Sunday, December 16, 2007

A Taste of a Rainbow

This appeared in the New York Times about fifteen years ago, and I have had good luck with it. This dish is like a trip to the Rocky Mountains.

"In downtown Boise, Idaho, at the restaurant inside the 97-year-old rock fortress of the Idanha Hotel, the local trout are served simply grilled with a light sauce."

Lemon Butter Sauce:

Time: 15 minutes

4 tablespoons minced shallots
1 1/2 cups good-quality white wine like Riesling or chardonnay
1/4 cup fresh lemon juice
4 tablespoons unsalted butter
1/4 cup all-purpose flour
12 tablespoons chilled unsalted butter, sliced very thin
1/4 teaspoon salt
1/8 teaspoon white pepper
1 clove garlic minced
2 teaspoons chopped parsley

1. In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of the stove.

2. In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes.

3. Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout.

2 cups, 6 to 8 servings.

Apple Tarragon Sauce

Time: 15 minutes

1/4 cup apple cider or juice
1/4 cup white wine
1/4 cup clam juice
1 tablespoon minced shallots
6 tablespoons chilled unsalted butter, sliced very thin
4 tablespoons julienned Granny Smith apple
2 teaspoons chopped fresh tarragon
Salt and freshly

1. In a 1-quart saucepan over medium-high heat, combine the apple cider, wine, clam juice and shallots. Bring to a boil, lower heat and simmer until reduced by two-thirds, 5 to 7 minutes.

2. Whisk in chilled butter slices. Add apple and tarragon, and salt and pepper to taste. Serve hot over grilled or broiled trout.

Yield: 13/4 cups, 4 to 6 servings.

Grilled or Broiled Idaho Trout

Time: 10 minutes

1 fresh Idaho trout, boned and butterflied.
1 tablespoon unsalted butter, melted, or vegetable oil spray.
Salt and pepper

1. Preheat grill or broiler until very hot. Brush both sides of trout with butter, or spray with oil. Season to taste with salt and pepper.

2. Grill or broil fish with the flesh close to the source of heat until it is opaque, flaky and beginning to brown, 2 to 4 minutes. Do not overcook. Top fish with sauce of choice, and serve immediately.

Yield: 1 serving.


1 comment:

Elizabeth said...

I never post fish so this is a great add dad!