Benedictus Omnes!
On impulse, I put together a dish tonight, which is likely appropriate
to the Roman palate:
Golden Trout with Mushrooms, Onions and Garlic.
- Start your oven with a setting of 350F.
- Into a lightly oiled baking pan lay a sheet of parchment baking
paper 3 times the width of the pan, centered. Onto this lay 2
fillets of trout (or other mild, firm fleshed fish) of about 2 pounds
total weight, skin side down.
- Lightly sprinkle with fresh cracked black pepper.
- Take 1/2 pound of fresh mushrooms; coarse chop 1/2 of this and
very finely mince the other, place into a large bowl.
- Take 1 medium sized onion, peel, trim and cut in half; coarse
chop 1/2 and very finely mince the other, put in the bowl.
- Take 6 medium size cloves of garlic, peel and crush them, put in
the bowl. Take a medium size lemon, cut in half and ream all the
juice and pulp over the mushrooms, onion and garlic.
- Mix this well, with a splash of olive oil, balsamic vinegar and
sweet whitewine.
- Spread this mix evenly over the fish.
- Fold over the parchment and seal the baking pan with metal
cooking foil.
- Place into the oven and bake for 20 minutes, covered.
- Reduce the heat to 325F, remove the foil and the top parchment,
bake for 10 more minutes.
- Let the fish rest 10 minutes before serving.
I presented this to my wife on a platter with these side dishes:
unleavened bread with honey butter,
steamed potherbs with lemon and olive oil (endive, escarole and
spinach),
steamed broccoli with a light cream-cheese sauce,
lemon wedges and
a semi-sweet white wine.
We finished off all but a palm size piece of fish with its
mushroom/onion/garlic coating.
Bona appetitus - Venii
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