Gee it’s nearly the end of the month and I haven’t made my monthly GT recipe challenge, and this is only month two! Time seems to fly so quickly, if only the weekend had one more day…
After my recent visit to The Montpellier Public House, there was no question what I wanted to make from this months GT magazine.
Last month I had enthusiastically made my first pickled cucumbers, so I didn’t really see the need to make them again when I still had some left. The recipe was much the same anyway.
I also didn’t read the recipe properly before I went shopping and bought a fillet instead of a whole fish and because I thought the recipe called for a fillet and the fishmonger had none I bought ocean trout instead of rainbow trout. I think it worked out ok anyway.
The recipe is simple (ok, so I think I’m going to break my own rules everytime). Here is the link to the recipe on the Gourmet Traveller website.
If you like the aniseed flavours of fennel and dill your going to love this recipe. It’s perfect for an easy dinner or a light lunch. I think it would be great for a picnic too. For me, it will be perfect for those nights I finish work late and am too tired to cook and nearly too tired to eat. I guess the trout will keep for a few days. The cucumbers will keep for a few weeks or sealed in a sterilised jar for 5-6 months.
Vintage Macaroon 