Last year, the nation witnessed history as Charles was crowned on May 6, marking the first Coronation in nearly seven decades. King Charles and Queen Camilla received a rapturous welcome from cheering fans accompanied by a grand military display.
Time has passed since then, but Tom Parker Bowles, Queen Camilla’s son, has recently given insights into a little-known element of that historic day. In his new book ‘Cooking & The Crown ‘, he revealed a massive dish that featured in the post-Coronation luncheon at Buckingham Palace — a testament to the lavish celebrations.
“This salad was part of lunch at Buckingham Palace after the Coronation of Charles III, a particularly merry feast,” he penned. “We were mighty relieved (if not at all surprised) that this magnificent ceremony had gone so well.”
The Royal dish, known as ‘Poached Trout and Langoustine Salad’, caters to a party of 10, and encompasses a range of lavish ingredients. An impressive 20 to 30 langoustines, 10 quail’s eggs and 120g of salad leaves are among them, in addition to a very large fillet of trout.
The langoustines and fish are cooked in an opulent ‘court bouillon’ – or broth – and then dressed with a citrus vinaigrette, with sun blush tomatoes and green beans on the side. Tom added: “ChalkStream farmed trout is one of my favourite suppliers, as the fish are raised in waters with fast-flowing clear water, meaning they don’t have the usual muddy taste.”
Despite its grandiose nature, the NHS has also lauded trout and a selection of seafood for their hefty omega-3 content, which are often hailed as ‘healthy fats’. These fatty acids are suggested to carry heart health advantages.
“Oily fish contains long-chain omega-3 fatty acids. Long-chain omega-3 can help to prevent heart disease,” the health body advises. “It is also important for women who are pregnant or breastfeeding because it can help a baby’s nervous system to develop.
“Oily fish are the richest source of long-chain omega-3. Some white fish and shellfish also contain long-chain omega-3, but not as much as oily fish.” A healthy diet should include at least two portions of fish a week, including one oily fish, like trout.
The NHS site goes on: “Fish that is steamed, baked or grilled is a healthier choice than fried fish. Frying can increase the fat content of fish and shellfish, especially if they’re cooked in batter.”
