"It 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!"
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 is frothy.
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 serve.
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.
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 flavours 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 us.