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IMPORTANT
SITE UPDATE:
Visit the relaunched
Fish & Fly at fishandfly.com
Trout
with Flair & Taste - Jean Malla
Reviewed by Terry Lawton
Trout with Flair & Taste, by French fishing chef Jean Malla, was published in Australia a year or two ago and will be welcomed by anyone who is fed up with grilled trout and other popular recipes. The books starts by showing you how to fillet trout in different ways and cut them into cutlets and ends up with bush cooking - including cooking trout baked in mud.
In between there are recipes for trout soup, entrées and appetisers and main courses. The appetisers include warm smoked trout salad, smoked trout terrine and avocado, and sea trout Tahitian style. There are 18 different ways of cooking trout for main courses, including Monte Carlo trout, poached trout in mago sauce, curry trout, sea trout with fennel, steamed trout Mandarin style and trout Andalousian. Most ingredients should be available or a little imagination will produce suitable substitutes. Cooking instructions are clear and to the point and on one side of the page only, including photos of the finished dish.
There are plenty of jolly good looking dishes and I look forward to cooking some of them over the coming weeks.
