Being a round fish, trout can be gutted, stuffed and cooked whole; or the two fillets can be removed. I have become quite a pro at gutting and filleting trout (Col does not supply fish ready prepped!). If you are planning on doing it yourself invest in a good fish knife, which are incredibly flexible and quite unlike regular kitchen knives.
Quality fish does not need much cooking or many ingredients to shine. Trout can stand up to some rather strong flavours, if you want to stuff it try a big bunch of herbs (parsley, dill, tarragon, chives) or some fennel and a couple of slices of lemon. The fillets are fabulous pan fried and served with a buttery caper dressing or a dollop of horseradish.
On to my second of May’s food heroes: the strawberry. Is there anything quite so symbolic of the British summer as strawberries? I think they are best served as simply as possible. I’ve never quite understood the appeal of cooking them; the raw fruit is infinitely superior in texture and taste. Should they be sweet enough I wouldn’t even add sugar, I just chomp on them one after the other like popcorn.
Being a lover of all things French, a glistening tarte aux fraises, a pastry case filled with sweet cream and topped with strawberries and glazed, is probably my ultimate summer indulgence. I recently whipped one up when friends came round for dinner – it was a wonderfully fresh end to the meal.
By the way, I have seen some recipes which pair these two seasonal delights together in the same dish. Frankly I think that is madness, but if you can make them work together you are a far greater cook than I!
What May produce gets your mouth watering? And how do you like to use it?