Trout ‘Sunny-Style’

P1000279

When preparing the trout like this, it just makes me feel i’m in a sunny country. So yes, i invented the name.

Preparation time: 45 minutes
Cooking time: 20-45 minutes, depending on the size of the fish.

The ingredients: for 2 persons

  • trout (2 small or 1 big)
  • 5 tomatoes
  • cherry tomatoes
  • 3 tbsp. olive oil
  • 1 clove garlic
  • lemon juice
  • rosemary
  • parsley
  • salt & pepper

The work:

Preheat the oven at 200°C.

Peel the tomatoes, remove the seeds and cut them into small pieces.
Heat the oil in a pan and fry the grated or pressed garlic for a short while. Add the tomatoes with pepper, salt and almost all of the rosemary. Leave just enough rosemary to decorate the oven dish later on. Cook until the tomatoes melt into a sauce. Pieces may still be visible; the sauce should not be overly done. Taste the sauce and add lemon juice and extra seasoning to your liking.

Wash the trout’s and put them in an oven dish. Add some salt on the fish’. Cover the trout(‘s) with the sauce.

Certainly working with winter tomatoes in our country, we sometimes boost the tomato colour & taste by adding some extra halved cherry tomatoes on top. Add the left rosemary on top of the fish.

P1000277Put the dish in the oven. For small trout’s you’ll need about 20 minutes. For a larger trout like our rainbow trout in the picture, you’ll easily need 30-40 minutes. You’ll have to keep an eye on them.

Once done, sprinkle the cut parsley on top of the dish to add extra taste and colour.

The Secret:

Only one secret here, my husband caught the fish this time all by himself.

The Tip:
Serve this with jacket potatoes, boiled potatoes or rice.

Anyway, this makes me think of summer in the sun.

Advertisements

Belgian Fries – “Frietjes”

P1000214

Preparation Time: 20 minutes
Cooking Time: 20 minutes

The secret:

The world calls them ‘French fries’. Nothing hurts us Belgians more than giving the French credit for fries. It is common knowledge here in the low countries that the people who make fries best and have friet stalls (frietkot, frieture, frieterie) on street corners  are the Belgians. By the way, if you ever come to Belgium, treat yourself on a ‘pakje frieten’ (pack of fries) ‘with mayonnaise in a ‘frietkot’.

The secret for good fries lies in the recipe. Even though you would think it just a matter of cutting up potatoes and frying them, the real ‘friet’ is cooked with patience. It is fried not once, but twice.

The ingredients:

  • Potatoes
  • Oil

This is a simple one. The only thing you need are potatoes and oil.  You have to choose your potatoes wisely. If you can’t find potatoes for fries, select large potatoes which are very flowery (have a lot of starch).
For the oil we personally prefer vegetable oil. Select oil which can stand high heat like peanut oil.

The work:

Peel the potatoes and cut them in fries. Our local fries are only 1 cm thick.

You can choose to wash and dry the potato before you cut them. Or you can peel and cut, and then wash and dry the fries with a kitchen towel.

P1000205

Pre heat the frying pan up to 150-160° C. Fry the fries at this temperature until they are cooked but not crispy and brown. Check if the fries are cooked by squeezing them. They have to be just smash able. Make sure not to overcook them at this time, otherwise your fries will get very dry.

20130414_114111_Rijschootstraat

Take the fries out of the frying basket and let them cool down.

Just before you want to serve, fry the fries for a second time at 170-180° C. This is a very fast process, don’t walk away.
Always make sure your frying fat is preheated before you drop them in, and use small quantities otherwise your fat cools down and you don’t have control over the temperature anymore. Shake the basket in the beginning, so that the fries don’t stick. Your fries will turn brown. Cook them as dark as you wish. You can actually hear a sizzling sound appear when they are done. When your fries start singing, then they are ready.

P1000213

Once they are done, we tend to serve them on top of paper towel, because it makes us think we extract the extra fat like that:-)

The tips:

Please sprinkle with salt and preferably serve with freshly made mayonnaise. How to make the mayonaise? A topic for future blog time perhaps?