In a word or two, yum, yum and, yum. I know you will absolutely love this. Serve with a lemon risotto, crisp salad, even corn on the cob, and don’t forget to have a few chilled wines set aside.
This will serve 4, so adjust amounts accordingly if more are seated at the table.
- 1 1/2 lbs Trout fillet, skin on, cut in 4 equal portions
- 2 tsp. lemon pepper
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups light cream
- 4 oz. Philadelphia cream cheese, cubed
- 1 lemon, juice and zest only
- 1/4 lb. fresh crabmeat
- Lemon finishing salt
Season the trout with half the lemon pepper and set aside.
Melt the butter in a saucepan and stir in the flour and cook, letting bubble gently for 1 minte. Slowly add the cream and remaining lemon pepper and cook, slowly for 10-12 minutes.
Remove from the heat and add the cream cheese, stirring until completely melted. Stir in the lemon juice, zest and crabmeat. Keep warm over a very low heat, making sure to stir it occasionally.
On your preheated barbecue, cook the fillets, skin side down for 8-9 minutes, until it begins to flakes when pressed with a fork. A light sprinkle of lemon finishing salt will be your secret ingredient.
Put some risotto down in the middle of the plate, top with a trout fillet and spoon the crab sauce over all. Add the veggies and enjoy.
Friday Night Dinner With Our Neighbour
Our neighbor, who has become a good friend, gets to come over when we need to experiment or feel she might want some company or just for no reason at all. Last night was the latter…no reason at all.
We tried to keep it light, healthy and simple…..sort of! We need to and she is getting ready for a mexican vacation (you know…bathing suits, sexy dresses)
Dinner:
We started with a glass of perfectly chilled white wine (no eats here…) and enjoyed some conversation while poor Don did his thing in the kitchen with the lemon risotto.
Our menu was: 
Salad: Greens with pears and goat cheese (we added blood orange segments as well), with freshly made parmesan crackers. (I changed the cheese to Asiago and Romano – fabulous)
Entree: Poached salmon in white wine and seafood broth
lemon risotto
poached fennel and red onion (same broth as the salmon)
Dessert: Chocolate Whipped Cream Cake with a drizzle of a luscious vanilla sauce.
We need kudos here, we managed to take pictures of the table setting, salad and main course. Sorry, but the dessert was gobbled up before we could take pictures. Damn, we did it again!
The table setting was simple, colourful and in the dining room. How perfectly delightful it was.