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 .26eldb • complete event planning • corporate functions • outrageouslii original BRI's featuring our 17' grill • weddings - barlbat mitzvahs • bris habil naming • restaurant available for private parties 23144 unodulard aye • 248.398.0444 111 egeocities.comitoastferndale Cues - fri dam - 3 pm, Weekends B am - 3 pm 3 blocks n. of 9 mile. e. side of thoodward • • ••••••••••••••••••••••••••••••••••••••••••• • • • 'NEW FUN, • • • I ERENT! • • Unique Ice Cream FUN • • For Your Next Party - • • • • • • Serving All Occasions • • • Bar/Bat Mitzvahs • • • • Graduations • • • • Summer Parties • • • • Corporate Events • • • • • CALL TODAY • • • • 248.3232900 • • wwW.fro sty bi t esrni .co m • • ••••••••••••••••••••••••••••••••••••••••••• • Subscribe To receive the Detroit Jewish News by mail call 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. e&Y WWW. detroitjewishnews .com (248) 539-3001 & Save Summer Pleasures/2002 kTN 3,9