Furry-Trout Fillet

Furry-Trout Fillet

Background: The Furry-Trout or Fur-Bearing Trout is a popular fish throughout Northern Markland specifically in New Anglia, Nouvelle-Gaulle, and Nieuw-Batavia. Despite being cold-blooded, the Furry-Trout developed unique thick white fur to retain heat in the icy rivers of the region. The Furry-Trout’s Occidental Cousin is the inedible red-furred Loðsilungur of Hrímland. Furry-Trout skin has become popular among pioneers and wildmen alike for making fur lined gloves and socks. 

A mounted Furry-Trout

Ingredients:

    • 1 Large Furry-Trout

    • 1 Large Onion

    • 30 Grams of Butter

    • 10 Grams of Maizemeal

    • Salt and Pepper to Taste

    • 120 Grams of Fiddlehead

    • 20 Grams of Sorrel

    • 250 Grams of Blackcap Mushrooms

    • 70 Grams of Pine Nuts

    • 1.5 Liters of Water

Instructions:

    1. Boil 1.5 Liters of Water in a large Cauldron.

    2. Add the Fiddleheads to the Cauldron and cook for 10 minutes. Then remove.

    3. Mince the Sorrel and heat over lower heat until reduced. 

    4. Pour some hot water over the Furry-Trout then using a straight-razor, shave the fur off          the fish. 

    5. Use your knife to gut the fish and butterfly it into two separate fillets. 

    6. Coat the fillets in the Maizemeal. 

    7. Add the butter to the pan and heat till melted.

    8. Add the diced Onions, Pine Nuts, and sliced Blackcap mushrooms to the pan.

    9. Add the fillets to the pan letting cook for 4 minutes each. 

    10. Once cooked on one side, flip and cook for another 4 minutes on the other side.

    11. Remove from heat and plate the fillets. Sprinkle the Sorrel over them then add the               Fiddleheads, Onions, Pine Nuts, and Blackcap Mushrooms on the side.