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Trout with diced salt pork
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
As I sit writing at the heart of the Test Valley, it is too early yet for trout, but when they come, this is a good way to cook them. Robinsons, the very good butcher in Stockbridge, has a pickle tub and does salt belly pork, amongst other things; find yourself a good butcher near you who will do the same.
Ingredients
100 g 4 - flour, for coating
- pepper
Method
Chop the pork into smallish dice and put in a heavy pan, which will eventually hold the fish. Cook gently until the pork releases its fat and turns golden. Remove and keep warm.
Gut the fish but leave the heads on. Season the flour with pepper, coat the fish and cook them in the pork fat. Don’t overcook the fish: a few minutes each side will suffice. Remove the fish to plates and scatte