Parker County Today October 2017 - Page 98

our taste: RECIPE Blackened Trout with Wild Rice Fricassee Recipe by Blackened Trout 6 oz. trout fillet 1 Tbsp. Blackening Seasoning 6 oz. trout fillet 1 Tbsp. Blackening Seasoning How to Make It 1. Completely cover the flesh of the fish in the season- ing and place this side down first on a hot skillet over medium-high heat. Cook for 2-3 minutes then flip and repeat.  Tip: Score the skin side of the fish to reduce the shrivel that happens from contacts with the heat.  Corn Salad 2 ears whole corn, roasted 4 Tbsp. Greek yogurt 1 cup parmesan cheese, grated 1 jalapeño, deseeded and diced small 1 cup green onions, sliced thin 1 cup cilantro, rough chop 1 lime, juiced Salt and pepper for taste How to Make It After the corn is roasted, cut the corn from the cob and add to a mixing bowl with the remainder of the ingredi- ents. Combine and enjoy it warm.   Wild Rice Fricassee 2 Tbsp. olive oil 2 Tbsp. flour 2 cups vegetable broth 96 SUSHI Made Fresh Every Day! ENJOY! 225 East Spring St. Weatherford, TX 76086 817-594-9390 www.albertsonsmarket.com 1/2 cup wild rice, cooked 1 small sweet potato, diced and roasted 1 cup frozen corn 1 tsp cumin, ground 1 tsp coriander, ground 1 tsp garlic powder 1 tsp onion powder Salt and pepper for taste How to Make It 1. First, make a blonde, or golden, roux by constantly whisking the oil and flour on a medium heat. Add the veggie broth and allow to thicken slightly.  2. One at a time, mix in the wild rice, sweet potato and frozen corn.  3. Add all of the seasonings and allow to simmer for 10 minutes. Serve with the blackened trout over it and a generous spoonful of the corn salad to top it off.