‘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.
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