8 Trout or similar filets
24 large shrimp shells, heads on [If heads on shrimp are not available..then use regular or frozen shrimp.]
26 Small new potatoes
16 Cherry tomatoes
10 Smallish yellow onions
2 Diced shallots
6 Cloves garlic, pressed
1/2 Cup extra-virgin olive oil
2 Cups whole wheat flour
1 Pint whole milk
1 Cup white rice
1/2 Stick unsalted butter
1 Tablespoon hot chili oil
1/4 Cup Port wine
1 Cup fish stock, seasoned
1 Very ripe chopped tomato
1/2 Teaspoon thyme
1 Tablespoon garlic pepper
1 Whole egg, beaten or stirred up well
2 Tablespoons oriental anchovy fish sauce
8 Tablespoons salsa pepper sauce*
[Salsa sauce..substitute a sauce that you can make with any hot red pepper, with red wine vinegar, garlic, black pepper, olive oil, and shallots. Make it to taste]
1/2 Teaspoon paprika
Black pepper
Cayenne pepper
Parsley
Serves 8
There are so many different types of trout, from the rainbow of freshwater to the spotted sea trout of salt water. All of them are very fine fish for use in this recipe.
For the shrimp sauce, peel and de-vein approximately 24 medium sized shrimp, saving the shells and heads aside. In a 2 quart pot with a basket, pour together 1 cup fish stock, 1 cup water and 1/4 cup Port wine. Add 2 diced yellow onions, 1 chopped very ripe tomato, 2 cloves pressed garlic, 4 tablespoons of salsa pepper sauce, 2 finely chopped new potatoes, and 1 tablespoon of anchovy fish sauce. Boil for approximately 30 minutes, from time to time mashing the potato pieces against the sides of the basket with a large spoon. Stir well, remove the basket and let drain. Boil the peeled shrimp in this stock, boiling them until they are pink.
Sauté the diced shallots and the remainder of the garlic and salsa pepper sauce in a mixture of olive oil and unsalted butter. Season with garlic pepper, a tablespoon of oriental anchovy fish sauce, a tablespoon of hot chili oil, a half teaspoon of thyme, a dash of freshly ground black pepper and a half teaspoon of paprika. Pour the contents from the basket the shrimp shells, the potato peels, onions, etc. and the contents from the saucepan into a blender and purée. Blend this for a good while because it needs to be as fine as possible. Mash the purée through a fine sieve and pour into the stock from above. Rinse out the blender. Then pour into it the stock together with the boiled shrimp and purée. This will thicken the stock quite a bit. Use a bowl large enough to contain all the fish filets. Pour into it the following ingredients: a cup of whole milk, 1 beaten egg, a dash of cayenne pepper, and a teaspoon of garlic pepper. Then place the fish into the bowl and let them soak for 15 minutes.
Put 2 cups of whole wheat flour into a gallon zip lock bag. Shake the fish filets in the whole wheat flour, making sure the filets have have good flour coverage. Pan fry the filets approximately 3-4 minutes per side in a saucepan in very hot extra virgin olive oil. Spoon a layer of the shrimp sauce onto a platter and place the fried filet onto the sauce. Decorate and complement the fish with broiled cherry tomatoes, boiled new potatoes, and stuffed yellow onions. To prepare the onions, peel off the outer skin from each of them. Then scoop out the centers using a very sharp grapefruit knife. Mix steamed white rice with the shrimp sauce and spoon into into the onion tops. Cover the onion using some of the whole wheat flour left over from covering the battered fish filets.
Bake the onions in the oven for 15 minutes and then broil them for 3 minutes. Sprinkle them with paprika before serving. Cook the new potatoes together with the residue remaining in the sieve and some boiling water. Broil the cherry tomatoes for no longer than 4 minutes.
Garnish with parsley and or diced green onions.
Small yellow onions are wonderful stuffed and broiled.