The Valentine’s Feast

ImageYesterday brought roses, chocolate, and a card from Hubby. It also brought a package from Amy’s Organics (http://amysorganics.org) that contained a stewing hen from a local farm, a bison pot roast, and a trout fillet from way up north in Wisconsin or Michigan. 

Trout is a staple of northwoods cuisine. The good stuff is mild but flavorful, like last night’s, and likes very simple preparation to let the subtle flavor shine through. When the Ojibwae had honored guests, they would use maple as a flavoring. Since it was our anniversary as well as Hearts and Flowers Day, I wanted to do something a little special.

I melted a tablespoon of butter, combined it with a dab of Dijon, and a goodly amount of maple syrup and enough brown sugar to keep it from running all over the pan. The trout went into a parchment paper-lined pan, received a sprinkling of salt and pepper, and the maple-mustard-butter went over the top. It hung out in the oven with a pan of cauliflower and sweet potatoes at 400 for about 15 minutes.

Hubby and Oakley both enjoyed the fish immensely. We have enough left over for a few more meals–perhaps a salad with a good mayo and some grated carrot and chopped celery on a bed of lettuce or as a sandwich for dinner tonight. 

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