Melba's Jammin said:(Victor Sack) said:
If you think rainbow trout is "pretty darned good", your reaction to
tasting Alpine wild brook trout would be bound to be well-nigh orgasmic.
Honey, at my age I gets 'em where I can.
You can get 'em easy enough, of course - just eat beets more often. They
go well with any kind of trout or sans trout at all. Here is a delectable
recipe you will always treasure and make often, I'm sure. It is from
<http://www.findarticles.com/p/articles/mi_m0JAW/is_2002_Wntr/ai_81466613/pg_9>.
Bubba
Golden Trout with Quail Eggs and Red Flannel Hash
(Serves 6)
Ingredients
For the trout skin:
1 tablespoon vegetable oil
6 11x2-inch strips golden trout skin
For the red flanne1 hash:
2 tablespoons unsalted butter
2 onions, peeled and diced
6 Idaho potatoes, peeled, diced, and boiled
2 stalks celery
2 Scallions, diced
1/4 cup fish stock
3 ounces heavy cream
2 red beets, boiled, peeled, and diced
2 fresh water golden trout fillets, skinned and diced (*)
Salt and pepper to taste
For the vegetables:
1 cup unsalted butter
1 bunch broccolini, blanched (*)
1 bunch golden beets, roasted, peeled, and halved
Salt and pepper to taste
For the dish:
12 fried quail eggs
Beet juice
Coarse ground black pepper
For the garnish:
Chervil sprigs
(*) Available through Northwest Seafood at (800) 223-8286.
(**) Broccolini is a cross between broccoli and asparagus and is also
known as aspiration. Available through The Chef's Garden at
(800) 289-4644.
For the trout skin, preheat the oven to 225 degrees, place the trout
skin on a parchment-lined sheet pan and brush with the oil. Wrap each
skin around a 3-inch ring mold and place, seam side down, on the sheet
pan. Place in the oven and roast until crisp, rolling the molds
occasionally to cook evenly, about 40 minutes. Remove from the heat,
remove the molds, and set aside to cool.
For the red flannel hash, in a large saute pan, melt the butter over
medium heat. Add the onions, potatoes, and celery and saute until
tender, about five minutes. Add the scallions, fish stock, and heavy
cream and stir to combine. Saute until the mixture turns golden brown
and forms a crust, about 10 minutes. Add the beets and trout, togs. to
combine, and saute until warmed through, about four minutes. Remove from
the heat, season, and set aside keeping warm.
For the vegetables, in a medium saute pan, melt the butter over medium
heat. Add the broccolini and beets and simmer until warmed, about two
minutes. Remove from the heat, season, and reserve the vegetables and
butter separately, keeping warm.
To serve, place a trout skin ring in the center of a plate and fill with
some red flannel hash. Set two quail eggs on top and sprinkle with black
pepper. Arrange some broccolini and yellow beets around the dish,
drizzle with beet juice and melted butter, and garnish with chervil.
COPYRIGHT 2002 Culinaire, Inc.
COPYRIGHT 2002 Gale Group
