This is a print preview of "Rainbow Trout Loaf, Creamed Sunchokes, Green Beans with Rainbow Trout Gravy" recipe.

Rainbow Trout Loaf, Creamed Sunchokes, Green Beans with Rainbow Trout Gravy Recipe
by Lazaro Cooks

Welcome to this month's 5 Star Foodie Cooking Group. This month's theme is sustainable fish. Wonder who picked that one?! Thank you Natasha for being a marvelous partner in this endeavor.

Sustainable fish is an extremely important topic to me. I have written extensively on the subject for LC and Blogcritics.

Now the question is do you really give a shit? Well, do you? Sometimes I feel like I am farting into the wind with this stuff. I write and write endless posts about sustainability and only a handful of you ever say anything about it. I know who you are. The rest, ask yourselves dear cooks, when you put your hard earned money down at the market, what exactly are you supporting?

Here's a simple math equation using a very popular endangered fish Chilean Seabass.

Demand = severe overfishing

Slowly maturing fish = low supply

severe overfishing + low supply = soon no more fucking fish...it's that simple.

And that's just one example of one species of fish, trust me, there are many many more out there.

If you would like further information on sustainability and sustainable fish here are some resources…

SeaWeb

U.S. Farmed Rainbow Trout is a "Best Choice" according to the Monterey Bay Aquarium Seafood Watch. I am not talking about the fish grandpa' catches in the lake, I am talking fish raised in pristine waters of Idaho, away from pollution. If you are thumbing your nose at rainbow trout right now, without even trying it, I'd say grow up and expand your palate.

The only way to pay proper respect to the animal that gave it's life for my sustenance was to use every bit of it. So, head and body for stock to make gravy, flesh for the loaf, and the skin for a crackling. Sadly the crackling was so good that it did not make the post, as the lawyer and I devoured it. Sorry!

Organic Sunchokes, also know as Jerusalem artichokes, are the tubular root of a sunflower. They can be eaten raw or cooked. They simply are amazing, whether sliced thinly in a salad, or creamed as in this dish.

In a bowl, combine the trout, garlic, leeks, lemon, egg, milk, salt & pepper. With a rubber spatula gently fold to combine. Add the cracker meal. Fold to combine. Roll into a loose log.

Using aluminum foil, roll the log into a tight package. Squeeze the ends of the foil to lock in place. Fridge for 20 minutes.

Lay out another sheet of aluminum foil, and lay enough bacon strips to cover the length of the loaf. Remove the loaf from the foil and add to the center of the bacon. Roll the loaf into another tight package, making sure the bacon completely covers it. Fridge for 30 minutes.

Preheat the oven to 350 F. Remove the trout loaf from the foil. Put it on a baking sheet. Bake for 35 to 40 minutes. Do not overcook. It will dry out.

Remove from the oven, and allow resting on a wire rack for 10 minutes. Slice into 1 ½ thick inch wheels.

For the Rainbow Trout Stock:

Safflower oil

4 smoked bacon strips – cut into lardons

2 rainbow trout bodies with heads.

1 white onion – small dice

1 russet potato – scrubbed & cut into small dice

Spice Mix – all whole

Black peppercorns

Cumin

Fennel seeds

All spice

3 Bay leaf

In a stockpot, heat safflower oil over medium heat. Add the bacon, cook until crisp and rendered. Add the onion, potato, trout bodies, and spice mix. Bring to a simmer. Do not allow to boil. Simmer for 2 hours. Skim any foam scum that rises to the surface. Strain through a fine mesh strainer. Stock will keep for 7 days in the fridge. Stocks also freeze very well.

For the Rainbow Trout Gravy:

4 cups Rainbow trout stock

1 tbs unsalted butter

1 tbs all purpose flour

In a small saucepan, bring the trout stock to a simmer. Reduce by half. In a saute pan, melt the butter over medium heat. Add the flour. Mix well to combine. Cook to a light blond color. Incorporate the roux into the stock. Cook for a few minutes to incorporate and thicken. Remove from heat.

For the Creamed Sunchokes:

2 cups sunchokes - sliced thin on a mandoline

Whole milk

2 garlic cloves - minced

1 shallot - minced

sea salt

white pepper

2 tbs unsalted butter

In a saucepan, melt the butter over medium heat. Add the sunchokes, garlic, shallot. Cook for 5 minutes. Season with salt and pepper. Pour enough milk to cover the sunchokes. Lower the heat and simmer until tender.

If you require a tutorial for blanching green beans, just get a take-away.

That's it for now...till we exchange a few words again...Peace!