Itchen/Test valley supper
River Itchen in Hampshire sets the scene for a chalk‑stream supper.
ChalkStream trout, clear water, and the salt smoke of Sussex bacon make a plate that belongs to the Test and Itchen valleys. Fillets of about 130–180 g feed a hungry angler without fuss. The countryside tone is plain: peppery watercress, new potatoes if wanted, and a lemon to cut the fat.
Method — bank friendly
Pat trout fillet dry, season both sides, and tuck a few watercress sprigs under the flesh. Dice Sussex bacon and render it first in a small pan until crispy. Use a spoonful of that fat to fry the fish skin‑side down for 3–4 minutes, then 2–3 minutes after turning; oven baking at 180–200°C takes 7–15 minutes depending on thickness.
Add watercress for 30–60 seconds at the end so it wilts but keeps bite. Finish with a knob of butter and squeeze of lemon, then spoon the bacon over the top. New potatoes simmered until knife‑tender and buttered keep the supper honest and local.
Stalked or farmed, ChalkStream trout tastes of clear Hampshire water. The supper is quick, smoky, and best eaten with fingers sticky from bacon grease and a sky cooling over the reeds on the Test.