If you are looking for a light and delicious meal over the holiday weekend, give this one a try. Truly lovely and when paired with a chilled Pinot Gris…heavenly!
Trout
- 6 x 6 oz. whole trout, skin on
- 1 tbsp. grape seed oil
- 1 lemon, cut in wedges
- micro greens for garnish
Preheat oven to 350 degrees. Blot fish dry with a paper towel and place on a parchment lined baking tray and rub gently with the oil. Bake in the middle of the oven for about 15 minutes until almost cooked through. You really want it a little rare as it will continue cooking once removed from the oven.
Peel off the skin from the fish and discard the head. Remove the fillets from the spine and place on a heated platter. Garnish with the micro greens and set the lemon wedges around the edge. Drizzle with a little of the lemon sauce. Pour remaining sauce in a bowl and let everyone add more (they will want to).
Lemon Caper Aioli
- 1 large garlic clove, smashed and finely minced
- 2 tbsp. grape seed oil
- 1 tsp. Dijon mustard
- 1/4 cup mayonnaise
- zest of half a lemon
- 2 tsp. capers, rinsed and drained
Place the garlic in a mini food processor and whirl. Gradually add the oil until a smooth paste has formed. Add the Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and add the capers.
This may be served with baby spring vegetables and basmati rice. Truly a wonderful meal and, of course, the chilled Pinot Gris adds to the overall enjoyment.
Lemon Garlic Mashed Potatoes
If you are not having a turkey this season, but opting out for either lamb or ham, then these are the potatoes you should try.
- 3 lbs. Yukon Gold potatoes, peeled and chopped into chunks
- 3 cloves garlic, halved
- 3 tbsp. olive oil
- 2 tbsp. butter
- pinch of salt and pepper
- 2 tbsp. capers, drained and chopped
- 1/3 cup Italian parsley (flat leaf)
- 2 tsp. lemon peel, shredded
- 1 half lemon
In a large sauce pot, cook the potatoes and garlic in boiling water until tender.(20-25 minutes).
Drain the potatoes, but reserve 1 cup of the water. Mash with a potato masher to break them up, then place in your electric mixer beating until totally smooth, adding 2 tbsp. of the oil, butter, salt and pepper, and just enough of the reserved water to reach the desired consistency.
Transfer to a serving bowl, topping with the capers, parsley, lemon peel and drizzle the remaining oil over the top. Squeeze the lemon over the top just before serving.
This makes enough for 8, plus a little more for leftovers.