You can have a fishie in a little dishie

With the time difference (8 hours) I’m always trailing behind with my posts, so this is about Sunday’s dinner.

I found a gash small piece of steelhead trout lurking in the freezer, and I had some sour cream that needed using, so put them both with some pasta to eek it out to a meal for two.

I pan fried the trout so I could get it cooked most of the way through before taking the skin off and flaking it into biggish pieces.

Put a biggish chug of wine in the same pan with a couple of dollops of sour cream and some finely grated parmesan and heated them through until the wine cooks down  and you have a creamy, mildly cheesy, winey guddle.

Added the trout pieces back to the sauce to continue cooking slowly.

Cooked enough penne for two, then added the pasta to the fishy, creamy cause and added a big bang of pepper.

Since it was Sunday, and we’re doing the dry Mon-Thu thing, we had a couple of glasses of a decent B.C. Sauv Blanc to cut through the richness of the sauce and fattiness of the trout.

Usually I do this dish with smoked salmon off cuts as the smokiness makes a nice contrast to the cream sauce, but as I didn’t have any smoked salmon (middle class problems…) the trout worked pretty well just in a slightly more bland way, but the extra grind of pepper did its job.

Now it’s Monday lunchtime and I can’t believe it’s Easter next weekend – wow! I hope everyone is well and staying safe and healthy.