Wednesday, April 6, 2011

Herbed Trout with Fried Carrots

A fantastic tasting entree that has so much flavor and texture. It reminds me of so many wonderful fish dishes I’ve had in high end restaurants over the years that I never thought I could duplicate. Nick dubbed it, invite-friends-for-dinner. Serve fish over wild rice or couscous as well as with a fresh seasonal unadorned complementing vegetable. I had an assortment of mushrooms on hand, I sauteed them in a little olive oil and added them to the couscous and stirred in a handful of peas for added color and fiber.
Helpful to know: Any leftover herb marinade makes for a great tasting stock for fish soup, stew or chowder.

Herbed Trout

2 cups water
2 vegetable cubes
4 tablespoons butter
¼ cup fresh parsley, minced
4 teaspoons grated lemon zest
2 teaspoons thyme
Bring 2 cups of water to a boil, add vegetable cubes and stir until cubes have dissolved. Add butter, parsley, grated lemon zest and thyme, stir until butter has melted. Transfer mixture to a baking dish that will accommodate the fish fillets.
4 trout fillets or any other relatively thin, mild tasting white fish
Add fillets, spoon marinade over fillets and allow to marinate at room temperature for about a ½ hour.
Preheat oven to 350°. Bake fish for about 30 minutes, (or until cooked through) halfway through baking time baste fish with herb mixture.
Fried Carrots
2 medium carrots, shred (using a vegetable peeler)
Canola oil for frying
In a large skillet heat oil over moderately high heat, add carrots and saute until brown turning constantly. Watch closely there is a narrow margin between brown and crispy carrots or blackened carrots. Yield: 4 servings.