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The Compleat Salmon & Trout Recipe Book

The Compleat Salmon & Trout Recipe Book

Philip White
0/5 ( ratings)
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This collection of recipes focuses on Salmon and Trout, fish that have a special appeal, both in the water and on the plate.

In the river, catching a Salmon or a Trout demands skill and patience such that success is a triumph of techniques and persistence, always worthy of celebration. Where better to celebrate than in the kitchen, where both are so welcome? Their distinctive flavours and texture, neither bland nor overwhelming, make them immensely versatile, whether simply grilled or complemented by a wonderful range of imaginative sauces.

Although trout and salmon have humble beginnings when, in centuries past, both were considered food for the masses, they have enjoyed a luxury status for many years, gracing the menu in only the grandest of hotels and restaurants and the tables of only the privileged and the poacher. However, in recent years modern farming methods have put both on the table as never before. Of course, this has led to a heated debate as to the relative merits of “farmed” or natural fish but I for one cannot tell the difference although the fish I catch myself taste just that little “sweeter”.

So whether your fish are from the river, “farmgate” fresh or via your local supermarket, you’ll find this collection of recipes an essential guide to the culinary delights of salmon and trout.
Language
English
Pages
143
Format
Kindle Edition
Release
January 08, 2013

The Compleat Salmon & Trout Recipe Book

Philip White
0/5 ( ratings)
Read Download
This collection of recipes focuses on Salmon and Trout, fish that have a special appeal, both in the water and on the plate.

In the river, catching a Salmon or a Trout demands skill and patience such that success is a triumph of techniques and persistence, always worthy of celebration. Where better to celebrate than in the kitchen, where both are so welcome? Their distinctive flavours and texture, neither bland nor overwhelming, make them immensely versatile, whether simply grilled or complemented by a wonderful range of imaginative sauces.

Although trout and salmon have humble beginnings when, in centuries past, both were considered food for the masses, they have enjoyed a luxury status for many years, gracing the menu in only the grandest of hotels and restaurants and the tables of only the privileged and the poacher. However, in recent years modern farming methods have put both on the table as never before. Of course, this has led to a heated debate as to the relative merits of “farmed” or natural fish but I for one cannot tell the difference although the fish I catch myself taste just that little “sweeter”.

So whether your fish are from the river, “farmgate” fresh or via your local supermarket, you’ll find this collection of recipes an essential guide to the culinary delights of salmon and trout.
Language
English
Pages
143
Format
Kindle Edition
Release
January 08, 2013

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