The Tickler, Trout Stuffed With Mushrooms

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Food is an important part of a balanced diet.
                                                                                     TROUT
Fran Lebowitz. 
  
The Tickler - Recipe: Trout Stuffed With Mushrooms
 
 
  
When Alice Weatherspoon fancied a bit of fish for her tea, she didn’t go to the fishmonger’s or the chip shop, she went down to the river to catch her own. Mind you if the river warden were to catch her fishing without a licence it would have cost her a pretty penny, the fines were ridiculous and could be as high as £2,500.
  
       It would have been an easy job for Alice to get a licence, but she refused too on principle. The Environment Agency issued the rod fishing licences and since she was a trout tickler and didn’t own a rod, Alice refused to pay for a licence. She learnt the art of trout tickling from her father when she was a girl. Her father had learned it from his father, who had turned to poaching as a means of feeding his family, during the strike of 26.
  
       Well, last Friday Alice made her way down to the river Wear, bucket in hand, to catch a bit of fish and unlike Lambton, she wasn’t after a worm, she was after a nice pair of trout for her tea. Her mother had been a regular churchgoer and despite Alice’s lack of interest in organised religion, she always had to have fish for her tea on a Friday.
  
       Her favourite pitch was upstream from Penshaw, on a quiet stretch a few yards beyond the bridge that carries the A182 across the Wear Valley. On reaching the spot she half filled her bucket with water, rolled up her sleeve and lay on the bank with her arm in the water. An hour later her patience was rewarded as she scooped out the first trout and placed it in the bucket, twenty minutes later the second one joined the first and she was ready to leave.
  
         Picking up the bucket, she set off for home and had gone no more than 50 yards when the warden stepped out from behind a tree. In 10 years of fishing that stretch of river Alice had never even seen a warden, but she knew the type.
  
‘Excuse me Madam, could I see your fishing licence?’ the man asked.
  
‘And who might you be?
  
‘I am the river warden and you need a licence to fish here.
  
‘That’s alright then,’ said Alice. ‘I’m not fishing.’
  
‘But, you have been Madam and that is an offence, and liable to a fine.’
  
‘I didn’t know that, but it’s OK since I haven’t been fishing.’
  
‘If that’s the case, Madam, why have you got two trout in that bucket?’
  
‘Ah them, well, that one is Mavis and that one’s Mary they’re my pets and I bring them down to the river every day so they can get some exercise.’
  
‘That is the most ridiculous thing I have ever heard.’
  
‘No it’s not. What I do is, I tip the fish into the river down there, take a walk up there until I get to the bridge, then I put the bucket in the water, tap the side with my stick and Mavis and Mary swim back into the bucket.’
  
‘I don’t believe a word of it,’ said the warden. ‘You must think I’m stupid.’
  
‘Look, I’ll prove it to you,’ said Alice and she tipped the trout into the river.
  
‘Right,’ said the warden. ‘ Now, lets see you get the fish to swim back into the bucket.’ 
  
‘What fish would that be?’ Asked Alice innocently.
  
Copyright © Fred Watson
 
  

Trout Stuffed With Mushrooms

Serves 4
  
Ingredients
  

4 fresh river trout

8 oz of mushrooms

1 medium onion

1 ½ oz of butter

2 tablespoons of chopped parsley

Salt and pepper

2 lemons

Some more parsley to garnish

Method
  
Heat oven to Gas 4, 350ºF, 180ºC
  
Cut open the fish and remove intestines (Or ask the fishmonger to do it for you). Wash the fish well.
  
Clean mushrooms and chop finely
 
Peel onion and chop finely
  
Melt butter in frying pan, add onions, fry until soft, about 3 minutes.
  
Add mushrooms and fry for another 2 minutes
  
Stir in chopped parsley and seasoning
  
Strain the content of your pan through a sieve and save liquid for later
  
Divide onion/mushroom mixture into 4 and use to stuff fish.
  
Place each fish onto a piece of foil that is lined with a piece of greased greaseproof paper.
  
Mix the mushroom/onion juice with the juice of on lemon and pour over the fish, adding a little seasoning to suit.
  
Close foil around fish and place in a shallow roasting tin
  
Bake in the oven at above temperature for 25 to 30 minutes
  
When cooked, unwrap and serve with lemon wedges and sprigs of parsley.
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