A great few days at the Edinburgh International Conference Centre, many thanks to all the speakers who contributed to what has been a very productive couple of days. Many thanks again.
Many thanks to Jimmy Doherty and his film crew for a great day down at Test Valley Trout. A superb day finished off by a feast of fish with TROUT severed 5 ways.
The new Eatwell Guide developed by Public Health England, in association with the Welsh government, Food Standards Scotland and the Food Standards Agency in Northern Ireland, highlights the importance of eating 2 portions of sustainably sourced fish per week.
To coincide with National Seafood Week, the BTA launched a “Trout in Ten” social media campaign issuing a daily trout recipe which can be prepared in 10 minutes and under. View our posts and tweets here:
Casting off for Channel Four’s River Cottage to the Core, he not only caught a fresh trout but then rustled up a salad with it, adding blackcurrant, orange and salad.
For Hugh, trout and fennel are the perfect couple – up there with classic pairings like pork and apple or lamb and garlic. “The sharp-sweet, aniseed notes of fennel enhance, define and underline the quintessential fishiness of fish,” he explained in the Guardian recently.
With the tang of the fruit offsetting the aniseedy-kick of the fennel, this salad couldn’t prove his point any better…
Find the full recipe here: http://www.rivercottage.net/recipes/trout-with-blackcurrant-orange-and-fennel-salad/
*Image of Hugh Fearnley-Whittingstall sourced from Telegraph website