PUT TROUT ON YOUR MENU DURING NATIONAL TROUT WEEK

National Trout Week will take place this year from 28 May until 3 June 2001, supported by top celebrity chef, Ross Burden. He has joined forces with the British Trout Association (BTA) to encourage more people to try cooking with trout. Ross has also created a delicious recipe using succulent trout fillets, Trout with Mustard Sauce, especially for National Trout Week.

Ross says: "I love to cook trout in British, Italian and Asian recipes; it¹s a great example of a traditional food that is still fashionable today. Healthy and tasty, trout is fit for any table."

Versatile, quick and easy to cook, trout fillets are the ideal meal solution for anyone with a busy lifestyle who wants to whip up a delicious meal in minutes. They are also the answer for those who love trout but dislike having to cope with a whole fish ­ head, bones and all ­ because they make eating fish that much easier.

Fuss-free fillets can be cooked in a variety of ways to suit all tastes including grilling, poaching, baking, steaming or in the microwave. Virtually boneless, trout fillets are ideal for parents trying to encourage their children to eat more fish or for the elderly who want a light, easily digestible meal that doesn¹t take hours to prepare.

Robin Scott, chairman of the BTA says: "Trout is such a versatile fish that the culinary possibilities are endless. The days when the only way to cook it was to wrap a whole trout in silver foil and bake it with almonds are long gone."

"The variety of trout products now available means there is something to suit all tastes from easy-to-cook fillets to hot and cold smoked trout for those wanting to treat themselves to something a little special. Of course,
many people still enjoy cooking and eating whole trout which, with summer approaching, are delicious when cooked on the barbecue and make a welcome change from meat," adds Robin.

Trout also has important health properties, for example, it is rich in Omega 3 which can help combat coronary heart disease and arthritis. High in protein and low in fat (a third of the fat of salmon), trout is also an excellent source of iron, calcium, selenium and vitamins.

Trout fillets, hot and cold smoked trout and whole trout are all widely available from major supermarkets, independent fishmongers and local trout farm shops.

For further information, please contact Amy Hayward at Hammond Communications on 020 7935 5404

British Trout Association, Bow Business Centre, London E3 2SE
Tel: 020 8980 2456    Fax: 020 8983 3289     E-mail: mail@britishtrout.co.uk