We have another snow day here today. Last week we had two and today is another one. I think we may be at five or six already for the year. I'm not sure because I didn't think to count. I figured Canadians are quite capable of handling snow and there wouldn't be snow days as often. What I've found out, though, is that the school closures work much differently here than what I'm used to.
Let me explain. Today school is not closed, but Stephen doesn't have to go because the buses are cancelled. School is open for those not dependent on buses. This means that walkers, or those who get rides other than school buses, still have to go. The teachers have to come up with something to keep those 10 kids per class busy. I guess city schools are a bit different because they would have more children walking, but our school is out more in the country and I would say about one half to two thirds of the kids are bussed. So, Stephen is at home today, but poor Mrs. Wilson had to plow through the mess to keep her 10 walkers occupied for a half day kindergarten class.
The snow has stopped for now. We have about five inches on the ground at the moment. It's supposed to keep snowing this afternoon and dump another 15-30 centimeters/5-10 inches by tonight. We're very thankful for our semi-retired neighbor who LOVES to use his snowblower and just can't seem to stop at his driveway. What a sweet man! This morning we not only got a snowblowed driveway from Ivan, but also a HUGE rainbow trout that he caught and cleaned for us! I have to confess that I've never touched a fish not purchased from a store that was already cleaned and fileted, so I'm not sure what to do with this one! It's still wrapped up and he told me that it's head has been removed and it's gutted and deboned, but now what?! Anyone have any easy and tasty recipes for rainbow trout that even an amateur fish cook could make?
Subscribe to:
Post Comments (Atom)
2 comments:
Classic Trout Amandine
2 C milk
2 tsp. salt (divided
2 dashes hot sauce
Trout fillets 6 small or 2 Large)
3/4 C flour
1/2 tsp. pepper
1 1/4 C butter or marg. divided
1 tbs olive oil
1/2 C sliced almonds
2 tbs lemon juice
2 tsp worchestershire sauce
1/4 C. chopped fresh parsley
Combine milk, 1 tsp. salt, and hot sauce . Add fillets, turning to coat. Cover, chill 2 hrs. drain. Discard marinade
Combne flour, pepper in shallow dish
Melt 1/4 C butter in large skillet over med. heat. add oil. Dredge fillets in flour mixture. add to skillet, cook 2 min on each side or until golden. Remove to serving platter. keep warm.
Combine remaining 1 C butter and almonds in pan. cook over med. heat until lightly browned. Add lemon juice, worchestershire sauce and remaining 1 tsp. salt. cook 2 min. Remove from heat, stir in parsley. Pour over fillets and serve immediately.....
FromSouthern Living 1996 Annual recipe book... Enjoy.
Here's another:Trout Amandine
4 med. rainbow or brook trout_dressed (Hope it's in the latest style)
2 tbs fresh lemon juice\Cracked pepper
1/2 C butter or marg. divided
1 1/2 C slivered almonds
1/4 C fresh lemon juice
2 Tbs minced fresh parsley
Garnish: Lemon slices
brush trout with 2 Tbs. lemon juice and sprinkle with cracked pepepr
Melt 2 Tbs. butter inlarge nonstick skillet over med. high heat; add 2 trout. Cook 6 - 8 min or until fish flakes easily when tested with fork. turning once. Remove to serving platter. Keep warm.
Repeat with remaining trout adding 2 Tbs. butter. Wipe skillet with paper towel.
Melt remaining butter in skillet. add almonds. Cook until golden, stirring often. Stir in 1/4 C. lemon juice and parsley. Pour over cooked trout. Garnish if desired.
From Same cook book.
Sounds easy.
PS I never tried either one, but they look great!
Post a Comment