Yesterday was Good Friday and we had fish. I didn’t have fish because it was required, but because it reminded me of home. Growing up, my mother cooked fish every Friday. I do not do that for my family, I don’t even think about it , but, this Good Friday I remembered. Good Friday means fish and I wanted to do what my mother did. I wanted to remember her. Cooking is one of the ways I get to do that. I made a fish so familiar to me, a fish that we often got delivered to our door by a neighbor who was out fishing and had more than he needed to feed his family. She hated cleaning fish!
We had a lovely dinner, and, I got to think about home while cooking it…
You will Need: 4 whole trout, gutted and cleaned, (my fish had the skin and back bone in tact), 1 sweet onion, 2 garlic cloves, finely chopped, small dice, 3 sage leaves, finely chopped, 2 sprigs of thyme, 1 fresh bay leaf, 1/4 cup white wine, 1/2 cup water, 1/3 vegetable bouillon cube, 3 large yellow potatoes, 6 medium carrots, olive oil, coarse sea salt and freshly ground black pepper.
Preheat oven 425*1 – First, get the carrot and potato fries into the oven. On cutting board slice potatoes into thick slices and then cut each slice into sticks. Peel the carrots and cut into 3 pieces and cut each piece into either 2 or 4 pieces, depending on how thick the carrots are. Put in big bowl and add 2 tbs olive oil and mix everything together. Add 1 tsp salt and a couple of grinds of pepper.
2 – Add a 2 tbs olive oil to baking sheet large enough to hold the vegetables in a single layer and put into oven to heat. When it is hot (about 4 minutes) remove from oven and add fries to sheet and place in oven for 15 minutes. Remove and turn and cook for a further 12 minutes.
3 – While fries are cooking make prepare the trout. Put a big saute pan on low/medium heat add 1 tbs olive oil and add the diced sweet onion and garlic. Saute for 10 minutes. Add the chopped herbs, bouillon, and bay leaf and cook for another 3 minutes.
4 – Add the wine and cook for 2 minutes before adding the water. Stir and bring to a simmer.
5 – Wash and dry the fish and season the inside with a sprinkle of salt and pepper. Place in pan and cover. Simmer very gently for 8 minutes. Add more liquid if necessary. When cooked, turn off heat.
Note: If you want to remove the skin before serving, simply lay the fish skin- side down on a couple of paper towels and wait about 1 minute. Insert a knife or thin egg flip between the skin and flesh and lift the meat from the skin – very easy
Serve on warmed plates with some greens.