WHEN it comes to freshwater fish, nothing beats the wild brown trout. In the eating, I mean, not the fishing. If you’re after wisdom on the art of the perfect cast, you may need to look elsewhere. Anyway, it’s not as if there’s a huge amount of competition, save wild salmon (remember them?), admittedly splendid and glorious beasts. But the smaller fish have a sweetness and gentle elegance, their flavour an absolute distillation of the water from which they are plucked—pristine and pure, like gin-clear Southern streams. Or tinged with the merest touch of peat, hauled wriggling out of wine-dark Scottish lochs.
The best way to eat them, of course, is indecently fresh. Gut, season and grill over glowing coals. Or, if you’re feeling particularly inspired (and prepared), softly simmered in a court bouillon, à la truite au bleu (recipe below). Add in a bottle or two of good white wine, chilled in some shady pool, and you have an epic riverbank feast. But, for those of us without easy access to where the bright waters meet (or a particularly selfless friend who is willing to share his catch), the quest for a decent brownie can be frustrating.
Diese Geschichte stammt aus der July 12, 2023-Ausgabe von Country Life UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der July 12, 2023-Ausgabe von Country Life UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Kitchen garden cook - Apples
'Sweet and crisp, apples are the epitome of autumn flavour'
The original Mr Rochester
Three classic houses in North Yorkshire have come to the market; the owner of one inspired Charlotte Brontë to write Jane Eyre
Get it write
Desks, once akin to instruments of torture for scribes, have become cherished repositories of memories and secrets. Matthew Dennison charts their evolution
'Sloes hath ben my food'
A possible paint for the Picts and a definite culprit in tea fraud, the cheek-suckingly sour sloe's spiritual home is indisputably in gin, says John Wright
Souvenirs of greatness
FOR many years, some large boxes have been stored and forgotten in the dark recesses of the garage. Unpacked last week, the contents turned out to be pots: some, perhaps, nearing a century old—dense terracotta, of interesting provenance.
Plants for plants' sake
The garden at Hergest Croft, Herefordshire The home of Edward Banks The Banks family is synonymous with an extraordinary collection of trees and shrubs, many of which are presents from distinguished friends, garnered over two centuries. Be prepared to be amazed, says Charles Quest-Ritson
Capturing the castle
Seventy years after Christian Dior’s last fashion show in Scotland, the brand returned under creative director Maria Grazia Chiuri for a celebratory event honouring local craftsmanship, the beauty of the land and the Auld Alliance, explains Kim Parker
Nature's own cathedral
Our tallest native tree 'most lovely of all', the stately beech creates a shaded environment that few plants can survive. John Lewis-Stempel ventures into the enchanted woods
All that money could buy
A new book explores the lost riches of London's grand houses. Its author, Steven Brindle, looks at the residences of plutocrats built by the nouveaux riches of the late-Victorian and Edwardian ages
In with the old
Diamonds are meant to sparkle in candlelight, but many now gather dust in jewellery boxes. To wear them today, we may need to reimagine them, as Hetty Lintell discovers with her grandmother's jewellery