After having July 4th week off from the Katchkie Farm / Haven's Kitchen CSA, the produce came in strong this week. Tonight's dinner was a combination of vegetables from Katchkie Farm and a rainbow trout from Max Creek Hatchery. A wonderful combination it was.
Post-summer cocktails and a snack on Haven's Kitchen's ricotta meant keep it simple and easy, which doesn't mean it wasn't really delicious.
- Swiss Chard
- Red Onion
- Yellow Squash
- Whole Rainbow Trout
- Fresh Parsley
1) Heat over to 400 degrees F for the trout.
2) Medium dice the red onion and yellow squash.
3) Separate the chard stems from the leaves. Chop the stems and ribbon chop the leaves. Wash the stems and leaves separately.
4) Season the trout inside and out with salt and pepper. Stuff it with parsley.
5) Cook trout in oven on a pan with aluminum foil (easier for clean up) and olive oil.
6) Over medium heat, start cooking the chard stems in olive oil. Season with salt and pepper.
7) After about five minutes, add the onions, re-season and continue to cook, turning reasonably frequently.
8) After another five minutes, add the squash and season again. At this point, I added a little sprinkle of paprika.
9) Then a few minutes later, add the swiss chard leafs and cook until wilted and cooked though. I also added some red pepper flakes for flavor and a slight kick.
10) Pull the trout out of the oven when it is cooked through and serve with the sautéed swiss chard, onion and squash mixture.
It's always noted that when you buy fresh whole fish the eyes are supposed to be clear and bright and the fish's skin a little slimy. This fresh rainbow trout from Max Creek Hatchery hit every note of freshness, including the slimy.
Tonight we pulled out a bottle of Joseph Roty 2005 Bourgogne Blanc. It's in a perfect place of age and freshness.