Tag Archives: fish

Steelhead Trout 2 Ways: #2 Trout Florentine

The 2 portions of trout from the large fillet I bought were cooked usingĀ  the classic Florentine (florentine = with spinach) recipe below.

I served it with Mexican style rice for a complete and very filling meal.

And it looked pretty on the plate, too.

Baked Trout Florentine – serves 4

1/4 cup (75 mL) butter
1 clove garlic, thinly sliced or 1/8 tsp garlic powder
1 shallot, thinly sliced or 2 tbsp finely diced whites of green onion
2 tsp (10 mL) lemon juice
2 bunches fresh spinach, (about 1 lb/500 g total)**
1/2 tsp (2 mL) lemon zest
4 trout fillets, (about 6 oz/175 g each)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) pine nuts

** I used a 10 oz (300 gm) package of frozen spinach, defrosted

Preheat the oven to 425 deg Fahrenheit (220 deg C).

Toast the pine nuts in a dry frying pan just until they get lightly browned. (If you forget, as I did, put the baking dish under the broiler for a few minutes but be careful not to burn the nuts.)

In a small skillet, cook butter over medium heat until it just starts to brown, about 2 minutes.

Stir in garlic and shallot; cook just until tender, about 1 minute. Stir in lemon juice. Pour half into a 13- x 9-inch (3 L) glass baking dish.

If using fresh spinach: Rinse and shake off water. Heat large skillet over medium-high heat; cook spinach, in batches and stirring often, just until wilted. Transfer to colander; let cool enough to handle.

Continue from here if using frozen spinach: Press out the liquid then coarsely chop the spinach.

Toss with lemon zest. Arrange over butter mixture.

Arrange the trout over the spinach in the baking dish. Season with salt and pepper. Drizzle with the remaining butter mixture. Sprinkle the pine nuts over the top.

Roast in preheated oven until fish flakes easily when tested with fork, about 8 minutes.

Serve with rice, couscous or whatever starch you prefer.

Steelhead Trout 2 Ways: #1 Pan Fried Trout with Hollandaise Sauce and Fiddleheads

I bought a lovely fillet of steelhead trout a while ago and waited to cook it until I was inspired.

Unfortunately, inspiration is an elusive thing so when, a few days ago, I saw that fresh fiddleheads were available at a local grocery store I thought I’d pair the two … saving my creativity for another day. But who wants to eat 4 portions of trout all cooked the same way?

Not me.

So, I skinned the fillet and cut it into 5 portions, each roughly 6 oz in size. The 2 prettiest were saved for tomorrow’s meal while I coated the rest in seasoned flour (salt, pepper and paprika) and pan fried them in vegetable oil over medium heat for ~ 2 1/2 minutes per side.

The fiddleheads were boiled until they were tender (10-12 min) in salted water, then sauteed in vegetable oil in which prosciutto strips had been crisped, along with the white portion of a couple of stalks of green onion. A sprinkling of Romano cheese (you can use Parmesan too) added an additional salty note to the fiddleheads. It wasn’t really needed but it was good. The couscous was cooked in chicken broth and then lime zest and sliced green onion tops were stirred into the warm couscous.

I’ve made this blender hollandaise before. The only change I made was to replace the lemon juice and white wine vinegar with 2 tbsp of lime juice. All I had was red wine vinegar in my pantry … plus I didn’t want to waste the lime by only using the zest.