MERCEDES WEBB-PULLMAN

first catch your trout

pan-fried
in cast iron
over red-gum fire
beside the river
where smoke and mist

twist together

sautéed in butter
with almonds
and cream
a splash of white wine
liberal parsley

poached in wine
picked off the bone
and chilled,
floating through
colourful, seasoned aspic

rubbed with salt
finely chopped herbs
rosemary, thyme
oregano, sage
crushed garlic
and smoked all day
over quince wood

smoked, then pulled apart
packed in jars
with good olive oil

this requires some
preparation
have a large pot
of acidulated water
on a rolling boil
unhook your trout
and drop it in
death will be
instantaneous
the fish
curls in a circle
head touching tail
and the flesh
when you eat
is pale blue

did I mention
pan-fried
beside the river?