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.
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.
No comments:
Post a Comment