TIM DOHERTY

INGREDIENTS: THE TROUT

Three (3) speckled trout (preferably poached using a dry fly such as a Blue Dunn or a Dark Montreal, but you can substitute a wet fly (Mickey Finn), if necessary. Under no circumstances should you use trout caught with worms or hardware. You have to enter into the spirit of this dish.)

Fresh herbs of your choice (whatever is fresh in the garden -- I used tarragon, dill and chive flowers).

Piment d'Espelette (a dried red pepper, similar to paprika, from le pays Basque in northern Spain by the Pyrnees).

Coarse sea salt (preferably "Fleur de Sel de Camargue" which is gathered by hand from the salt marshes at the mouth of the Rhone in southern France).

Fresh, coarsely ground black pepper.

Plastic wrap, plastic bags and aluminum foil.

© 2003 Tim Doherty

The process unfolds CLICK HERE.