Papa's Trout
Make this with fresh speckled trout. It's from a Sports Afield
article about Hemingway's favorite fish dishes years back. The impressive dish
provides a fine focus for a formal meal for those who are honored to share a trophy fish,
or work at an informal gathering.
3 to 4 pound trout, cleaned
1 cube butter, less if you diet
1 medium-size onion, chopped
3 stalks of celery, chopped
1 teaspoon ground sage
1 teaspoon thyme leaves
1 teaspoon parsley flakes
2 cups cooked long grain rice, instant if you're rushed
6 ounce can of green olives with pimentos
salt and pepper
Clean whole fish, pat dry and place on a greased baking dish or
sheet. Spread the fins and tail and protect them against burning with folded
aluminum foil you remove just before serving Note: if you leave the head on replace
the eye with an olive just before serving.
Melt butter in a skillet over medium heat and sauté' chopped onion
and celery until tender. Add sage, thyme, parsley, cooked rice and drained green olives
with pimentos and mix well. Stuff trout with rice just before you bake it. Rice addicts
can place extra rice in a buttered casserole, wait 15 minutes, then bake it with the
trout.
Note: baste rice casserole with any juice from the trout.
Salt and pepper the trout and bake in a 350 degree oven for 30 to 45 minutes or
until fish flakes with a fork. Rice stuffing made up to a day early refrigerates
until ready to use.
If you like crisp, brown trout skin baste the fish with melted
butter as it bakes. If you dislike skin, neatly remove it from the upper side of the trout
before serving. Then decorate the trout with "scales" made from a second
can of sliced green olives and a 'gill' formed with diced red pimentos. Brush with melted
butter before serving serves 6 to 8.
Fish Baked With Vegetables
The "instant dinner" can be made ahead and held in the refrigerator
until it's ready to cook. In this case add ten minutes to the cooking time. As
a result you can spend time with your guests. You can substitute diced bacon for the
salt pork or leave it out entirely if your diet requires this. If your fillets are
less than an inch thick please reduce the cooking time.
1 1/2 to 2 pounds fish fillets or inch-thick steaks
1/4 pound salt pork, cut into small cubes
1 onion, diced
3/4 cup fresh mushrooms
1/4 cup diced red or green pepper
2 to 3 medium carrots, sliced thin
1/2 cup sliced celery
1 teaspoon dill weed
2 tablespoons fresh chopped parsley
1 lemon, sliced
1/8 teaspoon pepper
1 cup dry Sherry or white wine
In a skillet, fry the salt pork until crisp and golden. Add the onion,
mushrooms, green pepper, carrots, celery, dill weed and parsley. Cook until tender.
In a buttered baking dish, add the cooked vegetables, and place the fish fillets on
top. Top with the lemon slices and pour the wine over them.
Cover and bake in a 400 degree oven for about 10 minutes. Remove the cover, baste
and continue to cook about 10 minutes or until the fish flakes when tested with a fork.
Serve with mashed potatoes or rice, a brown-and-serve loaf of French bread and a green
salad.
Small Bites' Baked Flounder
flounder (cleaned)
lemon
lightly fried bacon (about 3 slices per flounder)
fresh crab, enough to stuff each flounder lightly
salt and white pepper to taste
Tony Cachere's seasoning
Butter
Rinse flounder and pat dry. Slice along side from spine to belly. Fill
with crab meat (or shrimp if that's what you have) mixed with your favorite sage type
spice. Dot pan with pieces of butter. Place flounder in pan. Salt
and pepper to taste. Place very very thin slices of fresh lemon on the flounder.
Sprinkle with Tony C's and additional garlic powder if desired. Place bacon
over flounder, drizzle with melted butter. Place in pre-heated hot oven (325 deg).
Bake for 30 mins. Uncover and broil for +8 minutes. Serve with rice pilaf.
Fried Fish Sandwiches (Contributed by Dr. Rx)
These are not as good as the ones at the South Shore Beer Garden in Kemah, Texas, but
they are very good.
Fish: ~12 ounce fillet of Flounder
This will make 2 sandwiches. Part of the ambiance is to have the fish "sticking
out of the ends" of the bun.
Marinate the flounder filets in butter milk for at least ½ hour to remove the
fishy taste/smell.
Buns: Kaiser rolls - sliced horizontally, toast them if you want.
Coating mix:
1/3 cup - corn meal
2 tablespoons - flour
¼ teaspoon - black pepper
½ teaspoon - garlic powder
½ teaspoon - paprika (optional, mainly for "color")
1 teaspoon baking powder
Cook in a frying pan with about ½ inch of vegetable oil (~400 F), cover with a paper
towel to avoid splattering.
Sandwich fixings:
Lettuce - whole leaves or shredded
Sliced onion
Tarter sauce:
- "real" mayonnaise
- Dixieland (mild) CHOW CHOW - this takes the place of the salty pickle relish. The green
stuff is actually cabbage, but you would never know it. Mix these to taste… As
for me, I prefer lots of the Chow Chow with only a little mayonnaise…
Serving suggestions:
How do you spell BUDWEISER…
Final comment: the buttermilk may sound crazy, but trust me, it really is critical to the
recipe...
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