Another pointless thread

I'm still in my shorts, but for one wonderful, almost sensual moment this morning I was cold.

Cats and dogs here - 10 degrees and on/off rain bursts.

Still can`t get over being pipped to the magazine gallery entry by you know who !!

T

Southern Jessie.

Grey clouds but still dry. Up at six walking the dog. Very nippy. The forecast is for Arctic blasts this weekend.

But I'm off to sunny Marrakesh!

Just back in the land of the living

My Router died on Sunday and my nice phone , satellite do everything electrical computerish guy has just been and installed my new one for me .

The kitchen is finished and the living room ceiling will be painted [ I hope ] today .

Almost there

Way to go TT - keep smiling xx

Got a nice pressie from my decorator man this morning - he took the day off yesterday and went fishing

Presented me this morning with 2 nice trout fillets that he caught yesterday evening , all ready for me to cook and now sitting well wrapped in my freezer

Suggestions please from our esteemed chef Will not be cooking them till November as my son-in-law doesn't eat fish and these are for ME

I was going to say all you need now is a kitchen in which to cook them .

Enjoy!

Oooooh ! Fresh trout !!

Two ideas - oil some foil and lay one fillet on to it , add finely sliced leek,chopped scallions and grated carrot , some seasoning and some fresh herbs.Pop the other fillet on top and add a splash of white wine and a dash of lemon or lime juice.Wrap "en papillote" and put on a tray into a hot oven for about 10 minutes - allow to rest and open when ready to eat - new potatoes and perhaps some buttered leeks with it.
Or - butter a grill tray and lay the two fillets on with seasoning and some chopped capers and finely chopped anchovies - fresh or dried dill and a knob of butter on top - grill until cooked to your taste - or frighten the life out of them as we do !! - deglaze the tray with a touch of dry white and lemon or lime juice - serve as before with the jus over the top.

Bon appetit cherie

Chef

Sounds/ reads positively yummy I'm drooling with anticipation of scoffing both ideas

Silly Question - what counts as a hot oven ? I've not had a proper oven for about 12 years and now I have my gorgeous gas double oven cooker .

Wind it up as far as it will go !! That means that the fish will get very hot very quickly and the wine/lemon juice will steam the fish rather than boil or bake it.I tend to cook roasts the same way - very hot for about an hour to seal and crisp and then turn down to finish cooking without drying.
I should have mentioned that fresh rosemary goes particularly well with both recipes.

Lotsa

T

Oh boy - I am going to enjoy myself

I chose a double oven because most of the time it will be enough for ME but at times [ next week I'll be cooking for 3 adults 2 human teenagers and and one vegetarian teen that's incredibly fussy

is this *really* still going? I'm impressed

Well actually it finished this afternoon with TTs post, but saying as you've resurected it.......