Chef James gets Spines in his Fingers
It’s a recipe from Chef James. I don’t know who Chef James is. I don’t eat trout. I don’t know anything about anything. So here you go, you figure it out.
Orange Trout and Prickly Pear Cactus
The cactus might prickle at your touch, but it hides a succulent interior. Cactus leaves, or nopalitos, are available at Latino markets and in some grocery stores. They have a slightly tart taste that matches well with seafood and citrus. On the show, we served this with potatoes and sauteed mushrooms and spinach.
* 4 prickly pear cactus leaves
* 2 tablespoons butter, divided
* 4 whole trout (about 1 pound each), cleaned, boned, and scaled, with head and tail removed
(if you don’t know how, have the fishmonger do this when you buy the fish)
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* Juice of 1/4 large orange
* 1 tablespoon chopped fresh flat-leaf parsley
You’ll have to click through for the instructions. I wonder if you can substitute a nice duck breast for the trout?
I think this qualifies as lazy blogging. Search for a cactus recipe, don’t try it out, reprint it without any real comments, and then go take a nap with a job not-so-well done.
The only thing left is to go take a nap, so I’m off…