Mt. Lassen Rainbow Trout!!!

Last week, our local Save Mart (purveyors of fine foods across Northern California and my favorite place to shop) was offering Mt. Lassen rainbow trout, and I have to say that it was one of the most delicious trouts I have ever had.  I used a coarse corn meal as the base, with cumin, paprika and chipotle pepper powder mixed in, as the coating, then pan-fried until done.  Served with our own cassoulet, it was a memorable meal.

CASSOULET

·         Olive oil, to coat skillet

·         1/4 pound turkey or regular bacon, cut into small pieces

·         2 shallots, minced (you can also use red onion instead)

·         3 Tbsp. minced garlic (from jar)

·         2-3 cans (15 oz) cannelli (white) beans, drained

·         1 bunch swiss chard (any type, although Bright Lights looks prettier), washed 3 times and chopped

In large skillet, add olive oil.  Over low-medium heat, add bacon, and cook until rendered (fairly well cooked), stirring frequently.  Add chopped shallots and garlic, and cook for 2 minutes, stirring.

Add chopped chard and drained beans.  Stir to mix well.  Cover for 3-4 minutes, until chard has wilted.  Remove cover, and cook, stirring, until most liquid is evaporated (and when some beans stick to the bottom of the pan).

Serve.