Thursday, January 19, 2006
Crispness Is Skin Deep
I keep running into this fine-looking steelhead trout, and I keep buying it. Yeah, it's farm raised, but it's also healthy, tasty... and $5.99 a pound. I pan-roasted the trout, pan-roasting quickly becoming my preferred method for cooking skin-on fish filets. I love the way the skin crisps up just right in a mixture of olive oil and butter. And this time I made a quick sauce with shallot, white wine, lemon juice, and parsley. Nothing too thick, just a bit of extra flavor for the fish.
But believe it or not, this meal was based on the baked potato. That part came first -- I think I was dreaming about baked potatoes -- and then I filled in the rest.
Now that I'm taking a closer look, I realize that, for me, the potato and the trout were both playing second fiddle to their respective outer layers. It was their crispy skin I relished most! Margy doesn't even like baked potato skins. Do you?