Saturday, January 26, 2013

Fried Trout and Artichokes


Saturday 12 January
Halima is a former student of our friend Liz, and as they say, any student of a friend is a friend of ours - or something.  So as she's just moved to Cincinnati from London (yes, such a thing is possible), we wanted to show her the town, and also the inside of our kitchen, which we believe is as good as any tourist destination.

We set out and grazed on slices of mild goat cheese with fig and ginger jam, a wodge of gorgonzola, crackers, olives, wasabi peas, and a bowl of David Warda's Assyrian pickled vegetables.
Dinner consisted of three plump rainbow trout from Luken's, dredged in mixed flour and cornmeal seasoned with salt and pepper, and fried in oil until they were nice and crispy.  Each got his own fish-shaped platter, too.

Alongside were baby artichokes simply cleaned, halved, boiled for 10-15 minutes, fried in deepish oil for 5 minutes on one side and 3 minutes on the other, then kept warm while the fish fried.
For dessert, we had local Cameo apples (our new favorite) from Backyard Orchards as shell-less Alsatian apple tarts, plus the tasty chocolate truffles Halima brought, not to mention a little sweet moscato to wash it all down. 
A lovely evening, and we hope for many more.

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