Grilled Sea Trout with Watercress and Morel Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Most fish have individual nuances of flavour rather than the powerful tastes of beef or game. When you are deciding whether to steam, poach or grill, consider whether the sauce or accompaniment will be too much for the fish. A sauce should either derive from the fish through its stock, or else highlight its flavour by providing a contrast. Grilling gives you a more concentrated taste that goes well with a robust flavoured sauce or vegetables which might have dominated a poached fish dish.</