Abram cooked up this tasty dish Saturday night. It is based on a pan-fried trout recipe from Martha Stewart's Entertaining. She suggests using whatever veggies you have one hand. This combination was good, but I'm sure that there are lots of other great ones. We used a wild-caught, steel head trout with the skin (vitamin D!). Yum.
Here I have an opportunity to share one of my favorite kitchen tricks: When preparing asparagus (which is coming into season in this hemisphere), the best way I have found to remove the tough ends without wasting any more than necessary is to bend the ends and snap them off. I have never gotten tough stringy bits in the asparagus preparing it this way.
Trout With Vegetables
1.5 lbs trout
1 onion, peeled and sliced
3 potatoes, sliced thin
2 small bunches of asparagus, chopped into 2" pieces
lard or bacon drippings
salt and pepper
In a large cast iron pan, saute onion and potato until they are tender and slightly browned. Add asparagus and fish and cook until asparagus is tender and fish flakes. Salt and pepper to taste. Serve hot.
1 comment:
I think this is GAPS friendly. My favourite trout combo is red onion sauteed with oil and a Tbsp of green curry paste, add diced potatoes/pumpkin mix (or sweet potatoes) and simmer in coconut milk or cream and stock for 30 minutes (until potatoes are cooked). Stir through diced trout or slightly sauteed trout, cook a further 5-7 minutes and serve with fresh steamed asparagus on rice (or not). This Thai-style recipe is great topped with a few nasturtium flowers or fresh coriander. The extra flavours really compliment fresh-water trout. CJB
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