Springtime is back, which means one thing: the fisherman (or fisherwoman) in your life will be coming home with a creel full of fresh fish. Here’s a simple and delicious way to prepare your next meal.
Whole Trout Poached in Riesling with Local Roasted Potatoes and a Cucumber Dill Yogurt Sauce / Cucumber Raita
1 trout fillet
2 cups white Riesling wine
Salt and pepper to taste
Put 2 cups white wine in sauté pan, salt and pepper the trout. When the wine comes to a boil, place trout in pan and cook for 5-8 minutes.
1 medium cucumber, diced
2 cups plain yogurt
1/2-cup fresh dill, chopped
1 tbs. cayenne
1 garlic clove, peeled and minced
In small bowl, combine and mix diced cucumber, yogurt, juice of one lemon, and chopped fresh dill. Add 1 tbs. of salt, pepper, and garlic.
5 lbs. fingerling potatoes
4 tbs. olive oil
Salt and pepper
Cut fingerling potatoes in half and toss with olive oil, rosemary, salt, and pepper. Eat and enjoy!
Brandy Blakeley is the executive chef of the Emerson Grill in Bozeman.