King of Fish ~ Tywi Sewin
The sea-trout (locally known as sewin) from the River Tywi between Carmarthen and Llandeilo in West Wales is the tastiest most flavoursome ‘pink’ fleshed fish that I’ve tasted. I’ve never been a fan of shop or restaurant bought salmon and I think that’s because of been spoilt by the sewin my mother cooked for us when I was younger.
I’ve tried various methods of preparing it, but simply poached in it’s own simple stock of carrot, onion, pepper corns and herbs seems the easiest, tastiest and most fool-proof option.
A long thin fish kettle is best: place the fish along with a accompaniment of a large chopped carrot, a quarter onion, a sprinkle of pepper corns and some parsley stalks, sage or rosemary in the kettle, then fill with cold water. From here it’s easy, place the kettle on heat, bring the water to the boil, leave on the heat for 1 minute, then remove and allow to cool to tepid - the fish will be cooked. Remove the skin then the fish from the bone and Serve!
Alternatively, as in the picture, oven bake in foil. Garnish the fish with a selection of fresh herbs and lemon slices placed in the stomach cavity, add a few blobs of butter and seasoning then give 20 minutes for a small fish such as the one pictured or 30 minutes or so for a large specimen in an oven heated to 180C.
I like to accompany with a cauliflower puree. Roasted cherry tomatoes also go well and provide a great contrast.
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