Archive for » May 1st, 2008«
This is super simple, quick and easy recipe to make yet it tastes great, is low is carbs and high in protein. I love fish but have not made trout often, I always thought I just didn’t like it. That is until my hubby made a mistake one day and purchased smoked trout instead of the smoked salmon I had asked for. When I tasted it I could not believe how close to smoked salmon it was just a bit saltier and a little stronger in taste. I figured if smoked trout was not dissimilar, then surely fresh would be the same and it was. I still prefer salmon as trout is a more bonier fish, so you get a lot of small bones left in, but not so much that it is annoying.
Ingredients
Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
2 Teaspoons ground cumin
2 Teaspoons fennel seeds
1 Teaspoon sweet paprika
2 Cloves garlic, quartered
1 Teaspoon finely grated lemon rind
1 Tablespoon olive oil
4 Trout fillets
1Kg Cauliflower, chopped coarsely
40g Butter
60ml Cream
1 Teaspoon vegetable stock granules
40g Butter,extra
1 Tablespoon lemon juice
salt and pepper to taste
Method
1. Boil, steam or microwave cauliflower, until tender, drain.
2. Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
3. Dry fry spices in a small frying pan, stirring, until fragrant.
4. Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
5. Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
6. Cook fish in a large oiled pan, until cooked through.
7. While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 Min’s or until browned slightly, remove from heat and stir in juice.
To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.
All photos taken by me unless otherwise stated.
This is recipezaar members recipe and it was so good, you will see a few posts for zaar member recipes this month as I am in another recipe swap. They are good fun and gives me the chance to try other peoples recipes as well as them try mine. I served mine over wild rice but this would also be great over pasta. If you would like to read all the reviews or see more photos of this one please click here
Ingredients
2 Tablespoons unsalted butter
4 Boneless skinless chicken breast half
1 Tablespoon fresh oregano, minced or 1teaspoon dried oregano
3/4 Cup dry vermouth
2 Garlic clove, minced
1 Cup heavy cream
1 Teaspoon nutmeg, freshly grated
4 1/2 Ounces freshly grated Parmesan cheese
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh lemon juice
Salt and pepper
Method
1. In skillet, heat butter over medium heat.
2. When butter foams, add chicken and oregano.(Do not overcrowd).
3. Sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
4. Remove chicken to a warm platter and tent with foil to keep warm.
5. Add the vermouth to the skillet. Over high heat, deglaze the pan, stirring well, scraping up the drippings.
6. Add the garlic and boil over moderately high heat until the liquid is reduced by half.
7. Add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
8. Add the nutmeg, cheese, parsley and lemon juice. Stir until the cheese is melted.
9.Return chicken to sauce to finish cooking and heat through. Season with salt and pepper.
10. Sprinkle with parsley.
All photos taken by me unless otherwise stated.
