Braised Steel Head Trout Puttanesca Style
Normally when we think about braised dishes, we are thinking
about ingredients that need a long slow cooking process with moisture. Like a pot roast, as an example.
But, naturally tender items like a chicken breast or a piece
of fish can also be braised successfully.
The cooking process is still same:
sear the item and then finish cooking it in a flavored liquid or in this
case sauce.
This dish came out a brainstorming session a week ago. It is the 2nd of dishes to come out
of that session. I have at least one
more similar dish in mind. They are all
influenced by a Middle Eastern fish dish, that I used to make in class.
Normally the term Puttanesca refers to a pasta dish. It does not have pieces of fish in it. This dish is attributed to the Naples, Italy. Naples is located on the Tyrrhenian Sea. So, the idea of using the sauce to braise a
piece of fish seemed to be a good match.
Braised Riverence Steelhead trout in a puttanesca style
sauce, accompaniments include green beans with garlic and saffron rice pilaf. This is a super quick, very easy and very
tasty dish. I think variations of this
dish will continue to show for a while.
As always, your comments or questions are welcome.
Until next time,
Bon Appetit Y’all
Leslie Bartosh
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