Trout and griddled courgettes with a green salsa

January 19, 2010

When I was about six years old, we lived just outside a small village in the Scottish Borders, called Coldstream. Our house backed on to the River Tweed and, sometimes, my dad – a keen trout fisherman – would head down there with his fishing rod at about 5 o’clock in the morning. As long as he didn’t lose all his flies by catching them in his thumbs or earlobes (which happened with grim regularity), he would return in time for breakfast with the most delicious baby brown trout. I realise now just how incredibly lucky we were to be able to eat like this, but at the time, it seemed normal.

I don’t think I’ve ever tasted a trout that compares to the ones my dad caught, but, despite that, it’s still one of my favourite fish.

Tonight – even though the weather hasn’t warmed up one iota – I wanted some altogether fresher, lighter flavours than I’ve been eating recently. (Isn’t it funny how your tastes for certain foods can change so dramatically from one day to the next?) So I poached a trout fillet in a little stock with a couple of bay leaves chucked in, and had some griddled courgettes on the side. The salsa is one of the simplest and tastiest combinations, and goes well with many different kinds of fish, meat and vegetables.

Make enough for two by combining 2 tablespoons of roughly chopped fresh parsley with 4 chopped anchovy fillets, a heaped teaspoon of rinsed capers, the juice of half a lemon, a splash of a good strong-flavoured extra virgin olive oil, and salt and pepper to taste.

Some classic flavours to go with a classic fish.


One Response to “Trout and griddled courgettes with a green salsa”

  1. jasnieres Says:

    The absolute best brown trout were the ones Dad and I caught in “Our little loch” – Loch torr an Lochan in Sutherland.
    We would take with us a small Swedish smoking machine – a simple box with a sliding lid and a grill inside. Put oak sawdust in the bottom, put the freshly caught trout on the grill, light a small paraffin burner underneath – wait 15 minutes, while listening to the birds and looking at the wonderful scenery and – lo – delicious lightly smoked warm trout.
    Eat on the banks of the loch with hunks of Shordach’s delicious bread.
    Sheer bliss.

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