Saucey Speckled Trout Hotpot

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wwltv.com

Posted on June 23, 2011 at 4:34 PM

 

 

I’m not the only one addicted to creating new recipes, especially for the Lenten Season.  My wife, Mary Clare, can also come up with some great dishes from time to time.  And when she does, we’ll always get them on the air for you as soon as possible.  This one rivals courtbouillion.

¼ cup extra virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, roughly cut
1 can tomato sauce, 8-ounce size
1 bay leaf
2 teaspoons Worcestershire Sauce
10 small speckled trout fillets, cut in halves
1 tablespoon Frank Davis Seafood Seasoning
½ small lemon, quartered and wedged
2 cups cooked white rice
1 cup petit pois peas
3-4 boiled, peeled, and medium sliced potatoes
2 teaspoons Frank Davis Vegetable Seasoning for peas
3 tablespoons minced parsley for garnish
3 tablespoons thinly sliced scallions
Field greens salad mixture + prepared olive salad mix
Frank Davis Sprinkling Spice or Tony Chachere’s for salad
Hot, crusty baguette right out of the oven

In a heavy aluminum or stainless steel pot (an oval roaster works well), pour in and heat up the olive oil.  Then quickly stir in the butter.  And when the mixture begins to sizzle, drop in the onions, toss them around, and sauté them until they wilt and clear.  Note: You do not have to brown them!
                   
Next, pour in the tomato sauce and add the bay leaf and Worcestershire sauce.  At this stage, lower the fire to simmer and allow the contents of the pot to blend together.
                   
While all these ingredients are coming to a complete blend, lay out the speckled trout fillets on the countertop and lightly sprinkle them evenly—front and back—with the seafood seasoning.  At this point, stir in the lemon wedges into the pot.  This is also the time to drop in the trout fillets and snuggle them down into the tomatoey sauce.
                   
Now, allow the fish to cook gently for about 5 minutes.  Then when they’re just beginning to show signs of breaking apart, add in the rice, the peas, and the potatoes one ingredient at a time and fold everything over and over gently until all the pot contents are evenly and thoroughly blended.
                   
When everything is fully combined, take the dish from the stovetop, cover it tightly, and slide it into a preheated 325 degree oven.  The “hotpot” will finish cooking and all the flavors will fully develop in the oven in about 30 minutes.
                   
Then invite your family and friends over for dinner.  And when you’re ready to eat, serve up the “courtbouillion variation” on hot plates, alongside a generous chunk of crusty, buttered, artisan bread.  Like the grumpy old man potato chip usta say, “betcha can’t eat just one helping of these!” 
                   
This casserole is best served with a salad of field greens, tossed with an overabundance of olive salad mix, and gently sprinkled with a little of your favorite Italian cheese. 

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