nigel slater trout and parma ham recipe

Some new potatoes, scrubbed and buttered would be nice here. Heat oven 220C/fan 200C/gas 7. Search and save recipes from cookbooks, magazines and blogs to your own online collection at EatYourBooks.com Pour off most of the butter left in the pan, then add the marinade, holding back the onions and chilli with a draining spoon. Despite having written for food magazines since 1988, first at Marie Claire Magazine, then for the Observer, then in his own recipe … It is all very well for us cookery writers, chefs and other professional piggies to say that if a vegetable, a fruit or a piece of meat is not perfect, then do not buy it, but the truth is that sometimes we must buy the best we can. From mouth-watering recipes like trout with parma ham and lamb shanks with anchovy, Nigel shares his all … I know this much because I spent most of my teenage years fishing bistro classics out of freezers to put on restaurant plates. 1 small onion, peeled and very thinly sliced, 1 tsp of coriander seeds, lightly crushed, a thick slice of butter for frying the fish. Chicken and Ham Tangle Pie. The episodes celebrate the time honoured partnerships of hot and cold, sweet and sour, crisp and soft, surf and turf, spicy and cool and offers recipe that show why these time-honoured marriages are so good. Roughly crush a few peppercorns and scatter them over, then cover with clingfilm or a plate and set aside somewhere cool for at least an hour. Roll up the fish in the ham, place a sage leaf over the loose end, and secure with a cocktail stick. I cannot say I do much to my trout when I get it home from the fishmonger. The marinade is then boiled down and finished with butter. I am already bracing myself for a ticking off from the Trout Council or whatever body the trout farmers employ to see that we cookery writers do as we are told. I mean, have you actually tried to buy a wild, straight-from-the-rod rainbow trout recently? Jonathan Lovekin. One that has had an adventure or two. Serves 2. large charentais melon - half, chilled. Throw the cream out of the window and you will eat well enough. Try Nigel Slater’s sausage Danish recipe. ... 4 large fillets of fresh trout 4 large handfuls of fresh (ish) white bread 8 anchovy fillets Small bunch of tarragon 6 sprigs of parsley 4 bushy sprigs of dill 1 egg A little flour Oil and a thin slice of butter for frying. Or, make it veggie with halloumi 15 mins From Nigella's classic Nursery Fish Pie to Kedgeree Risotto, we have a huge range of fish dishes for you to try. 30 Minute Suppers by Nigel Slater. Nigel Slaters, pork with cashews, lime and mint. Zuccotto. On the downside, they can taste like mud. Lay a slice of ham flat on the table, place a slice of butter in the middle, then put one of the trout fillets on top. Text and website photographs copyright Nigel Slater. Website by ph9. Do it when there are just two of you and you are ready to eat. Nigel Slater's sausage danish Succulent little sausage pastries from Nigel Slater will make the perfect canapés - they're sure to go down well with children too. Nigel Slater continues to explore successful food marriages in the kitchen, with the spotlight this time on surf and turf - the classic pairing of fish and meat. Cut the butter in two, and cut one half into four thin slices. From mouth-watering recipes like trout with Parma ham and lamb shanks with anchovy, Nigel shares his all … He makes dishes including trout with Parma ham and lamb shanks with anchovies, before learning how a fisherman keeps his crew happy by cooking scallops with chorizo. Melt the butter in a shallow pan and when it starts to froth, slide in the trout fillets, skin-side up. Try this parma ham and parmesan palmiers recipe. Heat a large skillet over medium heat and add 3 tablespoons of the butter. His fish were wild, beautiful and had spent their life in a lake. But I have never had much truck with the food world's PR merchants. I have had some pleasing suppers this week, however, and four of them involved a trout. ... trout with parma ham … Mine are invariably from a farm, for which read underwater factory. Lift the fish out and keep warm in a low oven. 2 tbsps chopped tarragon, dill or flat leaf parsley. Cast & Crew Presenter Nigel Slater No matter how much olive oil has taken over from dairy produce in the modern kitchen, it doesn't do much for salmon and trout. Recipes are developed in collaboration with James Thompson. Serves 2. Look for something that is stiff and shimmering, with red gills and twinkling eyes. From mouth-watering recipes like trout with parma ham and lamb shanks with anchovy, Nigel shares his all-time surf and turf favourites. But that expensive fish with its gilding of thinly sliced nuts was more often than not straight from the deep freeze. If you have succeeded, then I am deeply envious. I suspect it is more than my life is worth to give you a veal recipe, so here is Veal Saltimbocca made with trout. Sitemap. Chicken baked with lemon and mascarpone. Black Pudding, Potato and Egg Bake | Nigel Slater. Nigel Slater continues to explore successful food marriages in the kitchen, with the spotlight this time on surf and turf - the classic culinary pairing of fish and meat. 2kgs ham, tied 2 leeks 2 large ribs celery a carrot 2 litres apple juice 15 juniper berries a cinnamon stick 9 black peppercorns 6 or so parsley stalks 2 bay leaves put the ham in a large saucepan (it should fit snugly). Nigel Slater shares his recipe for this light and healthy fish dish, enriched with tarragon, dill and parsley. Pour the vinegar into a shallow glass, china or stainless-steel dish, add the olive oil, the onion, the chilli and the coriander seeds. Then again, so were grapes, Camembert and After Eight mints. Pour the frothing butter over the fish and serve immediately. In a shallow dish, coat the trout with the cornmeal. Nigel also heads out to find out how one fisherman keeps