The fish is a symbol of life and the Celts believed that eating fish would attract new life to a woman’s womb.
2 tablespoons chopped fresh parsley
1/2 cup butter
4 trout, cleaned
Sea salt and pepper to taste
1/2 bottle dry white wine
Juice of 1 Lemon
Mix the chopped parsley in the butter and divide into five parts. Rub salt and pepper into each trout and place them in a baking dish. Put one pat of butter on each fish, and set aside remaining butter. pour in the wine, cover, and cook at 350 degrees for 20 minutes. Add the juice of one lemon and the rest of the butter cut into small pieces. Cover and cook again for another 10 minutes.
Recipe from Celtic Folklore Cooking Joanne Asala
Grilled Pork Chops with Lavender Flowers
4 pork loin or rib chops, about 3/4-inch thick
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried culinary lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil
In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.
Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer. Remove from barbecue and serve.
Makes 4 servings.