Trout Cooking in America
Having had such success with bluefish last week, at this week's farmers market I decided to go for the trout. I've been eying trout fillets at Whole Foods recently, but always when I had a different plan in mind. So I asked for some trout and the Fish Lady pulled from her cooler two whole farm-raised trout, complete with heads. That wasn't what I had in mind, but I was too embarrassed to say so, and figured it would be an adventure. Last night the scallops had dibs, but tonight we tried out the trout, using this recipe, except that I substituted dried tarragon for fresh and went with plain white wine vinegar. It was incredibly easy and fast. We had rice pilaf and some North Carolina corn on the cob (how could I resist NC corn?!) and some fiddleheads, which I undercooked slightly, but it was all quite tasty and I will happily do it again. But first, I think I'll try some fillets :)