Sudak & Honza
Sudak
Hey Honza, I was watching the trout drift down the current and it made me think—maybe we could cook a dish that captures that subtle change in flavor as the river flows?
Honza
Sounds like a challenge—let's imagine a trout that starts mild, then picks up the river's spice as it goes. We'll sear it first, then finish it in a slowly simmering broth of fresh herbs and a splash of river‑water wine, letting the flavors evolve like that current you watched. How does that flow to your taste?
Sudak
That sounds steady and balanced, like the river itself. I like the idea of letting the trout keep its quiet start and then slowly pick up the herbs and wine as the broth simmers. It’s a good plan—nothing rushed, just the flavors folding together over time. I’d give it a try and see how the water’s taste changes as the fish finishes.