Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 43

We have a trout farm near us in Hampshire, which means I can buy freshly-caught fish and serve it with delicious, locally-grown watercress.

Serves 2

70g/½ cup medium or fine organic oatmeal

Sea salt, freshly ground black pepper and a sprinkling of cayenne pepper

2 thick, tail end, loch trout fillets (size according to appetites)

2 tablespoons cold pressed extra virgin olive oil

4 thick slices rindless, dry-cure back bacon

30g/1 oz organic butter or dairy-free margarine

1 unwaxed lemon, cut into 4 wedges

Spoon the oatmeal onto a plate and season with salt, pepper and cayenne. Coat the trout in the oatmeal and gently shake off the excess.

Warm half the oil in a large non-stick frying pan (skillet), add the bacon and cook until tinged with gold. Move the bacon to the side of the pan, add the remaining oil and the trout fillets and cook over medium heat until they are dark gold. Now add the butter or margarine and cook the other side until crispy and light brown. Drain the trout and the bacon on absorbent kitchen paper and serve with wedges of lemon and fresh, wheat-free bread and butter or dairy-free margarine.