers, add a good amount of black pepper and salt. Add a dollop of the herb butter to your cooked trout and watch as it melts and oozes down over the delicate pink flesh.
My mom’s garlic roasted smashed potatoes were delicious – the softness of crushed potatoes, the crispy bits that had been roasted, and all of it infused with a yummy mild garlic flavour. Simply parboil your peeled potatoes. Drain and roughly mash up – just to break them up a bit. Pop the smashed potatoes into an ovenproof dish, sprinkle over some minced garlic, a couple of sprigs of rosemary, and drizzle with olive oil, salt and pepper. Bung in the oven and cook for about 30 minutes until the potatoes are cooked and slightly crispy on top.