After a trip to the co-op ended up with bringing home a great fillet of rainbow trout, I asked my online network for suggestions on what to do with it. I got some fantastic thoughts, from an amandine to one suggestion of pecan crusted with an apple/pear buerre blanc, everything sounded so tasty!
My favorite, and the one I thought would go best with what I had in the house, was the mueniere. Most recipes I looked up suggest parsley or shallots, and I wanted to use some of the cilantro we picked up.
I started water for rice and patted the fillet with coriander and flour. I chopped up a couple tiny clovers of cilantro, sliced a clove of garlic into chips, and tore up some dill. I put a California olive oil in the frying pan and got it warming with some lemon, the garlic chips, pepper, and the cilantro and dill.
Once the basmati rice was cooking, I put the trout in the frying pan and let it cook slowly. I let it cook entirely skin up, then flipped it and removed all the garlic chips, letting the skin sear and get almost crunchy. Honestly, I was too scared to damage the fish.
While the fish was cooking, I chopped up a cherry bomb pepper, put it and the garlic chips on top of some spring greens, and made a homemade balsamic sherry salad dressing to put on top. I also seasoned the rice, very basic and earthy.
It all came out so wonderful. The fish came out so moist but the skin was perfectly crispy. The salad had the little bit of tart and sweet to complement the citrus. And the rice was a great way to reset the palette. I hope you give it a try and enjoy.
By the way, I definitely need a better camera. I'm using my cell phone, and my husband says the pictures don't do it justice. :)
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