So Healthy Yet So Delicious
This Wednesday our menu plan called for the following:
Protein: Trout
Vegetable: Leeks
Side: Potatoes
Poached Trout
When I come back from our local fishmonger with fresh trout, I can hardly resist the temptation to poach it and serve it with a simple vinaigrette. This is quite possibly one of my most favourite pescatarian dishes of all time. From the moment I start mixing the poaching liquid, the crisp smell of white vinegar slowly simmering with just a few sliced vegetables and peppercorns; it makes me hungry just thinking about it.
When the fresh fillets submerge and begin to turn opaque, the experience is almost symbiotic, as if the fish was supposed to be made this way; and of course the results are so succulent and heart-warming, you’ll never allow yourself to ingest an over-cooked flavourless piece of fish ever again … or at least I hope that’s how you would feel ;)
Leek and Potato Hash
When I saw leek and potato together on our menu plan, I just didn’t feel any motivation to make the standard soup variety. I was however compelled to make some kind of potato hash and naturally was drawn to the idea of a yummy version that incorporated the leeks. The delicious combination that ensued was such a perfect accompaniment to our poached trout, and I will definitely be making this yummy side dish again soon.
