RE: [CH] chili bottles, trout-chile recepie
T. Matthew Evans (matt.evans@ce.gatech.edu)
Fri, 21 Sep 2001 11:14:49 -0400
>Another question..
>We have lots of trout ready to be fished out of our pond... coinciding with
>the many fresh chiles ready to be picked... who has the best chile-and-fish
>recipe out there? I'd love to hear....
>Thanks all
>Keegan
>
>
One of my favorite methods for cooking fresh trout is thus:
Clean the fish, keeping head and tail intact. Stuff the trout with sautéed
bacon, thin slices of roma tomato, rings of fresh chile, minced fresh
oregano, and a little goat's cheese (or fresh mozz). At this point, you may
either go flour-egg-cornmeal (all three should be seasoned) and sauté the
trout in grapeseed (or peanut) oil or you can season the fish with salt,
pepper, red chile, ground cumin, and oil and grill/smoke it. If serving
fried, I would accompany the fish with pickled jalapeno and dill tartar
sauce (maybe even with some green apples in it). If serving grilled, I
would accompany with caramelized onions to which some roasted garlic, red
wine, and a very small amount of veal stock have been added.
Either way, a warm arugala salad with oven dried tomatoes and balsamic
vinegar and some crusty bread with red chile-garlic butter would round out
the meal nicely.
Serve with a semi-sweet white wine (such as Pinot Gris or Sauvignon Blanc),
which will cut and balance all of the big flavors nicely. Lastly, you could
finish with mango sorbet or some other cool, simple dessert.
Good luck.
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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