Last time I went to my egg lady she gave me a beautiful whole trout all cleaned and ready to go. I guess it was 2-3 lbs. She had just come back from fishing and these were just cleaned. It don't get any fresher than that! 

And so I thought a nice stuffing would be awesome with it so I searched around online. I found this one. I changed a few things and those changes will be in (  ). But I did find it rather bland, so next time I think Ill use marinated artichoke hearts instead and perhaps more herbs. It was a good recipe tho with all my favorite things, so Ill most likely make it again if I get more fish from her.

Mushroom and Artichoke Stuffed Trout

Serves 4

• 1 tablespoon  butter
• 1/2 pound button mushrooms, cleaned and sliced
• 2 tablespoons plus 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon salt, plus extra for seasoning ( I omitted the salt cuz I'm trying to use less but I'm sorry I did, it needs it)
• 1/4 teaspoon freshly ground white or black pepper, plus extra for seasoning
• 1 teaspoon lemon juice
• 1/3 cup fish or shrimp stock (I used white wine, since I had neither around)
• 3 tablespoons heavy cream (I used fat free half and half since that's all I had in the house)
• 1 cup artichoke hearts, drained and coarsely chopped
• 2 teaspoons chopped fresh parsley leaves
• 1 1/2 teaspoons chopped chives
• 1/4 to 1/3 cup fine dry bread crumbs
• 1 (3 to 3 1/2 pound) whole trout, cleaned
• 1 whole lemon, thinly sliced
• 3 to 4 tablespoons extra-virgin olive oil

Directions

Preheat the oven to 350 degrees F.
Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes.

 Add the shallots, garlic, thyme, salt and pepper and cook, stirring frequently, until most of the liquid has evaporated and shallots are soft, 2 to 3 minutes. Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes.

Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes. Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture.
Season the inside cavity of the trout well with salt and freshly ground black pepper. Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet. Arrange half of the lemon slices on top of the stuffing mixture, in the cavity. 

 Drizzle the outside of the trout with the extra-virgin olive oil and season the fish on the outside with salt and pepper,to taste. Arrange the remaining lemon slices on top of the fish. Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through.
I served this with a simple salad with tomatoes since there's so many veggies in the stuffing already. It was quite filling.

Deep Fried Batter Dipped Fish

I had some fish in the freezer that I wanted to use and since its been a bit cooler, I decided to batter dip them. Either Ive never made batter dipped fish or its been so long that I just don't remember. So I searched online for a recipe. Now there are tons out there and who knows which one is the best. But I wanted a simple one that didn't need alot of things. This is the one I found but as I was using it I realized the recipe was wrong. The original amts made a ball of dough lol....that's not batter. So here's my version. I will say its awesome and makes a nice crispy crust that was still crispy even this morning a bit. I served it with tartar sauce http://mermaidstreasures.blogspot.com/2009/06/seas-tartar-sauce.html cuz the man loves that on any fish I make. I had it too but honestly I liked it better without it .

Batter Dipped Fish

1 c. all purpose flour
1c. plus a bit more of water or seltzer or carbonated mineral water
1 tsp. salt
1tsp. b. soda
1 tsp. Old Bay Seasoning
1 lb. boneless fish fillets

Mix flour, salt, b. soda, and Old Bay together. Add 1c. water till mixed and thick like pancake batter. I used Pelligrino Mineral Water since its carbonated. Let sit for a few minutes for the flour to absorb the liquid while your heating the oil in a pan.

You want the oil deep enough to cover the fish plus a bit more. I use a non stick deep wok type pan. Fry at around 375 degrees on a fry thermometer. I have an electric stove so its hard to maintain this. I just turn it up to high and lower it if I see things cooking way too fast.

Check the batter and if its become very thick add a bit more water to thin it a bit. Dip each fillet into the batter coating well. Hold it by one end and let most of the excess batter drip off into the bowl. Then put in oil in the pan. Make sure you have something to cover the pan with like a spatter screen to help contain it. Once the first fillet stop bubbling madly add another. Do this each time otherwise it will bubble over and the temperature cools too much to cook and seal the next fillets.

Turn over to finish browning and when done, transfer to paper towel lined plate. Repeat till all are done.

Feel free to add anything you like to the batter. More pepper would make it spicier. Herbs like tarragon, oregano and dill would be nice too.

Sea's Tartar Sauce

We love fried fish and all kinds of seafood here. I cant wait till I get to Oregon tho. I wont be far from the coast and many of the fishermen up there sell off their catch right from the boats. Some have even set up stands here and there. Since I don't fish, that will be real convenient for me. I make several sauces that we have come to love. My bf loves anything mayo based. I swear it runs thru his veins lol. He always looks for this tho when we have fish.

Sea's Tartar Sauce

This is a recipe Ive tweaked over time. Many tartar sauces call for capers and I'm allergic to them, so I don't buy this, I have to make it. We love it with any seafood tho. In fact my bf says he loves mine the best.

2 c. mayonnaise ( I use Best Foods, Hellmanns on the east coast)
1 pickled jalapeno or a few slices of pickled ones
3 tb. pickled relish
Juice and grated rind of 1 lemon
1 tb. finely chopped green onion
1 tb. chopped chives or 1 tsp. dried
1 tb. finely chopped fresh tarragon or 1 tsp. dried
2 tb. Dijon mustard
2 tsp. Old Bay seasoning
Freshly ground black pepper

Place all ingredients in a bowl and whisk together. Season with pepper to taste and also adjust seasonings now. This is when I add a bit more of something if what Ive used for some reason, doesn't have enough flavor. That happens sometimes with dried things or jarred items. If too strong of a flavor more mayo can be added to tone it down. I keep this sauce refrigerated in a container for whenever I need to use it. It keeps well.

