I agree. The things that you learn here, the people you reach, and the communication power that this board affords is very likely the best such source on the Net, especially for the eastern side of the Atlantic. For example, where else can you find the recipe for pan blackened trout?
2 trout filets
extra virgin olive oil
2 oz white wine
1 teaspoon Zatarain's Blackened seasoning
1 1/2 teaspoons lemon juice
1 1/2 oz light rum
1/2 cup cream
Tabasco sauce
2 tablespoons creole or hot stone ground mustard
1 can artichoke hearts
3 or 4 roma tomatoes, diced
1 cup black olives
egg noodles or wild rice
Dust the trout filets well with blackened seasoning (available online at
www.zatarain.com), then sautee in a skillet with the olive oil and lemon juice, then at about halfway done add the white wine. Remove the trout, then deglaze the pan with rum, then on medium low add the cream, 3 or 4 shakes of Tabasco sauce, and the creole mustard and stir constantly, allowing the sauce to thicken and turn golden. Be careful not to let it burn! Serve trout over the noodles or rice with the tomatoes, artichoke hearts, and olives with several spoonfuls of sauce over each.
