Rainbow Trout
Roasted Baby Artichokes
After a jam packed weekend (yesterday we ate leftovers...Scott had curry and I had the rigatoni with meatballs), I got home from a kid's birthday party at 6pm...Earlier today I found beautiful Rainbow Trout at Whole Foods. I salt them while they come to room temp and preheat the oven to 450F. Heat a large pan on high heat (I leave the heads and tails on the fish) coat the pan with olive oil and bacon fat (that I keep in a jar in the fridge). Just before cooking, I coat the skin of the trout with bread crumbs (I also like to use Wondra Flour). Place them in the pan and cook for 3 minutes on high heat, turn when brown, cook the other side for 2 minutes then place in the oven for 6 minutes. Serve with a side of lemon wedges, shoyu (soy sauce) and rice. The boys loved it, especially the crispy skin!!!
I'm still working my way through my MIL's farm box...Baby artichokes were on the menu tonight...Roasted with olive oil and butter and finished with a squeeze of lemon.
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