owo
dients in a small saucepan, stir
together and bring to a boil.
Remove from heat and stir once or
twice. Serve chilled or at room tem-
perature.
Makes 2 to 3 servings of fish, and
approximately 1 cup of marmalade.
American Diner meets
European Bistro-
This salmon recipe is from Scott and
Anita Dukes of Colorado.
• garden patio
• gourmet weekend brunch specialties
The marmalade recipe is from The
Coop Cookbook by Rosemary Fifield
adapted (The Chelsea Green Publishing
Co., 2000, $ 14.95).
POACHED TROUT
WITH LIME MAYONNAISE
2 1-pound whole trout, cleaned
Salt and freshly ground black
pepper
1 bunch fresh mint
2 cups dry white wine
Leaves from 1 head bibb lettuce,
blanched
1 egg yolk
1 teaspoon dijon mustard
3/4 cup corn oil
Juice from 1 lime
Directions: Preheat oven to 350.
Place the trout side by side in a large
baking dish. Generously season inside
and out with salt and pepper, then
stuff each cavity with half the mint.
Add the wine and enough water to
the dish to reach halfway up the fish
(about 2 cups). Drape the lettuce
leaves over the fish, covering them
completely, in order to seal in the
moisture during poaching. Poach the
fish in oven until just cooked
through, 25-30 minutes.
Meanwhile, whisk together the egg
yolk and mustard in a small bowl
until thick. Add the oil in a slow,
steady stream, whisking constantly
until all the oil has been absorbed.
Add the lime juice and season to taste
with salt; cover with plastic wrap and
set aside.
Using a slotted spatula, carefully
transfer the fish to a clean kitchen
towel. Remove and discard heads, tails
and mint, then bone the fish, leaving
fillets intact. Transfer the fish to a
platter and season to taste with salt
and pepper. Serve with mayonnaise
and with lime wedges. Makes 2 to 4
servings.
This recipe is from Saveur magazine,
July/August, 2001.
MUSHROOM-CRUSTED
TROUT SALAD
For the trout:
2 to 4 ounces of dried,
mixed wild mushrooms
2 eggs, beaten
All-purpose flour
Salt and freshly ground black
pepper
2 to 3 tablespoons grapeseed or
olive oil, for frying
1-pound trout, cleaned
For the salad and vinaigrette:
2 cups mixed salad greens
1/4 cup balsamic vinegar
1/2 cup olive oil
Salt and freshly ground black
Directions: Place the dried mush-
rooms in a Cuisinart or blender and
pulse to a coarse grind. Place the flour,
eggs and ground mushrooms on three
separate plates or in shallow bowls. Roll
the trout in the flour and pat off any
excess, then roll it in the eggs and finally
in the mushrooms. Season the trout
with salt and pepper.
In a large skillet, heat 2 to 3 table-
spoons of grapeseed or olive oil. Place
the trout in the hot skillet and sear each
side until golden brown, about 3 to 4
minutes per side. In a small bowl, mix
the balsamic vinegar with salt and pep-
per to taste. Gradually pour the 1/2 cup
of olive oil into the vinegar, whisking
vigorously until emulsified. Arrange the
mixed salad greens on a serving platter,
and place the whole trout on top.
Drizzle with the balsamic vinaigrette.
Serve family-style. Makes 4 servings. ❑
* 6v
(giedi a 7
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The mushroom-crusted trout salad
recipe is from Bryon Benson of Elk
Mountain Ranch, a hunting and fishing
lodge 60 miles west of Laramie, Wyoming.
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Summer Pleasures/2002
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