pan fried trout, spinach and snow peas
Did you see the Top Chef where it was the fish episode and everybody had to fillet various types of fish?
If you did, you know that tonight I was the Leah character. And that’s not a good thing.
I bought some trout as directed from the seafood guy at Save-On. It was skin side up, upside down and tightly packaged. I couldn’t really see what I was buying. It was a mistake not to drive to Billingsate and get fish there instead. At least I can see it behind the counter, and I can pick out the fillets I wanted.
This trout ended up being full of bones and fins. Basically it just had its head lopped off and the guts scooped out. I had to do the rest.
It wasn’t pretty. By the time I was done, I had skin with a bit of fish on it, a la Top Chef Leah. I butchered the fish. I didn’t fillet it.
So all this lovely preamble leads up to a recipe that I bet you are just DYING to make, huh? I still finished the dish (I’m no quitter, like Leah) – see it pictured above. Take careful note of the gorgeous raku pottery platter it is displayed on – this is courtesy of my mom and dad on Vancouver Island. Thanks, Mom and Dad!
If I had not butchered the fish, this recipe would be perfectly fine. Although Mike wouldn’t touch it, so he ate leftover meatloaf instead.
Here’s the recipe. I’m too traumatized by what I did to that fish to type it out.