recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
Whole Rainbow Trout (8oz each)
1 tablespoon Olive Oil
4 Sprigs Thyme, chopped
4 Sprigs Marjoram, chopped
1 Bulb Fennel, thinly sliced
1 Bunch Lavender
2 Lemons, thinly sliced
salt & pepper to taste
fig leaves, large
fig leaves in salted boiling water for 3 to
5 minutes until limp and pliable. Shock in ice
bath and set aside.
fennel with thyme and marjoram in olive oil
trout inside and out, lightly season with salt
the inside of the trout with 1 to 2 lavender
sprigs, a few tablespoons of the sautéed fennel
mixture, 2 to 3 slices of lemon.
each trout tightly with two fig leaves.
trout in a baking dish and water to cover bottom
1/2" up the side of the dish. Cover pan and
place into oven.
15 - 20 minutes or until fish flakes. Open fig
leaves slightly, garnish with lavender blossoms.