TIM DOHERTY

Old Grampa's Fish & Horse Chips,
or
Truite à la mer(de)
(With apologies to Julia Child and Daniel Pinard)

I come from a long line of Yankee horse thieves and poachers. We lived off the land long before living off the land was the "in" thing to do. I want to share this treasured family recipe with you, but beware: Don't try this at home unless you are serious. I'm a trained professional and it takes a certain genetic makeup and a good pinch of intestinal fortitude to pull this dish off.

Being horse thieves and poachers, we always had plenty of horse manure and fish lying around the old homestead. You could only eat so much fish and we didn't eat horse flesh at all, so all the purloined steeds just hung around outside, eating and pooping. It got to be quite a health problem until, one day, old Grampa Ray got fed up and came up with an idea to regulate the problem.

"Let's gather all the horse droppings and all the extra fish together and just pile them up and see what happens," he suggested.

Well, we had just run out of Irish whiskey and hence were sober enough to comprehend that this just might solve the growing pollution problem, so we did what Grampa Ray suggested and ended up having a marvelous feast.

Although this recipe has been passed down through the generations, what I offer here is an updated version catering to modern tastes and availability of ingredients.

Let's move on…CLICK HERE.