Name: Sukie’s Symphony
Yield: Serves 4 as a Starter
Cuisine: United Kingdom
Ingredients: ½ teaspoon caster sugar; Generous bunch of dill, chopped finely; Salt and black pepper; 3 tablespoons extra virgin olive oil; 125g (4oz) ready-prepared small squid; 125g (4oz) pink trout fillets; 1 tablespoon sherry vinegar; 175g (6oz) plum tomatoes; 1 small aubergine; Juice of 2 lemons; 75–125g (3–4oz) small leaf spinach

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

I made this mixture of briefly steamed squid with ribbons of pink trout on a salsa-type sauce especially for my great friend Sukie. It is a cold dish which you can serve as a first course or a main course.

Ingredients

75–125g (3–4oz) small leaf spinach
Juice of 2 lemons

Method

Boil the spinach for about one minute. Drain well. Put the lemon juice into a jug, and make it up to 450 ml(¾ pint) with water. Pour the liquid into a saucepan. Peel the aubergine and cut the flesh into sm

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Sukie’s Symphony

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of