|
|
|
EASY RECIPE: Trout and Scrambled Eggs
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
EASY RECIPE: Trout and Scrambled Eggs
 |
| Photo | Drew Lazor |
While it's not extremely prevalent here in Philly, trout and eggs is a classic combo � the light, not-so-fishy flavor of the trout and the creamy fluffitude of the eggs is the absolute best kind of protein bomb. Kinda makes me feel like swimming a long distance (after I've properly digested, of course). In many incarnations of this dish, though, the fish is served smoked, making it more of a breakfast-y, Jewish deli endeavor than anything else. Here's an easy dinner rendition that I somehow pulled off recently. Extremely simple (and somewhat inexact) recipe after the jump.
Trout with Scrambled Eggs and Asparagus
Serves three, or two with some awesome leftovers
Go Get This:
1 lb. fresh trout, cut into three portions (I like steelhead; it's inexpensive and easy to find in most supermarkets)
1 bunch asparagus, washed,� with knobby stalk ends removed
4 eggs
salt, pepper
1 tbsp. butter
Bit of milk
olive oil
Optional: adobo seasoning, Bacon Salt
Now Do This:
Preheat oven to 350 degrees Fahrenheit.
Place a large, oven-safe skillet over high heat; coat pan with olive oil or butter and wait for it to start popping.
Season fish portions with S&P (optional: adobo) and place, skin side down, into the pan. (People say to flip it a few times but I'm too lazy for that.) Let sear for 5 minutes before sliding the whole shebang into the oven. I tend to leave the fish in there for anywhere from 15 to 18 minutes, depending on how thick the portions are.
As soon as the fish enters the oven, melt the butter in a second skillet at medium-high heat and start throwing asparagus in. Don't overload the pan. Season with S&P while it's sizzling, moving around with a spatula or spoon every so often to make sure it doesn't burn. About 5 to 7 minutes should produce some nice charring. After you're done, drop the pan to medium-low heat.
There should be about 5 minutes left on the fish � start on the eggs. Crack 'em all in a bowl, break the yolks with a fork and mix thoroughly. Just a tiny dribble of milk into the mixture will do ya. Add Bacon Salt to give it a little smokiness (optional). Pour the egg mixture into the asparagus pan (add a little more butter or use Pam to prevent sticking) and nudge it around gently with spatula or spoon to get a good scramble going. This'll take about 3 minutes.
Pull out the fish and plate everything up with fresh lemon.
Aw, I just made my omelet before reading this recipe. Funny thing, because I have asparagus in the fridge and was trying to figure out if it was "breakfast food." I guess everything is breakfast food. Didn't know CP did recipes. Cool.
Just sharing a poached Trout recipe that is easy, healthy and super tasty: http://miocibo.com/2009/05/06/olive-oil-poached-trout/ ;D
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
