Monday, October 24, 2011

Saskatchewan Menu - Fish and Biscuits

Recycle, reuse and re-enjoy! When it comes to leftovers, that's my motto. Tonight, I took leftover trout and vegetables and turned them into pure comfort food: Fish and Biscuits.

Breakfast: Homemade muesli with yogurt.

Lunch: Chickpea Fruit Salad (leftovers from Friday's Auction Dinner) and Zucchini Chocolate Cake.

Dinner: Fish and Biscuits.

Start with leftover Trout on a Bed of Vegetables. Simmer the fish skeleton for an hour in 3 cups of water with some of the leftover vegetables, adding a bay leaf and a few peppercorns. Drain, reserving the liquid and composting the rest.

Bring the fish stock to a simmer in a large skillet. Whisk in 2-3 tbsp of flour. Add the leftover vegetables -- about 4 cups -- and leftover fish -- about 1 cup. (Crumble the fish and make sure all the bones are removed.) Season with salt and chopped fresh tarragon. Add a bit of water if needed.

While that simmers and thickens, make biscuit dough. I used a recipe from Joy of Cooking. Roll the dough and cut into small rounds with a cookie cutter.

Pour the vegetable mixture into a baking dish. Arrange the biscuits on top. Sprinkle with chopped dill. Bake at 350F for about 30 minutes, until the biscuits are just slightly turning brown.

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