ANTHONY BYROM, executive head chef at the Three Crowns Restaurant and Inn at Scouthead, looks forward to a few spring delights in and out of the kitchen.
WELL, I must have done something right – after my last article I thought my days of being a journalist were going to be short-lived, but I’ve been invited to give it another go!
The past month has been especially rewarding for The Three Crowns as we received the good news we have been placed in the final three for a national competition with ‘Pilsner Urquell’. Fingers crossed and watch this space for further info.
And the weather is getting warmer too – I even managed to enjoy my day off from the heat of the kitchen, sat in my shorts showing off my awful legs in the most fabulous little café I found in Diggle based at Warth Mill.
But enough said about my recreational habits. In the heights of spring and following on from my last seasonal recommendations, what’s good at the moment?
Spring Lamb… we all know that they are about, but let’s just give the little lambs a month or two to graze on the new pastures and develop a more sweeter taste. I’ll write about them in next month’s article – and besides the price goes through the roof in the first few weeks.
So for me personally on a warm day I’m partial to one of the true delights of spring. The wild sea trout, or salmon trout, available from April through to July, bears little resemblance to the inexpensive but unexceptional farmed trout sold in supermarkets.
Its time spent at sea means it is closer to wild salmon in colour, flavour and texture but with a less prohibitive price.
Wild sea trout is sold at some supermarkets’ fish counters but is more readily available from fishmongers and fresh fish market stalls. As with all fish, fresh specimens will be bright-eyed and red-gilled with a fresh sea aroma.
It’s difficult to make a bad dish using good sea trout. Simply brush the fillets with melted butter, season with sea salt and cracked white pepper & grill for a few minutes till the skin is crispy but the beautiful pink flesh is still slightly translucent in the middle, a good squeeze of fresh lemon juice and a drizzle of extra virgin rape seed oil completes the cooking.
Serve with English salty marsh samphire (which can be found in some supermarkets these days) for a sensational seasonal meal.
If you can’t find wild sea trout then feel free to pop in to the restaurant where I’ll hopefully have the dish on my new Friday fish specials menu. Till next time, enjoy.
Visit The Three Crowns Restaurant and Inn, run by Ray and Sue Hicks, at 955-959 Huddersfield Rd, Scouthead, or call them on: 0161 624 1766 or visit their website: http://www.thethreecrownsinn-scouthead.co.uk. Open for Food every day 12noon to 9pm, and parties also catered for.
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