Wednesday, July 21, 2010

Two Recipes for Fresh Trout!

After a nice two-night camping trip this last weekend, I'm full and refreshed. I took the family camping and canoeing on a little lake we go to every year. The lake is known for its stock cutthroat trout, and they were biting. I received a little "lure tip" from a fellow fisherman who had two baskets filled with 40+ perch after an afternoon of fishing. I'd imagine he's pretty full from his fish fry too. 

For this post, I'm inspired to give you two recipes for fresh trout. The first one is so simple and quick that I couldn't post it alone, but it is my favorite one to use camping, as there are really only three ingredients. I hope you try them both and let me know how they work for you.

Trout with Orange-Basil Sauce
Two medium-size fresh trout, dressed
1 orange
1/4 c. + 2 Tbls butter
handful of fresh basil
salt and pepper to taste

Cook trout with skin on in available cast iron pan or roasting over fire until tender and moist. To make butter sauce, chop meat of orange in a bowl, careful to preserve juices. Chop handful of fresh basil. Melt 1/4 c. butter in a pan and add orange and basil. Heat through but no need to simmer for long. Peel back trout's skin, salt and add spoonfuls of orange-basil sauce.

Trout Stuffed with Green-Chilis, Corn and Lime
Four whole trout, about 12 inches long and dressed
1 lime

1 seven-ounce can of diced green chilis
1 can of yellow corn, drained
1/4 c. minced fresh cilantro
3 green onions, chopped, including tops
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano, dried
1/4 c. bread crumbs

1 crushed garlic clove
1 c. white wine
Juice of 1 lime
2 tsps. arrowroot powder (or cornstarch)
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1 Tbl. sugar
salt and pepper to taste

Combine and cook all sauce ingredients in a pan, stirring over medium heat until thick and smooth (about 6-7 minutes). Set aside and keep warm.

Preheat oven to 375 degrees. Mix ingredients for stuffing in a large bowl and stir well. Divide the stuffing mixture between all four fish and fill each one's cavity, pressing firmly until a small mound is formed on the outside. 

Wrap each prepared fish individually with aluminum foil and place them on a baking sheet. Bake for about 20 minutes. Uncover fish and squeeze the juice of one lime, then bake for an additional 8 minutes until golden brown.

Ladle the sauce into the middle of four dinner plates and place a stuffed trout in the middle of each one. Serves four.

Monday, July 12, 2010

German Goulash Soup (Gulash Suppe)

I have to admit that I am an avid Word Cup soccer fan, and I watched about 55 of the 64 tournament games. I was sad to see USA advance from group play but lose to Ghana. However, I have deep roots to Germany so I was happy to follow the third-place success of the German team. In honor of their win against Uruguay on Saturday, I prepared a delicious German Goulash dinner. This recipe was given to me by a friend and local professional German chef.

Goulash Soup (Gulash Suppe)
2 lbs. course ground or cubed venison or elk (I used ground lamb)
1 1/2 lbs. diced yellow onion
2 1/2 Tbls. smoked Paprika
2 Tbls. Oregano
2 Tbls. Marjoram
6 cloves garlic
4 c. beef broth
1 can crushed tomatoes
1 small can of tomato paste
3 small Yukon gold potatoes, diced
1 1/2 c. button mushrooms (optional)
salt, pepper, red pepper flakes to taste

Serve over cooked rice or (traditionally) Spaetzle

Saute meat in stock pot with oil until lightly browned then remove and set aside. Add diced onions to the pot and saute in oil until translucent. Add all spices, crushed tomatoes and tomato paste to onions and stir. Then add beef broth and meat and simmer for 1 1/2 hours. Add diced potatoes and mushrooms and cook another 30 minutes, or until potatoes are tender. Thicken with Roux, Arrowroot powder or cornstarch (your preference). Serve hot over cooked rice or Spaetzle.