It’s finally the end of the week and I’m feeling like the fish above. He’s all, “Girl, my terrariums are all dessicated and don’t even talk to me about my hair, so I’m just going to lie down in a bed of butter and lemons now.” Am I projecting?
I got back from another business trip to London a couple of weeks ago. Every morning I ran in the mist like a gorilla, which is my favorite weather and method to run in.
Across the bridge:
along the River Thames:
past Big Ben:
and on the first day, accidentally across a finish line amidst a cheering crowd in #theonlyraceilleverwin. Not to worry, the glory didn’t last long because the very next day some piece of cobblestone tripped me into some major Crouching Tiger-style flying and rolling on the ground resulting in this (and yes, as a friend so generously pointed out, I managed to land on the tops of my knees. And don’t judge my skin.):
It wasn’t like I was very noticeable wearing hot pink running shoes, a purple running skirt and a fuschia jacket or anything. I always said that exercise was dangerous.
Later, I did manage to make it to a pop-up restaurant in SoHo called The Full English, and felt much better after stuffing myself with bacon, eggs, tomatoes and beans. Check it out if you’re in London.
So that was London. Now on to fish.
Trout is one of my favorite fish, and what I love about fish (aside from the brain health benefits that I so desperately need) is the speed with which you can prepare it. I’m not terribly experienced with cooking whole fish, so I used this Whole Trout en Papilotte recipe from the Food Network. Place some chopped onion on a piece of parchment paper, lay the fish on top and cut slits into it. Season it inside and out with salt and pepper.
Stuff the fish with herbs, coat the top with shallot butter (see instructions below) and cover it with a layer of lemons.
I wrapped it in the parchment, grilled it for 20 minutes, and it was done! Moist, tender, and makes you smarter!
WHOLE TROUT EN PAPILLOTE (from Food Network)
- 2 whole trout, dressed
- Salt and pepper
- 1/2 cup sliced sweet yellow onion
- 2 handfuls fresh herbs (thyme, parsley and rosemary)
- 3 tablespoons lemon-shallot butter, recipe follows
- 1 lemon, sliced
- 2 tablespoons dry white wine
- 1 tablespoon extra-virgin olive oil
- Parchment paper
Preheat oven to 400 degrees (I used a grill — either will work!). Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It’s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
Lemon Shallot Butter
- 1 stick unsalted butter, softened
- 1 lemon, zest finely minced
- 1 small shallot, finely minced
- Salt and pepper
In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.