The Great Great Lakes

After talking with Mrs. Jake at the La Grange Farmer’s Market a few weeks ago about their fish, I decided to try some. All are caught in the Great Lakes and Jake offers them fresh frozen in individually sealed plastic bags. Since I am a little unsure as to how best to cook fish, I asked for advice on preparation.

Mrs. Jake advised me to oil the skin of the fish and place it skin side down on the grill. You do not have to turn trout. I bought a tail piece, which was a little thicker and therefore would take more time to cook than a piece from the body. The freezer packages thaw easily in the fridge during the day. Upon opening the sealed package, there was absolutely no fishy smell.

I also bought red Michigan potatoes, zucchini and summer squash—usually a weekly purchase. The Heirloom tomatoes from Tidey Farm are also out of this world. I had to make something with them.

I thought a tomato and onion topping for the trout sounded good, so I did the potatoes on a skewer and grilled them along with the fish. For the side I crafted a zucchini and squash salad with bacon (Jake’s hickory smoked bacon) and feta cheese. Everything this week with the exception of the feta, came from Farmer’s Market. One stop shopping.

This meal took about 30 minutes to prepare and the trout was some of the best fish we have ever had!

I paired it with Great Lakes Eliot Ness amber lager. Great Lakes Brewery is located in Cleveland, Ohio. Not too heavy, this beer has a slight spicy flavor and is a bit heartier than the summer brews we usually talk about in Hunt and Gather. It was a tasty pairing for the meal. Eliot Ness has a 6.2 percent alcohol content and is brewed with all natural ingredients.

Trout with Heirloom Tomato Topping

1. Oil skin side of trout with olive oil.
2. Season with fresh lemon juice, kosher salt and ground pepper.
3. Cut tomato and red onion and place in a bowl.
4. Mix in fresh thyme and marjoram with 2 T olive oil.
5. Add a dash of cooking sherry.
6. 2 t Dijon mustard (I used the Country grain)
7. Set aside.

Potatoes on a skewer

• 6-8 small red or purple potatoes
• Fresh thyme and marjoram
• Olive oil, kosher salt and pepper

Place potatoes in a saucepan with water covering about 2 inches above potatoes. Bring to a boil, lower heat and simmer for 15 minutes.

1. Let them cool and cut them in half.
2. Mix them with the spices and oil (above).
3. Thread them onto wooden skewers with cut sides facing up.

Zucchini & Summer Squash Salad

Using a vegetable peeler, make ribbons of the squashes and place in a bowl with a teaspoon of kosher salt. Set aside.

Method

1. Heat grill.
2. Place trout & potato kebobs on oiled grill. Cover and cook for 8 minutes. Do not turn either the potatoes or the fish. You will know it is done when the fish flakes easily with a fork.
3. Dish squash onto plate and sprinkle bacon bits and feta on top of squash.
4. Spoon tomato topping on fish.

This is a very flavorful, fast and fun summer meal. The fish was fabulous; the topping good by itself. The potatoes and the squash salad were great complements to the meal!

Au bon vivant!