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At P.M. Steamers, a harborside restaurant where wooden fishing boats hang from the ceiling, we dined on grilled perch, baked trout and a salad filled with Michigan cherries.
The standout dish is the she-crab soup, although the baked trout gives it a run for its money; the crab cakes are widely approved.
There was no menu — the restaurant served us each a large, baked trout from a nearby farm pond and a side of fried plantains.
JAIME GROSS The menu at this rustic cafe from the husband-and-wife team of David Muller and Lana Porcello is ever-changing; a recent visit turned up whole baked trout with walnut gremolata.
Food-wise, you can go for straightforward steaks (up to £16), Pembrokeshire gammon and Celtic Pride Welsh beef, or more adventurous dishes such as mustard-coated whole baked trout (£9).
A whole baked trout, head, skin and all, was big and full-flavored with its stuffing of bread crumbs, garlic and tiny shrimp and a topping of chopped tomatoes and onions.
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Salsify and oyster soup, sautéed foie gras, roasted oysters, cheese soufflé (special), pork shank (special), shrimp with garlic and quinoa, oven baked brook trout, smoked pheasant, sea scallops, spice cake, apple tart with pecan ice cream, pumpkin cheesecake, chocolate mocha cake.
Under the company's guidance, a valley-side stroll can become a feast of wild food – think baked river trout tasting of lemon from wood sorrel and of garlic from wild ramsons.
Best dishes: Steamers, clam bake, trout in lemongrass nage, brownie, peach crisp, strawberry shortcake.
* Where to eat: My favorite meal was trout baked in a Stilton cheese-walnut crust at Kilnsey Park and Trout Farm, in Kilnsey on B6160; open only for lunch.
Its delicacy implied versatility, so after the asparagus it accompanied baked Tasmanian sea trout.
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