If you’ve read Highlander’s Hope, then you know Yvette and Adaira aren’t terribly fond of trout for dinner. Adaira’s distaste is further demonstrated in The Earl’s Enticement , my current WIP.
I thought you might get a kick out of the lady’s reaction to fish. Below are short excerpts from each book giving you a peek into their personalities.
And I have a confession to make. I dislike trout for the exact same reason they do. That’s what so great about being a writer, I can pass on my dislikes and likes to my characters.
Excerpts from Highlander’s Hope
In this scene, Adaira is talking about Brayan McPhee who is obsessed with trout fishing.
Adaira shuddered. Leaning forward, she whispered, “He has great fat lips and smells of trout. Ugh!” She sucked in her cheeks while pursing her lips, smacking them in an imitation of a fish.
Adaira … waved her gloved fingers at Yvette, and pointed to the other end of the table mouthing, ‘fish lips’.
Yvette’s gaze darted to the clan member indicated, and she had to choke back a smile. Good Lord, the man did indeed have fish lips. Her gaze met Adaira’s mirth-filled eyes.
“Glub, glub,” gurgled Ewan’s sister in Yvette’s ear.
In this second dining scene, Yvette is revealing her dislike of trout.
Yvette smiled at him. “‘Tis impossible to eat a large portion of each course, and honestly, Ewan, I’m not fond of trout. It tastes of weeds.” She laid her hand on his arm. “And, I intend to dance until the wee hours. If I’m stuffed like a goose it will be nigh impossible.”
Excerpts from The Earl’s Enticement
In this scene, Adaira has come across Brayan McPhee fishing.
Brayan retrieved the squirming trout, neatly cutting the excess line. It dropped to the ground atop his boots. Tying the remainder into a loop, he extended the wriggling fish to Adaira.
From the pride shining on his face, he might have been presenting her a prized jewel. “Ye take them. They’ll spoil by the time I get them to Mother.”
Adaira’s nose twitched, and only by biting the inside of her cheek did she keep a look of horror off her face. Couldn’t he at least kill the revolting things first?
“I ken yer mother likes them,” he said, stepping forward.
Remorse pricked her. Did he know she didn’t?
Plastering a smile on her face, she wedged the riding crop into the front of her coat before taking the string of trout. She slipped a hand through the loop. “Thank you. Mother does enjoy fresh-baked trout.” Personally, she couldn’t stand them. No matter how it was prepared, trout always tasted of mud and weeds. The cold fish flapped against her thigh, and queasiness tightened her stomach.
Here, Adaira is presenting the fish to the cook.
Adaira dangled the trout. They didn’t smell half so lovely. “Brayan sent these.”
Sorcha smiled and angled her head toward a counter “Ye can put them over there. Baked trout for supper then, aye? Will ye be having any, Miss Adaira? Mayhap ye fancy that nice fat one?” teased the cook, a knowing twinkle in her eyes.
Adaira laughed. “No, fat or not, I won’t, and as you well know.”
Brown trout truly is a favorite of Scot’s, especially Highlander’s, so I’ve posted a recipe. Please note, this is not my recipe, and I have given credit as needed.
Traditional Scottish Recipes
– Baked Brown Trout
– Baked Brown Trout
Ingredients:
Four half pound (250g) trout
4 tablespoons dry vermouth
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 sprigs of fresh herbs (dill, fennel, chives or parsley)
1 lemon
Four half pound (250g) trout
4 tablespoons dry vermouth
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 sprigs of fresh herbs (dill, fennel, chives or parsley)
1 lemon
Method:
Clean the trout if required, (Um, I’m thinking that is required. Tasting of weeds and mud is one thing. Guts? Not on your life! ) remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs.
Clean the trout if required, (Um, I’m thinking that is required. Tasting of weeds and mud is one thing. Guts? Not on your life! ) remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs.
Cut four pieces of of kitchen foil into oval shapes which are long enough to take the fish plus an extra 3″ (7cm) foil. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish. Pull the foil up to make a boat shape for the fish and pleat over the top to totally enclose the fish, making sure it is pinched together.
Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark 8) for 8 to 10 minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish can be served in the foil with fresh vegetables.
* No, they wouldn’t have used foil in the 1800s.
