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Grilled or Broiled Whole Trout with Herbs and Bacon
Grilled or Broiled Whole Trout with Herbs and Bacon
This is a great, tasty and simple way to cook your fish. If you don't have a handful of fresh herbs, you could also put some lemon slices in the fish.
2 whole trout
1/2 cup fresh herbs such as tarragon, thyme, marjoram, etc.
olive oil
Kosher salt and freshly ground black pepper to taste
1/4 pound bacon
Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with bacon mummy style, leaving head and tail exposed.
Place fish under the broiler (or on the grill, covered). Cook undisturbed for 3-4 minutes, taking care not to burn the bacon (move to a lower rack if necessary). Turn and continue to cok. Turn again if necessary. The fish is done when the bacon is crisp and there are no longer any traces of blood in the body cavity. No more than 12-15 minutes and could be a good bit less in a hot oven.
Place fish onto platter and serve immediately.
Chilled Fennel & Potato Soup
Chilled Fennel & Potato Soup
2 tbsp. olive oil
3 cups fennel, rough chop (save fronds for garnish)
2 onions, chopped
2 cups potatoes, peeled, diced
4 cups vegetable or chicken broth
2 tsp. fresh lemon juice
1 cup whipping cream
3 sprigs tarragon, stripped, chopped
Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions and potatoes. Sauté until slightly softened. Add broth and lemon juice and bring to a boil. Reduce heat and simmer until potatoes are soft. Cool slightly.
Meanwhile, bring cream and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors can infuse.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer thinning with some water or more broth. Season to taste with salt and pepper. Chill until cold, then cover and keep chilled. Garnish with reserved fennel fronds.
Herbed New Potatoes
Herbed New Potatoes
The best way to honor new potatoes is to cook them in a way that highlights their creamy goodness.
2 lbs new potatoes, scrubbed
3 TB butter, melted
2-3 TB fresh herbs (parsley, chives, oregano, dill, tarragon ...)
Add water to a sauce pot and bring to a boil. Put scrubbed potatoes in a basket steamer and cover, steaming for 25 to 35 minutes until potatoes are tender. Transfer to a bowl, drizzle with melted butter, sprinkle with herbs, salt and pepper and toss gently to coat.
Braised Kohlrabi
Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish. Serves 4.
1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley
Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.
