COOKING BROOK TROUT

The recipe for the fish was from a can of red curry paste recommened for seafood, I forget the exact name. The vegetables where frozen and cooked in the microwave, per the directions on the back, with a little salt, pepper and Pilau seasoning added.

Fish
Empty the can of curry paste into a pan over medium heat. Add 1 can of coconut milk and sitr until blended. Add 2 cups of water and bring to a boil. Add the fish (1 lb in our case) and reduce to a simmer. Cook until fish is done. Add diced hot peppers just before serving.

Potaotes
8 new potatoes, thinly sliced
1 green bell pepper, thinly sliced
Olive oil
1/2 tsp dreid marjoram
1 tsp salt
1/2 tsp freshly ground pepper
1/2 can diced green chiles (optional)

Preheat oven to 450. Grease a medium baking dish. Arrange the potatoes and bell pepper alternately in a circle (square) around the dish.

Drizzle olive oil over the potatoes and bell pepper.

Bake for 15 minutes. Reduce heat to 400. Sprinkle with marjoram, salt and pepper (and diced green chiles, if using).

Bake until potatoes are browned and bell pepper is tender, about 15 minutes longer.

The vegetables where good, my wife just loves the Pilau seasoning. The fish was very good, but very spicy. And we made it so there was lots of extra sauce. The potatoes were fair, but not great.

Kippers are delicious!. These are traditionally smoked, the process involves the splitting of herring down the backbone and opening them out, gutting them and then placing them in brine. They are then hung on these racks and placed in smokehouses. They are then locked into a smokeroom over slow burning piles of oak chippings/sawdust and left to smoke over these overnight.
When taken out (depending on the oil content) the kippers are beautiful cooked. They can be grilled, microwaved or fried and I prefer mine served with thick bread and butter.