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Country News - 2002

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Trout, chips - and champers
Tuesday 21 May

DALES gourmets are being offered fish and chips with a difference this weekend as part of a national drive to persuade the public to accept trout rather than endangered cod and haddock at the chippie.

But this will be no ordinary fry-up: the trout will be cooked in a batter which replaces water with champagne and also includes creamed horseradish and chopped parsley.

Antony and Vanessa Roberts will be serving this delicacy at Kilnsey Trout Farm at lunchtimes this weekend to support a campaign by the British Trout Association, whose members hope their fish will become a long-term replacement for cod and haddock, whose future is under threat thanks to over-fishing in the North Sea.

The champagne batter recipe was especially created for National Trout Week by celebrity chef James Martin.

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