One of my favourite food blogs and one I’ve brought you recipes from before belongs to Helen Graves – or ‘Proud of Peckham’ as her personal ad might read.
Not that she’d need one of course – she is forever whipping up luscious feasts for her particularly lucky chap and I read about them, hungrily, on her blog Food Stories.
Now, while we’re all trying to avoid eating naughty things post-xmas (and in my case, failing dismally), Helen opted to give up meat for January. And failed, I am glad to mention, dismally.
Still – post-failure she was back on track and turned her hand to the art of sousing – essentially ‘cooking’ fish in a spiced vinegar. A quick pickle, if you like – and a delicious, healthy and zingy, fresh way of serving fish – think really posh roll mops.
Anyway – in light of recent, er, failures I thought I’d bring you her gorgeous recipe for soused rainbow trout with pink peppercorns and lemon zest – a perfect way to restart a healthy January.
Chef’s note – you will need to use farmed trout for this. Large wild ones can carry parasites (as can many fresh water fish) and must be cooked before being eaten. You could try this recipe with a sea fish such as