Outlander Kitchen by Theresa Carle-Sanders

Author:Theresa Carle-Sanders [Carle-Sanders, Theresa]
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2020-06-02T00:00:00+00:00

Chapter 10

Fish and Seafood

Shrimp Confit and Trout in Savoy Cabbage

Coquilles St. Jacques

Crispy Squid in Cornmeal

Herb-Roasted Salmon

Fish Fried in Batter with Tartar Sauce

SHRIMP CONFIT AND TROUT IN SAVOY CABBAGE

It was the best party that Dorothea Jacqueline Benedicta Grey had ever attended. She had danced with earls and viscounts in the most beautiful ballrooms in London, eaten everything from gilded peacock to trout stuffed with shrimp and riding on an artful sea of aspic with a Triton carved of ice brandishing his spear over all. And she’d done these things in gowns so splendid that men blinked when she hove into view.

Her new husband didn’t blink. He stared at her so intently through his steel-rimmed spectacles that she thought she could feel his gaze on her skin, from across the room and right through her dove-gray dress, and she thought she might burst with happiness, exploding in bits all over the taproom of the White Camel tavern. Not that anyone would notice if she did; there were so many people crammed into the room, drinking, talking, drinking, singing, and drinking, that a spare gallbladder or kidney underfoot would pass without notice.

Just possibly, she thought, one or two whole people might pass without notice, too—right out of this lovely party.

—Written in My Own Heart’s Blood, chapter 94, “The Sense of the Meeting”

GF ❘ DF

A modern play on trout stuffed with shrimp riding on an artful sea of aspic, which, despite a bevy of modern appliances, would be tough to whip up for a Saturday night dinner party. Assemble the cabbage rolls up to a day ahead to give you more time with your guests as they arrive. Once everyone is seated, have someone pour the wine while you sneak into the kitchen to quickly cook this delicious main.

Serves 6

Ingredients

1 pound (450 grams) large shrimp (30 to 35 per pound), shelled and deveined

1-inch strip of lemon peel

1 bay leaf

1 garlic clove, halved

½ teaspoon crushed red pepper flakes

Extra-virgin olive oil

Kosher salt

6 large savoy cabbage leaves

6 tablespoons capers, drained

¼ cup chopped fresh dill or parsley, plus additional sprigs for garnish

Freshly ground pepper to taste

6 boneless, skinless trout fillets (4 ounces each)

½ cup white wine

Method

In a medium pan, combine the shrimp, lemon peel, bay leaf, garlic clove, and red pepper flakes. Pour in the olive oil until the shrimp are barely submerged. Cook on the stove’s lowest setting until the shrimp are pink, at least 20 minutes; the slower the better. Using a slotted spoon, transfer the shrimp to a plate to cool; strain and reserve the oil, discarding the solids.

Bring a large pot of salted water to a boil. Blanch the cabbage leaves until bright green and tender, about 2 minutes. Remove and gently pat dry with a clean dishcloth.

Chop 2 tablespoons of the capers together with the dill. In a small bowl, combine this with ¼ cup of the cooled shrimp oil and a pinch each of salt and pepper. Season the trout with salt and pepper. Mix the wine with ¼ cup water.

Lay one of the cabbage leaves on a cutting board, vein side down.

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