Tonight’s dinner was brought to you (and us) once again by the mad skills of my family of fisherwomen (and man). I had some trout in fridge from earlier in the week that The Hubs (fisherman) had already filleted. I had spent a little bit of time looking up trout recipes that I thought everyone would like. Of course, there is very little that we can all agree on. So, I decided that I would make up my own recipe. One that I thought I would like!
I also wanted to make some kale chips. Kale. Leafy green kale. Chips. My mother and I have both been seeing a growing number of recipes using kale. We have never tried it. I bought some kale last weekend for my mother. She had found a recipe that called for kale, so when I was at the grocery store I bought it. I took it to her house. Mid-week she told me that she had yet to make the recipe. So, I took the kale back. It’s ok. She didn’t mind. We’re close like that! I looked for some recipes that called for kale, and kept going back to three very similar (if not the same) recipes called crispy kale, baked kale, and kale chips. Chips. MMMMmmmm. Chips. I don’t eat many chips these days.
So, when I was planning the fish dinner the little play on words kept popping into my head. In addition to being raised by avid cooks and bakers my father (and many of his friends and family) loved wordplay. My mind just automatically plays games with words and phrases sometimes. Even though I knew I was not making fried fish or potatoes, I was so happy with my “fish and chips” idea! It also helped set the dinner up for the girls to think that we were having chips!
I made the kale first. So simple, it hardly needs any instruction. Rinse and dry the kale. Preheat the oven to 350 degrees. Cut or tear the kale into pieces, making sure to remove the thick stems. The leafiest pieces work the best. Place kale in a large bowl. Drizzle 1 tablespoon of olive oil over the kale, tossing to coat. Lay the kale on a cookie sheet or jelly roll pan in a single layer. Bake for 10-15 minutes, until crisp and starting to brown on the edges. Remove from the oven and lightly salt with kosher or sea salt. Voila. That was it. The Hubs came in during the cooking time and looked quizzically around the kitchen. I told him that he smelled the kale cooking. He thought I was kidding. He saw the kale before I cooked it and he was quite sure that wasn’t what he smelled.
I then made my trout recipe. I served the trout over a bed of kale chips. Hence, Fish and Chips. The Hubs truly and thoroughly enjoyed dinner. The girls were iffy about the fish (they didn’t like the sauce) and so-so on the kale. Daughter Number 4 ate all of her serving of the kale, though. She said it was so she could have dessert. Weird. I’ve never seen her finish stuff she doesn’t like so she can have dessert!
Baked Trout Almondine
- 6 Trout Fillets
- ½ cup milk
- 2 tablespoons butter
- 4 tablespoons flour
- Juice of 1 lemon
- ½ cup milk (I used skim)
- 1 teaspoon dill weed
- Black pepper
- ¼ cup slivered almonds
Lay the trout in a deep glass bowl. Pour the milk and about 5 dashes of Tabasco over the fish. Let soak. Preheat the oven to 350 degrees. Line a baking pan with parchment paper.
Melt the butter in a saucepan. Whisk in the flour. Add the lemon juice, stirring until smooth. Slowly add the milk, whisking continuously. When thickened, add the dill. Remove from heat.
Remove the fish from the milk. Lay the fish gently on the parchment lined baking sheet. Sprinkle with salt and pepper. Bake for about 5 minutes. Remove from the oven and cover the fish with the sauce. Return to the oven for about 5 minutes. Remove the fish from the oven again, and cover the fish with the slivered almonds. Return the fish to the oven for 5-7 minutes, until the almonds are golden and the fish is flaky.
I really thought this was a great taste combination. The lemon overpowered the dish for the girls.
It also paired very well with the kale chips. The flavors meshed superbly.
I’m feeling really excited about the freezer full of trout now that I have come up with this recipe. The Hubs said he would have liked it with some grated Parmesan in place of the dill.
I bet the kale chips would be awesome with some freshly grated parmesan, too. I guess I’ll have to get some fish out of the freezer. Well, maybe next week!