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Local wild Trout or Char Baked in Newspaper

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House


Fresh Trout or Char
Finely chopped garlic
Finely chopped shallots
Finely chopped parsley
Thinly sliced lemon
Egg yolks
Warm melted butter
Fresh asparagus


  • Remove the back bone from the fish by ripping it out using your forefinger and thumb (keep head on)
  • Inside the fish, add the finely chopped garlic, finely chopped shallots, finely chopped parsley, thinly sliced lemon and salt
  • Wrap tightly in approximately 10 sheets of newspaper (This will help retain the flavour)
  • Bake in the oven for until the paper is crisp and the fish is cooked
  • Remove from oven
  • Cut open newspaper to reveal the baked fish
  • Serve with hollandaise sauce, fresh steamed asparagus and a slice of lemon
  • To make the hollandaise sauce whip the egg yolks over a little heat and slowly add the melted butter

Keith Floyd
Floyd's Cookery Theatre