Roast Trout with Sautéed Apples and Basil

 

Roast Trout with Sautéed Apples and Basil

(serves 2)

1 small apple

1 tablespoon butter or ghee

2 fillets trout

salt and pepper

1 small handful basil

Preheat your oven to 400F. Heat a medium sized frying pan to medium heat. Chop the apple into thin slices. Melt the butter in the skillet and add the apple to the pan along with a few grinds of fresh pepper. Fry on both sides until softened.

Remove the skin from the trout and pat dry with a paper towel. Sprinkle both sides with salt and pepper. Push the apples to the side of the pan and place the trout in the pan. Give the trout a little jiggle to avoid it sticking, and arrange the apples around it. Transfer the pan to the oven.

Cooking time will really vary depending on thickness, so check it often. A good rule of thumb is that a 1" fillet will take slightly less than ten minutes on average. Once the trout is almost cooked, cut the basil into thin strands and toss with the apples and over the trout. Place back in the oven for one minute or until fully cooked. Serve hot.

Fudgesicles! (finally!)

* 2 T cocoa powder
 * 1/2 cup canned coconut milk
 * 2 small, very-ripe bananas (200g)
 * scant 1/16 tsp salt 
* 1/2 tsp pure vanilla extract 
* optional: feel free to add Sunflower butter


 Combine all items in a blender. Pour into popsicle molds and freeze.

Cauliflower, let me count the ways...

If you're one of the many folks whom partake in our weekly produce delivery, you'll see that cauliflower is a staple in your order. This recipe is a tangy, piquant variation of roasted cauliflower. 

Yield: Serves 4

INGREDIENTS 1 head garlic ¼ cup plus 1 tablespoon extra-virgin olive oil, divided 2½ teaspoons salt, divided Freshly ground black pepper 4 strips bacon (preferably double-smoked) 1 large head cauliflower, quartered ¼ cup fresh lime juice ¼ cup fish sauce 1 tablespoon salted capers, rinsed and coarsely chopped 1 teaspoon finely chopped flat-leaf parsley 2 teaspoons finely chopped red Fresno chile (about 1 small chile)

DIRECTIONS

1. Preheat the oven to 350°. Roast the garlic: Cutting crosswise, slice off the top third of the garlic head and drizzle with 1 tablespoon of the olive oil. Season with ½ teaspoon of the salt and pepper and wrap loosely in aluminum foil. Place in the oven and bake until golden-brown and tender, about 45 minutes. Remove the garlic from the oven, set aside to cool slightly, then squeeze the garlic head over a small bowl to release the roasted cloves. 2. Roast the cauliflower: In a large, ovenproof skillet or cast-iron pan set over medium heat, add the bacon and cook, flipping each piece once, until both sides are browned and crisp, about 8 minutes total. Transfer the bacon to a paper-towel-lined plate and set aside for another use. Add the cauliflower quarters cut-side down to the bacon fat in the pan. Place the pan in the oven and cook until browned and a paring knife easily slides into the center of a wedge, about 50 minutes (if roasting a smaller head of cauliflower, it will take less time to roast). 3. Make the vinaigrette: In a medium bowl, whisk together the lime juice and the remaining 2 teaspoons of the salt until the salt dissolves. Whisk in the roasted garlic and fish sauce. Whisking constantly, drizzle in the remaining ¼ cup of the olive oil. Stir in the capers, parsley and chiles 4. To serve, place the cauliflower quarters on a platter and pour the vinaigrette over the top.