ooohh... wrap a trout in foil, grill for a while until the skin starts to char,
when serving stuff with prawns and capers, and pour the black butter and capers over the top...
Serve with some boiled fennel and new potatoes..
MMMMMMM!
(
theoriginalsteve <this space intentionally left blank>,
Wed 4 Mar 2009, 13:40,
archived)
nom nom nom
Might go for a slightly 'flatter' fish, if you read me...but otherwise, spot on.
(
J Peasemould Gruntfuttock Alpha Mike Foxtrot,
Wed 4 Mar 2009, 13:47,
archived)