Freshwater Trout – Vlad Taltos series

“’Freshwater trout,’ announced Mihi, ‘from the Adrilankha River, stuffed with carrot slivers, fresh rosemary, salt, crushed black pepper, a sprinkling of powdered Eastern red pepper, minced garlic, and sliced lemon wedges. Accompanied by fresh goslingroot, quick-steamed in lemon butter.’ Then, wielding the serving spoons like tongs, he reverently delivered some fish and vegetable onto our plates…

I can’t tell you a lot about the trout, other than what Mihi said, except that Mr. Valabar had once let slip that it was double-wrapped in a heat-resistant parchment so that it was steam that actually cooked it. If I knew more, I’d make it myself, as best I could. A great deal of the art of Valabar’s, of course, consisted in putting astonishing amounts of effort into making sure that each ingredient was the freshest, most per-fect that could be found. It’s all in the details, just like assassination. Though with a good fish, more is at stake.“

–Dzur, by Steven Brust

Thoughts:

Delicious. Sometimes elaborate words fail me when a dish is just so wonderfully good, and this is no exception.

The fish cooks to perfection in the parchment, ending rich and tender, with not a hint of dryness. The inclusion of carrots in the stuffing threw me at first, but as usual, Brust knows his business. They, along with the rosemary, gave a bit of a textural counterpoint to the tenderness of the fish, while the lemon soaked into the whole thing, perfecting the combination of flavors. I, for one, can’t imagine a better way to enjoy trout (unless it’s wrapped in bacon…).

Recipe for Freshwater Trout

Cook’s Notes: Author Steven Brust said that he was thinking of asparagus when writing about goslingroot, so that’s what I’ve included here. I used white asparagus for the Goslingroot, since it was available, and is more visually interesting than the regular green variety (which is also tasty).

Ingredients:

2 whole trout
2 medium carrots, shredded
1 tsp. fresh rosemary, minced
generous pinch of salt
1/2 tsp. ground black pepper
1/2 tsp. Aleppo pepper, or paprika
1 lemon, sliced thin
1 bunch asparagus
2 Tbs. butter
juice of 1 lemon

Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover both fish.

In a small bowl, combine all the ingredients for the filling except the lemon. Divide equally between the two fish, and place the lemon slices on top of the filling. Wrap the fish up: bring the ends of the parchment up over and parallel to the fish. Roll the two ends together, toward the fish, then tuck the ends underneath the packaged fish. Repeat with the second sheet of parchment, wrapping it around the first parchment. Place the wrapped fish on a baking sheet and bake for 12-15 minutes.

Cut open the parchment and serve the fish immediately.

For the asparagus: fill a large sautee pan halfway with water. Turn up to a simmer, and blanch the asparagus for about 2-3 minutes. Drain, then melt the 2 Tbs. butter in the pan. Add the asparagus back into the pan, and toss with the butter. Continue to cook gently for several more minutes until the asparagus is tender. Sprinkle with lemon juice, and serve.

Greens Dressed with Apples and Pine Nuts

“Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts.” -A Clash of Kings

Greens w/Apples & Pine Nuts

Thoughts:

Wonderful.

I had been putting off many of the salad recipes for lack of inspiration, but no more. This is a terrific salad! The apple slices are the star of the dish, but wouldn’t be nearly as amazing without the cheese and dressing. Creamy cheese between bites of crunchy apple, tangy dressing over soft pine nuts and pomegranate seeds bursting with color: the whole dish is a textural and taste powerhouse that’s as delicious as it is healthy. How could it get any better?

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Mint Sun Tea

“There was much more than she’d asked for: hot bread, butter and honey and blackberry preserves, a rasher of bacon and a soft-boiled egg, a wedge of cheese, a pot of mint tea. And with it came Maester Luwin.” -A Game of Thrones

Mint Sun Tea

Our Thoughts:

We know the text doesn’t call for mint sun tea, but no one should have to live without this recipe. This is one of our go-to drinks for summer. As sort of tea aficionados/addicts, this fills our needs for both tea and sunshine. Sun tea is a fantastic way to get your caffeine fix without having to use the kettle on a hot day. If you plan far enough ahead, you won’t have to ever go inside again! Also a great recipe to use when camping. And you always look cooler drinking from a Mason jar!

Make it at Home!

Rats on a Stick (not really!)

Rats on a Stick

Our Thoughts:

I’ll be honest. When I was browsing food blogs and came across this, all I could think was “Rat”. It’s something about that thick corn cob tail…

Contrary to the name, these “rats” are actually quite good. The flavor is savory, the taste of the onions noticable, as is the parm. Cheesey, chivey potato pancake in flavor, but the consistency is more like a samosa or onion bhaji- soft, but holds together well. It’s extra delicious when served with a salsa or other chili sauce.

