Today’s Covid kitchens can benefit from a bit of inspiration, if only on an apron.
Before heading to the farm, I picked up some trout filets at Starr’s Wine & Spirits on Big Bend. I love their fresh fish, gourmet cheeses and house-made chicken pot pies, filet mignon lasagna, and chocolate chip cookies. Amongst the array of boutique foods is a vast selection of wines and coffees, as well as organic meats, poultry and eggs.
John Nash always has a story to go with the cheese or wine I’m buying. I learned that the rosé I selected was made by a guy who went to Wash U. Knowing a little something about your food and drink personalizes the purchase. It also gives you a tale to tell when you serve the items.
Trout filets ready for the skillet
Keep It Simple
I wanted to keep the preparation simple, using just a wine, lemon, and butter sauce. So I googled the ingredients. Up came a recipe from the St. James Winery, located not far from our farm. Maramec State Park with its well-stocked trout stream is also nearby. That was reason enough for me to go with the local version. (Though I had to leave out the Italian Seasoning, since mine had disappeared somewhere on my spice rack.)
This stunning yet simple recipe pairs well with a green salad and homemade vinaigrette.
The Perfect Leftover
Since there were a few pieces left over, I made a trout salad for lunch the next day. I made it much like tuna salad, but it was far better. I’m thinking the next time I prepare trout, I must plan for some leftovers, giving me a good excuse to make that salad again. As the old saying goes: “Cook once, eat twice.”
Lunch the next day: trout salad. I included chopped sweet pickles, celery, green onions, bits of apple, and Duke’s mayonnaise mixed with a little of the pickle juice. Add a jolt of hot sauce, if you’re so inclined.
All’s Well That Ends Well
Sunset from the deck.
