The Times

SUCCULENT FISH AND SHELLFISH FAVORITES

From Lake, Stream, or Sea Come Fish and Shellfish To Highlight Early Spring Dinners MELANIE DePROFT Food Editor Broiled Trout is accompanied by Spicy Peaches in Rosemary Pastry Shells and a fresh vegetable salad. BROILED TROUT Purchase one 8- to 10-oz. trout for each serving; if desired, remove head and fins. Rinse trout quickly under cold running water and dry thoroughly. Brush cavity of fish with tart French dressing and sprinkle generously with instant minced onion and salt. Brush trout generously with French dressing and arrange in a greased large, shallow baking pan or on a broiler rack. Broil trout about 3 in. from source of heat 5 to 8 min. on each side, or until fish flakes easily; brush with dressing during broiling. Remove trout to heated serving platter and garnish with lemon slices, tomato wedges, and mint sprigs or water cress. (See photo.) SPICY PEACHES TO PREPARE: ABOUT 15 MIN. (allow about 1 hr. for peaches to marinate) 1 1-lb., 13-oz. can peach halves, drained (reserve 3/4 cup sirup) 1/4 cup thawed orange juice concentrate 2 tablespoons brown sugar 3 tablespoons lemon juice 1 tablespoon soy sauce 1 teaspoon instant minced onion Few grains salt 8 whole cloves 6 whole allspice 1. Combine the reserved sirup with the remaining ingredients, except peach halves, in a saucepan. Bring mixture to boiling, stirring until sugar is dissolved; cover and simmer about 10 min. to blend flavors. 2. Pour hot sirup mixture over peach halves in a bowl, cover, and allow to stand for 1 hr., turning occasionally. 3. Drain peach halves thoroughly and serve in Rosemary Pastry Shells as an accompaniment for fish, meat, or poultry. 6 servings ROSEMARY PASTRY SHELLS TO PREPARE: 25 MIN. TO BAKE: 10-12 MIN. 1 cup sifted flour 1/2 teaspoon salt 1/4 teaspoon finely crushed rosemary 1/3 cup shortening 2 tablespoons cold water 1 teaspoon lemon juice 1. Sift flour and salt into a bowl and stir in rosemary. Cut in shortening with a pastry blender or two knives until pieces are size of small peas. Gradually sprinkle a mixture of the water and lemon juice over flour mixture, stirring lightly with a fork after each addition. 2. Gather pastry into a ball and roll out about 1/8 in. thick on a lightly floured surface. Cut into rounds about 4 1/2 in. in diameter. Shape pastry over backs of large muffin-pan wells. (Shells should be about 1/2 in. deep.) Prick pastry with a fork. 3. Bake at 425°F 10 to 12 min., or until golden brown. Cool pastry slightly before removing to cooling racks. Fill with the Spicy Peaches or as desired. 6 servings FRESH TROUT WITH SAUCE SUPREME TO PREPARE AND COOK: ABOUT 25 MIN. 6 cleaned fresh trout, 8 to 10 oz. each 6 tablespoons butter 1/4 cup finely chopped onion 1 large clove garlic, cut in halves 1 cup whipping cream 3 tablespoons tomato paste 1/4 cup chopped pimiento-stuffed olives 1/4 to 1/2 teaspoon salt 1. Remove heads and fins from trout, if desired; rinse trout quickly under cold running water and pat dry with absorbent paper. Coat lightly with seasoned flour. 2. Heat butter in a large skillet over medium heat. Add trout to skillet and cook 5 to 8 min. on each side, or until lightly browned and fish flakes easily. Transfer to a heated serving platter and garnish with water cress or parsley sprigs. 3. To prepare the sauce, add the onion and garlic to the butter in the skillet. Cook until the onion is golden, stirring occasionally. Remove and discard the garlic. Gradually add the cream, tomato paste, olives, and salt, stirring constantly; heat thoroughly. Serve sauce hot with the trout. 6 servings Trout with Lemon-Caper Butter-Prepare and cook trout according to directions in steps 1 and 2 of recipe for Fresh Trout with Sauce Supreme. To prepare sauce, melt 1/2 cup butter over low heat. Stir in 1 tablespoon lemon juice and 1/4 cup drained capers. Serve hot with the trout. Suburbia Today, March 1961