Introduction:
I think medical science has a lot answer for. Before the proliferation of ‘advice’ such as you should not eat this or that, and if you are to drink coffee then it must be decaffeinated, skinny, soy, de-leaded, de-flavoured and de-coffeed or else you will only live for the next 12 seconds, people had no guilt about eating things like butter, cheese, lard, dripping, eggs etc.. Now we have diets of flaxseed infused quinoa with water reduction, and have been convinced that aspartame (that sweet stuff) is ‘better’ for us than natural sugar. Balderdash, I say. In moderation we should enjoy the food that nature has supplied and not live in guilt. But you know what? You can still eat healthily and have food that packs bags and bags of flavour.
So, today at the fishmongers two beautiful looking sea trout were conversing about the pros and cons of quantum marine physics when one caught my eye, winked and said “come over here me old china plate (mate) – we’re healthy and tasty me and Fred (sic) and we fancy being bedazzled with some crazily great ingredients and then consumed by your lovely wife and yourself”. Not one to look a gift fish in the mouth, I quickly snapped them up and tootled off home, seriously disturbed at the notion of talking fish. It is only when I go them home did I realise that they had been divulging too much in the old seaweed wine and were pickled before I had even reached for the cider vinegar.
Uttering not another word it was time to see what Fred and his mate (never did catch his name) were all about, and thus came in to existence pickled sea trout with soy, lime and ginger dressing, served with rocket, fennel and asparagus salad – with a bit of a bang.
