Truta Cremosa (Trout with Cream, inspired by a Brazilian recipe)
by Eric Diederichs, USA
1. The Fish
- common name: Trout
- scientific name: The name trout is commonly used for some species in three of the seven genera in the subfamily Salmoninae; Oncorhynchus and Salvelinus.
2. The Recipe
4 Rainbow trout filets
1 medium yellow onion, diced
1 carrot, finely diced
1 rib of celery, diced
1/4 cup dry white wine
1/2 packet of bacon, diced
2 tbsp diced fresh flat leaf parsley
1 tsp chopped sage
1/2 cup grated Parmesan cheese
1/2 cup Italian bread crumbs
1 tbsp butter
1 tbsp flour
1 pint of heavy whipping cream
1/4 cup whole milk
1 tsp Cayenne pepper
2 tbsp olive oil
Salt and pepper, to taste
Juice of 1/2 lemon
1. Preheat the oven to 350°F (175°C).
2. Coat a baking dish with olive oil.
3. Pat dry any extra moisture from the filets before placing them skin side down on the dish. Lightly season the fillets with salt, pepper and lemon juice.
4. In a skillet over medium heat, brown the bacon. Remove the bacon from the skillet and save for later. Drain off 3/4 of the fat/ oil that remains in the skillet.
5. With the skillet still over the medium heat, add the onions, celery and carrots. Cook for about 5 minutes and then add the wine. Continue cooking until the vegetables reduce to a thick consistency.
6. Remove the vegetable mixture from the heat and spoon it evenly over the trout fillets.
7. Top the fillets evenly with the parsley and sage.
8. Place the baking dish in the oven and bake for 30 to 40 minutes. The trout is done when it easily flakes with a fork.
9. While the fish bakes, make a white roux by mixing the butter and flour together in a skillet over medium heat. Stir continuously until the mixture turns light brown.
10. Add the whipping cream, milk, and Cayenne pepper to the skillet and stir until the mixture begins to thicken. Then add the Parmesan cheese to the skillet and stir until the cheese has melted.
11. Remove the baking dish from the oven and top the fillets with browned bacon bits.
12. Pour the cream mixture evenly over the trout and then top it with the Italian breadcrumbs.
13. Serve hot.
Blue Dragon's Favourite Wild Mussel Recipe
The Blue Dragon Mussel Wagon Community Supported Fishery, Maine
1. The Fish
- common names: Blue mussel
- scientific names: Mytilus edulis
- characteristics: Blue mussels are found on the North Atlantic and North Pacific coast of North America, Europe, and in other temperate and polar waters around the world. The shape of the shell is triangular and elongate with rounded edges. The shell is smooth with a sculpturing of fine concentric growth lines but no radiating ribs. The shells of this species are purple, blue or sometimes brown in color, occasionally with radial stripes as shown here. The outer surface of the shell is covered by the periostracum which as eroded, exposes the colored prismatic calcitic layer is exposed and also possibly eroded. Blue Mussels are semi-sessile, have the ability to detach and reattach to a surface allowing the mollusk to reposition itself relative to the water position.
2. The Recipe
Olive oil or melted butter
2 cloves chopped garlic
1/4 cup chopped onion
2 pounds mussels
1/2 cup wine (Madeira, Sherry, White wine)
2 Tablespoons dried or 1/4 cup fresh chopped herbs (Basil, Parsley,
1.Cover the bottom of pot with olive oil or melted butter.
2.Sauté garlic and onion.
3.Add 1/2 cup wine and bring to a boil. Add herbs.
4.Add rinsed mussel to pot, cover and cook until mussels open - about 10 minutes.
5.Cook for approximately five more minutes after mussels open.
6.Hold the lid tightly on pot and shake up and down to distribute broth over mussels.
7.Pour off broth into bowls for dipping or spoon it over the mussels in each bowl.
8.Serve with crusty bread to complete your feast.