Fishing 4 Schools Instructor Rob Doyle reports: “After collecting some insects and catching a brace of trout ready for our visit to Romsey School, the morning of the 18th dawned bright and warm. We started with entomology and the students were fascinated by the way caddis larvae build their cases. After break fish biology, not everyone’s cup of tea, followed by preparing the fillets for cooking. The trout was prepared three ways, fillet taken off the skin and poached in coconut milk and sweet chilli sauce. Poached in foil parcels with water, lemon juice, black pepper and a tea spoon of marmalade and finally part fillets fried in margarine with mushrooms. Thank you to my willing helpers Ben and Felix who did the majority of cooking. I think they must have enjoyed it plates were cleared. Most votes forcoconut milk and sweet chilli.
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