Fresh local food from the province of Saskatchewan
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.
"Out of Old Saskatchewan Kitchens" celebrates the colourful people and recipes that populated our province. It follows my first book "Prairie Feast: A Writer's Journey Home for Dinner." Saskatchewan tastes great -- I wrote the book on it!!