This recipe is for Simon fishing at Bredwardine on the river Wye in Herefordshire.

“A wonderfully strong, clean, meandering river, the Wye has been a regular pilgrimage of mine for over a decade. Although I am mainly in hope of catching the powerful Barbel (Barbus barbus) in the company of some old friends, there are some healthy Salmon and Trout to be found in the Wye. We are on strict instructions to avoid the Salmon by the Moccas fishery who own the stretch we fish. However, small to medium Trout have been known to reach our BBQ.

If you are planning a visit and like a rustic homely inn, I can highly recommend The Red Lion that delivers a wonderful menu, friendly company, good service and outstanding Wye Valley real ale (Butty Bach) year after year.” – Simon

As salsa verde would keep in a jar in the fridge for several days, it could be made before going on a fishing trip. And the fish could always be barbecued! [“Noted!” -Simon]

Grease a baking dish and into it put cleaned and well seasoned trout, For four trout pour over half a bottle of dry white wine. Loosely cover with foil (do not let it touch the skin) and bake at 200°C for 20 minutes or until the flesh is beginning to flake and has lost its translucency.

For the salsa verde:

Large bunch flat-leaf parsley, larger stalks removed
2 anchovy fillets
2 gherkins (or cornichons)
½ wine glass olive oil
A little fish stock
1 tbsp white wine vinegar or juice of ½ lemon
Salt and freshly ground black pepper

Mix all the ingredients except fish stock and seasoning in a food processor or blender, stopping from time to time to scrape down the sides. Add enough fish stock to get the consistency of a thick sauce and season – salt might not be necessary as enough may have been provided by the anchovies and gherkins.

Simply prepared new potatoes would be the perfect accompaniment.