Tuesday: The Trout Diaries

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Welcome to my new installment The Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of haul went to waste.

If you missed the first recipe and my adaptation {Fire-Roasted Tomato Poached Trout for One}, you can click here.

Three days after that first email…

~

Date: 6/30/17
From: Carrie
To: Dad
Subject: Twin Cities Chefs – Trout

I have a cookbook called Twin Cities Chef’s Table.
The attached is in the cookbook.
It’s from a restaurant in St. Paul that Rob and I went to once that’s known for its farm-to-table, local, sustainable cuisine. It closed about a year ago, but it looks like the new owners will be turning it into something fishy! 🙂
~
Attached to this email, I apparently sent my dad a picture of a recipe for Grilled Lake Trout with Braised Turnip Greens & Yogurt Sauce from that cookbook.
I am not sure why I sent him this recipe, as its one I’d never make and nor would he! Maybe I wanted to show him that Twin Cities restaurants like to cook locally? Ha! Too bad, that restaurant isn’t open anymore to try this dish…
~
Here’s the next email:

Date: 7/11/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Day

Today for lunch, I made this Baked Trout Fillets recipe, but scaled it back for 1. (Very easy and creamy!) I served it with a side of sauteed kale made similarly to this recipe.

Carrie

~

Lol! I’m so full of words up there ^^. Here is my adaptation from Taste of Home‘s Baked Trout Fillets.

Creamy Baked Trout for One

  • 4 to 6 oz fillet lake trout
  • 1/4 cup sour cream
  • 1-2 Tbsp shredded Parmesan cheese
  • Squeeze of lemon juice (approx 1 tsp)
  • 1 tsp of onion (diced small) or 1/2 tsp onion flakes (optional)
  • salt and pepper

Method:

  • Preheat oven to 350 degrees.
  • Mix all ingredients except fish to combine.
  • Place fillet, skin side down in a shallow, greased baking dish or pan.
  • Spread mixture over fish and bake for approximately 20 minutes, until fish is cooked through.
  • Fish should flake easily with a fork

Some people say that fish and cheese together is a no-no.
I don’t really mind! It’s cheese!
What’s your take and why?

Cheers~
Carrie
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5 responses »

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