Serious Eats: Recipes
Cook the Book: Stuffed Salmon Trout with Almonds and Yogurt
Similar to yesterday's Strawberry Risotto, I chose this Stuffed Salmon Trout with Almonds and Yogurt recipe from Recipes from an Italian Summer for the sheer fact that the combination of ingredients intrigued me. And it didn't strike me as a textbook Italian recipe.
Once I assembled the trout (rainbow in my case since my search for salmon trout was unsuccessful), yogurt, cumin, white wine, and green pepper, the ingredients made me feel like I was on an episode of Chopped. Luckily, I didn't have to come up with a plan for the ingredients laid out before me—the recipe had it all covered. Nor did I have to present my dish to a panel of judges who may or may not meet my yogurt-and-almond-stuffed trout with disapproving comments and or constructive criticism.
While mixing the stuffing of yogurt, almonds, and lemon juice I worried that it was a bit too thin to stand up to the 30-plus minutes of cooking time. In this case a thicker, creamier Greek-style yogurt is ideal. The regular plain yogurt I used infused the fish with all of its fantastic tartness but in the end, the extra moisture detracted from the delicate nature of the trout, and the final fish erred on the side of mushiness.
To equate this dish to an episode of Chopped, I don't think these yogurt-and-almond-stuffed trout would have landed me on the chopping block since the flavors were all there, and worked together very well. In retrospect, a thicker yogurt paired with a pan sear instead of an oven roast would have made for a really delicious and unusual trout—and possibly one worth winning a grand prize.
Win Recipes from an Italian Summer
As always with our Cook the Book feature, we have five (5) copies of Recipes from an Italian Summer to give away this week.