Sunday: trout

On Saturday Nik brought us a couple rainbow trout he caught nearby. Last night I tried to out them to good use, though it has been a long time since I did anything with whole fish.

I took a simple approach based on a combination of ideas from Bittman and Le Menu: I filled the cavities with the greens from some spring onions, dredged the fish through seasoned cornmeal, and then pan-fried them in some olive oil. I split the bottoms of the onions in half and cooked them split-side down in a hot pan until they took on a bit of color. Since I didn't do the best job the world has ever seen of flipping the fish (to put it mildly... the pan was a bit too small is my excuse), I removed the filets before serving.

I also made a tartar sauce by combining some home made mayonnaise with finely diced pickle, chives, some lemon juice, and a couple dashes of Tabasco.

To go with the fish we had steamed potatoes and sauteed asparagus; both of which turned out quite nicely indeed. The potatoes, in particular, were a good second vector for the tartar sauce.

Of course we also had a big green salad.