Sunday, June 28, 2015

Trout with Basil Sauce with Sherry Creamed Sugar Snap Peas & Mushrooms

After two weeks in Europe, you can not expect us to give up rich sauces cold turkey. We are easing our way back into a healthier diet ....... The CSA farm share provided us with a plethora of snap peas this week which will help in more ways than one.
Broiled Trout with Basil Sauce
adapted from Gourmet September 2000

1/2 cup fresh basil
2 Tbsp fresh parsley
1 small garlic clove
2 tablespoons  olive oil
1 1/2 teaspoon water
1 1/2 teaspoon lemon juice
Kosher salt & Freshly ground black pepper
1 lb. trout fillets
Nonstick cooking spray

Preheat broiler.
Meanwhile puree the basil, parsley, and garlic together in a small food processor or blender. Add the oil, water, lemon juice, and salt and pepper to taste and purée.

Arrange fillets, skin sides down,on a baking sheet coated with cooking spray. Season the fish with with salt and pepper. Broil until just cooked through, about 7 minutes.

Serve fish topped with the sauce.

Sherry Creamed Sugar Snap Peas & Mushrooms
adapted from  Food & Wine April 2015

2 tablespoons olive oil
1/4 pound mushrooms, cut into 1-inch pieces
1/2 shallot, minced
1/2 pound sugar snap peas, strings discarded, halved 
1/4  cup dry sherry
1/4 cup heavy cream
1 1/2 teaspoons lemon juice

Cook the mushrooms in 1 tablespoon of oil with a generous pinch of salt until they are browned and crisp. Add the shallot and the remaining oil and cook until the shallot is softened. Add the snap peas to the skillet and cook, stirring, for 1 minute.

Add the sherry to the skillet and simmer until reduced by half then add the cream and simmer until the mushrooms and snap peas are coated in a light sauce. Stir in the lemon juice and season with salt. Serve along side the fish.

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