‘Bring the white gooseberry wine! Fetch me some rosemary, thyme, beechnuts and honey, quickly. And now, friends, now ,’ he squeaked, waving the dandelion wildly with his tail, ‘I, Hugo, will create a Grayling à la Redwall that will melt in the mouth of mice. Fresh cream! I need lots of fresh cream! Bring some mint leaves too.’
-Redwall, Brian Jacques
Disclaimer: The cookware used was supplied by Bessemer.
Anyone who knows a thing about fish is going to take one look at my photo and say, “That, is not grayling!”
Nope, it’s not.
Having read all the delicious details from Redwall, I had a new urge to get back into the kitchen to cook and bake. With Hugo’s “Grayling à la Redwall” though, I quickly came across a few snags. Many ingredients I couldn’t find here in Australia (if you’re in the US or UK, you’re ok). While I’ll write out the recipe using the original ingredients, I’ll also list the alternative ingredients.
- 4 grayling fish, cleaned and gutted (alternative: trout)
- ⅓ cup white gooseberry wine (alternative: dry white wine or red currant fruit juice)
- 1 tbsp rosemary
- 1 tsp thyme
- ¼ cup beechnuts, crushed or roughly chopped (alternative: hazelnuts)
- 2-4 tbsp honey
- 250ml thickened cream
- 1 tbsp mint leaves
- extra virgin olive oil
- Rise the fish. In the cavity, rub oil, then sprinkle salt. Stuff the cavity with the rosemary, thyme and mint leaves, and sprinkle in crushed beechnuts.
- Place in a baking pan and oil the skin.
- In a small bowl, mix together the honey and cream, pour half over the fish and keep the rest for serving. Pour the wine around the fish in the pan and bake for 10-15 minutes, then turn on the broiler and roast for another 5.
Cook times <g class="gr_ gr_50 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="50" data-gr-id="50">taken</g> from http://www.cookitsimply.com/recipe-0010-0184x7.html
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