Today they came to install the sheers and I didn’t have a lot of time to think through today’s meal. I did have that nice French trout from the shopping trip at the Bischwiller Super U and found an easy recipe on line http://danslacuisinedeblanc-manger.blogspot.de/2010/05/filet-de-truite-saumonee-ginger-glace.html that I could fiddle with.
Truite saumonée is a European species of rainbow trout and is absolutely delicious!
Because I’m such a coward when it comes to city driving, I’ve had to depend on my husband to take me vegetable shopping on Saturdays; everything is closed on Sundays. This means that towards the end of the week, unused vegetables are starting to look grim, as was this head of romanesco.
Things are about to change. My husband just bought a used small car for me from his predecessor and we have identified a fresh vegetable market not far from our house and not far from the old town farmers’ market and my butcher. After a couple of practice runs, I should be a happier Stuttgart camper. And we’ve got sheers
Glazed Rainbow Trout
4 rainbow trout fillets
Salt and pepper
3 tbsp soy sauce
1 tbsp honey
1 tbsp balsamic vinegar
2 garlic cloves, minced
1/2 inch fresh ginger, minced
1 tbsp cilantro, chopped
1 tbsp vegetable oil
Season the fish with salt and pepper. Mix the soy sauce, honey, vinegar, garlic, cilantro and ginger together, pour over the fish and allow to marinate for 1 hour.
Remove the fish from the marinade and reserve the marinade. Put the tablespoon of oil in a large skillet and cook the trout, turning every 2 minutes for 6-8 minutes. Remove the trout to plates and keep warm. Pour the reserved marinade in the skillet, boil until thickened and serve with the trout.