OMG! Take a look at the pair of incredible trout Chance and her friend the goddess came up with!
She wants some ideas for recipes. Go there and share yours.
Blogger isn’t speaking to me again this morning, so below is my offering, which I hope will reach Chance one of these days:
SDXB likes to poach trout in white wine. I believe he dilutes the wine with a fair amount of water. Adding some herbs gives it a little panache. Simply place the fish in simmering water & wine and cook gently until it’s done through.
When he first proposed to do this on a camping trip, I thought he’d lost his mind, because my ONLY way to prepare fresh-caught white fish was sautéed in butter. He was having nothing of it, though. He insisted on poaching…and I was amazed at how delicious the result was.
I’m not sure this would work with trout, but here’s something I learned from the proprietor of a Greek restaurant: Preheat the oven to around 375 degrees. Chop some ripe fresh tomatoes. Add some minced garlic, some parsley, and some other chopped fresh herbs such as marjoram, thyme, basil, chives—whatever you have. Add some crumbled feta. Toss together. Place a fish steak (I’ve used salmon, halibut, cod, and mahi-mahi) in an open pan. Pile the tomato mixture on top of the fish. Drizzle a little olive oil over it. Then bake until the fish is done to perfection—don’t overcook. To die for.
Thank you, thank you, thank you for those scrumptious sounding recipes(and the link love)! I will def. be trying one or both. I too am a bit dubious about the feta cheese one but reflecting on it — sounds like it could really work. Yum.
Can’t wait for the weekend. The troutskies are frozen because I do experimental cooking on the weekends, when the kids are less likely to squeal in horror as they disappear to other activities. This weekend will be trout weekend, fershure.