Iowa City Scratch Cookery

In-Home Cooking Lessons From An Expert

Family Meal #1

Steelhead Trout With Mussels, Roasted Potatoes, and Late Summer Vegetables

For my first post I decided to be bold and cook something outside of my family's comfort zone. In the future, my family meal posts will be more kid friendly. My wife and I like fish, but getting our small children to eat seafood can, at times, be challenging. Mussels, and any other mollusk or crustacean for that matter, are regarded by my children as alien, non-food things that will surely cause death. Even my wife had to double check with me to be certain they were completely dead. My kids didn't try the mussels,  but the fish was enjoyed by all who tried it.

Here's a rundown of the ingredients:

Steelhead Trout

Mussels

Dry Vermouth

Tarragon

Garlic/Shallot/Onion

Zucchini

Cauliflower

Potatoes

Chicken Fat/Butter

Salt/Pepper

 Chop Your Vegetables

Chop Your Vegetables

 Toss Vegetables in olive oil, salt, and pepper.

Toss Vegetables in olive oil, salt, and pepper.

 Cover for roasting.

Cover for roasting.

 Prepare garlic and shallot for mussels

Prepare garlic and shallot for mussels

 Melt Butter and Chicken Fat.

Melt Butter and Chicken Fat.

 Infuse fat mixture with fresh thyme

Infuse fat mixture with fresh thyme

 Chop potatoes and toss in bowl with fat mixture, salt, and pepper.

Chop potatoes and toss in bowl with fat mixture, salt, and pepper.

 Roast until crisp and delicious.

Roast until crisp and delicious.

 Sear fish and finish in the oven.

Sear fish and finish in the oven.

While the fish is in the oven, steam the mussels with the garlic, shallot, and dry vermouth. Finish with chopped tarragon, butter, salt, and pepper.

Arrange everything on the plate and sauce with the mussel cooking liquid; serve with warmed baguette.