Tuesday, 20 January 2015
Roast trout ... yum ...
The timing for this dinner is ... start with the potatoes, chop and put on to boil - then put oiled tray in oven for oil to heat - then prepare the fish, with slices of lemon in the cavity.
When the potato pieces have boiled for 5 minutes, drain and transfer to hot oil. Turn, so that they have every surface coated in oil - put back in a hot oven.
After 20 minutes - put the fish, in an oven dish - with oil and lemon into the bottom of the oven
- there are about 20 minutes to go now
Sautee finely diced celery in oliev oil.
Add crushed garlic and a splosh of white wine.
After 5 (ish) minutes add shredded cabbage to softenned celery.
Add a cup of frozen peas. Simmer, until all cooked.
Receive praise .