Pan-roasted Trout


Guys! I survived Stampede. What a week – so much to tell. And somehow now we’re fully immersed into summer. Heading to the coast is still altogether too far away, so I’m pretending to camp here – I have an open flame in my kitchen, after all. And a grill, and some good cast iron.

trout 1

For now, I’ll just pretend I went fishing.

Citrus Pan-Roasted Whole Rainbow Trout

1 lb. whole rainbow trout
salt and pepper
thin slices of orange and/or lemon
a few sprigs of thyme, parsley, dill or other herbs
olive oil

Preheat the oven to 400°F. Rinse and pat the trout dry inside and out with paper towel and season with salt and pepper. Stuff thin slices of orange and/or lemon and a few sprigs of fresh herbs inside the cavity and cut a few slits in the skin on top.

Set a heavy, ovenproof skillet over medium-high heat and add a generous drizzle of olive oil. Once hot, place the fish in the pan, drizzle with olive oil and cook for 3-4 minutes; if you like, add a few extra slices of lemon or orange to the pan before sliding it into the oven. Cook for 15 minutes, or until firm to the touch. Serves 4.

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July 13 2015 | fish | 3 Comments »

Roasted Chicken Caesar Salad

chicken caesar 1

Having grown up in generation Earls, I’ve always been a fan of the chicken Caesar.

Even so, it’s not the sort of thing I generally make at home. But I saw a technique years ago in which chicken was roasted atop chunks of bread to produce croutons infused with chicken drippings – which is essentially those crispy bits of stuffing you pick at and eat yourself as the turkey comes out of the oven, which is the very best part of Thanksgiving dinner. And you wind up with a whole sheet of it.

So in this salad, which I learned from one J.O., you roast the chicken and the croutons together, which makes sense time-wise but also makes them spectacularly delicious, then lay a few strips of bacon over the lot to up the ante, pull and chop up the lot and scatter it over a platter of crunchy romaine, then douse it all in garlicky dressing and Parmesan. A proper Caesar salad it is.

Rather than set this up as a recipe per se, I’m going to walk you through how I did it, because measurements here aren’t too important.

chicken caesar 2

I used chicken thighs – much more flavourful than breasts – but J used chicken drumsticks, which I figured wouldn’t be meaty enough. On the upside, they do cook through a little more quickly.

Preheat your oven to 400F. Get a big, rimmed baking sheet and spread out cubes of good crusty bread, like ciabatta. Add chicken thighs to the pan and drizzle everything generously with olive oil. Toss it about with your hands to coat everything, then spread out the bread cubes and place the chicken on top. If you like, tuck in a few sprigs of rosemary.

Bake for about 40 minutes, taking the pan out and rearranging everything at some point if you feel like it, and then lay a few strips of bacon over everything and return the pan to the oven for 10 more minutes or so, until everything is nicely crisped up and the chicken is cooked through.

Meanwhile, fill a large platter (or as many plates as you have people eating) with torn or chopped Romaine (I added a few chopped leaves of kale too), and mix up a Caesar dressing: I like to do this by dolling up some good mayo with lemon juice, garlic, a squeeze of anchovy paste if you’re into it, and plenty of freshly grated Parmesan cheese and black pepper. Top the lettuce with torn or chopped chicken, bacon and croutons, and drizzle with creamy dressing. Eat outside, if it’s not raining.

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July 06 2015 | chicken & turkey and salads | 8 Comments »

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