By Niklas Ekstedt From Saturday Kitchen Ingredients 150g/5½oz organic almonds 1 bunch asparagus, peeled pinch salt 2 tbsp olive oil 2 trout fillets, skin on (about 150g/5½oz each) For the sauce 1 free-range egg yolk ½ tbsp Dijon mustard 1 lemon, juice only 2 …
By Anna Haugh From Saturday Kitchen Ingredients For the sea trout 300–400ml/10–14fl oz vegetable oil 2 sea trout fillets (about 80g/2¾oz each) salt and freshly ground black pepper For the sauce 1 cauliflower, leaves removed and chopped 200ml/7fl oz full-fat milk 200ml/7fl …
Enjoy the rich, smoky notes of the trout complemented by the sweet touch of whisky jelly, all smeared on a slice of wholesome treacle soda bread. A laid-back delight for your taste buds! By Nathan …
Indulge in a succulent fish supper with steamed asparagus and boozy butter—a harmonious blend of flavors and textures that guarantees a memorable dining experience. By Freddy Bird From Saturday Kitchen Ingredients For the sea trout 1kg/2lb …
By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper For the beurre blanc 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalks salt, to taste For …
By Omar Allibhoy From Saturday Kitchen Ingredients For the trout 1 tbsp olive oil 2 x 160g/5¾oz loch trout fillets salt and freshly ground black pepper For the garnishes 1 small red onion, thinly sliced 2 tbsp sherry vinegar 2 tbsp olive oil …
By Matt Tebbutt From Saturday Kitchen Ingredients 10 ripe tomatoes, roughly chopped 5cm/2in piece ginger, peeled and sliced 1 garlic clove, peeled and crushed 15g/½oz fresh basil 1 tsp pink peppercorns 1 side trout, ideally chalk stream dash oil salt, to season 6 …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double cream 1 leek, charred on a gas flame 2 tbsp lemon juice salt For the fried potatoes …
By Matt Tebbutt From Saturday Kitchen Ingredients 10 beef tomatoes, roughly chopped 2 fresh lime leaves 5cm/2in piece fresh ginger 2 tbsp fresh samphire, tips picked 50g/1¾oz broad beans, double podded 3 spears asparagus, tips only 2 tomatoes, diced 2 x 200g/7oz hot smoked …
By Jose Pizarro From Saturday Kitchen Ingredients 400g/14oz mussels, scrubbed and debearded 100ml/3½fl oz dry white wine 4 thyme sprigs 2 tbsp olive oil 200g/7oz cooking chorizo, chopped 1 onion, chopped 2 garlic cloves, chopped 1 x 400g tin chopped tomatoes 2 tbsp chopped fresh flatleaf parsley 2 trout fillets, …
Equipment: You will need 2 untreated hard wood planks, preferably cedar or alder wood. By Elizabeth Allen From Saturday Kitchen Ingredients 1 sea trout (400g/14oz), pin-boned 1 tbsp olive oil 50g/1¾oz butter, cubed 25g/1oz white …
