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Ingredient Of The Week
Apr 17 2008 With Chris Duffy
WILD sea trout, readily available from Birmingham's fish market from now until about August.
It bears little resemblance to the cheaper, farmed variety sold in supermarkets.
Its migration from river to sea makes it closer to wild salmon in colour, flavour and texture but without the expensive price tag.
It's difficult to make a bad dish using good sea trout.
A classic Italian recipe - one we do at Filini - combines rosemary leaves, fennel seeds, garlic and ham in a food processor.
The mixture is spread over the fish and cooked for 20 minutes in a hot oven.
You then drizzle with lemon juice and olive oil and sprinkle over some sea salt. Wild mushrooms, asparagus and spinach make perfect accompaniments.
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