his crew happy by cooking the freshest surf and turf recipe - a simple dish of scallops and chorizo - right off the back of his boat. This is bland fish, make no mistake - complain all you like that trout doesn't taste like it used to, but it will get you nowhere. Nigel Slater continues to explore successful food marriages in the kitchen with the spotlight this time on surf and turf - the classic culinary pairing of fish and meat. Cook until the skin is golden, spooning the hot butter over the fish from time to time. Do you see a pattern here? In this eight part series for BBC1, Nigel presents over 40 recipes that demonstrate classic culinary pairings. You need a snap of piquancy. On the positive side, trout is high in the omega 3 fatty acids that are so important for guarding against heart disease, it is easily available - with even the simplest supermarket running to a pre-packed version - and it is almost the cheapest fish you can buy. Turn over with the help of a fish slice and cook for a further two minutes. Get all those good oils! I am not being unimaginative here: trout is something that doesn't need much of a sendoff - just a hot pan and something tart to make its pink flesh sing. speck - … Lay a slice of ham flat on the table, place a slice of butter in the middle, then put one of the trout fillets on top. Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Nigel Slater continues to explore successful food marriages in the kitchen, with the spotlight this time on surf and turf - the classic culinary pairing of fish and meat. Those who seek to impose olive oil on the oilier fish (ie, almost every restaurant in town) seem to have misunderstood that its flesh is already awash with oil - which is why trout tastes so much better when sizzled in a pan with butter till it turns nutty-smelling and brown and, I imagine, even better if that pan is perched on a camping stove by the side of a lake. Nigel Slater explores successful food marriages in the kitchen, turning the spotlight on surf and turf - the classic culinary pairing of fish and meat. ... Trout Pate. Ingredients Serves 2. Method. Classic Culinary Pairings. Warm new potato salad with bacon and blue cheese. Place slices of mozzarella over the top of the ham and place in a hot oven for about 30 - 40 mins or until the cheese is melted and bubbling/golden. Zesty turkey one-pan. If the marinade doesn't quite cover the fish, add more vinegar and oil. Pour the mixture into a rectangular oven dish and place the slices of Parma ham over the top. Slice the chicken breasts in half horizontally. A meal of such simplicity you wonder why you don't do it more often. Score each fish 3 times on one side. For squeamish, urban cooks like me, the choice is simple. (🌿) Denotes recipes without meat or fish. Serve with lemon wedges and a crisp salad for a lighter dish or new potatoes dressed with olive oil and mint. Set the oven at 180C/gas mark 4. Crumble the bay leaves into the dish. all episodes from Nigel Slater's Simple Cooking. Remove the fish to a hot plate. 2 of 30. Season the flour with salt and pepper. Wild trout is the fish you want. Read about our approach to external linking. Dust each fish parcel thoroughly with flour. ... like trout with parma ham … The only time I ever went fishing, I prayed I wouldn't catch anything - the thought of having to finish off a flapping, gasping trout would have been a trauma too terrible to bear. Nigel Slater explores successful food marriages in the kitchen, turning the spotlight on surf and turf - the classic culinary pairing of fish and meat. Upside Down Pear and Ginger Cake. I do think this is a recipe worth doing, though, especially if you take the trouble (and it is trouble) to skin and slice the almonds yourself and use the sweetest, freshest butter. Nigel Slater continues to explore successful food marriages in the kitchen with the spotlight this time on surf and turf - the classic culinary pairing of fish and meat. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. If they are lucky, they will end their days buttered and grilled with a wedge of lemon, or perhaps sitting in a thin, sharp sauce of capers and lime. Place, butter-side down, in the pan and cook for about three minutes, till the ham is crisp. flat leaf parsley - 1 small bunch. This is not a dish that will hold and wait, as the sauce will split. Lime, capers, vinegar, lemon grass all have some sort of acidity that, like passion fruit with lacklustre strawberries, breathe life into the dish. His trout had at least put up a bit of fight, flaying around helplessly at the end of his rod, whereas mine have probably spent their lives milling around aimlessly, wondering what to do till feeding time. • To order a copy of Nigel Slater's Real Food for £9.99 including p&p (rrp £12.99), freephone 0800 316 8171, It may often be flabby and farmed, but a judicious use of spice and seasoning can make trout a tasty fish supper. Cut half the lemon into 4 thin slices and juice the other half. Add the herbs to the butter, squeeze in the lemon juice, and pour over the fish. Heat the butter in a large, shallow pan over a moderate heat. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. A delicate, refreshing fish dish for a first course. It wasn't so long ago that the most famous fish dish, trout with almonds, was a luxury. The idea of marinating the trout is both to flavour it and keep it juicy. (At least he said he was going fishing, although I always suspected his weekends involved something far more sinister, ending with a quick trip to MacFisheries on the way home.) Serves 2. Let it bubble over a very high heat until it has reduced to a few spoonfuls, now beat in the second lot of butter with a whisk until the sauce is glossy, then spoon it over the fish (there won't be much), and serve. It is farmed trout or no trout at all. STEP 1. sherry vinegar - 1 tbs. 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