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.
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.