Chief Longwind Of The North
Certified/Certifiable
Close your eyes and imagine taking a bite of deep salmon colored rainbow trout, or steelhead. The outside texture is softly crisp, like a potato chip, with a delicate flavoring of salt and pepper, light and clean. The fish skin doesn't taste oily or fishy, but is crisp and light. The fish flesh is pure trout, clean and delicate, moist and firm, but tender, and again, lightly crispy on the outer surface. Now imagine a second bite that is identical to the first bite. You are in fish-lover's Nirvana.
That was last night's steelhead, coupled with a very flavorful side of savory Great Northern beans, and a light green salad, with a splash of raspberry-vinaigrette.
"So how was the fish cooked?"; you ask. What was the technique. Wait no longer you cravers of marvelous trout (I'd say troutheads, but it just doesn't have the same good connotation as cheeseheads). Now this is just too easy, and produced spectacular results. Here goes.
Heat neutral flavored cooking oil to 360' F. Make french fries for the DW, and refry left-over, homemade eggrolls. again for DW (She's not a fish lover). While her meal is cooking, prepare your favorite bean dish, starting with canned beans to save time. When her food is plated, drop a frozen Steelhead steak, about an inch-and-a-half thick, into the hot oil. Let it fry for about ten minutes. Turn over after the first 5 minutes and cook for 5 minutes more. Plate with salad and beans. Lightly season the fish with salt and pepper.
That simple preperation - drop frozen fish steak in hot oil and fry until done through, was one of the finest fish preperations I've ever eaten, and I've eaten a lot of fish, cooked a lot of ways. For a genuine trout/salmon/char lover, this will become a favorite. There is nothing to distract from the great fish flavor, and the texture is amazing.
Why am I going on and on about this? I do so because it was really, really good. And besides, I am Chief Longwind of the North.
Seeeeeeeeya; Chief Longwind of the North
That was last night's steelhead, coupled with a very flavorful side of savory Great Northern beans, and a light green salad, with a splash of raspberry-vinaigrette.
"So how was the fish cooked?"; you ask. What was the technique. Wait no longer you cravers of marvelous trout (I'd say troutheads, but it just doesn't have the same good connotation as cheeseheads). Now this is just too easy, and produced spectacular results. Here goes.
Heat neutral flavored cooking oil to 360' F. Make french fries for the DW, and refry left-over, homemade eggrolls. again for DW (She's not a fish lover). While her meal is cooking, prepare your favorite bean dish, starting with canned beans to save time. When her food is plated, drop a frozen Steelhead steak, about an inch-and-a-half thick, into the hot oil. Let it fry for about ten minutes. Turn over after the first 5 minutes and cook for 5 minutes more. Plate with salad and beans. Lightly season the fish with salt and pepper.
That simple preperation - drop frozen fish steak in hot oil and fry until done through, was one of the finest fish preperations I've ever eaten, and I've eaten a lot of fish, cooked a lot of ways. For a genuine trout/salmon/char lover, this will become a favorite. There is nothing to distract from the great fish flavor, and the texture is amazing.
Why am I going on and on about this? I do so because it was really, really good. And besides, I am Chief Longwind of the North.
Seeeeeeeeya; Chief Longwind of the North
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