An in­gre­di­ent to en­joy TROUT

De­signer, cook and au­thor So­phie Con­ran shares her favourite sea­sonal flavour

Country Living (UK) - - A Month In The Country -

I GREW UP IN A WILD AREA OF BERK­SHIRE, CRISS­CROSSED WITH PRIS­TINE CHALK STREAMS AND THE RIVER KEN­NET. SO, WHEN I THINK OF TROUT, IT CON­JURES UP MEM­O­RIES OF SHIM­MER­ING SCHOOLS MOV­ING IN UNI­SON. WE HAD FISH FOR SUP­PER OF­TEN, EI­THER CAUGHT BY ONE OF THE BOYS OR BOUGHT FROM A LO­CAL TROUT FARMER. LIV­ING IN EI­THER FRESH OR SEA­WA­TER – OR SOME­TIMES DI­VID­ING THEIR TIME BETWEEN BOTH – SMALL BROWN AND RAINBOW TROUT ARE MY FAVOURITE VA­RI­ETIES AND BOTH ONES THAT YOU WILL EAS­ILY FIND IN MOST FISH­MON­GERS (WITH A DEL­I­CATE PINK FLESH THAT SHOULD BE FRESH AND SWEET). SIM­PLY FRY IN BUT­TER, MAKE INTO PÂTÉ OR COAT IN OATS AND FRY UN­TIL GOLDEN AND CRISP. For more, see so­phiecon­ran.com.

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