A nice taste of the Belgian Provinces tonight: trout braised in beer and herbs!
I had a couple of Trout filets (Ruby Red, as the fishmonger would call them), and it was time to cook them up, so what to try this time?
Aha! Drop them in a baking dish, cover with a bottle of beer (I used a bottle of Ichabod pumpkin ale) add a bay leaf and a few sprigs of fresh thyme from the herb garden and let them marinate until it was obvious that they fish had absorbed a bunch of the beer (and thus the herb flavours as well).
Then, into the oven to bake at 350 for about 20 minutes, as I recall. At any rate, it was until the fish flaked nicely. Removing them to a warmed platter, the liquid, with the herbs removed, was poured into a sauce pan to be thickened by boiling and then the addition of some creme fraiche.
An accompaniment of lima beans and a nice rice rounded out a very enjoyable repast.
(By the way, the cookbook on which this was based is A Taste of the Belgian Provinces by Enid Gordon - highly recommended as a fun and useful cookbook.)