Trout
What? Trout at our farmers market? It’s true! Kevin Thompson and Jane Tucker are raising brook and rainbow trout at their Putnamville farm, Highland Gardens. I was just as shocked as you when I discovered that my farmers market neighbors were selling this wonderful deliciousness. I grew up on a coast where fish was abundant, and as much as I love Vermont food, this state is severely lacking the fish area. But no more! For the last couple years Kevin and Jane have been selling their farm raised fishies in coolers amongst their other offerings. Because I spend every Saturday in the booth right next to theirs, I make sure to secure my fish purchase at the beginning of the market. They often sell out by the end of the market, but never be afraid to check and see if they have a few of the lovely trout left. Each year they have been increasing their yield and are aiming to bring about 500-600 to market size this year. Also, in not too long they will be smoking some of their little fish for an extra delectable treat.
Now, if you are wondering what to do with the new special food you have brought home from the farmers market, you’ve got some options. Kevin recommends drizzling them with olive oil, sprinkling them with salt and pepper and tossing them on the grill. I definitely can’t argue with that, but I also decided to include a yummy indoor cooking recipe with today’s column. And while you’re at the market this Saturday make sure not to miss the live rock and roll music of Sweet Japonic!
Mustard Garlic Basil Baked Trout
2 medium fresh trout
6 small garlic cloves
12 large basil leaves
1 tbs old fashion mustard
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp chili pepper flakes
1) Preheat your oven to 400° F. Lay a large piece of aluminum foil across a baking sheet, lightly grease it and place the fish long ways on it.
2) Crush or chop the garlic into a small bowl. Rip or chop the basil and add to the garlic. Add the rest of the ingredients to the bowl and mash together with a fork or your fingers.
3) Stuff the bellies of the two fish with the mustard-herb mash. Fold the aluminum foil over the fish and roll the ends together to create a large, closed pouch.
4) Bake the fish at 400° F for about 20 minutes, or until the fish easily flakes with a fork, turning the pan once after about 10 minutes of baking. Enjoy!
(As seen in the 6/11/09 "Our Food" column in The Montpelier Bridge)
Now, if you are wondering what to do with the new special food you have brought home from the farmers market, you’ve got some options. Kevin recommends drizzling them with olive oil, sprinkling them with salt and pepper and tossing them on the grill. I definitely can’t argue with that, but I also decided to include a yummy indoor cooking recipe with today’s column. And while you’re at the market this Saturday make sure not to miss the live rock and roll music of Sweet Japonic!
Mustard Garlic Basil Baked Trout
2 medium fresh trout
6 small garlic cloves
12 large basil leaves
1 tbs old fashion mustard
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp chili pepper flakes
1) Preheat your oven to 400° F. Lay a large piece of aluminum foil across a baking sheet, lightly grease it and place the fish long ways on it.
2) Crush or chop the garlic into a small bowl. Rip or chop the basil and add to the garlic. Add the rest of the ingredients to the bowl and mash together with a fork or your fingers.
3) Stuff the bellies of the two fish with the mustard-herb mash. Fold the aluminum foil over the fish and roll the ends together to create a large, closed pouch.
4) Bake the fish at 400° F for about 20 minutes, or until the fish easily flakes with a fork, turning the pan once after about 10 minutes of baking. Enjoy!
(As seen in the 6/11/09 "Our Food" column in The Montpelier Bridge)
Comments