Thursday, January 21, 2010

Trout with salad

You can see I am feeling fishy nowadays, he-he
Here is another fish recipe that I absolutely love. This is how we eat fish every time we go to Turkey. It is all about traditions. Every time we would (OK, I would) ask for this fish for dinner it will be served with this particular salad. And you start to understand that its like a perfect couple. You can't have one without another. You are simply looking forward this absolutely delicious and light meal.
For this dish you need to buy a whole trout. If you are not intimidated to butterfly it yourself -great. Otherwise ask the person at the counter in your store to do it for you. But remember to keep the skin on. Consider buying a fish per person. If we were to cook for 4 then we would need:

4 whole trouts
corn meal for dredging
oil for frying
2 boiled eggs cut into small pieces
2-3 scallions
olive oil
3 lemons

Let's start with a salad...
Cut your lettuce rather thin. Add your chpped scallions, parsley and eggs. Now drizzle with olive oil and squeeze some lemon juice on top (about half of a lemon). Season with salt and pepper. Give it a gentle toss and voila your simple but very delicious salad is ready.

Now for the fish...Season your trouts with salt and pepper then dredge it into corn meal. Off it goes to the frying pan. (My mother -in-law is not shy about the amount of oil she uses. At home I am trying to scale it down. So you decide it for yourself here but still you want to have enough oil for the fish to develop a nice crust.) One fish at a time. You want to put it skin down first. Cook it for about 3-4 minutes. Then flip on the other side and let it cook for another 2-3 minutes. Keep the cooked fish warm until you finish frying the other 3 .
Serve immediately with lemon wedges on the side.


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