will take a couple of days to stop dreaming about dishes & plate
arrangements after 4 days intense cooking which I enjoyed very much!
It was great to see & hear, I learned a lot. Hope to come back next
year! Thank you and see you soon!"
Walnut Grove Recipes
Whole Trout with Nut Brown Butter and Parsley &
- 1 medium sized trout
- 1 tbs flaked almonds
- ½ tbs capers
- 1 tbs chopped parsley
- 75g butter
- ½ lemon
- olive oil
1. Scrape the trout with the back of a knife under lightly running
water to remove the scales. Cut off the head and fins.
2. Pre-heat a heavy based
frying pan, add some olive oil and fry the trout for about 3 to4
minutes on each side, or until cooked. Remove from pan, place
on the plate you will serve it on.
3. Discard the oil and wipe the pan clean. Re-heat
the pan until hot, add butter and heat through until the butter
4. Add the capers & almonds, cook for a further
20 to 30 seconds, add parsley and lemon juice, cook for another
10 seconds and then pour it over the trout. It is now ready to
This is great for either lunch or dinner.
Really needs to be cooked to order, however you
can have the trout scaled and ready to cook a day in advance.
Walnut Grove cookery courses - a dream vacation - in wonderful
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavors and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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