Saturday, 3 December 2011
Tonight I cooked a couple of trout bought from the long established David Felce and daughters in Stroud market. For old times sake I cooked each to a different Elizabeth David recipe, one in a court bouillon cooked for only five minutes then topped with breadcrumbs fried in butter. The second recipe was cooked similar to an a la greque. Water and olive oil were boiled up together with the addition of thyme some crushed juniper and thyme. The trout was cooked in this fast for one minute then slower for three, thats it. perfect. I served this with celeriac dauphinoise, purple sprouting and horseradish.
It marked a very welcome return to ED.
Hopefully this will be continue tomorrow when I cook my 9 kilo turkey!