Trout & Lemonade

Text: CC Bakes


We ate so much fish in Spain, when I got back, I needed more. This was the first home cooked meal we had upon our return. More than anything, it was nice to be back in the kitchen again after being on the receiving end of it for three weeks straight. Though I love eating out and being cooked for, there is only so much of that you can do before you start to feel a little removed from the kitchen environment, and being a part of the creation. Also, on a more simple level, knowing what is going into every morsel you put in your mouth.

So it was good to be back, chopping, slicing, peeling and scrubbing. And a little baking, of trout. This is a good summer dish actually. Fresh, light summer flavours of lemon, capers, and fennel. We accompanied it with some blanched broad beans, and a celeriac salad with gerkins and homemade mayonnaise – a coleslaw of sorts.

I also made some lemonade to drink with it, like this:

2 lemons, 4 tablespoons of sugar, 2 litres of water and ice.

Juice the lemons. Dissolve the sugar in half a cup of boiling water in jug. Add lemon juice, cold water and ice to a jug… Drink!

Another delicious taste of what comes every Wednesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au