Monday, October 20, 2008

Trout Grenobloise and White Beans with Spinach

One thing I love about being back in the west is that trout is easy to find. This is one of my favorite ways to eat trout. It's simple and flavorful and the beans and spinach are really tasty. They are flavored with onions and vinegar and there is something I really love about the combo. The most difficult part is removing the sections from the lemons. Basically you peel a lemon with a paring knife (taking off all the peel and the white pith), then slice each lemon wedge away from the clear membranes. It's ok if it comes out in pieces or not very pretty, you saute the lemons with capers and butter and parsley and then pour it over the fish. This recipe comes from Martha Stewart April 2000.

Trout Grenobloise
serves 4

2 T. butter
2 slices very thin white bread, crusts removed, cut into 1/4 inch cubes
2 lemons
1 T. olive oil
2 whole trout (about 1 lb. each), filleted, pinbones removed
salt and freshly ground pepper
2 T. capers
2 T. freshly chopped flat-leaf parsley

1. Melt 1 T. butter in a medium saute pan; add bread cubes. Cook over mediumh heat until golden, stirring frequently, about 2 minutes. Drain in a paper-towel-lined bowl; set aside.
2. Cut ends off lemons, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and reserve. Squeeze juice from membranes over sections before discarding.
3. Melt remaining T butter and olive oil in a large saute pan over medium heat. Season trout fillets with salt and pepper and place in pan. Saute until golden brown, about 2 minutes on each side. Remove from heat; transfer fillets from pan, and keep on a warm plate. Add lemon sections and juice, capers and parsley to warm pan, and toss to combine. Serve fish topped with sauce and reserved croutons.

Sauteed Spinach and White Beans
serves 4
2 T. olive oil
1 small yellow onion
1 T. minced garlic
2 fifteen-and-a-half ounce cans white beans, drained and rinsed
6 cups spinach (about 8 oz.), stems trimmed
4 t. white-wine vinegar
2 t. fresh thyme leaves, plus sprigs for garnish
1 t. salt
1/4 t. freshly ground pepper

1. Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
2. Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the psinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.


Elder and Sister McEvoy said...

Glad to see you are BACK!

I would order this dish next time in SG.

Grandpa Mac

Denise said...

So sorry that you were so sick. Your week in meals looks fabulous. We were thinking of you the other day as we've decided to re-start music class (at my house). I miss my best teacher!