I’ve had the cookbook Scandilicious for ages, and never used it at all. I’ve constantly browsed the beautiful pages but somehow felt too intimidated to try anything. Somehow the Scandinavians always get design just right, and Signe Johansen is no exception. On bank holiday Monday morning we took our farmer’s market trout out of the freezer. Come evening, I left the boy to scale and de-fillet, and then I got cooking- and was very pleased with the result. Baked trout in crème fraiche. We had to make a few substitutions, plus the addition of dill, given that we have a huge bunch left over, but it turned out rather nicely when served with steamed cavolo nero, a green salad and boiled new potatoes with home grown mint.
I have a few more treats from Signe’s book that I am hoping to try out over the next few weeks, so I will keep you all updated.