The Toptrout Times
Welcome to the November 2001 edition of 'The Toptrout Times', the regular email newsletter from Top Trout Ltd, bringing News, Updates, Special Offers and Advice from the team at www.toptrout.co.uk
Come and visit us
If you haven't yet visited our website, now would be a good time to come and have a look. We have a complete range of products and advice to help you make the most of the fish you catch, including advice on storage, filleting and a number of new recipes for you to try.
Special Offer !
Our special offer this month is a free Permanent Pen (worth £1.95) with all freezer bags purchased between now and the end of January.
Click here for further details.
Rewarding time for those who brave the weather
Good catches are being reported by those who've braved the recent spell of cold weather. The trout are apparently still active sub-surface and there's no need to fish too deep. Good catches are being made around the UK using nymphs fished below the surface on a floating line.
Our recommendation? To be honest we're not great fans of cold weather fishing. If you do feel the need to get out and fishing we recommend wrapping up warmly, taking a flask of something hot, and making the most of the few hours of daylight around mid-day.
Comfort Food
Here's a recipe that will warm you up after a day out in the cold. A creamy Fisherman's Pie with a twist. The smoked trout we use adds an extra touch of class to a proven favourite.
Ingredients (Feeds 4):- 1 lb Cod (or other white fish)
- 1 lb Smoked Trout
- 4 oz Prawns (optional)
- 2 Hard Boiled Eggs, cut in half lengthways
- 4 oz Butter
- 2 oz Plain Flour
- 1 Pint Milk
For the Topping:- 2 lbs Boiled Potatoes
- 1 oz Butter
- Milk to taste
- 2 oz Cheddar Cheese
If you haven't any smoked trout, try swapping the fish around and using unsmoked trout with smoked white fish such as haddock.
Pre-heat the oven to 200 C (400 F)
Start off by arranging the fish in a baking dish, cover with the milk and bake in the oven for 15-20 minutes (or use a glass dish, microwave on high power for 5 minutes or until the milk starts to boil - be careful that the milk doesn't boil over).
Pour the milk into a jug and flake the fish into fairly large pieces.
Now make the sauce by melting the butter in a pan, stirring in the flour and cooking off for a couple of minutes. Gradually add the fish liquid, stirring until you have a nice creamy white sauce.
Mix the fish and prawns into the white sauce and pour into a buttered baking dish. Add the pieces of hard boiled egg, yolk side down and evenly spaced.
Next mash the boiled potatoes with the remaining butter and a little milk until smooth and creamy. Spread them evenly over the fish, being careful to make sure the potatoes don't sink into the pie. Finally, sprinkle the grated cheese on top and bake in the top of the oven for about 30 minutes.
Serve and enjoy. | Newsletters May 2002
March 2002
January 2002
November 2001
Advice How to clean fish
How to fillet fish
5 Million Trout Deserve Better
Keeping Fish Fresh
Recipes Fishcakes
Trout baked in foil
Fried Trout
Fisherman's Pie
Blackened Trout
Trout Baked in Newspaper
Poached Trout or Salmon
|
