Trout, Butter, Dill and Lemons
lemon, potatoes, dill, trout
“Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.” – Bobby Flay
My trinity ingredients for fish: butter, dill and lemon. I am most comfortable with that, a sidedish of baked potatoes and steaming rice would suffice whether the fish is seared, baked or pan-grilled.
Sometime ago when the trees where sprouting leaves I bought a Groupon deal for fresh fish market. I went to the market one lovely Wednesday afternoon only to learn that they are open only on Thursdays. I went back again in Summer but they are closed and I was told that they’ll be open again in September. I really looked forward to September then it hit me: that the deal will expire on the 9th, the last Thursday that I could go would be the 8th. So that Thursday I called and said that I’d be dropping by to use my deal. The kids and I went hurriedly but even though I’ve been there twice we got lost and we had to walk about 20 minutes.
When we came, all the fish were caught, I mean bought already. We were told to come back next week since a lot of buyers weren’t able to use theirs.
So next week came and I saw to it that we would arrive earlier than we did the last time. Thank goodness there were still a lot of them fish when we arrived. I got us brook trouts and a red-spotted trout, much bigger than what we caught from the rivers of Fürth (story to follow). Sorry, I know fish aren’t the most photogenic subjects but I just have to show this, you could see the pinkish flesh of both.
They’re surely bigger than a ruler size, head and tail not included…What I did for this dish was to stuff the fish belly with dill, sprinkle with salt and pepper, squeeze fresh lemon juice and put lemon slices on top. I put in whole, washed potatoes too and buttered everything generously. Got the ensemble baked and here’s what we got:
throw potatoes in
Food Friday,Yummy Sunday