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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, April 21, 2016

Lemon Butter Poached Trout


Ever since our trip to the lakes region of Austria, Miss F has been obsessed with trout. Her favorite trout back home is of the steelhead variety, but she very much enjoyed this rainbow trout as well. This method of cooking fish couldn't be any easier, with a bonus that you don't even dirty a dish because it is entirely self contained in a neat little foil pouch.  The fish is perfectly cooked without any fuss.  It slides easily from its skin and presents beautifully.  Thanks to Sweet C's Designs for the fantastic fish cooking technique. I can't wait to try it with other fish, especially snapper.
Lemon Butter Poached Trout

1 pound rainbow trout filets, skin on
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
1 lemon, sliced

Preheat the oven to 350 degrees. Lay the fish filets on a piece of foil twice the size of a baking sheet., skin side down. Salt and pepper each filet, place pats of butter evenly over the filets. Cover the filets with lemon slices and then fold the foil into a sealed pouch, place the pouch on a baking sheet. Bake the fish for 15 minutes. Unwrap carefully and serve.
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