We got back to Providence on Sunday evening, but since I had made a point to use up most of our fresh food before our trip, and since we weren’t around for Saturday’s farmers’ market, we had to make a quick trip to Whole Foods for provisions. I’ve gotten so used to buying the majority of our food at the farmers’ market that I was a little frazzled when we got to the store, but the seafood counter saved the day. I grabbed some sardines for Sunday night’s dinner, and a beautiful whole trout for Monday.

Dinner:  May 10, 2009

We had hoped to grill the sardines on Sunday night but it was a bit too chilly out, so after Mike cleaned them, I dipped them in a little bit of seasoned flour and fried them. I made a quick stew of fennel and tomatoes, one of my favorite partners for fish of any kind, and our Sunday supper was complete.

fiddleheads and chanterelles

Monday’s trout dinner was equally simple: our butterflied trout went into a grill basket rubbed with salt and a bit of olive oil, and Mike took care of cooking it while I worked on sides.

Dinner:  May 11, 2009

I had spotted some Massachusetts fiddleheads at the store, which I snapped up along with a few gorgeous chanterelles. I sauteed them in butter with thinly sliced spring onion until the mushrooms were a bit caramelized and the fiddleheads were tender, then I spooned them onto our plates with the grilled trout and some boiled, smashed new potatoes. I finished the fish with a spritz of fresh lemon juice and some thin slices of the bright green onion tips, and simple as that, dinner was served.

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