Slow roasted seatrout and ‘pet nat’ perry

I’ve been on a cider weekend in Herefordshire this past couple of days so obviously trying lots of different ciders and perries. They included a new one from one of my favourite producers Tom Oliver called Almost a Pet Nat but Still a Tangy Perry (all his perries and ciders have quirky names)

It’s dry, gently fizzy and fresh-tasting.You can pick up the pears but there’s also a touch of citrus - the element that made it such a good match for a dish of slow-roasted sea trout that my mate Elly Curshen (aka Elly Pear) cooked for us. Even the accompanying hollandaise which was made with cider vinegar (by Dan Vaux-Nobes aka @essexeating) didn’t throw it.

Perry is a really useful drink when you’re looking for an alternative to dry white wine, especially with seafood. You can see other pairings here. 

If you want to try Tom’s it costs £12 for a full 75cl bottle from his website.

If you want to have a go at Elly’s recipe you can find a version here although the richer brown shrimp butter would suggest a white burgundy or other creamy chardonnay to me rather than a perry. Or a fuller, richer cider.