I buy jars of pickled jalapeños for nachos and stuff and they are sliced. So if you use those do it to taste. I add about 3-4 slices chopped fine. Most tartar sauces only call for lemon juice but I found the zest really adds a nice touch and I don't miss the lemons squeezed on the seafood. You can eliminate the zest if you wish tho.

Gourmet Dinner Parties Part 4

Ok final part to this menu........I know there's alot here but this was one of our yearly banquets where we would splurge on a grand meal. Remember, everyone involved was making a part of this, it wasn't all on me. I would not expect anyone to do all this without help. Also our lil group would go once a year out to dinner too, someplace we all agreed on.

SESAME BROCCOLI 6 SERVINGS

1 lg. bunch of broccoli, broken into florets, stems peeled

1/2c sesame seed, toasted

1/4c. sake, dry white wine or sherry

1 1/2tb. soy sauce

2tsp. sesame oil

2tsp. honey

Cook broccoli in boiling water till crisp-tender. Drain thoroughly. Let cool to rm. temp. Combine remaining ingredients in lg. bowl. Shortly before serving; add broccoli and toss to mix well.

GRILLED ORIENTAL FISH SERVES 6

2tb. soy sauce

2 slices fresh ginger root, peeled and chopped

1/4tsp. apple pie spice ( yes you saw that right and its amazing!)

2tb. oil

Pinch each of sugar and pepper

2tb. dry white wine

6 thick white fish fillets

Coriander sprigs (cilantro) and scallion tassels (opt)

Combine all ingredients except the fish and garnish, in a flat dish. Place the fish in the dish and turn to coat. Leave for 1hr. turning the fish now and then. Line the grill or broiler pan with foil. heat well and place the fish in , skin side up. Pour over half the marinade and grill or broil at high heat 4-5min. Pour over the remaining marinade and cook for a further 4-5min. Transfer to a heated platter and pour over any marinade remaining in pan. Garnish with coriander sprigs and scallions.

This has become a regular recipe in my house. You will be amazed at what the apple pie spice will do. Ive used this on sword fish to grill even and when I did my daughter just loved it. Each child got a special birthday dish that I would make for them, this was her choice. Its awesome!

And finally dessert, something light and fruity......I once served this at a catered party I did. It was for a bunch of Russian diplomats who were here in town for a computer show my exs company was at. When I asked the men who they were I was told they are so high up they answer to Yeltsin!

FROZEN GINGER CREAM 8-10 SERVINGS

Crust-

2 1/2c. almond cookie crumbs (about 20 cookies, Ive used amaretti too)

2tb. butter, melted

Filling-

6 egg yolks

4 egg whites

1c. whipping cream

1/2c. chopped crystallized ginger

3/4c. sugar

1/4c. sugar

1/4c. Grand Marnier

Mandarin orange slices for garnish

Crust- Crush cookies to make crumbs and combine with melted butter. Reserve a sm. amt. and pat remaining on bottom and slightly up sides of 8-9in. springform pan. ( You can also make individual creams for service too) Chill while making filling. Filling- Beat egg yolks with 3/4c. sugar in top of double boiler over warm water till thick, about 6-10min. Turn into lg. bowl and let cool 5min. then beat 1min. more. Beat egg whites till foamy. Gradually add 1/4c. sugar and beat till stiff. Fold into yolks. Whip cream in another bowl till thickened. Add liqueur and beat till stiff. Fold into egg mixture. Spoon into pan alternately with the finely chopped ginger. Sprinkle with reserved crumbs and freeze till ready to serve. This can be made up to one week before serving. I garnish each serving with a few mandarin orange slices.

CAPE COD STUFFED SHRIMP

This is a dish I love to make when I can get Dungeness crabs cheap. When I make this tho I don't bake the shrimp first , nor do I cut them in half. I buy whatever shrimp size is on sale when I want to make it and just pile them in a baking dish and top with the stuffing mix. Then I bake it all till the shrimp are pink and the stuffing is nice and hot and crusty. In fact when I can get a crab cheap Ill make a batch of this stuffing and freeze it to use on fish fillets too. Sometimes when I want this Ill use the shrimp in the stuffing when I cant get crab and top fish fillets with that. Ive also made this with the fish and made several meals. Then I wrap each stuffed fish fillet separately and freeze them for when I need them. You want to be sure neither your shrimp, crab or fish has been frozen before tho. To do this they must all start fresh. I don't stuff each shrimp as the recipe says.........who has time. Mine looks more like the picture you see here but I will tell you its delicious!

CAPE COD STUFFED SHRIMP SERVES 4

12 large shrimp, shelled
1/2 c. butter, melted
1 tsp. sherry
1/2 c, shredded cheddar cheese
Juice of 1 lemon
Pinch of garlic powder
1 tsp. onion salt
1 c. breadcrumbs
1/2 c. crab meat, flaked
1 tsp. chopped parsley
Paprika

Split shrimp lengthwise so they lie flat. Brush with melted butter. Bake on cookie sheet in 350 degree oven for 5 min. Remove from oven. Place in buttered baking dish. Make stuffing by adding to breadcrumbs the sherry, lemon juice, garlic, onion, cheddar cheese, parsley, crab meat and remaining butter. Mix stuffing lightly and pile on top of each shrimp. Top with a sprinkle of Paprika. Bake in 350 degree oven for 25-30min.