Thursday, October 13, 2011

Butter-Browned Trout with Fresh Fettuccine and Roasted Butternut Squash

I love cooking as we transition from summer to fall because there are so many different ingredients on hand right now.  This entire dinner was made in maybe 40 minutes...  I started with high-quality, local ingredients, which made it so easy to bring them each together into three delicious components.  Below, I have recipes for Warm Roasted Butternut Squash Salad, Butter-Browned Trout with Fresh Herbs, and Fresh Fettuccine with Lemon and Parmesan.  

Warm Roasted Butternut Squash Salad
-2 small butternut squashes, peeled, seeded, and cubed
-salt and pepper
-1 large red bell pepper, diced
-2-3 oz goat cheese
-greens, rinsed and chopped (any that will wilt well such as spinach, arugula, chard, or amaranth)
-fresh basil (or lemon basil), chopped

->Preheat oven to 425 degrees.  Toss cubed butternut squash with oil, salt, and pepper.  Roast in the oven on a large pan for about 20 minutes or until fork-tender.  Remove from oven, dump into a bowl and mix with remaining ingredients.  

Butter-Browned Trout with Fresh Herbs
-4 Tbsp butter
-2, 1/2-pound trout fillets
-salt and pepper
-lemon -fresh herbs, chopped (such as chives, garlic chives, lemon basil, lemon thyme, and/or parsley)

->  Melt butter over medium heat in a large wide skillet.  Meanwhile, rinse fillets.  Pat dry.  Season both sides with salt and pepper.  (You could also dredge in flour at this stage, but I did not).  When the butter starts to foam, place fillets in pan of heated butter skin side up.  Cook for about 5 minutes until one side is browned, jiggling the pan occasionally to keep it from sticking.  Carefully flip the fish so that they are skin side down and cook another 5 minutes until the skin side is brown and crispy.  

Remove from pan and plate.  Squeeze fresh lemon juice over the fish and sprinkle generously with chopped fresh herbs.  I've also added a bloom from my garlic chives for the picture above.  

Fresh Fettuccine with Lemon and Parmesan
-1 lb fresh (or frozen fresh) fettuccine noodles
-olive oil
-zest and juice of 2 lemons
-1 c grated Parmesan cheese
-generous handfuls of fresh herbs, chopped (such as chives, garlic chives, lemon basil, lemon thyme, and/or parsley)

->  Boil fettuccine in salted water for about 3-5 minutes or until al dente.  Do not overcook!  Drain and toss with enough olive oil to coat the noodles.  Toss with lemon juice and zest, cheese, and herbs.  Serve!

~*TIP:  You can definitely do these all at once.  Start by getting the squash in the oven and then prepping all of your other chopped ingredients while your pasta water comes to a boil.  Cook your fish and pasta around the same time and then plate it all!  *~

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