Poached fish

I hadn't realised it had been so long since I last posted! Things have been really hectic at work and I've had some trouble with my heating at home, but I havn't forgotten about my Eating British project! I have eaten out a few more times, since it's cold in my flat! But, I've done my best to stick with the British food where I can.

I've recently tried a new recipe for the trout, which I've previously always seasoned with salt, pepper and dill and then fried. This time, I tried poaching it in milk and butter and the results were excellent! What's more, it didn't take any extra time, so this is still a dish that's at least as quick as most ready meals. To poach the trout, first melt some butter in some milk in a frying pan and while that's happening, rinse the trout fillets (farmed in Scotland, apparently) and pat them dry with some kitchen paper. Lightly season the fish and once the butter has melted completely, place it in the pan:
As it's cooking the fish will turn a different shade of pink. Once it looks like it's cooked about half way, gently turn the fish over and let it cook on the other side. When it's done, the fish will be falling off the skin as you handle it, so be careful if presentation is important! Remove the fish from the pan and then add dill and any other herbs you like to the remaining liquid to make a sauce.
I like to keep this kind of dish simple, so I simply served it with boiled potatoes and peas. That's it!

As far as I can tell, unless you grow your own herbs it's impossible to get hold of British grown ones. At least at my local supermarket none of the herbs they sell have been produced in Britain. Maybe someone knows of a more local source of herbs? I'm not sure I've even seen them at the Farmer's Market, but I will have a look next time I'm there.