Wednesday, November 17, 2010

Trout with Pecans and Brown Butter

It's been a while since we made an excursion out to Mott's Channel Seafood, so we decided to remedy that this weekend. I scored some gorgeous trout filets there. I love trout. I used to fish for it with my dad a hundred and fifty years ago on the Spring River when I was a kid. We would sometimes catch Heterolepidotus and throw them back. That's how long ago it was.

These I didn't catch. Someone else had that fun. I just got them in a little bag.

Ah, yes, the ubiquitous foil and parchment lined pan. Obviously, I got them ready to go on the grill. I cranked it up to 450, salted and peppered these guys and drizzled them with a little olive oil. While they were cooking on the grill, I made a quick and easy pecan and brown butter sauce.

It was simple. Watch. Melt about 2 Tbs. of butter in a small pan over medium low heat, then add a generous handful of pecans. Add a pinch of kosher salt.

Mmmmmm... the smell of pecans browning in butter... all it needs is bourbon.

I actually didn't use bourbon, though. Thought it would overpower the trout. So instead, at this point, add about 1/4 cup of dry white wine (which I happened to be drinking) and a good pinch of minced rosemary. Then just serve that right over the trout.

I also made some green beans that even Pootie liked. He's not a huge green bean fan. "Do something with them - don't make me eat them all plain.", is his plea whenever he sees me get them at the Farmer's Market.

These are easy too. Cook the green beans in a pot of water with about a Tablespoon of kosher salt. Yes, you heard me. Let me digress for a moment about salt. If you don't eat a bunch of processed foods, you're not getting tons of salt in your diet. If you cook what you eat from fresh ingredients, the only salt you're getting is what you put in it. Most of this salt you're going to be pouring out with the water anyway. This is just to give the beans some flavor. So put the salt in and boil them for about 7 minutes or so.

Then drain them, keep them in the same pot and set them aside.

In another pan, cook a couple of slices of bacon. I use uncured. I'll do salt. I try to avoid the nitrate thing. Anyway, you could use pancetta, and I probably would have, but I was out. Set it aside to drain on paper towels, then chop. (The bacon, not the paper towels.)  Add a chopped shallot to the bacon drippings and about 2 teaspoons of minced rosemary.

This is EXACTLY what your stove action should look like. Except yours is probably cleaner.

When the shallot is translucent, set it aside.

When you're ready to serve, put the green beans back over medium heat, add a tablespoon of butter, dump in the shallot mixture and the bacon, and toss together until the beans are rewarmed.

Then serve with your trout.

You can even catch your own, if that's what you're into. Say hey to the river for me.

If you'd like, here is a .pdf of the trout, and here is one of the beans.

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