Wednesday, July 28, 2010

What's for Dinner? Ontarian White Fish w/ Beurre Blanc, Roasted Turnips and Parsnips, Layered Zucchini and Chard







The fish was bought whole, then I gutted, de-boned and scaled the little monster. (See pictures). He was dressed with a paste of local garlic and dill, s&p, olive oil and lemon. He was cooked in a flash in the oven at a high temperature to keep moist.

I used the last of the seasons turnips and roasted them with parsnips for sweetness.

Cooked zucchini was layered with cut-out rounds of cooked swiss chard and broiled in the oven.

* Minus the olive oil and seasonings... everything was local! Whoot!

2 comments:

  1. Hey Claire,

    Can I do the same with Rainbow trouts?
    Any suggestions?

    Thanks
    vic

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  2. Hi Vic :D
    Yes, in fact all last summer I went through a rainbow trout phase. They are abundant in Lake Huron (around our cottage) so I made one every week, once even twice a week!
    This method would be delightful with rainbow trouts because they are still quite a delicate fish with a flaky flesh. They do hold together (which is great) better than white fish so you can try many more stuffings without fear that it will fall apart in your hands.
    Perhaps?
    - Sorrel and roasted garlic
    - Fennel and lemon
    - Roasted pear and thyme
    - Cooked with s&p then drizzled with a bechemel sauce open face (flesh to the broiler) and done until golden and bubbly!

    Can't wait to hear how it goes,
    ~CM

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