JMMerrifield Recipe Reviews (Pg. 1) - (11318782)

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Lemon Trout

Reviewed: Jan. 26, 2012
I have made this recipe several times now, and I would give it five stars except, like others, I think it turns out much better if the ingredients are adjusted. Like many, I use only 1/2 cup flour, and there is still plenty. I left the rest of the spices the same. I also think the pan should be heated to medium-high rather than medium, as it sears the flour and spices onto the fish much better and brings out the flavors more.
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Pasties II

Reviewed: Dec. 24, 2009
This is a great recipe, and follows very closely the one brought over from Corwall by my great-great grandmother Rule. My ancestors were Cornish miners hired by a company to come mine gold during the California gold rush. It is interesting to me the debate over the traditional ingredients in the recipe, but the truth is each family had their own variation. My great grandmother used onions, potatoes, carrots, and turnips. My grandmother and great aunt preferred only onions and potatoes. It can actually be customized to how you like it. I recommend brushing to tops of the pasties with milk about fifteen or twenty minutes before they are done to give them a golden brown color. Some people like ground beef or pork for the meat, but for me the round steak or sirloin has always been the best. Customize it however you wish, but enjoy a great Cornish tradition!
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