BAKED TROUT WITH CARMELIZED ONION/VERMOUTH REDUCTION

                                                Prep time: 15 minutes

                                                Cook time: 30 to 60 minutes

                                                Serves: 4

Farmed rainbow trout currently makes it onto all the ‘best choice’ seafood lists, with minimal contaminants and sustainable production. Thank goodness, because trout is a wonderful fish, flavorful, reasonably inexpensive, and easy to cook. Plain trout with salt and pepper is hard to beat. This recipe elevates plain trout to casual entertainment level. Give it a try.

MUSIC: Minimalism was quite possibly the most profound movement of second half twentieth century ‘classical’ music. One of my favorites is Steve Reich’s Variations for Winds, Strings, and Keyboards, a pleasant, undulating ride for 22 minutes. For non-minimalists, try jazz guitarist Tuck Andress’s masterful album RECKLESS PRECISION, especially Body and Soul, and Begin the Beguine.

HERE’S ALL YOU NEED:

1. Two trout filets (or three if they are small)
2. One medium onion, finely chopped
3. Dry Vermouth (or other dry white wine), ¾ Cup, more or less*
4. Sundried tomatoes, about ten to twelve halves, chopped coarsely**
5. Olive oil, 2 Tablespoons
6. Butter, 1 Tablespoon
7. salt and pepper

HERE’S WHAT TO DO:

• Place trout filets, skin down, in a greased baking pan (oil or butter) just big enough to hold them, and bring to room temperature.
• Heat olive oil/butter in a sauce pan and sauté onions about 15 minutes until slightly carmelized to a golden brown color.
• Add vermouth and sundried tomatoes and cook on medium-high heat until reduced by half or more.
• Heat oven to 400° F.
• Pour/spread reduced onion mixture over the trout and place in oven.
• Bake until just done, usually about 8 to 10 minutes, certainly until active bubbling at the edges.
• Serve immediately on warmed plates, with kosher salt and coarse pepper added to taste.

CADENZA: Serve with either rice or potatoes, plain with only butter and salt and pepper so the flavors of the trout get top billing. A green veg on the side accompanies well (asparagus or broccoli best, hint of lemon juice).

WINE: White is best. A medium-dry Sauvignon Blanc, Vouvray, or a not-too-sweet Riesling accompanies the fish nicely.

*Dry Vermouth is inexpensive and full of flavors that work well in cooking. Any white wine works here as well.

** Sundried tomatoes come either dry or packed in oil. In this recipe, either is fine because cooking them in the Vermouth sauce softens them nicely.