April 22, 2010
Welcome to The Wild Chef, a New Blog on Field & Stream!
By Colin Kearns
If you’re like us (and we’re pretty certain you are), then you enjoy cooking and eating wild game and fish almost as much as you enjoy hunting and fishing. Almost. And it’s because of our love for all things rare, grilled, poached, fried, you name it, that we decided to serve a second helping of the magazine’s popular food column, The Wild Chef, in blog form on fieldandstream.com. You can check back each week for cooking tips, food news, stories, and, of course, some killer recipes.
But we want to include you as much as possible. We're looking for recipes from our readers, photo galleries of your camp cuisine, and will be running monthly contests in which you can win great prizes. After all, a good meal is always best when shared with friends, and we think this blog should be the same way.
On that note, we’d like to start this blog off right: with a recipe. This one comes from Robert Gelman, executive chef of NYY Steak in New York City (in Yankee Stadium, to be exact). Hopefully you’ll find the time to cook the dish this weekend. If you do, let us know how it turns out.
Rainbow Trout Stuffed with Lemon & Dill
A simple, rustic dish that any weekend recreational fisherman can execute, yet one which I feature on my menu at NYY Steak because of its clean flavors, which gives the dish a certain simple refinement that chefs everywhere yearn to capture. —Chef Robert Gelman
One rainbow trout, approximately 1 pound
1 tsp. coarse sea salt
1 tsp. freshly ground black pepper
3 pieces of thinly sliced lemon
2 tbsp. of roughly chopped fresh dill
1 tbsp. of olive oil
1. Clean trout, scaling the fish and then removing head, gills, and bones, leaving both filets attached and intact with skin on
2. After patting the fish dry, season both filet sides liberally with sea salt and black pepper.
3. Lay lemon slices side by side on one of the filet sides.
4. Top lemon slices with roughly chopped dill.
5. Fold over the other filet on top of the lemon and dill.
6. Heat oil in a sauté pan with large enough surface area to make contact with the entire length of the trout.
7. When pan is near smoking hot, place trout in, searing the skin on one side of the fish, letting it get crispy.
8. After a minute and a half, turn trout over, searing the second side of skin to crispy.
9. The trout can then be finished in an oven for a minute or two, or simply continued to cook in the pan.
10. Remove trout from pan and place in center of a plate. Drizzle a good quality olive oil over the skin on topside. As an accompaniment, try a nice crisp watercress salad, and a touch of crème fraîche.