Ever been stuck for a way to cook trout? Come along to Trout Weekend to discover (and taste!) some delicious ways to prepare your catch. All demonstrations are free.
Chef Christina Sharpe will be showing you how to whip up:
• Tea smoked trout
• Poached trout using 3 different poaching liquids (olive oil, white wine, coconut milk)
• Sous-vide trout (cooked in a vacuum sealed plastic pouch)
• Warm trout salad
Cooking demonstrations will happen at 11am, 12 noon, 1pm and 2pm each day (one dish per session). Following each demonstration there will be free tastings for 30 people. To secure your tasting, pick up a free ticket from Inland Fisheries Service staff at the entrance to Trout Weekend.
Recipes for the above dishes can be found here.
Keen angler and experienced fish smoker, Michael Wood, will be demonstrating how to smoke your own trout. He will also give tips about preparing gravlax and trout caviar. Michael will share his knowledge (and tastings of his delicious dip!) at 10.30am, 11.30am, 12.30pm and 1.30pm daily.
For more information about Trout Weekend 2017 click here.