I was absolutely delighted to get Mike’s email yesterday morning detailing his Greenmarket haul: “CHERVIL, cherry tomatoes, rainbow trout, garlic scapes, snap peas, shell peas” it read, and I knew immediately what I wanted to do with the bulk of it. I was home from work yesterday and had spent some time in the afternoon cleaning and blanching the peas and favas we had left over from Monday’s shopping, so I was already halfway there.
My thought was that I would slice up some baby fennel bulbs we had in the fridge and sauté them with some of the garlic scapes Mike brought home, and then add a splash of white vermouth, some lemon juice, a pinch of salt and the peas and favas. I’d stuff some chervil inside each of the trout, and chop a bit more of the chervil up along with tarragon, chives and parsley from our garden to finish the veggies.
Mike grilled the trout over indirect heat for about 5 minutes per side, and the veggies took just a few minutes to sauté. I stirred in the fines herbes off the heat just before I plated the veggies up, and then placed a whole trout on top. The rich flavor of the trout was a lovely match for the tender, aromatic veggie/herb blend.
A note about the trout: We get our trout from Max Creek Hatchery at the Union Square Greenmarket, and when Mike was there Wednesday morning, Dave Harris, the owner, told him that the only fresh trout he had available was his farmed rainbow trout because he had lost 600 brook trout to mink this week. This is obviously a big dent in his livelihood, so if you’re a fan of trout or would like to give it a try, please go see Dave at the Greenmarket next Wednesday and buy some of his excellent fresh or smoked trout.