I small a small trout, about 10.5oz. Is there any way I can stretch that out to feed two people, one of whom has a heft appetite? Preferably not in a salad, but I'm open to any suggestions.
TIA
poach the trout. Cool. Remove the bones. One cup of bread crumbs. Two egg yolks. Something green fine chopped like parsley. Blend together. S&P. Into fridge for an hour remove form into patties. Into med.heat butter/olive oil. Brown. Serve. That's the best I can can tell you. (You might add a couple of Ts of canned salmon. LOL)
Cook and serve it your favorite way, then serve a filling soup (split pea, Senate bean, curried lentil) with bread and or salad as a second course. I often do 2 course meals with no pretensions a just the 2 of us on a weeknight. Usual reasons include having something great leftover, something that is too rich to eat a lot of , or only a small amount of something - like fresh trout. Uncouple the idea of 2 courses form the idea of fancy/company meals.
I learned this from Stefano Faita when I competed on Jamie Oliver's Pressure Cooker(only aired in Canada). We wrapped the marinated fish in 5 layers of Buttered Phylo and baked it ... it puffed up and will certainly give you more volume.
rilettes.
http://articles.latimes.com/2008/aug/...
or, as suggested, i'd poach it, serve it chilled with good bread and a hearty soup. of course, it's about 8 degrees here, so hot soup sounds perfect to me!
I would think you could use it for Creole courtboullion.
http://www.nolacuisine.com/2005/10/29...
If you want to stretch it even more add some Smokey, spicy sausage.
Why is that tacky?
Ah, the old fish and cheese no-no. To hell with it. One of the regulars at my watering hole always orders fried haddock with cheese on top on Fridays. I used to turn my nose up to it until he had me try it. It was actually delicious.
Actually, this looks right up my alley as it's easy and I have all of the ingredients on hand. Thanks!
How about fish cakes? Thai style?
Kedgeree.
Thanks, everyone. All excellent ideas and have been filed away as I often find myself in this situation with fish (and other things). Much appreciated!
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