This blog is starting to get some changes, good changes. I have taken some time to step away from blogging over the past couple of months partially because my job as a food stylist has started to really get going and also because I want to change a couple of things with the blog. I want to start blogging more frequently, which would be an obvious one from the very beginning for most but I always am so nervous clicking the publish button as you are opening the gates for criticism and dislike but as it’s such an amazing creative freedom to have for both Rob and myself I’m starting to think less and less about the bad parts. Also I adore baking but I also really enjoy cooking. I know there are also people that adore reading about baking or eating baked things but also really enjoy ready about and eating cooked things. So with this I’m going to start showing more of my favourite cooking recipes.
The first is going to be this Sea Trout recipe. I love fish, especially very simply prepared fish to give off it’s full potential of flavour. This little salad is also one I love, the lardons give that saltiness the whole dish needs. All in all it is a really light simple dish to get ready when you have a few people over for lunch. If you give it a try, I’d love to hear about it.
In other news, we have been nominated and are now in the finalists like for the Blog Awards Ireland. We are in two different categories, Best Food & Drinks Blog and also Best Photography Blog. We are both so over whelmed at being nominated never mind getting to the finalist list. I’m really looking forward to attending the awards night and getting to chat to different bloggers that I’ve admired since before I started blogging. Wish us luck x
Serves 4 for lunch
1 whole Sea Trout
2 tbsp approx of Olive Oil
1 Lemon, sliced
200g bacon Lardons
Handful of Almonds
85g bag Lambs Lettuce
Handful of Rocket
250g cooked beetroot (not in vinegar), cut into small chunks
3 tbsp olive oil
1 tbsp red wine vinegar
Preheat your grill to full blast. Slash the trout with a knife all along the side, each slash should be about ¼ inch deep. Rub the trout with olive oil and season with loads of salt and pepper. Make sure to get in all of the cavities and then start to place the slices of lemon all along the inside of the fish, they will probably be poking out, this is fine. Line a baking tray with tin foil and place in the middle rack of the oven.
Cook for around 6 minutes on each side until crispy and golden.
Meanwhile, fry the bacon lardons in a little oil until crisp, and leave to the side on some kitchen towling to take some of the grease away. Toast the flaked almonds in a dry pan over a medium heat but be careful not to over brown as this will make them start to taste bitter.
In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the lambs lettuce, rocket, beetroot, lardons, almonds and dressing together in a large bow then lastly sit the trout fillet on a large serving plate and let everyone help themselves for this easy tasty group lunch.
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