Celebrating Spain with Baked Trout (not octopus)
There is a fusion between cuisine and culture so in celebration of Spain’s World Cup victory (and Paul the octopus’ perfect predictions), we are sharing a delicious Spanish recipe from famed Chef Jose Pizarro’s new cookbook, Seasonal Spanish Food. This month enjoy Baked Brown Trout with Bacon and Herb Salad.
The recipe of the month hails from the north of Extremadura called Valle del Jerte, a destination known for its cherries and mountain lakes and streams, where the trout are plentiful. So after your first mouthful, close your eyes and hop a virtual flight to Spain to celebrate the World Cup Champions.
Ingredients:
4 whole trout (approx. 10az each), cleaned
8 slices smoked bacon
Sea salt
2 heads romaine lettuce, sliced
Handful of mixed herbs (chervil, basil, parsley)
Preheat oven to 400°F. Place 2 slices of bacon lengthwise in the cavity of each trout and use a cocktail stick or toothpick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin.
Oil a baking sheet, arrange the fish evenly across it, and bake for 12 to 15 minutes.
Mix the lettuce and herbs together, and dress with 4 tablespoons extra virgin olive oil and 2 tablespoons white vinegar, salt and pepper. Divide between four plates. Remove the cocktail sticks and place each fish next to the salad. Serve immediately.
Tags: 2010 World Cup, Baked Trout, Chef Jose Pizarro, Paul the Octopus, Spain, Spain Soccer, Spanish Recipe, World Cup Champions
Topics: Culinary Travel, International Travel