But the best part? It’s vegetarian, and could easily be adapted to be fully vegan or gluten free. They’re a fun addition to any party spread for guests who can’t eat meat, as well as for those who can.

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Summer Greens w/grapes and pecans

“This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crumbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Lord Janos allowed that he had never eaten half so well.” -A Clash of Kings

Summer Greens Salad w/grapes, pecans, and cheese

Our Thoughts:

There are so many flavors and textures in this salad that it takes one’s brain a while to sort through. The sweetness of grapes and apricot counters the tang of the arugula, while the bite of the fennel gives a flavor that lingers on the tongue. The texture combination of nuts, crunchy fennel, gooey jam, and the pop of grapes will give your palate a great deal to experience.

Recipe available in the Cookbook.

Blackberry Preserves

Blackberry Preserves

Our Thoughts:

These preserves are bursting with the intensity and vibrancy of spring! Slathered over a buttered scone, the tanginess of the blackberries is balanced wonderfully by the relatively meager sugar content (as compared to commercial jams). A perfect destination for berries that are either fresh off the plant, or at the end of their life, this recipe can be followed using other berries as well, or even mixing berries. If pectin is added and proper canning technique used, these preserves could be saved to brighten up a dreary winter morning.

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Cersei’s Creamy Chestnut Soup

“Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts.” (II: 565)

Modern Creamy Chestnut Soup

Our Thoughts:

Cersei knows her foods; this is a rich, creamy concoction of yummy goodness. The richness of the duck is balanced by the mildness of the lentils, while the chestnuts give it a slight sweet taste. The added elements- croutons, sauteed duck, cheese- provide a nice textural and flavorful counterpart to the thick bisque of the soup itself. Each bite tastes of luxury and the privilege that comes with being a Lannister of Casterly Rock.

The smoked duck is worth springing for, but we are now quite possibly addicted to it. Still, it makes for an absolutely mouthwatering soup that is the perfect cure for a cold, gloomy day.

Get the Recipe!

Fiddlehead Ferns

Dance to the beat of the rain, little Fern,
And spread out your palms again,
And say, Tho’ the sun
Hath my vesture spun,
He had labored, alas, in vain,
But for the shade
That the Cloud hath made,
And the gift of the Dew and the Rain.
Then laugh and upturn
All your fronds, little Fern,
And rejoice in the beat of the rain!

-John Banister Tabb, “Fern Song”, 1894

Our Thoughts:

Fiddleheads are a sure sign of spring here in the North East, and the fact that they are edible make them doubly exciting! They are an excellent foraging food, as they can be eaten raw or cooked. If you plan on harvesting these baby ferns on your lonesome, be sure that you are trimming from the correct variety, usually Ostrich Fern, and that you harvest no more than three fronds per plant. The ferns only shoot up 5 to 7 new fronds a year, and you sure want to have some for next spring as well!

As for the taste, everything is better when browned in butter, and the same goes for fiddleheads. They are reminiscent of asparagus in taste, slightly bitter. The butter gets trapped in its unfurled leaves, tempting you to play with your food and uncurl the fronds to reach the best parts.

Why it should be in the Next Book:

There are several cases where characters in the books have to forage desperately for something to eat. They resort to eating all sorts of dreadful things, but if they had some fiddleheads, they would be all set. Well, maybe not quite. But less likely to die of scurvy! Make them at Home!

Oatcakes

“When they woke the next morning, the fire had gone out and the Liddle was gone, but he’d left a sausage for them, and a dozen oatcakes folded up neatly in a green and white cloth. Some of the cakes had pinenuts baked in them and some had blackberries. Bran ate one of each, and still did not know which sort he liked the best.” -A Storm of Swords

Traditional Bannocks

Thoughts:

While we liked both of these recipes, the traditional version really matched what we imagined from the book. They are a unique combination of crisp and soft, dry and moist. Because of their texture, they are wonderful with tea, or on a hike. We also liked the contrasting colors that resulted from mixing the blackberries in with the dough. We’d like to nibble them while out in the countryside, followed by a drink from a cold mountain stream. However, we’re glad we aren’t relying on them during a mad survival dash for The Wall…

Both recipes are available in The Cookbook!

Salad in Castle Black

“‘From the Lord Commander’s own table,’ Bowen Marsh told them. There were salads of spinach and chickpeas and turnip greens, and afterward bowls of iced blueberries and sweet cream.” (I: 372)

Medieval-ish Salad

Our thoughts:

This salad is earthy and quite tasty. The different greens provide a wide variety of flavors; the splash of lemon from the sorrel, the refreshing crispness of the mint, and the classic tangy pairing of oil and vinegar. That said, we weren’t crazy about the oniony greens in the mix. Our big change? Swap out the mushy chickpeas for the crunchy Middle Eastern snack kind. Yum!

Make it at Home!