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 & 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.