A fish barbecue

The minute the sun comes out everyone is barbecuing and we are no exception although we are fairly traditional in our practices here – no gas barbecues or easy-to-light coals in our garden! The weather looked fairly promising this morning and, having acquired some whole rainbow trout, we decided to barbecue them, stuffed with thyme, sage and lemon juice, with some Jersey Royals (par-boiled first and then finished on the barbecue on wooden skewers) and English asparagus. All this was accompanied by homemade lemon mayonnaise and a green salad of Lollo Rosso straight from the greenhouse. My wine choice was Gavi, a fairly aromatic white wine from the Piedmont region of North-West Italy. It’s made from the Cortese grape and today’s bottle is a 2007 – very fresh and lemony.

NB I have been asked to mention, by my husband, that the trout was excellently cooked and filleted to perfection. I find myself compelled to agree. Like most men, the caveman tendency reveals itself whenever a fire is lit.

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